nd until late in the summer, nearly, if not quite,
all the year round, beginning, however, with smaller quantities,
about a peck, and then half a bushel, the first week or two, as too
many of the young-growing mangel would not suit the stock. I believe
pulped mangels, with chaff, are the best, cheapest, and most healthy
food horses can eat. I always find my horses miss them when I have
none, late in the summer. I give them fresh ground every day. Young
store beasts, colts, &c., do well with them.

* * * * *

[Footnote 20: Five pounds of linseed will make about seven gallons of
gruel, and suffice for five good-sized calves; considerable allowance
must, however, be made for differences of quality in the linseed, that
from India not being gelatinous enough, and therefore boiling hard,
instead of "coming down kindly."]

[Footnote 21: "Journal of the Royal Agricultural Society," vol. xxxix.]

[Footnote 22: From Mr. Horsfall's Essay on Dairy Management, in "Journal
of Royal Agricultural Society," vol. xviii., part i.]

PART IV.

MEAT, MILK, AND BUTTER.

SECTION I.

MEAT.

No one ought to feel a greater interest in the subject of meat in
all its branches than the stock feeder. Just in proportion as this
kind of food is agreeable to the taste, easily digestible, and rich in
nutriment, will the demand for it increase. The quality of meat is, in
fact, a primary consideration with the producer of that article; and he
whose beef and mutton are the most tender and the best flavored will
make the most profit.

_Quality of Meat._--The flesh of herbivorous animals is composed of
muscular and adipose (fatty) tissues. The muscles consist of bundles of
elastic fibres (_fibrine_), enclosed in an albuminous tissue formed of
little vessels, termed cells, and intimately commingled with water, and
a mixture of albuminous, fatty, and saline matters. The leanest flesh
(muscles) contains fat, but the latter accumulates in certain parts of
the body--often to such an extent as to seriously interfere with the
functions of life. The red color of flesh is due to a rather large
proportion of blood, which it contains in minute vessels; and the slight
acidity of its juice is owing to the presence of _inosinic_ acid, and
probably of several other acids. The agreeable odour of meat, when it
is subjected to the process of cooking, is developed from a complex
substance termed _os