STRAW 67 



but less valuable than either of the others. 



Rye straw is harder than any of the others. It is usually avoided for 

 cattle except as litter, but is frequently made a part of rations for horses, 

 chaffed and mixed with grain. 



Millet straw, which approaches oat and barley straw in softness of 

 texture and nutrient value, is fed mainly to dairy cattle. 



Long storage reduces the value of straw. Its bright color and pleasant 

 aroma disappear; it becomes brittle and dusty, and frequently suffers 

 from the ravages of mice. If improperly stored, exposed to moisture, it 

 becomes moldy and decays. 



In the inspection of straw for quality, the interior of bales should 

 receive special attention. It should be free from mold or musty smell, 

 not affected with smut or rust, and should not contain an abnormal quan- 

 tity of thistles or rushes nor show the effects of the ravages of mice. 



A decree of the Royal Prussian War Department issued November 10, 1911, with 

 reference to the use of straw for military horses, prescribes the following. Straw 

 used must be rye straw, straight flail-threshed, loose machine threshed or baled 

 long straw. The heads must practically all be at the same e^nd of the bale or 

 sheaf. Sheafs or bales must not contain chaff or broken masses of straw. Good 

 wheat or oat straw is permissible only when rye straw can not be procured. 



Hand-threshed flail or straight straw is hard and rigid and contains 

 practically no broken culms. 



Machine-threshed smooth straw is softer, contains fewer "blades," and 

 may have a slight machine-oil odor. 



Baled long straw is pliable and soft, according to the degree of pres- 

 sure exerted on the bales. The more or less indigestible sorts of straw 

 may be "converted," that is, the incrustating substances which prevent 

 easy digestion may be dissolved and in this manner the digestibility and 

 nutrient value, increased (cf. p. 30). 



Method of feeding. For horses straw should be fed dry, rarely as 

 long straw from racks, and then only when it constitutes a part of the 

 main ration and is substituted for hay (draft horses). As a rule it is 

 chaffed and fed with equal parts of grain. Chaffed hay should be cut in 

 lengths of about four-fifths of an inch. If cut shorter, especially when 

 moistened, it is not thoroughly masticated nor ensalivated and may cause 

 serious and even fatal so-called straw colic (impaction of the ileum or 

 colon). The amount of chaff to be given as a ration must be adjusted 

 like the hay ration, according to the work of the animal. Heavy work 

 horses receive more than light coach or driving horses. Race horses 

 should have no chaffed straw at all. 



Cattle may be given straw either as roughage, whole or chaffed in 

 lengths of at least 3 cm. (1 1/5 inch) mixed with beets, grain concen- 

 trates, etc., often with the addition of water, or scalded. 



These mixtures are sometimes kept for 24 to 36 hours and permitted to 

 undergo slight fermentation at 104° F. This increases palatability and 

 digestibility, but the stimulating effect of the raw material (peristaltic 

 motion) is considerably diminished. Heavy rations of straw are not 



