2o6 PLANT PRODUCTS 



cow is 1460 calories per hour. It is clear therefore that a 

 very large fraction of the heat produced by a cow in a byre 

 is lost by conduction of heat by the walls and roof of the 

 byre. The byres, if better constructed, might keep the cows 

 warm, permit of greater ventilation, and yet save food. 

 It seems highly probable that the waste of food alluded to 

 in Government pronouncements is often due to faulty 

 buildings compelling the practical farmer to use more food 

 than is strictly necessary, as judged by careful trials con- 

 ducted in buildings which are more suited to the purpose 

 than many of those that the farmer has to make the best 

 he can of. 



If we compare the type of buildings used by cattle in 

 Great Britain with those in use in Norway, it is very obvious 

 that the Norwegian farmer has found out by practice the 

 necessity of saving cattle food by using warm buildings. The 

 Norwegian cattle byre is built of wood, with double walls 

 and an interior lining of hay. Such a structure provides 

 better ventilation but less draughts and less loss of heat 

 by conduction of heat through the walls, and permits winter 

 feeding of cattle in a land where cattle food is ver}^ scarce. 



It would be quite impossible to alter the cattle sheds 

 during war time, but much might be done in small ways by 

 the individual farmer if he could be helped by the local 

 advisers in agricultural subjects. With the increase in the 

 production of wheat, barley, and oats there will be an 

 increase in the production of straw. A good use might be 

 made of straw mats placed over ventilators, doors, roofs, etc., 

 or any exposed parts of the buildings. Straw mats would 

 oppose but little hindrance to ventilation. As shown 

 above a very large fraction, say five-sixths, of the heat 

 produced by the cow is lost through the walls, etc., of the 

 building. It would take but little improvement to save 

 some of this and produce more meat and milk with a saving 

 of food. 



Development of Agriculture at Home and Abroad. 

 — Only one-fifth part of the quantity of wheat and wheat 

 flour necessary for human consumption is produced in 



