482 



GRASSES OF IOWA. 



TABLE 1V.-P0UND3 OF TOTAL DRY MATTER, TOTAL ORGANIC MATTER 

 AND DIGESTIBLE INGBEDIENTS-Oontinubd. 



POCNDS OF 

 FEED. 



BYPRODUCTS. 



H 

 Vi 

 1 



2 

 3 

 4 

 5 



10 



BYPBODUCT8. 



H 



Vi 



1 



2, 



3 



4 



5 



7H 



10 



BYPRODUCTS 



Va. 



V^ 



1 



2 



3 



4 



5 



7S 



10 



o 



GLUTEN MEAL (Kicg), 



1:1.9. 



0.2 



0.5 

 0.9 

 1.9 

 2 8 

 3.7 

 4.6 

 6 9 

 9.3 



0.1 



3 

 0.6 



1 1 

 1.7 



2 3 

 2 8 

 4.3 

 5 7 



HOMINY CHOP, 1:9.2. 



2 

 0.4 

 0.8 

 1.6 

 2.4 

 3.2 

 4.0 

 6.0 

 8.0 



GLUTEN MEAL, 



1:2 6. 



0.2 

 3 

 0.6 

 1.3 

 19 

 2 6 

 3.2 

 4 9 

 6 5 



GLUTEN FEED (Buffalo 

 or MarshaJltowi)) 1:2 4 



1 



3 

 0.6 



1 1 

 1.7 

 2.3 

 2.8 



4 3 



5 7 



STARCH FEED, WET.l :4 9 



0.1 



2 

 3 

 0.7 

 1.0 

 1.4 

 1.7 

 2 6 

 3.5 



1 

 3 

 0.3 

 5 

 0.8 

 1.1 

 1.3 

 1.7 

 2.6 



MALT SPROUTS, 1:2.2. 



0.1 

 0.3 

 4 



8 



1 2 

 16 



2 

 3.0 

 4.0 



O 



GLUTEN FKED(Diamond 

 or Kockford), 1 :3 0. 



0.2 

 0.3 

 0.6 

 1 2 

 1.9 

 3.5 

 3.1 

 4.7 

 6 2 



DRIED BREWERS 

 GR41N8, 1:3 0. 



0.2 



5 

 9 

 1.8 

 2.8 

 3.7 

 4 6 

 6 9 

 9 2 



0.1 

 0.3 

 5 

 9 

 1.4 

 1.9 

 2.4 

 3.5 

 4.7 



PEA MEAL. 1:3 2 



0.2 

 4 



9 



1 8 

 2.7 



3 6 



4 5 

 6,7 

 9 



0.1 

 0.3 

 0.5 

 1.1 

 1.6 

 2.1 

 2.7 

 4.0 

 5.3 



After the table of feeding standards has been selected, and 

 the table of chemical composition with those of the digestible 

 substances present in the feeding materials, the problem 

 remains for the farmer to apply and test them thoroughly in 

 order that they may be useful. 



Table IV, a convenience table, with Nos. II and III, have 

 been taken from bulletin 81 of the Vermont experiment sta« 

 tion by Prof. J. L. Hills. The convenience table will save 

 much of the tedious work connected with the calculation of a 

 ration. In order to illustrate the use of the tables and the 

 feeding standards, it would be well to let Professor Hills 

 explain the use of the convenience table in his article on this 

 subject. 



