Excerpt from Cattle, Sheep, and Hog Feeding in Europe The classes of English cattlemen are divided very much as in America. That is to say. There are the feeders, who buy all the stock they fatten; the dairymen; those who combine beef production and dairying: those who breed feeders only, and the breeders of pure bred stock. Roots, cake, hay, and straw constitute the basis of winter rations, and a mixture of linseed cake and cotton cake, with grass or soiling crops, is the principal part of the ration during the summer. These rations are supplemented by a great variety of grain, commer cial by-products, and proprietary feeds. Corn meal, bean meal, and pea meal are all used to some extent in fattening cattle or feeding dairy cows, but they are not fed in any quantity to young and grow ing stock intended for breeding purposes. Forthese animals crushed oats. Wheat bran, and cake are the usual g Degreesain ration. In the central and northern districts turnips and swedes are also important crops. Mangels are better keepers than turnips and swedes and require a ripening process before they can be fed to best advantage; for this reason they are usually retained for late winter and Spring feeding; yellow and white turnips are used during the early fall months, and swedes are available for the late fall and early winter. Roots are fed in varying amounts; some farmers use about 30 pounds, while others feed as high as 125 pounds per animal per day; the majority feed from 50 to 80 pounds of roots per head daily. They are usually fed between 8 and 10 a. In. And 4 and G p. M. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.