The daily dispatch. [volume] (Richmond [Va.]) 1850-1884, 1869-05-12

Among our farmers generally too little at
ntion is given to the method of feeding their
animals. Although it may be Il little more
trouble, we have found that it pays us in the
long run. We know that there are many who
will disagree with us, yet, upon 4 little inVes-
~tigation into the truth in this question and its
natural effects upon the animals fed, 1t can-
not but seem very apparent.
Cutting fodder does not add any more nutrl-
ment, we admit but it changes its mechani-
cal condition and enables stock TO consume it
in less time, and thus have more time for rest
and digestion.
1t is Il we'll known fact, admitted by all,
that 4 man who eats regularly-say three
times 4 day-is far more healthy than he who
is constantly eating; for by so doing the di-
gestiye organs are required TO act three times
daily, and then they rest whereas If kept in
a constant state of action, and without rest,
produces weakness, which, if continued in,
will ultimately throw one into dyspepsia.
The digestive organs require as much rest as
the body. Although every 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 digestive organs. The same
facts hold good for our domestic animals, for
are they not classed among the mammalian
order of the animal kingdom the same rs man,
and their composition relatively the same -!
Therefore should we not respect them as well
as our own organism ? Especially is this a
valuable consideration for hard. worked
horses.
Again, cut hay or straw, slightly moistened
and sprinkled with ground grain is much
more palatable, and preferred by stock TO I'M
mixed food, and tends to maintain Il more
vigorous appetite than when confined 70 I'M
prepared food.
Again, 1t is the faculty Of mixing food right
that pleases the palate, and though there is no
more uutriment in it, opportunity is given 10
get more from it, and a less amount is passed
off in eXcrement.
A dish of potatoes we'll seasoned with but.
ter, salt, and pepper, would not be turned
from by the most fastidlous; but II a person
were required 10 eat each separately y 1t would
be turned from in disgust.
The question Of economy in this matter 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 it is profitable, Notwithstanding
the seeming high price OF labor.
The superintendent of several city horse
railroads in cities where horses are very much
worked have told us that they were obliged
10 give cut food 10 keep their horses in good
order.
Nothing can be gained, however, by pre-
pairing food that was not good before. Many
think that by adding meal 10 cut straw, butts
Of cornstalk, cabbages, and the like, and indu-
cling their stock TO eat IL, 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 4 less amount Of food cut
Will 60, further, another point Is gained. II
better digestion secures more nutrlment from
the food administered and 4 less amount is
wasted in eXcrement, @ less amount OF FOOD
will be required. Several of our neighbors
will join us in the statement that nearly nifty
per cent. is saved by preparing food and II
il could be steamed il is still better.
We should like 10 hear the opinion OF som
Of our readers, who undoubtedly have given
the matter L thorough practical test.-StOcI
Journal.