THE FEEDING OF FARM STOCK. 777 



Sprouted grains and mall are rich in C, fairly rich (?) in l*> and contain A. 

 • Whole wheat, <>at-; and rye, like yellow maize, are fairly rich in B, nil 



contain A. 



Bran is fairly rich (?) in B, and contains A. 



Millet seed is fairly rich in both A and B. 



The choice of poultry foods ia influenced by the fact that eggs an- fairly 

 rich in A. contain B, and (doubtfully) C. Egg-yolk is very rich in Fat- 

 soluble A. 



It will he seen that there still remains a large amount of research work to 

 be done in the direction of stock -feeding with reference to the vitamine 

 content of the various foods and their relation to growth. As experiments 

 of this nature are intricate and laborious, necessitating the study of diseases 

 induced in animals under close observation (albino rats, pigeons, chicks, and 

 tadpoles are the victims most favoured), and the cure of these diseased 

 conditions by proper feeding, some considerable time must elapse before the 

 influence of vitamines in stock rations can he established satisfactorily. 



FEEDING IN RELATION TO DISEASE* 



The correct methods of feeding and the use of suitable feeding materials 

 have a very important bearing on the health of stock. 



In this article the principles which should govern the feeding of each 

 class of stock are briefly referred to, but no attempt is made to go deeply into 

 the chemical composition of feed or to adjust too nicely the balance of the 

 different food constituents required. The various diseases which are 

 commonly associated with errors in feeding are the main issue, together with 

 the measures to be adopted to prevent these conditions. 



The Value of Foodstuffs. 



It may be well to point out that undue reliance must not be placed on 

 chemical analysis only in estimating the value of a food, and that the 

 nutritive values ascribed to various foodstuffs solely on that basis are liable 

 to be very misleading. A most important modification in assessing these 

 values is introduced by the question of digestibility, and in estimating this 

 quality actual experience is of the greatest value, although much good work 

 has been done by direct experimentation. 



The difference in the requirements of the various classes of animals 

 introduces a further modification, since the power of digesting many kinds of 

 food varies greatly, as would be expected if the anatomical structure of the 

 animals and the physiological processes of digestion were considered. Thus, 

 rough, coarse material which can be well utilised by cattle will simply pass 

 through horses in an undigested condition ; and again, the amount of con- 

 centrated food which they can utilise is greater than that assimilable by 

 horses. From the point of view of health, the composition of the food is, in 

 practice, of more importance than its quality ; and while improper methods 

 (either avoidable or otherwise) are responsible for very heavy losses yearly, 

 bad food — that is, food affected with rusts, moulds. Ac. — or of such very poor 

 quality as to be directly harmful, is only occasionally responsible for ill-health 

 and death. This fact emphasises the responsibility of the stockowner himself ; 

 in not a few cases, however, the improper methods are almost unavoidable, 

 either because suitable feeding stuff is not available or financial conditions 

 prevent its purchase. 



* MaxHrWy, M.H.C.V.S., B.V.Sc. 



