76 THE CREAMERY PATRON'S HANDBOOK. 



/ Digestible x 



Food. Lbs. Pro. C.-H. Fat 



Wild Hay 14 .40 5.81 .17 



Corn 2 .16 1.33 .09 



Barley 2 .17 1.31 .03 



Bran 10 1.29 4.01 .34 



Roots , 28 .31 1.51 .03 



2.33 13.97 .66 



This ration is especially adapted for steady, heavy work. A cow can 

 take such a ration all winter without any material shrinkage in milk or 

 gain in weight, if she is properly cared for in other respects. A cow re- 

 ceiving such a ration and doing corresponding work when fresh, may be so 

 mismanaged that she will be a stripper by spring and have added 200 pounds 

 to her weight. It is good for an average daily yield of 40 pounds 2.5 per 

 cent, milk, 37 pounds 3.5 per cent, milk or 30 pounds of 4.5 per cent. milk. 



Another ration that has given very good and steady yield is the fol- 

 lowing: 



/ Digestible \ 



Food. Lbs. Pro. C.-H. Fat 



Wild hay 8 .23 3.32 .10 



Corn Silage 20 .18 2.26 .14 



Bran 6 .77 2.41 .20 



Barley . . 4 .35 2 . 62 .06 



Oats 3 .28 1.42 .13 



Oil Meal 1 .29 .33 .07 



2.10 12.36 .70 



During the winter 1895-6, the Minnesota Station herd received this 

 ration, and during that year the cows that were also in the feeding experi- 

 ment reviewed in this article, yielded 363 pounds of butter during that lacta- 

 tion year, while the year following they gave 360.44 pounds of butter, 

 on the average, with a daily supply of 2.59 pounds of protein. 



Since gluten feed and gluten meal are rapidly coming into favor among 

 our most progressive dairymen, 4 pounds of gluten feed will be substituted 

 for the 6 pounds of bran and the 1 pound of oil meal in the following ration : 



, Digestible v 



Food. Lbs. Pro. C.-H. Fat 



Wildhay 10 .35 4.98 .14 



Corn Silage 30 .27 3.39 .21 



Barley 4 .35 2.62 .06 



Oats 3 .28 1.42 .13 



Gluten Feed 4 .93 2.03 .11 



2.18 14.44 .65 



By making this change and increasing the roughage, we get a ration 

 that will answer for a larger flow of milk and make a material reduction 



