984 



ANNUAL, REPORT OF THE 



Off. Doc. 



Ensilage, 



Clover hay 



Buckwheat middlings. 



Total, 



Reduced for a cow weighing, 



1,000 pounds, 



Wolff's German standard 



Lbs. 



45 

 5 

 6 



Lbs. 



12.56 

 4.24 

 5.21 



22.01 



22.69 

 24.00 



Lbs. 

 .50 

 .32 

 1.42 



2.24 



2.31 

 2.50 



Lbs. 

 7.08 

 1.75 

 2.22 



Lbs. 



.50 

 .Og 

 .36 



11.05 



.94 



11.39 

 12.50 



.97 

 .40 



8.08 

 2.15 

 4.00 



14.23 



14.23 

 15.40 



1: 5.9 



1: 5.9 

 1: 5.40 



The cows receiving this ration are assumed to weight 970 pounds. 

 Other things being equal, the heavier the cow the more food she will 

 Deed. The standard ration gives the amount of food required for a 

 cow weighing 1,000 pounds. Therefore, in order to compare this 

 ration with the standard it has to be reduced by dividing by .970. 

 This quotient gives the amount of digestible food that would be 

 required for a c'ow weighing 1,000 pounds on the same basis. It will 

 be seen that it does not contain as much total dry matter, pro- 

 tein, carbohydrates and total digestible matter as the German stand- 

 ard; but more fat and the nutritive ratio is wider. 



HOW TO CALCULATE THP: NUTRITIVE RATIO AND TOTAL 



DIGESTIBLE MATTER. 



If we burn a pound of coal we know that there is a certain 

 amount of heat produced. If this heat be applied to water there 

 will be a given quantity of the water converted into steam. Com- 

 press this steam and we get i)Ower by which we can run a threshing 

 machine or lift a weight. 



If we burn protein, carbohydrates or fat we will also get a certain 

 amount of power if the heat is applied to water. We will assume 



that the burning of one pound of protein will produce enough power 

 to lift one pound one foot from the ground. The carbohydrates have 

 about the same i)ower; but the jjower produced by burning one 

 pound of fat is two and one-fourth times as great. That is to say, 

 on the same basis, we multiply the amount of fat by two and one- 



