Wilmington journal. [volume] (Wilmington, N.C.) 1844-1895, 1869-05-21
Why Cut Feed Is Best

Among our farmers generally too little at
tention is given to the method of feeding
their animals. Although it may be little
more trouble, we have found that lit pays
us in the long run. We know that there
are many who will disagree with us, yet,
upon little Investigation into the truth in
this question and its natural effects upon
the animals fed, it 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, aud thus have
more time for rest and digestion.
1t is a well-knOwn fact, admitted by all
that man who eats regularly--say three
times day-is far more healthy than he
who is constantly eating for by SO doing
the digestive organs are required to act
three times daily, and then they rest :;
whereas, if kept in constant state of ac-
ton, and without rest, produces weakness,
which, if continued i'll, 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 20 regard for
our digestive organs The same facts hold
good for our domestic animals, for are
they not classed among the mammalian or
der of the animal kingdom the same as
man, and their composition relatively the
same? Therefore should we not resp ,ct
them as well as our own organism ? Is
pecially is this valuable consideration for
hard horses.
Again, cut hay or straw, slightly moist
ened and sprinkled with ground grain is
much more palatable, and preferred by
stock to unmixed food. and tends to main
tain more vigorous appetite 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 III it. opportu-
nifty is given to get more from it, and a
less amount is passed off in excrement.
dish OF potatoes well seasoned with
butter, salt, and pepper, would not be
turned from by the most fastidious but if
a person were required to eat each separ-
ately it 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 to give cat 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 gain but it is i'm
possible 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 further, another point is
gained. If better digestion secures more
nutriment from the food administered, and
less amount is wasted in excrement, a
less amount Of food will be required. Sew
eral 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 of
some of our readers, who undoubtedly
have given the matter thorough practical
test-StOcE Journal.