The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1871-02-17
Cutting the Fodder and Steaming Food.

Our own practice in preparing feed
for thirty head of stock.-one half being
horses,-is to cut the fodder, straw,
meadow-hay, if we have any, cornstalks,
and best hay. This is cut by a horse
power standing on the barn floor. This
occupies from one to two hours twice a
week, to cut enough for the thirty head
of stock.
A portion Of this mass, enough for
feeding twenty-four hours, is spread upon
the barn floor. sprinkled with water, a
very little salt, and strewed with such
grain as is used; this is principally
shorts. The heap stands twelve hours,
is then thoroughly turned over and re-
mains twelve hours more, when it is
ready to be fed out. If the barn in which
the heap is made is moderately warm
one, all the fodder will by this time be
impregnated with the taste Of the grain
and the aroma of the good hay. 1t will
also be softened, so as to be easily masti-
Gated by the animals. and they will eat
the whole with great relish. Or if any
be left, it will only be joints of corn
stalks, which are not softened, or some
coarse plants of woody fibre. A heap
thus prepared should always be kept on
hand, so that each heap may stand at
least twenty-four hours.
These details may seem to require a
slow, irksome, and somewhat expensive
process as to the time required. But they
will not be found so in practice when
the system-for it must be a system-is
once fairly established. The horse power
and cutter will be somewhat expensive
to start with, but with good care, both
will last for many years. When thirty
or forty head of stock are to be fed, we
have no doubt the cost of beth would be
saved by their use in two or three years.
If the stock consists of ten or fifteen
head only, good hand hay cutter will
answed the purpose, and the horse pow
er may be dispensed with.
In our winters there are many days
too inclement for outdoor labor, and
these may be occupied in the barn in
cutting the fodder and storing it away
in empty spaces for use when mild
weather calls the help into field or
forest.
An ample experience for many years
convinces us that stock can be kept
enough cheaper to more than pay
fodder, and that it will perform
more labor, produce more milk, or
gain more in growth, than it will if
fed on coarse food. An experiment
with twelve mich COWS through an
entire winter gave us the most graft
flying results. The COWS yielded more
milk, kept in good condition, and at
one-fourth less cost than when fed
in the usual way. Horses thrive as we'll
as neat stock under such feeding.
In order to work on this system, the
barn must be sufficiently warm to pre-
vent the heap that is mixed up from
freezing; and this ought to be secured in
any case, as an economical measure in
the care OF the cattle. An old sail cloth,
cast-off WOODEN blankets or any similar
material, thrown over the heap, will
greatly tend to prevent freezing.
Another plan, and one that is gaining
in popularity, is that of.
sTEAMING FOOD FOR STOCK.
This process will cost much more for
the fixtures necessary to be used, and
will require much more exact care than
cutting and soaking the fodder. This
care, however, will make every pound of
food tell with the fullest effect in the
production of meat, milk, or strength.
We have visited several farms where the
practice of steaming is adopted, found
the system approved, and the stock
looking well. The product of milk in
the cows was very considerab ly increas.
ed the horses were sleek and strong,
and the young cattle with soft, loose
Il, ho, hp,f
appearance.-New England Farmer.