Feeding animals

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Preface To Fourth Edition

The patronage of the most advanced farmers extended to the previous editions of Feeding Animals has been a very agreeable surprise to the author, and made him feel desirous of rewriting some of the most important chapters of the book, but impaired health has quite prevented this. Yet the typographical errors and errors in analysis have been corrected as far as discovered; and an important addition of four pages has been made to the tables of food analyses, made by American chemists, which is likely to be a nearer approximation to American food values than analyses of the same foods made in Europe. Certain combinations of foods are so often made in rations that a short table of such combinations is given, in the hope that it may be found useful.

The author believes that this book now contains more precise information upon all topics relating to feeding stock than can be found in any other single publication, and he hopes the same generous appreciation and patronage will be extended to this as to the previous editions.

Preface To First Edition

Thirty years ago, to recruit his health, the author removed from professional labor in the city to a farm in the country. Having a liking for stock, he naturally turned his attention early to this branch of farming. And not being able to find much printed instruction upon the subject of feeding any class of stock, he began early to experiment for himself and to keep a record of his experiments.

And as these materials grew upon his hands, the author conceived the idea of writing and publishing a book upon subjects discussed in this, unless some one should anticipate him in this needed service to the great live stock interest. It will thus be seen that the author has taken leisurely to his work ; and it would give him great pleasure if he could believe that his work is as ripe and complete as the years it has been growing upon his hands.

The first methodical preparation of this work began in January, 1877, in a series of articles published in the National Live Stock Journal under the general title to this book — Feeding Animals, — signed, Alimentation.

PREFACE. 5

These extended to 41 articles, and mapped out the frame-work of the book. But the author drew also, to some extent, upon articles which he had written for the Country Gentleman, and Rural New Yorker, and perhaps other papers, using these in the details of the book.

The first three chapters were written last, as necessary preliminary knowledge to the full understanding of the discussions of the work.

Chemical research has thrown much light upon the feeder's art, and the author has endeavored to give the latest and fullest analyses of grasses, forage plants, grains, and by-products of grains, used as stock foods, to be found in any one book extant.

Stock barns have become so important an element in successful stock-feeding, that the author has given a pretty thorough discussion of this topic, with full illustrations of the octagonal form of barn. The principles of feeding are discussed in a separate chapter ; then each class of stock is taken up separately, and the method of feeding and management from birth to commercial age fully explained. A chapter on Dairy Cattle goes into the selection and management of this very important class of farm stock.

The author has not ventured into the discussion of veterinary remedies, contenting himself with the description of a few simple water remedies, endeavoring to impress the reader with the necessity of preventing diseases rather than of curing them.

Preface

The aim of the author throughout has been to discuss all matters from the practical rather than the theoretical stand-point ; and his work, such as it is, is herewith presented to the public, hoping that its suggestions may lighten the labor and increase the profits of, at least, some who intelligently cultivate the great live stock specialty.

The author takes pleasure in acknowledging his obligations to many writers upon the topics here discussed, but he has endeavored to give due credit to each for the matter thus used.

Ease of reference being a matter of great importance in a book of varied contents, the author has endeavored to make a very full analytical index, which will enable the reader easily to find any matter discussed in the book.

Introduction

Page.

Number of Horses— Cattle— Sheep— Swine— Capital invested— Importance of understanding all the Economies of Feeding— Science of Feeding 13

CHAPTER L

Composition of Animal Bodies— Organic Elements— Inorganic Elements— The Blood— Its Composition— Fleshy Parts— Composition— Skin, Hair, Horn, noof, Wool, Fat— Composition— Bones— Composition— Composition of the Bodies of Ten Animals— Proportions of the various parts of Cattle, Sheep and Swine 19

Chapter II

A Nutrient— Ration— Nitrogenous Nutrients— Protein— Vegetable Albumen — Casein and Fibrine — Flesh-forming Principles— Non -nitrogenous Nutrients —Carbo-hydrates— Cellulose— Effect of Heat upon Woody Fiber— Effect of Acid upon it— Digestibility of Cellulose— Starch— Dextrine— Sugars— The Pectin Substances — Fats — Inorganic Nutrients— Phosphates— Magnesia- Soda, Chlorides of Sodium — Oxide of Iron— Potash— Respiratory Food — Principles of Respiration— Carbonic Acid— Albuminoids— Hydrogen— Gluten — Albumen— Legum in— Muscles and Cartilages — Earthy Phosphates— Saline Substances — Sulphates 30

Chapter III

Digestion— Digestion begins in the Mouth— Mastication, Salivary Glands and the Saliva— Mouth— Tongue— Palate— Roof of Mouth— Cheeks— Parotid Gland— Maxillary or Sub-maxillary Gland— Sub-lingual Gland— Molar Glands —The Labial and Palatine Glands— Ptyalin— Stomach of Solipeds— Stomach of Horse— Peritoneum— Gastric juice— Pylorus— Stomachs of Ruminants and their Functions— Flesh Feeders— First Stomach— Second Stomach— GSsophagean Demi-canal— Third Stomach— Fourth Stomach— Functions—

8 CONTENTS.

Page.

Rumination— Conditions Essential— Use of Fourth Stomach— Gastric Digestion—Intestinal Digestion— Coecum— The Colon— The Rectum— Intestines of Ruminants— Intestines of the Pig— Other Organs annexed to the Digestive Canal— The Liver— Pancreas— The Spleen— Circulation— The Pulse —In Disease— Jerking Pulse— Intermittent— Unequal— Palpitation— Respiration— The Nostrils— Trachea— Bronchi— Thorax— The Lungs— Respiratory Action of the Skin- Animal Heat— Urinary Organs— The Kidneys- Ureters— Bladder— Excretions— Respiratory Products— Carbon Excreted— Excretion of Ash Constituents— Of Potash— Value of Manure 45

Chapter IV

Stock Barns— Shelter for Cattle— Should be used to Shelter— Form of Barn- Long Parallelogram— Square— Octagon— Duo-decagon— Sex-decagon— Octagon Basement— Basement laid out in a Circle— Self-cleaning Stables— Platform— Grating— Saving of Manure— Durability— Moderate Cost— The Octagon adapted to all-sized Farms— A Fifty-foot Octagon— Schedule— Granary —Basement Wall for Stables— Concrete Wall— Preparations for laying out Wall— How to lay out an Octagonal Wall— Constructing Boxes for the Wall —Proportions lor Water-lime Concrete— New way of Building Long Barns — Great Economy and Convenience of this Improvement — Barns for 1,000 Head of Cattle — Octagonal Eight-winged Barn — Square-cross Barn— Details of Construction — Basement for Cattle — Laying out Basement — Sheep Barns —Double Sheep Rack— Sheep Shelter ■ 84

Chapter V

Principles of Alimentation — Effect of Food upon Flavor of Flesh — Deer Domesticated — How Food will change the Flavor of Flesh — High-flavored Milk — Animal Dependent upon its Food for Quality— Early Maturity — Full Development — Effect of Careful and Judicious Breeding — In the Natural State — Profitable Feeding must be done before Maturity — Instructive Experiments — Study the Nature of the Animal we Feed — Improper Feeding— How to Feed Young Animals — Average Composition of Milk — Formation of Muscles, Nerves, Brain, Skin, Hair, Hoofs and Horns — Choice of Foods to replace Milk — Table of Grains — Corn an Improper Food to be given Alone — Wheat Middlings preferable to Bran for the Young 126

Chapter VI

Stock Foods— The Basis of German Values of Food— Analysis of American Cattle Foods— Chemical Composition at Different Stages— Description of Grasses— Desmodium — Japan Clover — Mexican Clover— Satin Grass — Shrader's Grass— Bermuda Grass— Crab Grasses— Texas Millet— Quack Grass- Wire Grass — Gama Grass — Grama Grass — Average Composition and Money Value of Feeding Stuffs, by Dr. Wolff, for Germany — Comments on Tables —Tables of Values— Waste Products— Corn Starch Feed— Brewers' Grains — Malt Sprouts— Meat Scrap — Fish Scrap— Quality of Timothy and Clover — Must be Cut before Blossoming 143

CONTENTS. *

Chapter VII. „ I Ags

Soiling— Saving Land— How Waste of Food is Cau*ed-One Acre equal to Three-Saving Fences— Saving Food— Weeds and Thistles utilized— Saving Manure-Effect upon Health and Condition— Effect of Soiling upon Milk- Soiling Experiments-Continuous Milk Production-Effect on Meat Production-Soiling and Grain Feeding Combined-The Great Need of Eastern Farms-Objections to Soiling— Labor-An Experiment— Labor of Repairing Fences Saved— Cost of Labor for One Hundred Head— What One Man can Do-Soiling Crops-Winter Rye-Red Clover-Orchard Grass-Lucerne- Timothy and Large Clover— Alsike, Clover and Timothy-Green Oats-Peas and Oats-Common Millet-Hungarian Grass-Italian Millet- Vetch-Fodder Corn-Sorghum-How to Use the Green Crops-Soiling Horses-Soiling Cattle-Rack for Cattle-Cattle Tie-Soiling Cows-Soiling Sheep- Portable Hurdle Fence-Best Plan for Raising Lambs-Soiling Exterminates Weeds-How to Introduce Soiling-It should be Carefully Considered -Winter Soiling-Ensilage-The System Tested-Enables Carrying More Stock-Many Things in Favor-Summer Growth all the Year round— Silos— Plan of Silo— Triple Silo— Building the Silo— Preparing the Concrete— How to Build with Quicklime— Progress of Ensilage in the United States- Ensilage Congress-Cost of Ensilage-Feeding Animals-Ensilage as a Complete Ration-Table of Fodder Plants-Red Clover as an Ensilage Crop- Ensilage Crops-Winter Rye-Millet-Peas and Oats-Timothy and Late Clover-Sorghum Cane-Storing several Ensilage Crops together-Ration for Milk— Cutting Crops and Filling Silo 167

CHAPTER VIH.

Cattle-Feeding-How to Feed the Young Calf-Flax-seed Gruel, how made- Skim-milk Ration for Calf-Flax-seed and Oat Meal Boiled, mixed with Milk-Experiments-Cost of a Calf at One Year-Whey Ration for the Calf-Prof Voelcher'a Analysis of Whey-What is Needed to Build the Bones-Hay-tea Rations for Calves-What Age for Beef-Early Maturity- Baby Beef-Cost of a "Baby Bullock "-Cost of American Baby Steer- Quality of Young Beef-The Economy of Young Beef-Effect of Age upon Gain per day-Chicago Fat Stock Shows-Tables-Cost of Production- Tables-English View of Cost of Beef-Fattening Oxen-Cost of Gain- Value of Manure of Fattening Cattle-Cost of Beef-Steaming the Rations -Whole Cost of the Bullock-Growing Cattle for Beef-Home-bred Cattle -Summer Feeding— Management of Pastures-Blue Grass— Wire Grass- Meadow Grass-Meadow Fescue-Sheep Fescue-Orchard Grass-Herds Grass-Sweet-scented Vernal Grass-Temporary Pastures-What Grasses may be Used-Full Feeding in Summer— Corn as a Single Diet— Cattle-feeding in Cold Weather-Warm Stables-Out Door Feedings-German Feedin^Standard— Cattle Rations-Tables— Rations for Milch Cow-Clover and Corn Rations for Fattening Cattle-Waste Products in Cattle Rations- Rations for Fattening Cattle-Linseed and Cottonseed Cake-Rations for Oxen at Hard Work— How to Feed the Corn Crop-Mode of Cutting and Handling-Improvement of the Corn Ration— Beef to the Acre of Corn— Condimental Foods— Analysis— Feeding on Small Farms-Garden Truck Farms....... 233

1U CONTENTS.

CHAPTER IX. Page

Feeding Dairy Cattle— Selecting Dairy Cows— Besides Fine Proportions they , must have Milking Qualities— A Thoroughbred Male should always be Used— Size of Dairy Cows— Large or Small Cows the Best— The Respective Dairies of Messrs. Boies, Bronson and Blodgett— Food and Size of Dairy Cows— With Common Feed and Care— With Best Feed and Care— Milk Ration at Eldena— Tables— Large Cows are more Economical Milk Producers—Feeding Dairy Cattle— Special Feeding for Milk— Experiments of Feeding Heifer— German Experiments— The Cow as a food producer— Composition of 6,000 lbs. of Milk— How Fat is Produced— Variety of Food for Milk— English Practice— Fatten Cows in Milk— Value of Cow Manure- Food Production— American Rations for Milk— Tables— Water for Milch Cows— Pasturing Dairy Cows— Variety of Grasses— Extra Food to Fertilize Pastures 317

Chapter X

Horses— Horse kept for his Muscle— Colt— Milk Ration for Colt— Food for the Dam— No Objection to Light Work— Colt should be Handled Daily— Weight and Growth of Foals— Tables— Boussingault's Experiments— Exercise for Colts— Food for Horses— Youatt's English Ration— German Experiments- Meadow Hay fully Digested— Crude Albuminoids — Non-nitrogenous Constituents—Digestibility* of Winter Wheat Straw— Concentrated Feeding Stuffs— Result of Experiments— Standard Ration— Dr. Wolff's Experiments—Rations for Light Work— For Heavy Work— Practical Rations- Rations for Omnibus Horses— Ration of all Corn Meal and Hay— Grass, Peas and Oats Preferred— Bulky Food— Beans more Concentrated than Oats— Should Feed One-third Beans to Two-thirds Oats— Oats Contain as much Bulk of Fiber as Meal when Ground— Fibrous Food Necessary— Pea Meal and Hay Adapted for Work— Corn Meal for Horses— Must be Fed Carefully— Table of Foods— Malt Sprouts as a Food— Tables of Rations for Horses of 1,000 pounds- Weight— Stage Companies' Method of Feeding— Not Much Salt Used— Tables of Rations of Different Lines— Stable Feeding during the Winter— Feeding for Fast Work— Colts should be Fed Well and Change of Food given Often— The Various Grains for Variety of Food- Oats— Barley— Rye— Millet— Meal— Peas— The Vetch— The Colt should be Handled at Frequent intervals, and should have Confidence in his Trainer, 361

CHAPTER XL

Sheep— They must be Bred for Mutton as well as Wool— The General Improvement of Sheep in all Countries— Sheep Feeding in New Jersey— The Method of Pushing them to Early Market— Old System of Slow Growth and Late Maturity Abandoned— The Double Income— Six Sheep Kept in Place of One Cow— Early Maturity— Difference between Scanty and Full Feeding- Selection of Sheep for Breeding— Mutton should be the First Consideration, Wool the Second— The Best must be Selected, and the Defective Weeded • Out— The Result of Crossing Southdowns and Merinos— Summer Feeding of Small Flocks— Bakewell's Method of Breeding— Hurdle Feeding— Movable Hurdle Fence Necessary— Fertilizing Land by Feeding Sheep upon it—

CONTENTS. 11

Page.

Compensation for Food in Manure — Experiments with Sheep — Tables of Nitrogen and Ash Constituents— Composition of Solid and Liquid Excrement of Sheep Fed on Hay— Table of Foods— Value of Solid and Liquid Excrement— An Experiment — Sheep on Worn-out Lands — How Deteriorated Lands may be Improved— Feeding Green Crops on the Land — Winter Rye— Winter Vetch— Vetch Second to Clover— Peas as a Pasture Crop- Peas will Flourish on a Variety of Soils— Oats are an Important Crop— Millet for Pasture —Roots for Sheep Feeding— Turnips and Beets— Rape — Ensilage for Winter Feeding— Managing a Flock— Regularity of Feeding- Experiments— English Sheep Feeding— Experiments with Roots— Grain and Grass — Feeding Young Lambs — German Experiments in Sheep Feeding — Table— Before Shearing— Cutting and Cooking Fodder for Sheep— Experiment with 25 Medium-sized Sheep— Another Experiment with 300 Sheep— Cost of Steaming 400

Chapter XII

Swine— Products of Pig Exported— Care of Breeding Sows— Clover and Grass proper Food for Pigs — The Sow's Milk Richer than the Cow's — Weight of Pigs at Birth — Milk Yielded by Dam — Rations for Young Pigs — Corn Meal Mixed with Milk— Feeding Whey to Pigs — Grass as a Part of the Ration — Soiling System for Swine — Pig in Winter — Corn Meal as Pig Food— Swine House— Dr. Stetson's Explanations of his Piggery— Another Plan of Swine House— A Self-cleaning Pen — Cooking Hog Food — Method of Feeding — Arrangement for Applying Steam— No Storing Period — Fattening Period — Selecting Pigs for Fattening— Philosophy of Cooking Food— Double Value of Meal by Cooking— Will it Pay to Cook for Hogs?— Must be Fed in a Warm Atmosphere 458

CHAPTER Xin.

Water Remedies — Uses of Water in the Diseases of Cattle — The Udder Inflamed— Fever and Inflammation— Garget— Puerperal or Milk Fever — Water Treatment for Horses— Wounds— Bruises— Sprains — Simple Cut Wounds— Sprained Ankle— Treatment for Colic— Food Medicines 493

Appendix

American Ensilage in England — Transporting Ensilage in Casks — Succulent Food Produces a Sound, Even Staple of Wool— Voelcker's Analysis and Report on Maize and Rye Ensilage — Effect of Ensilage on Havemeyer's Large Herd of Jerseys — Rye Ensilage Superior to Corn — Experiments at Houghton Farm with Corn Ensilage vs. Dry Food 5f2

Appendix To Third Edition

Definitions — Fastening Cattle in Stable— Watering Cows in Stable — Improvement of Breed by Feeding — Preparing Food for a Large Stock — Cost of Good Beef— Building Stables Under Old Barns— Improvement of Dairy Cows for Butter 514-546

12 CONTENTS.

APPENDIX TO THIRD EDITION.

Definitions— Albuminoids— Carbohydrates 534

Fastening Cattle in the Stable— Stanchions— Chains and Staples— Strap and Snap on Cow's Neck— Chain Without Staples— Cow Should have Freedom of Position in Lying Down 514

Watering Cows in Stable— Wooden Trough Best— Water given at about 60° — Cow may Help Herself at Pleasure 516

Improvement of Breed by Feeding— All Breeds Capable of Improvement, and Feeding the best Means— Bakewell Improved the Long Horns by Feeding — Experiment of the Author — Two Scrub Heifers and a Bull the Basis — Each Generation Improved— Fourth Generation more than Doubled with Production — Became Uniform in Size, Color, etc 519

Preparing Food for a Large Stock— Mixing Cylinder— Mixing all by Machinery—Various Forms of Steam Boxes — Rotary Steam Box— Rotary Box may be used for Mixing without Steaming— Steam Box made of Iron — 524

Cost of Good Beef— Cost of Steer 3 Years Old— American Fat Stock Show Furnished a Basis to Show Cost of Beef — Table of Ages, Weight, etc — Summary of the Whole —Gain in Periods— Cost of Production— Tables of Cost in Periods— The Third Year Costs Nearly as Much as First and Second Years— Cheapest Beef at 20 to 24 Months 529

Building Stables under Old Barns— Method of Raising and Putting under Concrete Wall— Boxing for Concrete Wall— Cost for Different Sized Barns 535

Improvement of Dairy Cows for Butter — All Breeds will Respond to Improved Feeding — The Jersey and Holstein-Friesian have made Great Improvement Here — A Developed Cow Maintains her Improvement — Effect of Feeding upon Quality of Milk— Several Cows Mentioned in Illustration — Is the Greatest Yield the Cheapest?— The Largest Production Should be the Cheapest — Princess 2d, Mary Anne of St. Lambert, and 10 other 16-lb. Cows Mentioned— Analyzed Rations— Skillful Feeding Gives the Greatest Yield at the Least Proportional Cost 537

ADDITIONS TO FOURTH EDITION.

Food Tables of 140 foods by American chemists, with digestible nutrients

carried out A— 158

Improvement of manner of fastening cattle in stable. Appendix to third

edition 514

INTRODUCTION.

The live stock interest of the United States has expanded so rapidly during the last two decades and has nowreached such proportions as to lead every other agricultural industry. In fact, it may be said that most other branches of farming are merely incidental to the great live stock industry— that is, all our cereal grains and grasses, except wheat and rice, are raised with a special reference to their value as food for animals.

That the importance and value of this great interest in agriculture may be apparent, we will glance at the statistics of each of its specialties, giving only the numbers and value of each class of live stock, without considering their annual income :

Total value, horses and mules $880,000,000

These figures follow closely the census reports and those made by the Department of Agriculture for these periods.

CATTLE.

In 18S0 the number must reach 12,000,000, value $322,392,000

Total value of cattle $803,078,080

SHEEP.

Value of sheep 195,000,000

SWINE.

Value of swine $234,114,500

Total value of these four classes of live stock $2,002,792,580

This, over two thousand millions, is the invested capital, and the yearly production is more than one thousand millions of dollars. We have from two to three times the number of cattle, in proportion to population, as compared with the principal countries of Europe, and from three to six times as many swine in proportion to population ; nearly three times the proportional number of horses of France, the German states or England. Russia is the only country approximating the United States in the proportion of horses. England, France and Germany equal the United States in the proportional number of sheep.

It will thus be seen that the live stock industry of this country is already very great, but the small proportion of our land yet improved shows that live stock production is capable of almost indefinite extension ; and that this extension must depend largely upon the intelligence and practical knowledge with which the business is pursued. It is evident that a small saving in the cost of production will amount to very great figures when applied to such enormous aggregates. And when we consider the complicated nature of the animal system, and that the growth of the animal depends upon the supply of appropriate food, it becomes apparent that the successful prosecution of this business depends upon a sound theoretical and practical knowledge of the relation of food to animal growth. And yet when a novice, desirous of acquiring this knowledge, seeks aid from books which treat systematically and practically upon this most important subject, he finds only fragmentary hints here and there in books and agricultural journals. He will find books upon breeds of cattle, horses, sheep and swine — books upon the philosophy of breeding — but upon the philosophy and practice of feeding animals he will find nothing complete, even for a single class of animals. It is true we may find a very good exposition of the German experiments in Dr. Armsby's Manual of Cattle Feeding, but these experiments are not sufficiently broad to cover the whole field, and have not yet been practically adapted to our needs. • They are well worthy of our careful study, and we shall endeavor to show the extent of their application to American cattle feeding.

As all farmers, from time immemorial, have been in the habit of feeding more or less animals, it has been taken for granted that this knowledge came by instinct, and required no study to obtain. When a superior animal was produced, an explanation was always sought in the breed — it was always charged to the blood. When anything is now said concerning the management of those famous breeders who developed the Long-horns and the Short-horns from the inferior animals they began with, their skill and genius in selecting the points to be improved and the animals to be coupled, representing these in greatest perfection, are always dwelt upon with the highest admiration. Little else is mentioned. They forget the grand requisite of success, without which these celebrated breeders would have been little distinguished above their neighboring farmers, and that is — feeding. It may be laid clown as an axiom, that breeding alone can produce nothing beyond what is inherent in the animals coupled and their ancestors. Something never comes from nothing. It is food and management that makes a beautiful specimen of any strain of blood. A skillful feeder may often grow a more perfect individual animal out of a three-quarter blood

Short-horn than an indifferent feeder will ont of the longest and most fashionably pedigreed Short-horn.

Darwin expresses the opinion that food is one of the most powerful causes of variation in animals,* and when an improvement is thus begun by judicious feeding it may be perpetuated by breeding ; but feeding leads the improvement. This position does not undervalue pedigree, for it takes a long effort of both breeding and feeding to establish the fixed characteristics of the Short-horns, or other pure breeds ; but it is folly to magnify the pedigree extravagantly, and forget the essential agency that established the improvement and made the pedigree valuable. But all this is gradually changing, and farmers are beginning to see the importance of closely studying the effect of food upon the animals they rear and feed.

The Germans have felt the want of knowledge upon this subject, and have been diligently experimenting upon it, especially for the last fifteen years. They are assisting in laying a foundation for the science of feeding, and the experiment stations of this country, we trust, will soon be working in the same direction.

The author, from extensive observation among stock raisers and feeders, believes that a practical work upon feeding animals, which shall use only so much of scientific formula as is necessary to a proper understanding of the subject, is now more needed than upon any other branch of agriculture. And it has been his primary object, in the preparation of this book, to discuss every topic from a practical standpoint, adding to the personal experience of the author all well-established data and experiments of the most intelligent investigators. Science and practice must go hand-in-hand. Happily, the prejudice of the farmer against science in his calling is fast dying out ; and the scientific investigator cordially welcomes the practical

♦Animals and Plants, vol. 2, p. 309.* information of the most accurate farmers, and bases his deductions largely upon the facts which they have established. Our farm animals are kept with a view to use or profit. It is, therefore, of the highest importance that the food consumed should produce the best result in growth or product.

To aid the reader in understanding the value of the different foods, the chemical constituents of each is given from analyses by the best chemists of this country and Europe ; and added to this, all the most reliable experiments in feeding, both in this country and England, together with the German experiments to determine the digestibility and nutritive value of the ingredients in each food commonly employed in growing and fattening animals, are given and explained. These German experiments are the most important contribution to the science of feeding during the last quarter of a century. And these German tables, in connection with the numerous feeding trials given for each class of stock, it is hoped will enable the practical feeder to fully comprehend the comparative and economical value of each class of foods he desires to employ.

Animal physiology is so far treated and illustrated as to give a general insight into the process of digestion in the different classes of farm stock; and the principles of animal hygiene so far considered as to suggest the general mode of preventive treatment to maintain the health of

animals.

As shelter is an important item in the economical management of stock in many of our states, the subject of the construction of barns and basement stables, for all purposes of stock-keeping, is discussed and illustrated.

The new system of ensilage appears to have so many important advantages in preserving all the succulent qualities and digestibility of the grasses and leguminous plants, and to render practical the Application of the soiling system to all parts of the country — placing the cold and the mild climates upon nearly equal advantage — that it is thought worthy of a full statement of all its good points, illustrated with plans of silos, and with practical directions for building the same in the most economical manner, from the various materials found in different localities.

FEEDING ANIMALS.