124 AGRICULTURE OF MAINE. 



is one having a correct nutritive ratio or the right amount of 

 protein as compared with the carbohydrates and fat for the 

 purpose for which it is intended. All balanced rations are not 

 alike. A quite different nutritive ratio would be given to a 

 fattening animal than to a milch cow. The fattening animal 

 should have more of the fat forming material, carbohydrates, — 

 a wider ration. But our discussion today is in the interest of 

 dairymen and we, therefore, should confine ourselves to dis- 

 cussing rations for the dairy cow. The old German standard 

 worked out by Wolff called for a somewhat narrow ration 

 with 2 1-2 lbs. of digestible protein in a day for a looo lb. 

 cow in full flow of milk. Practice, however, has proven, and 

 experiments have been made with hundreds of cows showing 

 that a wider ration with two pounds or less of digestible pro- 

 tein per day, is more profitable in this country, particularly when 

 the welfare of the cow is considered, as experience has shown 

 that a cow will last much longer when fed a fairly wide ration. 

 In making up rations no hard and fast rules can be followed. 

 The standard ration can only be used as a guide and must be 

 varied to suit each case. The variations in foods of the same 

 class, the condition of the animal, period of lactation, milk 

 flow, etc., must all be taken into consideration. A rule which 

 is followed by some feeders is to feed rough fodder enough 

 to support the cow if giving no milk — a maintenance ration — 

 and then feed one pound of grain mixture for every 3 or 4 

 pounds, depending on its richness, of milk given. Then a 

 cow giving about 30 lbs. of 4 per cent fat milk would receive 

 a grain ration of 8 lbs. of a proper grain mixture. 



HOW CAN WE EEED WITH PROFIT? 



Having learned the ration best adapted to his purpose the 

 practical feeder is most interested in learning what method he 

 can follow in obtaining feeds to yield liini tlie most profit. 



There are two classes of dairymen in the State today, that 

 are making money. To the one belongs the man who is con- 

 veniently located to markets or means of transportation, is 

 making a gilt edge product and selling it at a high price. He 

 may or may not buy all his grain, but he is selling his product 



