Vlll TABLE OF CONTENTS 



Page 



CHAPTER V 



COMPOSITION OF ANIMALS 36 



Combustible matter Water Range of variation of ma- 

 terialsPrincipal ash constituents Percentage of in- 

 crease in fattening Group constituents What these 

 compounds do. 



CHAPTER VI 

 FOOD NUTRIENTS 44 



Nutrients defined Most feeding stuffs are unbalanced 

 Digestibility defined How digestibility of a food is 

 determined First step is to obtain composition Diges- 

 tible nutrients Correct rations are based on digesti- 

 bility. 



CHAPTER VII 

 SOME SCIENTIFIC TERMS IN FEEDING 54 



The animal as a machine Reducing fat to carbohy- 

 drates Determining the nutritive ratio Wide or nar- 

 row nutritive ratio Balanced ration Feeding stand- 

 ards Feeding standards only a guide. 



CHAPTER VIII 

 THE COMPUTATION OF RATIONS 63 



Animal uses of food Three kinds of rations Mixed 

 food How a ration is made Feeding for heavy milk- 

 ers Using the standard in practical work What foods 

 to choose. 



CHAPTER IX 

 BASING STANDARDS ON QUALITY OF MILK 75 



Haecker's investigations The Haecker standard How 

 to establish a standard Compared with Wolff standard. 



CHAPTER X 

 COMPUTING RATIONS ON BASIS OF STARCH VALUES 82 



Starch value illustrated Relative starch values How 

 to obtain starch value Actual starch value below calcu- 

 lated starch value Calculating starch values on basis of 

 availability Feeding stuffs with much fiber Starch val- 

 ues for all classes of stock Feeding standards on basis 

 of starch values. 



