1592 



The Cornell Reading-Courses 



dry matter, in which there are 3 pounds of digestible protein and 19. 1 

 pounds of total nutriment, with a nutritive ratio of 1 : 5.4. The following 

 ration is suggested : 



Foods 



10 lbs. red clover hay. . . . 



40 lbs. corn silage 



4 lbs. corn and cob meal 



3 lbs. oats 



6 lbs. gluten feed 



Total 



Dry 



matter 



8.470 

 10.560 



■396 

 .688 

 .448 



3 



2. 



5- 



Digestible 

 protein 



.710 

 .560 

 .176 

 .264 

 1.278 



30-562 



2.988 



Total 



nutriment 



4.900 

 6.880 

 2.836 

 2.025 

 4.836 



21.477 



21.477 — 2.988 = 18.489 



18.489 -s- 2.988 = 6.2 



Therefore the nutritive ratio of the above ration is 1:6.2. The above 



ration is somewhat wider than is called for by the standard, but it would 



meet with good results in practice. A deviation from the standard as 



great as this ration shows is permissible, provided sufficient nutriment 



be furnished. 



A ration for fattening swine, in the middle of the fattening period. — It 

 will be assumed that hogs weigh 125 pounds each when they are about 

 half fattened for market. It would then take eight of them to weigh 

 1,000 pounds live weight. The requirements are 32 pounds of dry matter, 

 to contain 4 pounds of digestible protein and 29.1 pounds of total nutri- 

 ment, the nutritive ratio to be 1 : 6.3. The following ration is an example 

 for eight hogs of the above weight for one day: 



29.612 — 4.264 = 25.348 

 25.348 -5- 4-264= 5.9 

 Therefore the nutritive ratio of the above ration is 1:5.9. I 11 ca l~ 

 culating the dry matter, protein, and total nutriment in 20 pounds of 

 corn from Table 3, the amounts in 1 pound are multiplied by 20. 

 In like manner, in calculating the dry matter, protein, and total nutri- 

 ment in 16 pounds of wheat middlings, the amounts in 8 pounds are multi- 

 plied by 2. This will illustrate how Table 3 may be used to advantage 

 even when the amount of a food differs from the amounts of that food 

 which are listed in Table 3. 



