The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1896-11-09

gans at once and spread the TANKS
Wait until nearly cool before washing
down and out. To apply cold or hot
water when the carcass is warm has
a tendency to close the pores of the
flesh, and animal heat cannot escape
readily, hence sleepy" flavor to the
mutton.
A. G. Gilbert of the Canada expert
ment farms reports that the fact is en-
phasized that hens require the same
sort of food as dairy cows-that is,
food rich in nitrogen. If carbon
hydrates are fed in excess the hens be-
come fat and will not lay well. The
poultry foods; Cows milk, barley mid
dlings, buckwheat bran, barley bran,
rye bran, coarse wheat bran, cotton
seed, nnillet. wheat, turnips, cabbage,
white clover, red clover and alsike.
Cut green bones are also valuable.
The proper time to begin to fatten a
beef steer intended solely for the sham
bles is with its first meal. From the
time the calf is dropped until it is ma
ture, it should have every ounce of food
it can possibly digest and assimilate.
The ration must of course suit the age
of the animal. While young and grow
ing very fast, it must have plenty of
material to build I'D the bones and
muscles. All authorities agree that
beef can be produced much cheaper
from young animals than old, and that
there is much greater profit in 2-year-
olds at 1,200 pounds than 4-year-old
at 1000 pounds. Carefully conducted
experiments show that the cost of a
pound for the first year of the calf s
life, if properly fed, is about l cent;
the second year about 21a cents, and
the third year to cents. Not only
this. but the quality of the beef will be
,.a1,1
than from an old one
A butcher on being asked why light,
half fattened cattle were selling better
than fully matured beeves, pointed to
sirloin and stated that it was almost
impossible to sell that meat on ac-
count of its size and fat, and being
asked the reason, promptly replied:
"A cut from that heavy sirloin weighs
altogether too much for meal for the
average family, and costs too much
with the present conditions of business
and money matters. Again you see
that there is large amount of fat on
that Sirloin and the customer asks to
have it cut off; this is a serious loss,
for tailOw is now worth only a fraction
over cents a pound. This said the
butcher, pointing to a side of beef that
apparently came from a half fat
yearling, proves the most profitable
come from the choice cuts. On this
beef there is no surplus fat. and a cut
from the sirloin will weigh from one
and one-half to three pounds, accord
ing to the thickness, and proves just
sufficient for the average family. The
bone is light, the meat is all lean, and
there is no waste in cooking as in the
large, fat sirloin.
Overlooking Young Calves-A CORE
SDOndAnt of Hnq ards 10 &c
that, in starting a delicate calf, the
greatest care should be taken not to
overfeed. He says that he knows of
but one rule that can be relied on,
which is to feed slowly, watch the sides
of the little one, and as soon as they
are flush with the shoulders and hips.
or very little more, stop feeding. BY
this rule he can safely feed the most
delicate Jersey calf without measuring
the milk, and prefers this rule to
| measurement. 1t is now about 20 years
since he lost calf by sickness.