66 Kei'ort of Department of Animal Husbandry of the 



When the nutritive ratio was narrowed but kept wider than 

 1:6, no change occurred in the average amount uf digestible di'y 

 matter consumed for each pound of milk solids produced. When 

 the ratio was made wider there was an increase (over 4 per ct.) 

 in amount of digestible dry matter for each pound of milk solids. 



When rations with a narrower ratio than 1:6 were made si ill 

 narrower there was the same increase in the amount of digesti- 

 ble dry matter required for each pound of milk solids as when 

 corresponding rations were made wider but kept narrower 

 than 1:6. 



It must be remembered that these summarized results apply 

 only to the immediate effect on milk production of the specified 

 changes in the ration. It is not unreasonable to assume, how- 

 ever, that those modifiations of the ration which at once lead to 

 increase in milk flow point toward the composition of a ration 

 adapted to more permanent advantage, and that those modifl 

 cations which are immediately followed by diminished product 

 point in the direction of a ration more likely to prove inefficient 

 for extended periods. 



INTRODUCTION. 



In the feeding of milch cows as well a& that of other animals 

 many difficult problems are involved. The solution of most of 

 these cannot be accomplished without numerous investigations 

 and studies under specially arranged conditions where factors 

 commonly uncontrolled can be directly accounted for and their 

 value considered. Many years must necessarily elapse before 

 much of the positive knowledge sought can be secured. This 

 knowledge will come in time. But every day the animals must 

 have food, and any information relating to the commonly prac- 

 ticed methods of feeding is worth considering. Any carefully 

 collected data should, therefore, repay attention; though they 

 may not light up certain of the complex problems of nutrition, 

 and may show only in a circumstantial way relations between 

 the milk and the food. 



While the fixing of an absolute standard stated in the terms 

 we now use is not possible, it is still probable that with wider 



