FEEDING DAIRY CATTLE 239 



author and also the average figures for the nine stations, includ- 

 ing, in the aggregate, twenty-five years for the herds considered. 



The system of feeding adopted in the herds included in the 

 preceding compilation varied greatly, both in kinds of feeds and 

 intensity of feeding. The average figures give, however, quite a 

 satisfactory statement of the actual feed requirements of dairy 

 cows as fed in this country. We note that these herds ranged in 

 the amount of milk produced from 5498 pounds in Connecticut 

 (largely Jerseys and Guernseys) to 8783 pounds in Utah (grades), 

 and in butter fat from 237 pounds in Nebraska (largely Jerseys and 

 Holsteins) to 339 pounds in Utah; the average production for all 

 nine herds was 6494 pounds of milk and 277 pounds of butter fat. 14 

 The average feed per cow for all herds was 2250 pounds of concen- 



RELATION OF DIGESTIBLE MATTER^ 

 AND PROTEIN TO~IOTAL DRY MATTER 



FOR_pRrcowa 



1200 POUND Cows 



FOR COWS PROD UCING.5-75LB. BUTTER FAT DAILY 



FORCOWS PRODUCING I -LZ 5 UBS. BUTTER FAT DAI LY 



FOR COWS PRODUCING 1.5-1,75 LB5. BUTTER FAT DAILY 



DIGESTIBLE: MATTER 



DRY MATTER 



FIG. 49. Production and size are the factors determining the feed requirements of 

 dairy cows. The amounts of dry matter and digestible protein in feed rations should increase 

 in proportion to the production of butter fat. 



trates, 5281 pounds of succulent feeds (soiling crops, roots, and 

 silage), 3076 pounds of hay (mixed timothy, clover, or alfalfa), and 

 161 pasture days, the average feed cost per cow being $36.71 (see 

 p. 229), and the number of feed units eaten, 6077. These figures 

 will serve as a basis for estimating the actual feed requirements of 

 dairy cows in this country and the returns that may be expected 

 with good cows and careful management. 



Feeding Standards. The feeding standards for dairy cows 



14 Corresponding to 323 pounds of commercial butter, obtained by add- 

 ing one-sixth to the amount of butter fat, which is a safe average estimate. 



