268 



statistics of cotvs. — Nutritive ingredients of food and yields of milk or butter. 



No. 



Locality 

 (in New York). 



Breed of cows. 



1 Rochester ! Mostly Giiernsey 



2 ! Ithaca ' Grade Holstein . . 



7 i Rockport - j Jersey 



8 , Leonardsville. _j Holstein-Friesian 



and Guernsey.. 



10 Cambridge j Brown Swiss 



11 1 Holland Patent I Jersey, thorough- 

 I I bred and grade. 



German standard for milch cows per 

 day for 1,000 pounds live weight. 



Nutrients in daily ration. 



Protein. 



Pounds. 

 1.88 

 2.57 

 2.03 

 3.01 



0.85 

 1.52 



2.50 



Fats. 



Pounds. 

 0.68 

 1.12 

 0.63 

 1.27 



0.28 

 0.71 



Carbo- 

 hy- 

 drates. 



rotal. 



Pouiids. 

 14.32 

 10. 21 

 10. 03 

 17.21 



12.61 

 6.59 



Pounds. 

 16.88 

 13.90 

 12.69 

 21.49 



13.74 



8.82 



12. .50 , 1.5.40 



Potential en- 

 ergy (fuel 

 value of nu- 

 trients of 

 daily ra- 

 tion ) , Calo- 



Nutri- 



tive 



ratio. 



33,000 1: S.i 



28.490 1: 5.0 



25,090 I 1: 5.6 



42,970 1: 6.7 



26,220 1:15.6 



18,080 1: 5.4 



29,590 i 1: 5.4 



* 5,(X10 pounds per year. 



[As the figures for potential energy were not given in the bulletin, 

 but were added in the abstracting in this Office, a word of explanation 

 seems called for. In being consumed in the body as fuel to furnish 

 heat and muscular energy the nutrients appear to replace one another 

 in proportion to their potential energy, which is accordingly taken 

 as a measure of their fuel value. The energy may be estimated in 

 units of either heat or mechanical power. For heat unit the Calorie, 

 and for amount of mechanical energy the foot-pound or foot-ton, is 

 commonly used. The Calorie is the heat which would raise a kilo- 

 gram of water 1 degree Centigrade (or 1 pound of water about 4 

 degrees Fahrenheit). A foot-ton is the energy (power) which would 

 lift 1 ton 1 foot. One Calorie corresponds to 1.53 foot-tons. A 

 gram of digestible protein or a gram of digestible carbohydrates 

 is assumed to yield 4.1 and a gram of fats 9.3 Calories. A given 

 weight of fats is thus taken to be equivalent in fuel value to 2.27 

 pounds of protein or carbohydrates. The figures for potential en- 

 ergy in the table are calculated for each food material by multiply- 

 ing the number of grams of protein and of carbohydrates in 1 pound 

 by 4.1, and the number of grams of fat by 0.3, taking the sum of 

 these three j^rodiicts as the number of Calories of potential energy 

 in a pound of the material. The computation is made more con- 

 venient by taking each per cent of each ingredient as equivalent 

 to one hundredth of a pound of that ingredient in a pound of the 

 feeding stuff and multiplying by the number of Calories in 0.01 



