How To Fatten Cattle

The price of cattle fattenad for market depends on the symmetry of the animal, as well as the fat "etyle," as shippers term it. Good blood is important, but not absolutely neoessary, to make what is termed a good seller. In order to fatten a steer to briug the highest market prioe, ho must be kept in a growing condition fiom a calf, and in nocase allo wed to go hungry. It is the starving the first and 8eoond winters which wilts and shrivels up a steer, that causes him to be sold at a reduced price. No amount of feeding will make him a first-class seller, no difference what his color or blood. An animal fed, of any blood, from a calf until the spring he is three years old, will be suiooth, with bones well covered, and will sell at a profit ; while a half starved animal becomes crooked in the back, bones projecting, and shriveled up, takes the best part of the summer to get in condition to live, and will not be in condition for market until he is tour years old, and then will bring a price which is unsatisfactory to the producer and to every one that handles him. This is no theory, but a fact deduced from close observation, as I have tested the Dlan for several years. It will and does pay to feed corn to calves and to yearlings. They start out on the grass in spring strong and vigorous. You are then able to market your oattle the spring they are three years old, weighing 1,4000 pounds, which is heavy enough to bring the first prioe. The best steer I sold in 1872 was was a comnion native. He had all he could eat from a oalf, and was never hungry. He was a handsome animal, and was worth more per pound than any 1 ahipped in 1872. He weighed in Chicago 1,350 lbs., aged three years. I now have a steer calf, 11 months old, from a very ordinary cow. The calf now weighs 600 pounds. I think it will weierh at three vears. 1.500 pounds.-