FODDERS AND FEEDS. 161 



The nutritive ratio is 6.03 to 37.19, or 1 to 6.2 ; that 

 is, one part of digestible nitrogenous substances, some- 

 times called "flesh formers,'^ to 6.2 parts of digestible 

 non-nitrogenous matter, or " fat formers." 



"Wide vs. Narrow Rations. — If the quantities of 

 digestible fat and carbohydrates are large relatively to 

 the protein, this number will be large, and the ration is 

 called a " wide ration." If the quantities of digestible 

 fat and carbohydrates are relatively small, the quotient 

 is a small number, and the ration is a " narrow " one. 

 A ration where the nutritive ratio is much more than 

 1 to 6 may be called a " wide ration," if much less it may 

 be called a " narrow ration." 



Very few natural feeds conform closely to the stan- 

 dards given for the various purposes of feeding. Coarse 

 farm products show a very wide nutritive ratio, and 

 are only well adapted for maintenance ; while many of 

 the concentrated feeds show a much narrower nutritive 

 ratio than is called for by the standards, even for the 

 production of milk or flesh. This makes it necessary, in 

 order to economically use food products, to combine those 

 rich in carbohydrates, or possessing a wide nutritive 

 ratio, with those rich in protein, and possessing a nar- 

 row ratio. 



The Preparation of Rations. — The preparation of 

 rations requires, however, more than a simple combina- 

 tion of nitrogenous and non-nitrogenous foods in such a 

 manner as to secure the proper nutritive ratio. The 

 bulk of the ration, as well as the palatability and digest- 

 ibility must be regarded; there must be suflicient bulk 

 to properly distend the stomach j food too concentrated 



