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giflriatttot A gentleman in Port Natal writes—"The foot and mouth dis- ease is common in this country, and usually attacks the cattle in the early spring, often running through the whole herd. We do not think much of it, as it never proves fatal (if attended to) unless the cattle are in very poor condition. We dress the hoof with bluestone and the mouth we rub with salt, rubbing the tongue and gums well. This in a few days effects a cure if the disease is taken on its first appearance." THE FARMERS' CLUB.—The London Farmers' Club will dis- following subjects during the present year :—On Feb. 2*|d, Grass land; when to be broken up, and when more pro- tltably kept in pasture." March 7th, ''Sewage Farming." April 4th, Exhaustion of soil in relation to landlord covenants, and the valuation of unexhausted improvements." November 7th "The. Fen Country." December 5th, "The Size of Farms: The discussions are held in the Club Rooms, at the Salisbury Hotel, Fleet-street, and will commence at half-past live o'clock p.m. „ x TOWN SEWAGE. Mr Duthie, in the Agricultural Gazette writes:—I beg re- spectfully to suggest to all agricultural societies the great neces- sity of offering prizes for the first, second, aud third best systems of utilising town sewage for agricultural purposes, such plans or systems to be shown by models or drawings at the forth- coming shows. The judges in this department ought to be gen- tlemen possessing a practical knowledge of agriculture: as well also of civil engineering. I feel certain that if this suggestion were acted upon, it would greatly assist in solving this most im- portant question, and by so doing the science of agriculture would be benefited, and our large cities and towns improved in a sanitary as well also as in a pecuniary point of view. POULTRY. ,Jn most poultry yards, says a good authority, more than half the food is wasted. The same quantity is thrown down day after day without reference to the time of the year, alteration of numbers, or variation of appetite. Many a poultry yard is coated with corn and meal. As it is important that fowls should have fresh mixed food, a careful poultry feeder will always rather mix twice than have any left, and it is occasionally beneficial for the birds to have a scanty meal. It is common to ask what is the best food for making fowls lay ? High feeding of any sort will do it, but more particularly hempseed and tallow- chandlers' greaves. The former is given whole, the latter should be chopped tine and then put in a bucket ahd covered with boil- The mouth of the bucket should be covered with a double sack or other qloth, so as to exclude air and confine the steam till the greaves are softened. When they are nearly cold they may be given. These will make them lay, but it is only for a time: premature decrepitude comes on, and disease in many forms appear. A les5i forcing system of feeding will, therefore, generally be adopted with advantage.-Agricultural Gazette.. MANAGEMENT OF FATTING CATTLE. Mr W..J. Edmonds thus speaks of the management of fatting cattle:—I apprehend that the problem we want to solve with regard to stall-feeding is What food, or what proportions of different kinds of food, shall we give our fatting cattle in order to make the greatest weight of meat. at the least cost. I have heard of graziers who have given to large heavy oxen as much as 141b. of oilcake per day, with hay ad libitum, but most of us would be inclined to say that such feeding was extravagant. We know that it is useless to give an animal more stimulating and nutritious food than it can assimilate, for if we do the excess is voided by the animal; and although we may have a very rich manure we have a very expensive one. I am an advocate for steamed food, as I have tried it on a large scale, and found it an- swer admirably. For fatting cattle I should recommend two parts hay and one part straw, or, in forward animals, three parts hay and one part straw cut into chaff. Those of average size will eat somewhere about five bushels: per day, with 41b. or 51b. of oil- cake and half a peck of mixed meal, barley and peas or beans; if cheap also a proportion of wheat, to be increased to one peck per day in a month or six weeks after they have come to stall; the oilcake and meal to be boiled in water for half or three quarters of an hour and thrown in the form of rich soup over the chaff, and well mixed, to which add a little salt. The perfume arising from such chaff is that of newly-made hay, and the ani- mals eat it with avidity. The mixture with the chaff should never be made more than twelve or fourteen hours before it is used- seven or eight hours is still better—or it becomes a little sour, and they do not like it so well. A double quantity can be boiled on Saturday, to be mixed in tubs and used as required. My Christmas cattle were fed in this way, with the addition of a peck of roots, and the six best were sent to London and made Z39 each into pocket. In support of my own view of cooked food, I may mention that the late much-respected Mr W. Bowly cautiously commenced the system, gradually adopted it for all his cattle, and spoke highly of it. The following is the recipe I had from his man:-A furnace of seventy gallons is sufficient for fifteen cows. Fill the furnace with water and boil; then put in IOlbs. of flour per cow, stirring, and boil gently for an hour; put three bushels of chaff per cow into a long trough (a cow will eat in the day six bushels), then mix half the boiled meal, and after allowing it to stand for half an honr give it to the cows the re- mainder of the meal will be similarly mixed in the afternoon.— Agricultural Gazette.



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