114 



STATE BOARD OF AGRICULTURE. 



FEEDING EXPERIMENT WITH STEERS ON THE GRAFTON FARM OF HON. 



A. W. WRIGHT, ALMA, MICH. 



CONDUCTED BY LEO M. GEISMAR, SUPERINTENDENT OP UPPER PENINSULA 



EXPERIMENT STATION. 



This farm is situated near the factory and the pulp for the feeding was hauled daily. 

 Samples were taken for analysis from the bulk of pulp hauled in the early winter and 

 later, toward spring after the factory had shut down and when the pulp had to be 

 obtained from the pulp piles. Sample No. 1 was taken from the pulp as it came from 

 the factory and sample No. 2 from the pulp pile. The results of the analyses appear in 

 the following table which also includes a statement of the composition of ordinary sugar 

 beets taken from Henry's "Feeds and Feeding." 



Chemical composition of pulp and sugar beets. 



Next follows a table giving the composition of beet pulp, as reported under sample 1 

 above, compared with that of well known stock foods. 



Chemical composition of cattle foods. 



Beet pulp (freshl... 

 Beet pulp (ensiloed) 

 Beet pulp 'dried). . . 



Corn silage 



Pasture grass 



Turnips 



Timothy hay 



Corn stover 



Red clover hay 



Water— 

 per cent. 



Protein— Crude fiber 

 per cent. — per cent. 



N. free ex-' p at _ 

 tr ^ Per Percent. 



cent. 



6.33 

 6.41 



11.00 

 9.7 

 6.2 

 41.9 

 31.5 

 33.8 



.14 

 .11 

 56.29 

 .8 



.2 

 3 n 

 1.1 



4.5 



It is interesting, next,,to study the composition of the dry matter of these feeding stuffs. 

 A table setting forth these facts indicates pretty closely the relative values of the 

 different foods with the water removed. 



Composition of dry matter of pulp and other cattle foods. 



Beet pulp 



Corn silage 



Pasture grass . . 



Turnips 



Timothy hay. .. 



Corn stover 



Red clover hay 



Protein— Crude fiber 

 per cent, —per cent. 



9.22 



8.1 



17.5 



11.71 



6.80 



6 38 



14.52 



22.79 



28.7 



20. 



12.6 



33.41 



33.11 



29.12 



N. free ex- 

 tract — per 

 cent. 



63.00 



52.6 



48.5 



65.2 



51.72 



52.94 



44.98 



Fat— 

 per cent. 



1.36 



3.82 

 4.00 

 3.00 

 2.88 

 1.85 

 3.89 



