Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1875-12-20

ECONOMY IN FEEDING STOCK.

re raise and gather sufficient food ia
keep number OF cows, sheep or horses,
through four to six months OF winter. re-
auires no smallamunnf of1abor and money
and our farmers hare to make close cal
culations in this matter, or find the balance
on the wrong side of the ledger. When
the country was new and the land rich
enough to produce bountiful crops with
ont the application of manures. the kinds
Of food costing the least labor were pre-
ferred; consequently good hay and grain
answered every purpose. and practising
economy by feeding anything else was
seldom thought of by the well-to-do farm.
err. But of late years. hay. straw, and
oats have become cash articles, even tar
back in the country, and hundreds OF miles
from our larger cities, and this change OF
circumstances naturally leads the farmer
to count more closely the cost OF keeping
his stock. If a COW will consume two
tons OF hay during the winter, and this is
worth twenty dollars per ton. 1t does not
require much figuring to arrive at deii-
mite conclusion in regard to what may be
expected in the way of profits. Ofcourse
it would not be economy for the farmer
to sell all his richest and best fodder. and
then endeavor 10 keep his stock through
winter on the poorest.
Still, by the application of an increased
amount of labor in preparing a second=rate
article, its value for food may frequently be
largely increased. 1t is here that econo-
my may be practised, and is, to consid-
cradle extent, by our most thorough and
thriving farmers. Hay at twenty to thirty
dollars per ton is very dear, but it is so
convenient for handling or feeding out
that the owners of stock dislike to dispense
with it, even if it does cost more than they
can really afford to pay. The same may
be said Of oats, but convenience goes a
great way in creating demand, especial
" with those who are not compelled to
practise strict economy.
But farmers who reside near good mar
kets may turn many penny to the profit
side of Their farm accounts, by disposing OF
their most saleable and readily handled
produce, and then using those of an OPP
posite character for their own stock. The
coarser kinds Of forage plants will answer
as well as the finer if artificially pre-
pared, by cutting up and steaming, adding
meal, shorts, or bran, and giving roots
at the same time. Hungarian grass, mil.
let, corn-stalks, and straw become first
rate food for stock when properly pre-
pared by cooking or steaming. We know
that there is much prejudice existing
among farmers in regard to grinding, cut:
ting, and steaming food for their stock, but
we believe it is mainly in con sequence of
the extra labor required, and not from any
rearea to apprehend injury to the animal
Coarse food made palatable and easy to
digest by such processes as we have
named is not likely to be injurious, even
If it is in a slightly unnatural condition.
The experiments of our most scientific az
riculturists show that it is economy to
make the food of domestic animals as d.
gestible as possible, without destroying its
nutritive properties, and farming is car
ried to its greatest perfection, and is most
profitable, when these processes are most
in vogue.
Our farmers must learn to practice econ
omy by saving, not wasting, the coarser
kinds OF farm produce which have to u
great extent been considered of little or
no value. More root crops should be
grown, and the straw stack utilized in.
stead Of being left to rot down for manure,
as is still done. over large extent Of
country. Let the steam boiler be set up
and be more extensively used for prepar-
ing food for stock, and better results will
surely follow, especially in the older
States, where all kinds of farm produce
command good prices. Few farmers seem
to know how little food will keep an ami
NAL healthy and in good flesh. if that little
is put in the condition to be all appropri-
ated to the animals use, and not pass off
undigested. York Heekly San.