This classic work examines the meat manufacture, from breeding and feeding to preparation for market. It emphasizes practical methods for home‑bred stock and practical improvements in stock management, feeding efficiency, and product quality.

The book lays out the foundations of successful livestock care, explains how to select breeding stock, and describes how feed choices influence growth, maturity, and meat yield. It covers key topics such as the role of silage, the use of prepared foods, and the animals’ response to different feeding strategies. Rich in examples from farm practice, it offers step‑by‑step approaches to managing cattle, sheep, and other farm stock, with a focus on maximizing productivity and minimizing waste.
What you’ll experience

Clear guidance on breeding principles and selecting sires to complement a dam’s traits
Practical treatments for feeding, digestion, and nutrition to support meat production
Methods for turning farm by‑products and diverse feeds into efficient animal growth
Detailed discussion of cattle, sheep, poultry, and farm management techniques

Ideal for readers of old and new farming methods who want a solid, time‑tested reference on raising and preparing livestock for market, with an emphasis on home resources and improvements in stock management.

Ideal for farmers, students of agriculture, and home‑stead keepers seeking a thorough, historically rooted guide to livestock rearing and meat production.

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