Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1883-11-09
AGRICULTURAL.
Feeding stock fer l'rn.it.


| N''' VI lNc AZ IL Ilp'ilchl'dll
Economical stock feeding is little prac-
tbs ed, because the majority of farmers
content themselves with homegrown
feed or whatever is produced on the farm
in the way of fodder. Whether it will
really pay to buy some something in the
market Of greater feeding value than
these farm products is not often consl-
cred. Then again farmers attach too lit
tie Importance to the quality of their do
nestle animals. Whether the production
of milk, butter or beef be the object
sought, never waste feed on poor animals.
4 narrow chcsted, heavy-horncd, coarse
limbed steer will seldom return to his
owner the value of the feed he consumes,
An unlimited amount Of valuable feed
cannot as rule, stimulate poor COW to
a profitable increase of dairy produ cts.
This is my experience. With good ami
mails and variety Of food, we can form
a practical idea of the value of different
feeds.
Experience has taught me that Indian
corn meal exccls all other feeds rs produc-
ing the most profitable returns, not for
getting that sound judgment on the part
of the feeder must govern its use at all
times. In the profitable production of
beef and pork it is indispensable, and for
the best results in the dairy it can be rec
commended III the highest terms. If valua-
BILE animals are being fed, wheat bran and
oats may be mixed with the meal because
this mixture seems to keep stock in the
most perfect condition. AS we should not
waste good feed OIL poor animals, 1t is
necessary to speak only Of rations for
good oucs. With beef CATTLE it has been
my experience that after the first month
or six weeks of feeding it will pay best to
feed all the meal the animal can consume
and keep good appetite. The same rule
should be followed III fattcning hogs. An
excellent feeder of beef cattle says he can
fatten oxen better by feeding them swale
hay or poor fodder, because they will con-
sumo an extra amount of meal. In car
ing for all domestic animals, look sharp
to their comfort at all times, to get the
greatest returns.
| With dairy stock we can Judge practi-
cally of the value of feed only by its eff
feet on the milk and butter product of
good cows. Experience has taught me
that Of the forage crops, clover when pro-
perly cured stands pre-eminent as pro-
ducing the most and richest milk. This
might naturally be supposed to be the
case because clover is gross feeder upon
the best elements of plant food. A very
highly satisfactory showing was produced
i'll feeding mixed lot of good cows upon
green fodder corn that had been grown
upon rather light land fortified with a
heavy application of very rich nitrogen
, Gus stable manure, and four pounds of
corn meal day to each COW.
During the past season | have been
, able to judge somewhat of the value Of
different kinds of forage crops. Early
in the season we had limited supply of
oats and vetches grown under favorable
circumstances. This feed stimulated the
best cows to increased production until
the crop was gone. A field was plowed
whore oats had been grown for grain, fer
tilted with kanite, and seeded with
timothy. 1t was soon apparent that suf-
ficient grain had been left on the ground
in harvesting to make perfect stand Of
oats. This crop has withstood the severe
| drouth and at present there is probably
/ five tons to the acre of green fodder.
commenced feeding this Il few days since
+ and some Of the cows have increased
: from four to eight pounds OF milk n day.
1t has been my experience that winter
rye properly grown has the same good
effect
, Fodder corn does not seem to have
that stimulating effect that characterizes
nearly all the forage crops. Instances
can be cited where the best of results
| have been obtained, but so far as my ex-
, perience goes 1 feel justified in saying
that but little return is obtained from
this crop as ordinarily grown. Most farm
ers SOW so thickly and fcrtilize so sparse
ly that the crop has moro the appearance
of bleached celery than fodder crop.
Eusilagc must Of course be considered
but for dairy purposes, especially for but
, ter, it seems that this feed must be ignor-
ed. Superintendent Norton of the Farm
+, ington (Ct.) creamery, than whom there
is probably no better authority, says it
= produces n decidedly inferior article. 1t
is my opinion that upon large farms en-
silagc may he very economically uscd es-
pecially i'll the production of beef. Too
little is known of the chemistry of the
silo by most farmers who have adopted
this system, to make perfect success Of
f it.
/ Cottonsced meal, although very nutri-
: tive, seems to be undesirable MS feed
=, for dairy stock. 1t adds to the value of
the manure pile and may be advantage
ously fed to beef animals and young
e stock
Excellent results are obtained by feed
ing corn on the ear to mich COWS for two
!, months after the harvest commences, OF
while the grain and cob are somewhat
= soft. Store hogs, allowed to run upon
: the manure from such stock, need no feed
: ing from the pail unless it be dishwater
for drink. In winter l have obtained
i the largest flow of milk of superior quail
C ty by giving cut feed, composed of the
i finer English grasses and clover, with
, corn meal and the best quality of wheat
5 bran ; this to be mixed with boiling Wa
0 ter and allowed to stand n few hours. a
. few fresh beets and small potatoes are
! given to keep the COWS i'll good health. A
u plentiful supply of warm water for the
u cows to drink has always well repaid fol
the trouble, which is not great.
It If it is desired to start the nut on
&c bolt that has got rusty on aplough or car
o riage, it can often be accomplished b.
n poaring kerosene oil on and allowing it t,
g remain q few hours, then giving the nut;
u smart blow, and putting on a little more
II oil. In some cases it can be done by put
" ting on the kerosene and setting it on tire
y thus heating the nut and swelling it, n
= well as burning out the rust. Where thi
is not practicable from fear of iniur,
from too much burning, n pair of black
smiths tongs heated red hot and allowed
to grasp the nut firmly until the tongs ar
nearly cool, will warm up small nu
enough to loosen it.
A novelty in English cheese is chivc
cheese favored in imitation of the onion
tasted cheese fancicd by the Arabs in Sy
rim, and in Turkey and Greece.
The eleventh annual convention OF tn
National Bntter. Cheese and Egg Associn