A Study of the Rate and Economy of Gains of Fattening Steers With Special Reference to the Influence of the Amount and the Character of Feed Consumed

<p>A Study of the Rate and Economy of Gains of Fattening Steers presents a detailed investigation into the optimal feeding strategies for fattening steers. Originally published in 1917 this work by Herbert Windsor Mumford provides insights into the influence of both the quantity and quality of feed on the growth rate and overall economy of raising cattle. The study offers a rigorous analysis of various feed compositions and their effects on the weight gain of steers making it a valuable resource for agricultural economists animal scientists and livestock managers. Though written over a century ago the core principles discussed remain relevant to understanding the complexities of animal nutrition and efficient farming practices. This historic study serves as a foundational text for those interested in the scientific basis of animal husbandry and the economic considerations involved in cattle farming.</p><p>This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact and remains as true to the original work as possible. Therefore you will see the original copyright references library stamps (as most of these works have been housed in our most important libraries around the world) and other notations in the work.</p><p>This work is in the public domain in the United States of America and possibly other nations. Within the United States you may freely copy and distribute this work as no entity (individual or corporate) has a copyright on the body of the work.</p><p>As a reproduction of a historical artifact this work may contain missing or blurred pages poor pictures errant marks etc. Scholars believe and we concur that this work is important enough to be preserved reproduced and made generally available to the public. We appreciate your support of the preservation process and thank you for being an important part of keeping this knowledge alive and relevant.</p>