FEEDS AND FEEDING 317 



animal when not yielding some protein-bearing product, 

 much of it is wasted, and a portion of it may be transformed 

 into fat. In the simple maintenance of life, carbohydrates 

 and fat are largely fed. They produce the necessary heat 

 and energy for such a purpose. For this reason much rough- 

 age is fed to animals not at work in the winter time. Timothy 

 hay, straw and stalks, with perhaps a little corn grain, are 

 enough for the simple maintenance of cattle and horses. 

 For a gain in fat these ssime feeds are used in larger quan- 

 tities. Very little protein is then needed. 



In the building of bone, muscle, and other animal tissues, 

 as in the growth of young animals, considerable amounts 

 of protein and mineral matter are used by the body. It is 

 then necessary to use in the daily ration those feeds that 

 have been mentioned as being rich in protein. 



Feeding Young Animals. — ^When a stockman desires a 

 profit from the increase in the gain in weight he will feed 

 young animals instead of old ones. Their natural growth is 

 a factor in his favor. Young animals bring better prices in 

 the markets. The thoughtful farmer will fatten lambs and 

 pigs rather than old sheep and hogs. The practice of 

 fattening hahy beef is now more common than the old way 

 of keeping beef cattle for several years. 



Feeding Standards. — Scientific men have carefully figured 

 the exact amounts of each nutrient required by the animal's 

 body. The results of their work are called feeding standards. 

 Wolff and Lehmann are two German experimenters who have 

 published standards for stockmen to follow. There are fixed 

 standards for each kind of animal and for each purpose of 

 feeding. For example, a thousand-pound cow giving twenty- 

 two pounds (about eleven quarts) of milk daily is to be given 

 such an amount of feed as to equal 29 pounds of dry matter, 

 2.5 protein, 14.1 carbohydrates and fat combined. The 

 feeding standards commonly used are given in the Appendix. 

 In order to obtain the proper amounts of each of the nutrients 



