CHAPTER IX 



FEEDING 



This book would be incomplete without refer- 

 ence to the principles that underlie the composing 

 of rations for stock, which is such an important 

 item in farm economy. * : . •: 



We have seen that the bulk of an animal's 

 food consists of root and forage crops, but for 

 the economical fattening of stock, grain and 

 purchased food-stuffs have to be added, and the 

 question one has continually to answer is what 

 kind of food-stuff and how much must be added 

 to the root and forage crops. This question is 

 largely decided on the chemical analysis of the 

 food-stuff which must, by law, be supplied by the 

 seller. The constituents of the food-stuff named 

 in the analysis may be divided into those 

 containing nitrogen and those which do not, and 

 it is the ratio these two bear to each other 

 which has to be considered in making up rations. 



