The democrat. [volume] (Weston, W. Va.) 1868-1874, 1874-10-05
Farm Garden md Household


EpohohNdA FettliAefhs
An exchange describes n method Of
feeding cattle when forage is dear and
labor cheap, which combines many ex.
oellent points, The materialS are
roots, hay and meal. Tho preparation
is made by pulping the roots, chatting
the hay, crushing the grain, and steam
ing the whole together. By two months
OF such feeding, cattle are made TO in.
crease us much in weight as by four
mouths with unprepared food.
FOR hundred head Of cattle, sixty
horse power engine is required, a root
pulper, a chaff.cutter, and q steaminr
apparatus. The outer is able 10 re,
duee ton OF hay in an hour into chat
oil half an irch in length. The pulping
and ehA9ing is done upon floor or
platform, or above the feed box, The
roots are fed to the pulper from floor
above il, from which they are ehoyeled
INTO the hopper with great rapidity.
When steaming is practised, the feed
is mixed in tho proportion OF one pound
oil hay to fourteen pounds OF roots liz
pounds OF this mixture, with four
pounds Of meal, is sufficient for the
daily rations Of fattOning beast, along
with q modicum OF dry hay or straw
Us an appetizer or in the way Of
change.
The required quantity is mixed and
thrown into steam.tight vat, which is
covered, and the steam is then turned
on for thirty minutes. II is then cook.
ed, and by and by itis emptied into
cooling vat where 1t is reduced to blood
heat; then it is fed to the animals, and
they eat with Rvidity. When not
steamed, the mixed food Is heaped upon
the floor, where it remains two or three
hours before being fed, In this period,
it ferments aud heats, and undergoes q
change somewhat analogous to cooking,
by which 1t is rendered readily di.
gestible.
Feeding Horses.
have seen, says a correspondent Of
the Germantown 7ele0raph, post.
horses (mail.stages) in Holstein and
Hanover fed on brown rye bread, made
OF rather coarse, unboited white rye
Hour, somewhat sour, owing to the lac.
tic acid (sour milk risings) employed in
making dough, but we'll baked in kilns
constructed expressly, wherein the
loaves, varying in weight TO upward Of
forty pounds, stay sometimes twelve to
fourteen hours, according to the condi.
ton OF the firing, consisting OF peat,
turf parings, brown coal (bituminous),
wood, stnbble, etc. Isaw large solid
loaf brought out, from which chunks Of
the size Of large walnut wefo cut into
n portable manger, md small beer
poured on, well mixed up. The horses
greedtly fell TO, and with q moderate
watering atop a large lock OF nice hay,
drove oil ut u rattling pace. This is a
handy lunch, and no doubt sustained
the animals we'll.
To Measure Hay In the Now.
Five hundred cubic feet, or a cube Of
eight feet each way, oil closely packed
timothy hay will make ton roo feet,
or cube II nine feet each way, Of clio.
yer and timothy in equal parts, will
make q ton. Light meadow hay con.
sisting OF blue grass, red top, white
bent, or loosely packed clover bay will
require 1000 cubic feet, or ten feet each
way for u ton. Allowance must be
made for differences in the state Of
compression in which the hay may be,
Glover hay tightly pressed down in n
NOV under aquRntity OF grain might
only require 700 or 500 feet for ton,
a ton Of loose hay is much larger
quantity than most people suppose,
and estimates OF weights are more fire..
quently too large than too low.
Hair Dressing.
A Boston lady writes: az am using
hair dressing now made from recipe
sent me by an old physician. Take an
ounce each OF thoroughwort and garden
sage, add one pint Of water, and steep
until the strength is extracted. Strain,
then add one ounce Of glycerine and
one gill OF white brandy. II makes a
nice hair dressing. wash my head
once week in borax water, then rinse
with cold water. After my hair gets
dry Iput on some OF tho hair dressing.
1t removes all dandrulf from the head,
and makes tbs hair soft and Rlossy,"