74 How to Make Creamery Butter on the Farm 



This term is used to express the respective amounts 

 of protein the muscle, the blood and milk-making 

 parts of feed and what are known as carbohydrates 

 and fats, which are the heat and fat-producing elements 

 of feed. 



Protein is the name given to the group of food ele- 

 ments in the feed that contain nitrogen. The protein 

 in the feed makes lean flesh, blood, tendons, hair, horn, 

 wool, and casein and albumen of milk. The necessity 

 for the feed to be high in protein value is that this 

 protein actually maintains existence makes the cattle 

 grow and is the primal cause for the increase in milk 

 yield. 



The food element known as carbohydrates goes to 

 make up either fat, or heat or energy. Coarse fodders, 

 such as marsh hay, prairie hay, timothy, millet, sor- 

 ghum, fodder corn, stover and straw as well as clover 

 or alfalfa hay need the addition of some concentrate 

 with a high protein content such as small farm grains. 



The fats include the wax and green coloring matter 

 of plants. The fat element of the ration is either 

 stored up in the body or burned to furnish heat and 

 energy to the animal. The importance of making 

 sure that the feed contains the proper proportion of 

 fat elements can be readily seen when it is shown you 

 that as a heat producer, a pound of fat is worth as 

 much as 2.2 pounds of carbohydrates. 



A little study on the part of the dairyman and 

 farmer will soon enable him to provide that ration 

 which will preserve the proper nutritive ratio. 



Experts have proven that the most economical and 

 the best ratio for dairy crop is from 6.5 to 7.5 pounds 

 digestible carbohydrates and fats to one pound of 



