. the nose. The effect of his attempting to h >ok, ;s illustrated by the various positions of the chain in Fig. 7. If the rod at a, is pushed in either direction, it jerks up the nose in a manner that cures him of his inclination. Fig. 8, shows a caitle-iie.—This is a much more convenient and comfort-' able mode of fastening cattle in the stable, than the common stanchions. CattleTrie. The proper time for turning off Cattle, This must depend on their previous feeding and manage- ment, the breed, and the purposes required. The improved breeds and many of their crosses, will mature for the bu
. the nose. The effect of his attempting to h >ok, ;s illustrated by the various positions of the chain in Fig. 7. If the rod at a, is pushed in either direction, it jerks up the nose in a manner that cures him of his inclination. Fig. 8, shows a caitle-iie.—This is a much more convenient and comfort-' able mode of fastening cattle in the stable, than the common stanchions. CattleTrie. The proper time for turning off Cattle, This must depend on their previous feeding and manage- ment, the breed, and the purposes required. The improved breeds and many of their crosses, will mature for the butcher as fully at three or four, as inferior cattle at five to seven years old. If pushed rapidly with proper food, they will of course be ripe much sooner than if stinted. When cattle have to be purchased for work, or cows for the dairy, it be- comes an object to keep them as long as they can be made profitable, and yet be turned off for fattening at a fair price. We have seen active and spirited oxen in the yoke at 16 or 11; but they seldom do as well after 12 or even 10 years. Old cattle are liable to more diseases than young ; are less hardy ; and they recover more slowly when exposed to scanty feed or hard usage. They also fatten with more difficulty, and their meat is inferior. When they can be sold ad- vantageously to the feeder, and replaced without incon- venience, it is found to be most profitable to turn them off at seven or eight years. They will by that time have at- tained full maturity; they will feed rapidly, and make the largest amount of good beef. If there are extraordinary milkers among the cows, or superior workers among the oxen, it is better to keep them as long as they maintain fheir full vigor. Fattening Cattle. Such as are designed for the shambles the ensuing fall or winter, may be allowed to do their spring's labor; or if cows, they may be milked into summer after calving, or go farrow during the previous year. They should early be put on the best
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Keywords: ., bookcentury1800, bookdecade1850, booksubjectdomesti, bookyear1859
