The Stock-Feeder's Manual the chemistry of food in relation to the breeding and feeding of live stock

A concise and thoughtfully organized guide, this work bridges the gap between nineteenth‑century agricultural practice and the emerging science of nutrition. By tracing the evolution from wild foraging to modern farmyard feeding, it frames the importance of understanding what livestock actually consume. The opening chapters set the stage with lively historical anecdotes that make the chemistry feel relevant to everyday farm life.

The core of the book offers a wealth of up‑to‑date chemical analyses for the feeds most commonly used on British and Irish farms. Readers will find clear tables that compare the nutritive value of grains, forages, and supplements, together with practical advice on matching diets to the needs of cattle, sheep, and other animals. The author’s background in medicine and chemistry shines through, translating complex data into usable guidance for breeders and feeders alike.

Beyond numbers, the text explores how thoughtful nutrition can improve meat, milk, and butter yields, and it touches on breeding considerations that amplify those gains. Whether you tend a modest pasture or a larger operation, the manual provides a solid scientific foundation for making smarter feeding decisions.