Oxford Democrat., 1911-05-16

staff, with an "unbOunded stomach,
are the ones that oftenest become cloyed
Becoming cloyed means no gain In 1esl
for . week, or falling of In the mill
flow. Cattle that ruminate or chew tn
cud can endure fast eating and german
dizing better than those which do not
but even these do not get all the foot
they swallow remasticated, and . lsrg
portion passes away without giving VI
it's nourishment to the absorbent yes
sells, and often is injurious In causin,
too great looseness Of the bowels To-
putting on flesh. Our cattle that In
creased In weight the fastest were OF
quiet, stolid disposition, ate their ra
tions with great deliberation, and NJ
matter how much meal was given them
would never eat enough to cloy theil
appetites or bring on diarrhea. WheI
they left feed in their boxes, took ],
out Immediately, and at the next feed.
ing with fresh feed, their appetites
would be as good as ever.
The right quantity Of grain to be led
for the cheapest production OF flesh, OF
milk, and the maintenance of the health
of the animals, is the amount they will
eat up clean, and slick the trough"
know no better criterion. The scales OF
four-quart measure may do we'll for
some feeders, but prefer finding out
each animals safe capacity from itself.
Inexperienced feeders for beef are apt
to feed too strongly, especially at the
start. They are in . hurry to get their
animals fat and off their hands, and the
money in their pockets, and 80 crowd
them with grain. It Is a case OF "the
more haste the less speed" They soon
find that their animals refuse their food,
their dung is as thin as water, and they
are losing flesh instead of gaining 1t. 1t
requires considerable time to fatten ami
mails, and it cannot be hurried any more
than the speed of the planets. Most OF
our steers that weigh 500 ID. live weight,
after having become accustomed to it
gradually, will eat eight quarts OF corn
meal day to advantage, besides what
hay, cornstalks and roots they require.
Some succulent food 10 necessary for
successful feeding In winter. If farm
or has no silo, he should raise rutabagas,
mangels or potatoes for q part of bis
cattle's rations. Many farmers who
must raise corn for the grain cannot
afford to waste the valuable forage OF
the stalks, as they would inevitably do
if they filled silo.
II corn and oats were Of the same price
per hundred weight, would grind equal
parts Of them together and feed about IA
ID. of the mixture per day. 1t Is relish
ed better, furnishes q more bulky ration
to fill the stomach fuller, and does not
become so compact as clear corn meal.
1t pays to cut the fodder, whether it be
hay, stalks or straw, into half-inch
wet the mass and mix the meal
with 1t, thereby securing better diges.
tiou of the meal by having 1t raised and
with the cut fodder, to
which it adheres. Corn meal can be
made to stick like wax by mixing rye
meal with it. Prof. Sanborn does not
believe in mixing meal with cut fodder,
but my experience of many years sanc-
tions the practice, and with a good feed
cutter 1t adds little to the labor Of feed
ing. Corn fodder should be cut at all
events, as cattle will eat 1t up cleaner,
and there will be no long stalks in the
manure to make the handling difficult
and tempt the handler to swear. To
make meal for cut fodder, we usually
have one bushel of rye, one of oats, and
two of corn, ground together.
Animals, like human beings, love a
change, and it may be profitable to give
them this, even though the foods should
cost more, and some of them have to be
bought. A food may be rich in all the
elements that nature requires for the
production of flesh or milk, but unless
the nourishment Is extracted, it will be
of no value to the animal or to it's own
or, except as manure. To secure the
fullest extraction of the nourishmeut,
the food must be prepared so that 1t Is
easily digested, or much OF it will pass
away without giving up its treasures.
When grain is fed, it will be a comfort
to the animals teeth, and great aid to
digestion, to have 1t ground. I am
aware that many western feeders declare
that cattle will fatten just as we'll on
wbole-ear corn as on meal, and that with
hogs to follow the cattle to dev0ur the
whole kernels and parts of kernels that
are voided in the dung, there is no loss.
Eastern farmers, with smaller cOrnfelds
to draw upon, and compelled to observe
more closely and practice stricter econ,
omy, do not fiud this to be the case.
They are sure it pays to have the grain
ground for both cattle and hogs, and
that fattening hogs on cattle dung Ia
offering a premium for cholera. When
swine are fed on whole corn, their dung
is full of half-chewed kernels, which,
unless again eaten by themselves the
second time, or devoured by hens, are
wasted except for manure. Some poul-
trymen would not allow their hens to
eat hog dung lest it should contaminate
the eggs. As hogs do not have the
DO ower to raise and remasticate their food
like cattle, 1t is impossible to feed them
whole grain In any considerable quanti
ties without waste, and to force them by
hunger to eat 1t tho second time ID
dangerous.
Swine raisers in the olden times
thought It was an advantage to sour the
feed for their hogs, and whether the
grain was to be fed whole. or ground
it was put into barrels and kept until
soured. The advantage Gf there va,
auy) consisted in softening the feed BY
soaking, which grains need when fed
whole. Hog raisers at present have dis
carded the souring practice, but toe
many of them have convinced them
selves that grain fed ohole Is just a,
good for fsttening animals as wher
ground into meal. II docs not take long
to convince ourselves that the easiest
way Of doing things is the best way
whereas the psinstaking way is usually
the best way, and the cheapest. fse6
our hogs their meal dry, so that they
cannot possibly gobble 1t down no mat
ter how greedy or hungry they may be
and must take the proper time to eat
When they have eaten their meal, the!
are given all the milk or water they Cal
drink. Hogs will make good healthy
growth in summer on pasture, with very
little grain. They will eat some Glove
hay in the winter IL they can get 1t, ant
would eat considerable II II was cut up
vet, and sprinkled with meal and salt
Swine need salt as we'll as cattle. Th
cheapest pork can be made only BY feed
| ing grain and vegetables with 1T. W.
Ingham, Bradford County, Pa, in Couu
try Gentleman.
A Bull Trained to Work.
W. A., Granville Summit, Penn.
| vrites. L send You 0 picture of a pur