340 SCIENTIFIC FEEDING OF ANIMALS 



trated foods should be measured according to the 

 production of each group.* Regular test milkings 

 to ascertain the yield of each cow must, of course, 

 be undertaken. The quantity of food should be 

 so measured that the cows neither get thin nor fat, 

 but remain in good condition. In Table III in the 

 Appendix are given food standards which are most 

 useful in this respect. The yield of milk from a 

 certain point onward does not keep pace with the 

 extra supply of nutrients, but for the production of 

 the last quart of milk a greater amount of food is 

 necessary than below this point. For this reason 

 two numbers are given in the feeding standards, 

 the smaller one applicable when the profit on the 

 milk is low, and the larger one when it is high. 



Nothing stands in the way of an increase of 

 protein above the standards ; only seldom, though, 

 will it be necessary to use more of this, the dearest 

 of nutrients, than is prescribed in the standards. 



In those cases where the cows are not to be used 

 further for breeding, but to be milked dry and 

 fattened, the food must be regulated according to 

 the milk when the yield has reached 7-10 pints; 

 only in the last 3 or 4 months need the food be 

 made up to a fattening ration by the addition of 



* R. Geissler, who first described this method, advises, for example, 

 that cows giving 8-9 pints of milk should have I measure of concen- 

 trated food, whilst those giving 11-14 pints would get 2 measures. 

 The number of measures can be marked on the boards which stand 

 near each cow, giving particulars of breed, age, etc. 



