FOOD FROM CURED FODDERS 2OI 



shipping and none brings so high a price in the average 

 market. 



For cattle, timothy does not rank high when fed alone. 

 It is but little ahead of corn or sorghum in its protein con- 

 tent. Usually the market value for timothy unmixed and 

 of good quality, makes it too dear for such feeding. The 

 yield of timothy is also relatively low compared with the 

 fodders just named. Timothy of fine growth, cut early and 

 well cured, may be fed to calves with suitable adjuncts, but 

 when coarse and woody, the results from such feeding will 

 not prove satisfactory. If fed as the exclusive fodder por- 

 tion to cattle that are being fattened, the concentrate fed 

 along with it should be rich in such protein foods as oil 

 meal, gluten meal, pea meal, cottonseed meal and wheat 

 bran. When fed to cows in milk, even larger proportions 

 of these foods should be fed. When grown on farms for 

 such feeding, it is usually sown in conjunction with clover. 

 The two grow admirably together and furnish a mixed hay 

 well suited to the needs of cattle. The larger the propor- 

 tion of the clover in such hay, the more valuable it is rela- 

 tively for cattle and sheep, but the reverse of this is true 

 though with some limitations with reference to horses. (See 



P. 193). 



For sheep, timothy when fed alone, is even more un- 

 suitable than for cattle. This is especially true of timothy 

 that is coarse and overripe, as sheep will not readily eat 

 such hay. Should they be compelled to eat it as the sole 

 fodder ration, they will not maintain good form, unless con- 

 centrates rich in protein are fed to them. It is quite ad- 

 missible, however, to feed mixed timothy and clover to 

 sheep when the crop has been cut at an early stage in the 

 maturity of the timothy. 



For swine, timothy hay is quite tmsuited. The swine 

 do not care to eat it and it is also ill suited to their diges- 

 tion. It is questionable if it will pay to feed it to them, 

 even though chaffed and steamed. 



