xii CONTENTS 



(5) COMPOUNDING RATIONS, VALUING FOODS, 

 PREPARING FOOD FOR STOCK. 



CHAP. PAG! 



XVI. GENERAL CONSIDERATIONS IN .COMPOUNDING 



RATIONS . . . . . . 101 



Composition Albuminoid Ratio Home-grown 

 Foods the Basal Part of Ration Laxativeness 

 Palatability Economy. 



XVII. FOOD STANDARDS . . . . .no 



The Approximate Method The Danish Method 

 The Scientific Method. 



XVIII. VALUATION OF FOODS . . . .120 



Food Unit System Manurial Residue. 



XIX. PREPARING FOOD FOR STOCK . . . 123 



Haymaking Silage Chaffing Pulping Grind- 

 ing, Rolling, and Nutting Softening Coarse 

 Foods Steeping Cooking or Steaming 

 Warming Condiments. 



(6) FEEDING, ETC., OF FARM HORSES. 



XX. FARM HORSES. . . . . .132 



Brood Mares The Foal Young Horse Work- 

 horses Suitable Rations Short v. Long 

 Feeding Watering Cost of Keeping for 

 Year Score Card of Shire Horse. 



(7) FEEDING, ETC., OF CATTLE. 



XXI. FATTENING CALVES FOR VEAL . . .146 



The Natural Way Hand-feeding The Calf Box 

 Food Art of Feeding Conclusions. 



XXII. CALF-REARING. . . . . .152 



Hand-rearing Calf Meals Calf-rearing Experi- 

 ments Cost of Rearing for a Year Turning 

 out to Grass. 



