7 



6oo-page "Feeds and Feeding," and Prof. Jordan in his 45o-page 

 "Feeding of Animals," but it cannot be dodged altogether in dis- 

 cussing the economical production of milk. 



All food consists of various elements that are grouped mainly 

 as proteids, muscle producing elements, and carbohydrates, fat 

 and heat producing elements. Various experiments have shown 

 that the best result is obtained when these are present in the food 

 in a certain proportion and that it is partly waste when either is 

 given in too great excess. What this proportion should be, is a 

 mooted question, and the Germans proposed to vary it according 

 to the quantity of milk given. Prof. Woll suggested 24.5 Ibs. 

 (dry matter) with a proportion of I Ib. protein to 6.9 Ibs. of car- 

 bohydrates. This ratio was based on the actual rations given by 

 128 successful American dairymen but it seems to me that the 

 economical ratio (proportion) will depend somewhat on circum- 

 stances, that is, on the local price of the various feeds. Judg- 

 ment must be used to decide whether, for instance, to sell oats 

 and corn and buy bran and oil meal or not, and cost of freight and 

 hauling both ways must also be considered. 



In our western states the carbohydrates are produced in ex- 

 cess and consequently the mistake of feeding too much of them 

 is often made, as when corn is given in excess. The rations should 

 be balanced up by adding bran, peas, linseed or cotton seed meal, 

 the latter containing over three times as much protein as corn 

 and only half the amount of carbohydrates, but, best of all, alfalfa 

 should be grown, and "if at first you don't succeed, try and try 

 again !" 



I can do no better than quote from the Wisconsin bulle- 

 tin, No. 116, by Prof. F. W. Woll: 



"The general trend of the results of feeding experiments with 

 milch cows is in the direction of showing that protein feeds pos- 

 sess a somewhat higher value of milk production than feeding 

 stuffs of a more carbonaceous character, but the profitable extent 

 of feeding such feeds must be determined largely by local condi- 

 tions. With a fair amount of protein in the ration supplied of 

 farm-grown foods, the narrowing of the ration fed, by the addi- 

 tion of protein foods, is not a matter of prime importance. The 

 testimony furnished by studies of the feeding practices conducted 



