94 



AGRICULTURE 



two and a half times as much heat and energy 

 as the same weight of starch and sugar. 

 Anything taken in excess of what is required 

 for heat and energy is stored in the body in 

 the shape of fat. The nutritive or albu- 

 minoid ratio of a food is the proportion which 

 the digestible albuminoids bear to the digest- 

 ible carbo-hydrates and fat together, one 

 Ib. of fat being equal to 2.25 Ibs. of carbo- 

 hydrates. Experiment has proved that for a 

 cow in full milk the albuminoid ratio should 

 be i to 5.6 that is, one part of flesh formers 

 to 5.6 parts of heat, energy and fat. In 

 summer the chief food of a cow consists of 

 grass, supplemented with artificial food accord- 

 ing to the quality of the land, and when 

 the pasture begins to go off, with vetches, 

 cabbages and lucerne, etc. 



For feeding in summer cotton-cake may be 

 used with advantage ; it has a high manurial 

 value, and its effect on the butter-fat is to 

 harden it, which is a very valuable property 

 where ice is unobtainable. Many farmers 



