142 



Veterinary Medicine. 



Animal and Ration. 



Grade Shorthorn Cow : 



1st 21 days: Corn and cob; 

 meal 



2d 21 days : Sugar meal 



3d 21 days: Corn and cob 



ineal 



Grade Shorthorn Cow : 



1st 21 days: Corn and Cob 



meal 



2d 21 days: Sugar meal. 

 3d 21 days: Corn and cob 



meal 



Grade Shorthorn Cow : 

 1st 21 days : Sugar meal. 

 2d 21 days: Corn and cob 



meal 



3d 21 days : Sugar meal, : 



Grade Shorthorn Cow : 

 1st 21 days: Sugar meal. 

 2d 21 days: Corn and cob 



meal 



3d 21 days : Sugar meal 



Per 

 Cent. 



11-57 

 12-53 



11.86 



Fat. 

 Lbs. 



Ratio of 

 Solids, fat to 

 Lbs. \ solids not 

 ! fat. 



21.67 73-02 422. : 1000 

 25-93 83.38 476.2:1000 



17.97 66.32 371.7 :iooo 



11.95 , 21.56 

 12.37 I 22.74 



12.05 ^ 17-78 



12.43 \ 29-94 



11.45 I 18.97 

 12.16 21.58 



13.27 



12.00 

 13.01 



72.28 

 72.57 



63.48 



93-67 



68.89 

 68.16 



20.25 64.69 



425.1 : 

 456.3 : 



389.1: 



469.8: 



380.0 : 

 463-3 : 



1000 

 1000 



1000 

 1000 



1000 

 1000 



455.6:1000 



13-30 

 13-95 



48.09 

 48.74 



382.3 : 

 401.0 ; 



1000 

 1000 



Here we find a material increase of the .solids and particularly 

 of the fat whenever the sugar (gluten ) meal, rich in fat and al- 

 buminoids was furnished. It is interesting to note the relative 

 amount of fat and albuminoids in the corn and cobmeal mixture 

 as compared with the sugar meal. 



Corn and 



Constituents. cob meal. Sugar meal. 



Per Cetit. Per Cent. 



Water 13.37 6.10 



Salts 1.43 1. 17 



Fat 2.81 II. 16 



Carb-hydrates 65.99 52.66 



Woody fibre 8.03 8.64 



Proteids 8. 37 20.27 



— Bulletin : Iowa Agricultural E.x'periinent Station. 



Such variations in the quality of the milk under different 

 rations, occasionlly affect the weak stomach of the new born, and 

 as the same con.stitution is likely to predominate in the same 

 herd, a number may be attacked together as a result of some 

 change in feeding. 



