FEEDS AND FEEDING. 413 



more than is good for them if they are allowed to 

 eat all the feed they wish. Most of our feeders per- 

 mit farm animals to eat all the hay they want. This 

 is bad practice. These feeding standards are not al- 

 ways absolutely correct for every individual animal. 

 These standards are the results of many experiments 

 and practical experience. By compounding rations 

 according to these standards, as laid down in this table, 

 the results are bound to meet with satisfaction. There 

 are many people who feed farm animals in an off-hand 

 way, and there is a great chance for improvement in 

 this phase of agriculture. 



Selection of the Feed. In selecting a ration for 

 farm stock it is important to consider palatability and 

 adaptability. The ration should meet the require- 

 ments of the particular animal or animals. The 

 market prices of feeds should also be taken into ac- 

 count. 



Palatability. No matter what the composition of a 

 feed is, it must be sweet, clean and possess an agree- 

 able flavor. Animals, like people, do not get along 

 well on food that is not palatable. 



Adaptability. Poultry and hogs are fond of cotton- 

 seed meal. This feed often makes them sick. Horses 

 and hogs are so constructed that they cannot do well 

 on a large amount of roughage. Roughage includes 

 materials such as hays, corn stover and cotton-seed 

 hulls. Certain feeds cannot be allowed to milch cows, 

 because they produce a bad flavor in the milk. 



Market Prices. In making up a ration it is neces- 

 sary to not only consider the nutritive ratio, palata- 

 bility and adaptability, but the available feeds and their 

 prices must be investigated. In other words the cost 

 of a ration should be figured. Oftentimes the same 

 amounts of digestible nutrients can be supplied from 

 other feeds and at a cheaper price. Oats, for exam- 

 ple, is an expensive feed. It is an easy matter to sub- 

 stitute other feeds that will furnish the same amounts 

 of digestible ingredients as oats at a less cost. Tim- 



