. Domestic animals : history and description of the horse, mule, cattle, sheep, swine, poultry, and farm dogs : with directions for their management, breeding, crossing, rearing, feeding, and preparation for a profitable market : also, their diseases and remedies together with full directions for the management of the dairy. Horses; Domestic animals. 48 DOMESTIC ANIMALS. cold air passing through; and as dark as possible. The stall ought to be kept clean and dry, and a deep bed of clean straw is of decided advantage. The ox should be first fed the inferior and most perishable roots with his gra
. Domestic animals : history and description of the horse, mule, cattle, sheep, swine, poultry, and farm dogs : with directions for their management, breeding, crossing, rearing, feeding, and preparation for a profitable market : also, their diseases and remedies together with full directions for the management of the dairy. Horses; Domestic animals. 48 DOMESTIC ANIMALS. cold air passing through; and as dark as possible. The stall ought to be kept clean and dry, and a deep bed of clean straw is of decided advantage. The ox should be first fed the inferior and most perishable roots with his grain and dry forage, and his food should be gradually increased in lichness, as he advances towards ma- turity. The food and water should be given three times a day, from thoroughly cleaned mangers or troughs. The animal likes a change of food, in which he should be indulged as often as may be necessary. If he refuses his food, a temporary privation, or variety is essential. When the food is changed, he should be moderately fed at first, till he becomes accustomed to it, as there is otherwise danger of cloying, which is always injurious. The moment the animal has done feeding, the remainder of the food ought to be at once removed. He then hes down, and if undisturbed, rests quietly till the proper hour mduces him again to look for his accustomed rations. Regu- jarity in the time of feeding, is of the utmost consequence. An animal soon becomes habituated to a certain hour, and if It be delayed beyond this, he is restless and impatient, which are serious obstacles to speedy Ox cut up. Fig. 13—Shows the London method of cutting up the carcass—Fig. 1, is the lorn; 8, rump ; 3, aitch or adz-bone ; 4, buttock ; 5, hock ; 6, thick flank ; 7, thin flank; 8. fore-rib ; 9, middle rib ; 10, cuck-rib ; 11, brisuct; 12, leg of mutton piece ; 13, clod or neck ; 14, Please note that these images are extracted from scanned page images that may have been digitally enhanc
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Keywords: ., bookcentury1800, bookdecade1850, booksubjecthorses, bookyear1857
