600 



Feeds and Feeding. 



Energy, continued 



of animal machine compared with steam 



engine, 88 



of feeds, ioss of, in assimilation, 51 

 digestion, 51 

 feces, 50, 51 

 mastication, 51 

 production processes, 



50,51 



urine, 50, 51 

 see Work 



Energy value of feeds, Armsby's, 120 

 English system of allowing for manurial 



value of feeds, 245 

 Ensilage, see Silage 

 Ensilage of fodders, 225 

 Enzymes, 20 

 Erepsin, 24 

 Ergot, 209 



Ether extract, see Fat 

 Ewes, breeding, feed for, 477 



in winter, 482 

 care of at lambing time, 479 

 when raising winter lambs, 



494 



cost of keeping at North, 482 

 South, 483 

 date of lambing, 478 

 feed required for 100 Ibs. milk, 444 

 flushing, 479 



maintenance rations in winter, 482 

 milking qualities of, 444 

 turning to pasture, 481 

 winter rations, 482 

 Ewe's milk, composition of, 443 

 value for lambs, 445 

 Excrement, composition of fresh, 247 



voided by farm animals, 246 

 see Manure 

 Exercise for brood sows, 553 



carriage horses, 295 

 colts, 298 

 dairy cows, 432 

 horses, 298 

 lambs, 452 

 pigs, 553, 556 

 stallions, 292 

 Exposure for lambs, 452 

 steers, 315 



Farm animals, calculating rations for, 110 



128 

 comparative fattening quali 



ties, 78 



composition of bodies, 14-17 

 excrement voided by, 246 

 nitrogen and ash retained 



and voided by, 246 

 relative economy of, 79 

 Fat, 5 



absorption of, 35 



amount formed from fat in food, 57, 61 

 pentosans, 59 

 protein, 59, 61 

 starch, 58, 61 

 sugar, 61 



a source of muscular energy, 86 

 compared with other nutrients for pro 



ducing work, 87 

 digestion of, 25 



effect of cotton-seed meal on, 152 

 feeding, on digestibility, 42 



feeding fat only, 55 

 feeding to dairy cows, 383 

 formed by ox in 1 day, 46 

 from carbohydrates, 58 

 from pentosans, 59 

 from protein, 59 

 in animal may resemble that in vegetable 

 57 



Fat, continued 



in clover cut at different stages of ripen- 

 ing, 183 



in grasses cut at different stages of ripen- 

 ing, 173 



in milk, composition affected by feed, 391 

 effects of protein-rich rations on, 



383 



globules in, 378 

 influence of feed on, 390 

 in ripening clover, 183 

 in wool, 456 

 origin in body, 56 

 peanuts produce a soft, 156, 198 

 possible amount produced in body by nu- 

 trients, 61 



soft, produced by field beans, 158 

 source of in milk, 60 

 vegetable, 5 



yielded by great dairy cows, 429 

 Fattening, 75 



composition of increase during, 76 

 factors influencing, 77 

 influence of ample food on, 77 

 breed on, 77 

 exercise on, 77 

 palatabilitv on, 77 

 quantity or blood on, 77 

 temperament on, 77 

 object of, 75 

 Fattening animals, 75 



Fattening period, cost of gain increases 

 with length, 325, 326, 499 

 length for pigs, 509 

 sheep, 488 

 steers, 326 



Fattening process, what it is, 364 

 Fattening qualities of ox, sheep, and pig 



compared, 78 

 Fattening the iiorse, 296 

 Fatty tissues, storage of, 70 

 Feces, 30 



heat carried off by, 83 

 Feed, administration to. cows, 433 



horses, 296-7 

 lambs, 490 

 pigs, 562 

 steers, 371-3 



consumed daily by pigs of various 



weights, 502 



from birth to maturity by 



steers 374-5 

 yearly by calves, 308 

 cows, 426-7 

 horses, 285 

 cooking, for cows, 433 



horses, 218, 283 

 pigs, 217, 506 

 steers, 218 



cost of, for milk production, 427 

 eaten by yearling calves, 308 

 effects on fat composition, 391 



teeth and skull of pigs, 510 

 influence on body of pig, 91-96 



milk fat, 390 



long and short for steers, 325 

 preparation for farm animals, 215-221 

 preparation for calves, 311 

 cows, 434 

 horses, 282-4 

 pigs, 504-8, 518 

 sheep, 487 



relation to work of horse, 251 

 returns from by various farm animals, 



79 



sale and regulation of, 223 

 soaking, 218 

 soaking for swine. 506 

 see Feeds, also Feeding stuffs 

 Feed adulteration, 223 



