34 THE FEEDING OF ANIMALS 



banding of the plant-food resources of the farm, of which 

 water is an important factor. 



43. Water in feeding-stuffs. Cattle foods, whether 

 in the green or air-dry condition, always contain more 

 or less water. The proportion is greatly variable, depend- 

 ing upon several factors. With the green foods, the range 

 of percentages is similar to that of the living plants pre- 

 viously noted. As, however, forage plants are used at 

 varying lengths of time after cutting, and as a loss of 

 moisture begins immediately after the plant is severed 

 from its source of water-supply, the amount of dry matter 

 in a green forage crop is somewhat uncertain, unless a 

 water-determination is made in the material exactly as 

 it is fed. In all experimental work this precaution is 

 necessary to accuracy. Roots and potatoes contain a 

 large proportion of water, which, owing to their struc- 

 ture, is slowly evaporated. In a cool, moist cellar, their 

 water-content will remain practically unchanged for a 

 long time; in a warm, dry room, evaporation occurs and 

 they shrivel and lose weight. 



44. Conditions affecting water-content of feeds. 

 The water-content of air-dry foods varies with the con- 

 dition in which they were stored, the length of time after 

 storage, and the percentage of moisture in the air. Early 

 cut hay often goes to the barn less perfectly cured than 

 the late cut, and all hay dries out more than is generally 

 realized during the first few months of storage. Con- 

 cerning these points, the writer has obtained data through 

 experiments at the Maine State and Pennsylvania State 

 colleges. Fourteen lots of hay, some early cut and some 

 late cut, were weighed when stored and again after 

 remaining in the barn for several months. The results 

 follow: 



