The Newtown bee., 1880-07-21
FARM, GARDEN AND HOUSEHOLD.
Food of Farm Stock.

FOOu or arm SkOSks
 The farmer must always bear in mind that the kind of food, as well as its condition when fed out, exercises a wonderful influence upon the health and general welfare of farm stock. The season in which to give this matter special attention is during the summer, while the various plants cultivated for the food of animals are growing or being gathered for future use. The most nutritious food is not always the best under all circumstances and condi- tions, but the farmer should aim to pro- duce variety, so that his animals may have change occasionally and at all seasons of the year, as this is usually conducive to good health. Food in its green state is certainly more natural than when dried. as in hay, grain, and straw; but in cold climates we are com pelled to preserve food plants in what may be termed an unnatural condition, and by artificial means, for the use of stock during the winter, when they are unable to procure 1t for themselves. The farmer should, therefore, endeavor to secure the food for his stock in as good condition as possible, and in such variety that change from summer to winter feed shall not prove deleterious to the health and comfort of his ani- mals.
 To take stock from the pasture where they have been feeding for months upon green, succulent herbage, and then con- fine them in the stable or yard, and give them nothing better than dry hay, cornstalks or straw, is too great n change, and it should be iessened or moderated by feeding some kind of soft food for few weeks along with the dry in order that the digestive organs may not be impaired by the change. If the farmer cannot supply his stock with roots for green feed, he can at least give them the sof' est and best hay, or even steam or moisture it before feeding. But if he thinks of it in time, he can have, if he will take the trouble to raise them, a quantity of turnips, beets, carrots, or similar roots eady for use at the proper time, and, in fact, he should have these roots on hand all winter, and give his stock an occasional feed of them, if only as a medicine or health preservative. Ii those who keep stock would think as much of the health and comfort of their animals as they do of their own health and comfort, we should not hear so much of diseases among animals, es- pecially during the winter and early spring months.
 Animals that are well fed with nutri- tious and easily. digested food and then sheltered from cold storms arc gener- erally in condition to resist diseases, and it may be safely asserted that seventy-five per cent. of all losses of farm stock is the direct result of neglect or starvation. It is very hard to make farm believe that his animals are suffering for food while he is giving them an abundance of what he thinks is good enough; still, if the food is not adapted to their needs, they may not only suffer inconvenience, but in some instances actually starve when sur rounded by plentiful supply of food, such as it is.
 Then. again, an animal may thrive upon a kind ot food while young and his digestive organs are healthy and unimpaired, and yet starve upon the same when old or in ill health. We nave frequently heard farmers remark that the old horse or COW "d did not do as well as they used to, although they were getting the same feed they always had" :" and this was just the reason the ani- mals did not thrive; they needed better and more easily di- gested food than had been fed to them in their younger days. In some of our Western and Southern States whole dry corn is the only things fed to mules and horses, and their owners think it good enough; but while we arc willing to admit that these animals may thrive for few years upon such food, they are far more likely to fail or give out early. than animals fed upon oats or the same kind of corn ground and fed in the form of meal. Grain when ground into meal is more readily assimilated than when fed whole, and to further increase it's digestlblIty 1t may be steamed or cooked Boiling or steaming food is extensively practised for the purpose of making the coarser kinds soft and facilitating their assimi- lation; but it is not always practicable to use food in this form, nor is it econ omy where grain and all kinds of fcd- der are abundant and cheap.
 Good timothy, blue grass, or red top hay, with plenty of oats, may be con- sidered excellent food for both mules and horses during the winter months, but an occasional feed of roots, cut hay, and corn or oatmeal, and similar changes will, do much toward keeping the animal healthy. The same is true with cattle, and no one should expect them to thrive upon one kird of food given continuously through several months of the year. A change from coarse to fine or the opposite, with grain whole, then ground and occasion ally cooked, will often prove more eff cacious in both preventing and curing diseases than any other kind of medi- cine. There is nothing like good food and plenty of it to cure those imaginary diseases known among certain class of farmers as hollow hCrn," or ' hollow tail" If the animaf is kept in good condition, it will be enabled to resist the attacks of parasites, whether they be internal or external, and when stock are troubled by either it is a pretty sure sign that there is or has been something radically wrong in their treatment. Internal parasites, or worms, as they are termed, usually attack feeble, poor ly fed stock of all kinds. seldom or never the well-fed, sleek and healthy. External parasites breed mainly in filth. and lousy animals are, as rule, those that are half starved and compelled to sleep in filthy stables or yards.-NeD Fork iSasns.
 To Bon VEGETABLES GREEN.-Put them into plenty of boiling water that has been salted; keep them uncovered and boiling fast till they. are done. To counteract the hardness of the water, should it exist, little carbonate of soda may be added with the salt.
 To USE STALE BREAD.-Soak the bread in hot water until soft; when cold add two eggs, half 8 cup of sweet cream, one teaspoon of soda. little salt and flour to make a stiff batter like fritters. Fry in hot lard or boil in water. To be eaten with syrup or whatever liked.
 BROWN BREAD.-Three and hall CUTS Graham four, two cups of Indian meal. two-thirds of a cup of syrup, one pint of water Cor if you have not plenty of milk use all water), one teaspooniu of salt. Steam four hours. It is excel lent.