The Orangeburg news. [volume] (Orangeburg, S.C.) 1867-1875, 1869-05-15
why Cut Feed ID Best. q

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Among our farmers generally, too Lit.
tie attention is given to the method Of
feeding their animals. Although it may
be q little more trouble, we have found
it pays US in the long run. We know
that there are many who viii disagree
with us, yet, upon little investigation
into the truth In this question, and its
natural effects upon the animals fed, Il
cannot but seem very apparent.
| Cutting fodder does not add any more
nutriment, we admit, but it changes its
mechanical condition and enables stock
to consume it in less time, and thus have
more time for rest and digestion.
It is a well known fact, admitted by
Tall, that man who eats regularly ly-say
three times days far more health +
than he who is constantly eating; for
by so doing the digestive organs are re-
quired to act three times daily, and then
they rest, whereas, if kept in constant
state of action, and without rest, which
produces weakness, which if continued
in, will ultimately throw one into dys-
pepsia.
The digestive organs require as much
rest as the body, although one would
think it preposterous if any one were to
go without sleep for days and weeks, yet
We seem to have no regard for our di-
gestive organs. Tho same facts hold
good for our domestic animals, for are
they not classed among the mammalian
order Of the animal kingdom the same
as man, and their composition relatively
the same? Therefore should we not re-
spect them as well as our own organism.
Especially is this valuable considera-
tiou for hard-workcd horses
Again-cut hay or straw, slightly
moisteued and sprinklcd with ground
grain is much moro palatable, aud pre-
ferrcd by stock to unmixed food, and
J tends To- inaintaia o morea figofoas ap.
petite, than when confined to unprepared
food.
Again-it is the faculty of mixing
food right that pleases the palate, and
though there is no more nutriment in it,
opportunity is given to get more from it,
aud u less amount is passed off In ex-
crcment.
a dish of potatoes, we'll seasoned with
butter. salt and pepper, would not be
turned from by the most fastidious, but
if Il person were required to eat each
separately it would be turned from in
disgust.
The question of economy in this mat
ter of course depends upon the value of
labor and Of food in different localities,
and under various circumstances. But
we have found on our farm that 1t is pro-
fitable, Notwithstanding the seeming high
price of labor.
The Superintendcnts Of several city
Horse Railroads, i'll cities where horses
are very much worked, have told us they
were obliged to give cut food to keep
their horses in good order.
Nothing can be gained, however, by
preparing food that was not good before.
Many think that by adding meal to cut
straw, butts of cornstalk, cabbages, and
the like, and inducing their stock to eat
it, that they have made a gain, but it is
impossible for something to come out of
nothing.
Wherever digestion can be helped, a
point is gained, and if less amount OF
food cut will go farther, another point is
gained. If better digestion secures more
uutrimcnt from the food administered
and less amount is wasted in excre.
mcnt, less amount of food will be re-
qurcd. Several of our neighbors will
join us in the statement, that nearly fifty
per cent is saved by preparing food, and
if it could be steamed it is still better
We should like to hear the opinion o.
some of our readers, who undoubly have
given this matter a thorough practica
test.