. History of Hereford cattle : proven conclusively the oldest of improved breeds . Hereford cattle. HISTORY OF HEEEFOED CIATTLE 57 in and to cover the end soon when they are taken out; they keei^ quite good till grass comes in. Query 3d.—Does JVIr. Campbell give any stated quantity of hay, or as much as the ox will eat? This is answered by what is said above. Query 4th.—Is any corn or meal necessary, and at what expense, if so? None necessary. An ox may be as complete- ly, and to as high a degree, fattened on pota- toes and hay, as it is possible he should be on any food; and beef so fed remar
. History of Hereford cattle : proven conclusively the oldest of improved breeds . Hereford cattle. HISTORY OF HEEEFOED CIATTLE 57 in and to cover the end soon when they are taken out; they keei^ quite good till grass comes in. Query 3d.—Does JVIr. Campbell give any stated quantity of hay, or as much as the ox will eat? This is answered by what is said above. Query 4th.—Is any corn or meal necessary, and at what expense, if so? None necessary. An ox may be as complete- ly, and to as high a degree, fattened on pota- toes and hay, as it is possible he should be on any food; and beef so fed remarkably good. But a variety of any such sort of food as men- tioned in this query, given in addition, does, in Mr. C.'s opinion, bring the ox on yet faster, and therefore when such food is to be had at a moderate price he should always incline for using it as, according to his way of thinking, it would tend to make the whole of the feed- ing come more profitable, and that is cheaper. Mr. Campbell, in his present sit- uation, gets some brewers grains, and to as many of his feeding oxen as the quantity he gets will serve he gives, to two about a bushel, among which is mixed about a peck of pollard or sometimes pea or bean-meal coarsely ground, whichever of these or such like matters happen at the time to be cheapest (he means a price cheapest in proportion to the feeding quality of the particular article). Query 5th.—Is there anything particular in the management of the cattle thus fattened which the above queries do not include? The greatest difficulty that Mr. C. finds in bringing the people who have the care of the cattle to the trying of his directions, is to break them of the practice of giving too much at a time. If this is done, it disgusts the beast, puts him off his appetite and wastes the food. If, when an ox has eaten up what was put before him, he craves, he should have more given him, but as near as may be, no more should be given than he will clear; some will, h
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