OTHER COMMENT 



The use of "bulk delivery" in the handling of feed continues to in- 

 crease. This method presents special problems in handling to the consumer 

 and the recommendations of the Experiment Station and the manufacturer 

 should be carefully considered. With reasonable care bulk feed can be 

 handled so that the product as fed is as uniform as bagged feed. Samples 

 drawn at various points in the truck and at delivery points indicate that 

 with the observance of proper precautions a uniform product is supplied 

 the customer. 



It is not within the scope of this bulletin to make recommendations 

 regarding the use of commercial feedingstuffs. The Department of Dairy 

 Husbandry and the Department of Poultry Husbandry are continuously 

 studying feeding problems. The following publications of these depart- 

 ments are free to residents of New Hampshire. Address your request to 

 Mail Service, University of New Hampshire, Durham, New Hampshire. 



Ext. Bull. 67 Turkey Production in New Hampshire, 16 pp. 



Ext. Cir. 312 Brooding and Rearing Chickens, 20 pp. 



Ext. Cir. 282 Dairy Calves. 



Sta. Bull. 401 Feed Standards for N. H. Broilers. 



Ext. Bull. 114 Feeding Dairy Cattle. 



While the word feedingstuffs does not appear in all the above titles, no 

 publication is included which does not discuss some aspect of the use of 

 feedingstuffs. 



Inquiries occasionally are made regarding a method of calculating the 

 protein, fat, or fiber content of a home-mixed feed. There are tables avail- 

 able, such as those in Morrison's book "Feeds and Feeding," which give the 

 average chemical analysis of feed concentrates, roughage, and silages. It 

 should be pointed out that the chemical analysis of a particular lot of an 

 ingredient may be somewhat above or below the average figure shown in 

 the table. This fact must be taken into consideration in fixing guarantees. 

 The following example shows how the protein content of a feed mixture 

 may be calculated. 



The mixture contains 



225 



1410 



X 100 = 15.95% protein. 



The percentage of fat or fiber may be calculated in a like manner by 

 substituting the fat or fiber figures for those of the protein. 



8 



