No. 4.] FEEDING OF DAIRY COWS. 129 



ash. You can see at a glance that a cow to be fed well 

 must receive in her food certain proportions of these sub- 

 stances, or substances which can readily be changed into 

 these in the process of digestion and assimilation. 



In the case of milking cows, as was stated in the lecture 

 by Professor Whitcher yesterday, a quantity of albuminoids 

 is required, equal to about two and a quarter or two pounds 

 per fourteen pounds of carbohydrates, and four-tenths of a 

 pound of fat. We have found in our work, what most 

 American investigators have found, that in this country a 

 cow ought to have rather less albuminoids and rather more 

 carbohydrates than the German standards call for ; and 

 therefore in making rations for feeding cows economically, 

 we make them in that proportion. 



The object I had in taking this chart of a cow — the least 

 attractive of all my cow charts — was that I might escape 

 anything that would stir up the feeling that ends in what is 

 called " the battle of breeds " among farmers. I was sorry 

 I did not have the very first crude sketch of a cow I ever 

 drew for public use, or I would have brought that. It had 

 a clear outline only of the typical dairy form of body. 

 When I lectured in other places, after describing the quali- 

 ties of the cow, from the very flimsy outline of her body, 

 a farmer in the audience would say, ' ' I am glad to hear you 

 recommend the Ayrshire," — and I had not used the word m 

 connection with the address. Another would say, "lam 

 glad you favor the Jersey ; that is the cow, after all." 

 Others would tell me that I was in favor of the Guernsey or 

 Shorthorn or Holstein ; and all from my remarks on that 

 non-committal chart. It was the best kind of a cow chart 

 I ever carried, because it made each man see something of 

 value that he liked in it ; whereas, if I took a likeness of a 

 Holstein cow that I might explain from it, I fear the men 

 who owned Jerseys would not be in a receptive mood. I am 

 not going to talk about breeds at all, but talk about the cow 

 as a milking animal, and speak of two organs which are 

 largely concerned in the profit which each may yield to the 

 man who feeds her. 



The first organ is her skin. All cows have that, and it is 

 of similar value in all breeds. It is the most important 



