Domestic Animals Part 4

Breeding.

The young animals should never be put to breeding under 15 months old, so as to bring their first calf at two years old nor then, unless they have large size and good feed. Much depends on the progress towards maturity, and the supply of food in selecting the proper time for breeding. Some are as ready for this at a year and a half as others are at three. Early breeding gives delicacy and symmetry to the form of the heifer, but it checks its growth; and when it is found to put her back too much, she may be allowed to rest for a few months, or even a year, to brings her up to the desired standard. These remarks apply princ.i.p.ally to choice breeders, or as they are sometimes termed, _fancy stock_. For ordinary milch cows which have been moderately fed, three years is a proper age to come in, after which they must be milked as regularly, and as late before drying as possible.

Breaking Steers

Should be commenced when two or three years old. Some begin with the calf, accustoming him to a light yoke and occasional training. This practice will do as a pastime for trustworthy boys, as it makes them gentle and manageable afterwards, but is hardly worth a man's time. If always carefully handled when young, they will be found tractable.

They should at first be placed behind a pair of well-broke cattle, nor should they be put to hard labor until quite grown, strong, and perfectly accustomed to the yoke. If properly managed, cattle may be trained with all the docility, intelligence, and much of the activity of the horse. That they are not, is more frequently the fault of their masters.

Management of Oxen.

To procure perfect working cattle, it is necessary to begin with the proper breed. Many parts of the country furnish such as are well suited to this purpose. A strong dash of Devon or Hereford blood is desirable, when it needs to be improved. A well-formed, compact, muscular body; clean, sinewy limbs; strong, dense bones; large, well-formed joints, with a mild expressive eye, are essential for good working oxen.

After breaking, they must be led along gently, and taught before they are required to perform their task; and never put to a load which they cannot readily move, nor dulled by prolonging exertion beyond that period when it becomes irksome. A generous diet is necessary, to keep up the spirit and ability of cattle, when there is hard work to be done.

The horse and mule are fed with their daily rations of grain when at hard service, and if the spirit of the ox is to be maintained, he should be equally well fed, when as fully employed. Great and permanent injury is the result of n.i.g.g.ardly feeding and severe toil, exacted from the uncomplaining animal. His strength declines, his spirit flags, and if this treatment be continued, he rapidly becomes the stupid, moping brute, which is shown off in degrading contrast with the more spirited horse, that performs, it may be, one half the labor, on twice his rations.

The ox should be as little abused by threats and whipping, as by stinted feed and overtasked labor. Loud and repeated hallooing, or the severe use of the lash, is as impolitic as it is cruel and disgraceful. We never witness this barbarity without wishing the brutes could change places, long enough at least to teach the biped that humanity by his own sufferings which his reason and sensibility have failed to inspire.

Clear and intelligible, yet low and gentle words are all that are necessary to guide the well-trained, spirited ox. The stick, or whip, is needed rather to indicate the precise movement desired, than as a stimulant or means of punishment. The ox understands a moderate tone more perfectly than a boisterous one, for all sounds become indistinct as they increase.

It is of great advantage to have oxen well trained to _backing_. They may soon be taught, by beginning with an empty cart on a descent; then on a level; then with an increasing load, or uphill, till the cattle will back nearly the same load they will draw.

Some oxen have a bad trick of _hauling_ or _crowding_. Changing to opposite sides, longer or shorter yokes, and more than all, gentle treatment, are the only remedies, and those not unfrequently fail.

Cattle will seldom contract this habit, in the hands of a judicious, careful driver. _The yokes_ should be carefully made, and set easy, and the bows fitted to the necks and properly attached to the yoke. Cattle are liable to sore necks if used in a storm; and when subject to this exposure, they must be well rubbed with grease, where the yoke chafes them, and respite from work should be allowed till the necks heal.

Management of Bulls or Vicious Animals.

If inclined to be vicious, the bulls should have rings thrust through the cartilage of their nose when young. They are to be found at the agricultural warehouses; and are made of round iron, three-eighths of an inch diameter, with a joint in one side to open, and when thrust through the nose, are fastened in a moment, by a rivet previously prepared.

[Ill.u.s.tration: Fig. 5.

Cattle-Handler.]

Fig. 5 is a _cattle-handler_, consisting of a bar of iron A, eight inches long, with a ring for a man's hand, which turns on a swivel at B, and at the other end is a pair of calliper-shaped legs, one stationary, and the other opening on a joint. The fixed leg is inserted against one side of the nostril, and the other is pressed upon the opposite side, and there fastened by a slide, C, when the animal is firmly held for administering medicine or performing any operation.

[Ill.u.s.tration: Fig. 6. Fig. 7.

For taming savage Animals.]

Figs. 6 and 7, for _taming a bull_; b, in Fig. 6, is a cap screwed on to the tip of the horn; a c, an iron rod hanging on a pivot in the cap, with a chain reaching to the ring in the nose. The effect of his attempting to hook, is ill.u.s.trated 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.

[Ill.u.s.tration: Fig. 8.

Cattle-Tie.]

Fig. 8, shows a _cattle-tie_.--This is a much more convenient and comfortable mode of fastening cattle in the stable, than the common stanchions.

The proper time for turning off Cattle.

This must depend on their previous feeding and management, 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 becomes 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 17; 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 advantageously to the feeder, and replaced without inconvenience, it is found to be most profitable to turn them off at seven or eight years. They will by that time have attained 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 their 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 summer feed, and it is better to be occasionally changed, to give variety and freshness, and keep the animal in good appet.i.te. Let the fattening animals have the best, and after they have cropped it a while, give them a fresh field; and the other animals or sheep can follow and clear off the remaining herbage, preparatory to shutting it up for a new growth. Some prefer an extensive range of rich feed, which is unchanged throughout the season; and when it is not necessary to divide the pasture with the other animals, this is a good practice.

[Ill.u.s.tration: Fig. 9.]

[Ill.u.s.tration: Fig. 10.]

[Ill.u.s.tration: Fig. 11.]

Three cuts of improved forms, Nos. 9, 10, and 11. The above cuts ill.u.s.trate the forms which the most improved beef-cattle should possess.

The selection of Animals for Stall Fattening.

This is a nice point, and none without a practised eye and touch, can choose such as will make the best return for the food consumed. The characteristics of choice animals, heretofore enumerated, are particularly essential in those intended for profitable fattening. But the most important of all, is that firm mellowness, and quick elasticity of touch, which unerringly mark the kindly feeder and profitable bullock. When other means for ascertaining fail, it is a safe rule to select the best-conditioned animals, out of a herd of gra.s.s-fed; for if all were of equal flesh and health, when turned out, those which have thriven most on their summer pasture, will generally fatten quickest on their fall and winter keep. Only the best should be selected. The remainder, after consuming the coa.r.s.er forage, may be at once disposed of for early use. From repeated trials, it is found that the carca.s.s of stall-fed animals will barely return the value of the materials consumed, and their manure is generally the only compensation for the time and attention bestowed. None but choice, thrifty beasts will pay for their food and attention, and all others will make their best returns, by an immediate disposal, after the surplus fodder is gone.

[Ill.u.s.tration: Fig. 12.

Points of Cattle Ill.u.s.trated.

EXPLANATION.--A, forehead; B, face; C, cheek; D, muzzle; E, neck; F, neck vein; G, shoulder point; H, arm; I, shank; J, gambril, or hock; K, elbow; L, brisket, bosom, or breast; M, shoulder; N, crops; O, loin; P, hip, hucks, hocks, or huckles; Q, crupper bone, or sacrum; R, rump, or pin-bone; S, round bone, thurl, or whirl; T, b.u.t.tock; U, thigh, or gaskit; V, flank; W, plates; X, back, or chine; Y, throat; Z, chest.]

Stall-Feeding.

This ought to be commenced early in the season. An ox may be fed in a box-stall, or if accustomed to a mate, they do better by tying together with sufficient room, yet not so near as to allow of injuring each other. The building should be warm, but not hot; well ventilated, yet having no current of cold air pa.s.sing 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 richness, as he advances towards maturity. 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 lies down, and if undisturbed, rests quietly till the proper hour induces him again to look for his accustomed rations. Regularity 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 fattening.

[Ill.u.s.tration: Fig. 13.

Ox cut up.

Fig. 13--Shows the London method of cutting up the carca.s.s--Fig. 1, is the loin; 2, rump; 3, aitch or adz-bone; 4, b.u.t.tock; 5, hock; 6, thick flank; 7, thin flank; 8, fore-rib; 9, middle rib; 10, cuck-rib; 11, brisket; 12, leg of mutton piece; 13, clod or neck; 14, brisket.]

[Ill.u.s.tration: Fig. 14.

Skeleton of an Ox.

1. Temporal bone.--2. Frontal bone, or bone of the forehead.--3. Orbit of the eye.--4. Lachrymal bone.--5. Malar, or cheek bone.--6. Upper jaw bone.--7. Nasal bone, or bone of the nose.--8. Nippers, found on the lower jaw alone.--9. Eight true ribs.--10. Humerus, or lower bone of the shoulder.--11. Sternum.--12. Ulna, its upper part forming the elbow.--13. Ulna.--14. Radius, or princ.i.p.al bone of the arm.--15. Small bones of the knee.--16. Large metacarpal, or shank bone.--17.