38 THE CREAMERY PATRON'S HANDBOOK. 



other hand, corn and wheat are very rich in carbohydrates and compara- 

 tively low in protein content. Forage from the legumes such as clover hay 

 and alfalfa hay is comparatively rich in protein while wheat straw and 

 timothy hay are poor in protein. The faithful dairy student will refer 

 often to such tables and will find the information most helpful. 



We should next learn what is meant by the "nutritive ratio." As before 

 stated, the fat or ether extract of feeding stuffs serves the same purpose as 

 the carbohydrates but has a higher fuel value. To me"asure these fatty 

 substances in terms of carbohydrates, we multiply the quantity of digestible 

 fat contained in any feed as stated in the table by 2.4. The nutritive ratio 

 is the ratio existing between the digestible protein in any feed and the di- 

 gestible carbohydrates plus the digestible fat reduced to carbohydrate 

 equivalent. To find the nutritive ratio we multiply the digestible ether 

 extract by 2.4 (its heat equivalent) and add the result to the total digestible 

 carbohydrates. The sum obtained is next divided by the total digestible 

 protein. In the table which Professor Haecker gives, Wolff tells us that 

 the nutritive ratio for the dairy cow should be 1:5.4. By this he means 

 that the ratio of the protein to the carbohydrates and ether extract equiva- 

 lent should be that expressed by the figures. In other words, the scientific 

 ration for the dairy cow should have 5.4 pounds of carbohydrates or 

 their equivalent for each pound of protein it contains. 



In availing himself of feeding stuffs for the use of his herd the dairyman 

 should have certain fixed facts well in mind. Let us first consider some of 

 these in relation to the concentrates. Of all the various feeding stuffs 

 generally available, Indian corn is the richest in carbohydrates and fat. 

 Indian corn. may be regarded as a fuel and fat forming food, much as anthra- 

 cite coal is a heat furnisher. Corn is generally the cheapest source of con- 

 centrated carbohydrates available to the stockman, and consequently will 

 be extensively used by the American dairyman. Supplied in reasonable 

 quantity, there is no better feed than corn; fed in excess, it tends to cause 

 the cow to fatten and consequently to dry up in her milk. 



In recent times there has been a wonderful increase in the manufacture 

 of various articles like starch, glucose, dextrine, etc., from the corn grain. 

 As a consequence vast quantities of by-products termed corn bran, gluten 

 meal, gluten feed, corn germ, corn-oil cake, etc., are being offered to stock- 

 men as feeding substances. These materials, if pure, are of high feeding 

 value, and the dairyman should thoroughly familiarize himself with their 

 properties and uses. Gluten meal is the protein part of the corn grain 

 aside from the germ. It is of a heavy concentrated character. Corn 

 bran is the skin or outside covering of the corn grain. These two feeds 

 mixed constitute gluten feed. The germs of the corn grain freed by the 

 manufacturer from most of the oil they contain constitute germ-oil cake or 

 meal. It is a rich, useful feed. 



Next to corn comes wheat, which has about the same feeding value 

 as corn, so far as carbohydrates are concerned, and is a little higher in 



