FEEDS AND FEEDING. 331 



A large portion of the vegetable proteins derived from beans, 

 oil meal, peas, clover and alfalfa are very suitable for producing 

 growth. 



An experiment at the Kansas Agricultural College shows 

 that out of several lots of weanlings at the Kansas Station, pigs 

 put on a dry Jeed of corn did not seem to thrive; but pigs of 

 the same lots and weight fed on corn and alfalfa hay were 

 thrifty and were soon fat and ready for market. 



When ash alone was added to the corn, the, results were not 

 perceptibly better, but when a complete protein was added in the 

 form of tankage, or alfalfa, the grain was very rapid. 



The bones of pigs fed on rations rich in protein and ash, 

 were double the size of the bones of corn-fed animals and the 

 breaking strain of the bones of corn- fed pigs was 500 pounds 

 while the breaking strain of the bones of pigs fed on corn and 

 alfalfa was 1,370 pounds. 



This demonstrates why so many corn-fed hogs go down on 

 their pasterns before they are fit for the market. 



In a trial at the Illinois Experiment Station, 6 cows on a 

 balanced ration with a nutritive ratio of i :6, produced nearly 

 as much as 9 cows on a ration with a nutritive ratio of I :n. 



Because of lack of sufficient protein in the ration with a 

 nutritive ratio of 1:11 the other nutrients were not used to the 

 best advantage. This shows that an excess of carbohydrates 

 cannot take the place of a deficiency of protein. 



Calculating Feeding Rations. 



In order that the individual may be able to intelligently cal- 

 culate a well balanced ration for any of the various kinds and 

 classes of live stock, he must be familiar with at least one of the 

 various feeding standards now in more or less general use among 

 progressive stockmen. He must also have access to a set of tables 

 showing the amount? of dry matter and digestible nutrients in 

 different kinds of feeds. 



The Wolff-Lehman feeding standards and Henry's feeding 

 tables are perhaps more popular than any others because they 

 have been used longer and because of their greater simplicity 

 and ease of application. 



