FOODS FOR USE IX THE DAIRY. 



129 



dairy product requires an increased quantity of the very 

 same elements that are needed for the support of an 

 animal, with as much more fat as the cow can be pos- 

 sibly made to turn to profitable use healthfully. 



The foods used in the dairy are classed, as regards 

 their elements, as albuminoids, carbo-hydrates, fat and 

 ash. Fiber or cellular tissue is also included, because 

 this is in part digestible, and no doubt that part which 

 is digested may go to help support the animal or form 

 useful products. The following list includes all the 

 foods used in the dairy, and to each one is appended the 

 percentage of digestible matters of the above-mentioned 

 classes contained in it. Hay and green fodder have 

 already been enumerated in a previous chapter. 



Composition or Some Foods Used in the Dairy. Per Cent 

 OF Digestible Matter. 



Oats ground 



Corn ground 



Pea meal 



Cow peas 



Sweet potatoes 



Yams 



Cotton seed (whole) 



Acorns (fresh) 



Chestnuts (fresh) 



Pumpkins 



Wheat bran 



Wheat middlings 



Rye bran... 



Pea meal bran 



Hominy chop 



Wheat starch waste 



Corn starch or glucose meal 



Brewers' grains (fresh) 



Malt sprouts 



Rice meal 



Palm-nut cake 



Palm-nnt, extracted 



Linseed oil meal, extracted... i 27.8 



Cotton seed meal, without hulls j 33.2 



Corn cobs 



Milk 



0.98 

 1.11 

 1.44 

 1.33 

 0.30 

 0.33 

 2.08 

 0.43 

 0.52 

 0.08 

 1.01 

 1.00 

 1.00 

 0.86 

 1.17 

 0.37 

 0.39 

 0.36 

 1.33 

 1.16 

 1.66 

 1.44 

 1.61 

 2.30 

 0.41 

 0.34 



