more readily than at an early period of life. Though this disposition may be made to arise

several cases, where calves were fed on steeped hay, or* hay tea,” it was invariably found that they throve best on that of young herbage. This hay, whether softened by cold or infused in hot water,(which last is nowa very common and a very proper mode of preparing it,) or whether given to them dry, discovers nearly in an equal degree its superior quality in supporting the young stock.—By the bye, with respect to calves, the most successful plan of rearing them with this article, by all accounts, would seem to be the following: The hay ought to be chopped into short lengths, of from 6 to 10 inches; infused in boiling water, in vessels

not large, and used when sufficiently cool, not allowing it

to be kept for too long a period, When it has coolled

slowly in large vessels, or is not soon used, if the herb- age be very young, the infusion is apt to become sour; a condition which some have thought hurt the calves, and gave them a scouring The infusion, liquor and hay to- gether, may be given them, at first mixed with some milk, or milk and a little meal or flour, in small quantities, but at short intervals. They socn learn to eat the hay itself 5 and if they cannot, with advantage, be left to depend wholly on this kind of provision so early as some have asserted, yet, in in a few weeks, they discover much liking for it, improve fast, and require nothing else before they go to pasture. Some

have proposed, and indeed have succeeded tolerably well in

des

stro

seas spec the eribe rathe too tim they in th af ey before prody

after

hot o1

Sorptic attuogy due ¢

certai