Ashtabula weekly telegraph. [volume] (Ashtabula, Ohio) 1853-1873, 1859-07-30
From the Working Farmer.
Change Of Food for Cattle.

Nature seeks variety, and with almost as
great pertinacity as she insists on progres.
sion.
The continuous use of salt food by man
produces scurvy, while the entire absence
If either salt OF animal food produces other
classes Of disease, aud refuses TO build up
an organism capable Of enduring disease.
All those things which by analysis an
animal is found to contain, must, of nee
ssity, form part of its food, or it cannot
'e perfect as an organism; therefore, no one
lind of food can produce as perfect an ami
nal, developing all its functions equally,
and variety is distinctly called for. The
very instinct OF an animal shows this fact.
The cattle breeders Of England can scarce
ly be said to have succeeded, until after the
introduction of the various root crops, and
still we lind many cattle breeders in Anne
rica, who have never raised roots at all.
and who continue to feed ther animals on
hay and corn alone. The same area of land
used by herd of mich cows for pasture.
when appropriated to a proper variety of
crops, will cause them to furnish thirty per
cent. more milk, and of better quality
eheh "hNh tbCJ uiG COuuuCu W tue use OF
one or two kinds of food only For the
same reason that horses flourish best when
travelling over an undulating country, rath-
er than when perambulating the plains, viz.
thar other sets Of muscles are brought into
action when they leave the dead level, and
thus single set of muscles is not called on
to bear the whole fatigue So with the
variety OF food: their digestive functions
are in turn appealed to, and all the eonsti-
taents required by the body are in turn
furnished, so that healthy result is the
consequence. 1t is true that cows fed on
carrots give better milk in winter, than
when fed on other kinds of food, but if fed
on carrots alone, they soon loose their high
est state Of health.
Look at the cows in the distiIlery stables
Of New York, where they are fed altogeth-
er on swll, lthe name given to that por-
tlon OF the grain not transformed into alec
hol oy fermentation) in a very short time
the very membranes Of the animal become
so tender that they fall too pieces. and are
generally diseased. Is this because the re-
siduum Of the still is not the proper food
.or COWS 7 Far from il; no food is better.
PiVttucu ~ DC esto 10 part, ana not eXclu-
sisely Mr. John Wilson, OF the Walla.
bout had as fine cows, aud in as 6ne con
dltlon, IS any man in America, and with as
profitable results; be fed them on the resi-
dnum Of bis dstillefy IN part, but at the
same time m part on the various roots, hay,
etc, and none Of the difficulties arising from
the exclusive use Of swill, were to be seen
with those COWS. Carrots have a value far
beyond that which can be attributed to the
mere nntriment they contain, for in addi.
tion to what they furnish in this way, they
contain a quantity Of poetic acid, and this
carries the property Of geatinizing the
vegetable and animal matters held 10 s0lu.
fipb' aud thns enabling the peristaltie mo-
tion Of the lptestines to seize hold OF their
contents. SO that digestion OF all matters Of
food is perfected by The presence of carrots.
u lhe horse be fed Ia part on carrots, be
'eeses % efacuate the undigesied shells Of
,aia bi.s Of hay, etc. His dung IS IS ho-
nooeneons almost as that Of man, and II
5 TOR this reason that q busbel Of carrots
|bd bnahel Of oats. are better for the
|pfso than Two bushels Of oats--not frola