254 THE PRINCIPLES OF AGRICULTURE 



468. When the ration is unduly bulky be- 

 cause of the presence of large amounts of fiber, 

 it is often so unpalatable as not to be readily 

 eaten. On the other hand, when water is the 

 bulky element, the food is almost always very 

 palatable, but the excess of water has a loosen- 

 ing and depleting effect upon the digestive sys- 

 tem. Under ordinary conditions for ruminants, 

 about two-thirds of the ,dry matter should be 

 furnished in the form of coarse forage and one- 

 third in concentrated food. For horses at work, 

 not more than one -half should be coarse forage, 

 while swine and poultry require the ration to be 

 in a still more concentrated form. 



4e, Palatableness 



469. It is found to be profitable to provide, 

 even at considerable expense, a certain amount 

 of fresh gi'een food for winter feeding, in the 

 form of roots or like material, as a tonic to 

 appetite and digestion. Silage is now popular. 



470. The palatability of a fodder or ration, — 

 that is, the readiness or eagerness with which 

 it is eaten, — is a matter of great importance. 

 The nutritive effect of a ration often depends 

 upon this factor alone. In general, animals 

 will make a better return from a ration that 

 is palatable, even though it may not be ideally 



