The Dickinson press., 1896-08-22

late.
Better care will naturally follow an
Improvement in quality of our horses
There is no profit in outdoor winter
feeding. and farmers are learning that
they cannot afford to feed against tho
elements. 1t Is the part of wisdom to
stable everything, for thereby we save
half the feed consumed.
We can hardly feed our breeding
sires and dams too literally, if we give
them corresponding amount of work
or exercise. Our stations, bulls and
mares breed all the better for it, while
idleness often induces barrenness. as
we we'll know. This is not the rule
with COWS and the smaller animals.
1t is not so much the prices of to-day
which should influence breeding opera.
tions as what will be the probable val.
ucs mt the end OF the century. 1t takes
about five years to produce a market.
able horse. so that the mares we are
now breeding will bring us nothing
until the markets Of 1900.
Having the proper material and the
necessary knowledge and ability fol-
production and handling, no other kind
of horse offers such handsome returns
as the coach horse; but the farmer
will find it to his best interest to stay
with the heavy draft animal. If he
raises a half dozen colts in the season
from this noble stock they will net
him more Mt maturity in the aggregate
than the same of any other kind.-Wis
consin Agriculturist.
Early CnstrntiOM of Lambs,
Prof. Shaw, of the Minnesota OK
perimental station, thus gives his rca
sons for advocating the elrlv c:ls 1.a.
tion of lambs:
First. Tie lambs attain consider.
Pbly greater weight by the :nne lh:,y
;i1e ready for the 6locs1. .::..Lis is nw-
ing in part to the concentration of the
energies of the system in the direc-
tiOn Of development in the line of
matchmaking, rather than divertins
them to some extent in the develop
ment of the organs of procreation. and
in part to the greater quietness of dis
position which castratiOD brings to
them.
Second. The castrated 'a.n,,s are,
therefore, much less troublesome dur.
ing the fattcning season. Where males
and females run together ut sncll q
time, the results would be fatal to fat
tcliing in the females, :li,l ::re;l. y
liz. lrful to the males. Whcr they
are fed in proximity, though kept sop.
aratr. the unrest of the lambs Ainders
plo:. ress with them.
THIRD Ram lninbs do not kill su
well as wethers of equal weights; that
is to say. they do not produce so large
a proportion of valuable dressed meat
as the latter, since they have more
offal and cheap meat, as in the head
and neck.
Fourth. And the meat from the un.
castratcd lambs is decidedly inferior.
The flavor is not so good, and there
Is more bone throughout the system.
Ram lambs should, therefore, be re.
jected for winter fattening, for they
will not give satisfactory results un-
der prolonged winter feeding.
Experiment in Fattening Hogs
A feeding experiment has been con-
ducted by the Illinois experiment sta
tion, the results of which are worthy
of careful attention. 1t was conducted
in finishing off and fattening hogs.
These experiments were made in nine
different months of the year, and show
excellent work. The average of the
sixteen lots showed eleven and one
half pounds live weight made from
fifty-six pounds of corn. With corn
worth 35 cents per bushel this would.
make pork cost trifle over 8 cents
per pound. The poorest results were
obtained from work done in January,
which showed 6.93 pounds from one
bushcl of corn fed to pigs weighing
10S pounds each. The next poorest
results were obtained in June, July
and August, and showed SGG pounds
per bushel fed to pigs of 223 pounds
weight. The best work was done in
December. and showed 1851 pounds
from one bushel Of corn.
stock Hints
There is one inducement to engage in
the sheep business-it does not cost
much to begin.
This is the time of the year when
stock suffer for water and shade If
not carefully looked after. They should
have free access to both.
A farm can be much more easily
kept up to n high state of fertility by
growing stock to cat the products OF
the farm. BY feeding corn, oats and
hay a large part of the fertility taken
from the ground by grain will be re-
turned.
Protein is source of fat, heat and
energy, and is the only source of flesh
1t is also in the form Of casein or curd
an important constituent Of milk and
cheese. Protein is the most costly OF
the three elements of nutrition. The
carbohydrates are the chief source OF
fat, heat and energy. The fats in feed
also produce fat, heat and energy. Pro
tein, fat and carbohydrates are all nee
essary to sustain life, and they are
most economically fed when mixed ir
proper proportion, and when easily di
gested.