CONTENTS 



INTRODUCTION 



Page 



Politico-economical Considerations on Animal Husbandry and Feeding . 1 



SECTION I 



Feeding Stuffs 



A. General Matter 2 



a. Chemical Composition of Feeding Stuffs 2 



Nutrients and Condimental Substances 2 



I. Water and dry matter 3 



II. Salts 4 



III. Albumens 5 



Appendix: Ferments (enzymes) and Vitamins 7 



Nitrogenous compounds, not belonging to the albumens (amido- 

 compounds, nitrogen-containing glycosids, alkaloids, salts of 



ammonia and nitric acid 8 



IV. Fats 10 



V. Carbohydrates 11 



1. Crude fiber (cellulose, pentosanes) 11 



2. Nitrogen-free extractives (easily digestible carbo-hydrates), 



(starch, cellulose, dextrine, sugars, pectin substances, pen- 

 tosanes and pentoses), organic acids (lactic, formic, acetic, 

 butyric, malic, tartaric, citric and tannic acids), nitrogen 



free glycosids and bitter principles 12 



b. The Conservation and Preparation of Feeding Stuffs ... 16 

 I. Conservation 16 



1. Storage 16 



2. Drying 19 



a. Hay Making 19 



b. Artificial drying 21 



3. The Conservation of Feeding Stuffs by means of Fermenta- 



tion 23 



a. Baked hay 23 



b. Brown hay 23 



c. Sweet Silage 24 



d. Sour Silage 27 



II. The Preparation of Feeding Stuffs ......... 28 



1. The reduction of coarse material into fine particles ... 28 



2. Moistening and Soaking 28 



3. Cooking, scalding and steaming 28 



4. Roasting 28 



5. Leaching 28 



6. Fermenting 28 



7. The Conversion of Indigestible into Digestible Matter . 28 



8. Predigestion 28 



9. Baking 28 



B. The Most Important Feeding Stuffs 34 



I. Green Forage 35 



Botanical Matters relating to pastures and Pasture Grasses . . 35 



Sweet Grasses. Key for their Determination 36 



Sour grasses. Scouring Rushes 43 



Herbaceous -Meadow plants 44 



Chemical Study of Pasture Grasses 44 



vii 



