TlIK FEKDING OF THK ANIMAL 2r>5 



perfect according to the stantlanl, than they 

 will iVoin a perfectly balanced ration that they 

 do not like. In many cases the quality of j>ala- 

 tability is inherent with th(» fodder, in others 

 it is due to the individual whini of tlic animal. 

 It can only bo determined for each fodder and 

 each animal bv actual trial. 



4/. Cnnkiuij diid jinjxiriinj (lit food 



171. Most domestic animals are able to eat 

 and digest ordinary forage and grains in their 

 natural state. But almost all fodders may be 

 prepared in various ways so that mastication 

 and digestic^n an* facilitat«Ml oi- )»alatability in- 

 crease<l. Oidy upon one p«»iut is there general 

 agreement — that f(^r most animals it is bett«M- that 

 the cereal grains be ground before feeding. As 

 to the advantages and (bsadvantage.s of cutting 

 or shre(Ming coarse fod<ler, antl soaking, steam- 

 ing and cooking foods, opinion is very iuu<h 

 divided. 



17J. Tliere is prol)al>]y .some economy in 

 consumption \vi»en <M)arse fodders are cut or 

 sliredded. Palatability is often incn^ased l»y 

 soaking, steaming or cooking; l)Ut cooking 

 renders albuniinouls less digestible, and to that 

 extent is a distinct disadvantage. 



47.1. .\ certain amount of varietv in the 



