^EEDIKG RATIONS. 149 



food, and it is probable that the fatty part of it is carried 

 without change directly from the absorbent vessels of the 

 intestines to the milk glands, v/bere it is separated from 

 the blood and poured into the milk ducts. This, how- 

 over, will be fully discussed hereafter. Such is the 

 machinery and function of the cow in the disposal of 

 the food. 



It should be obvious to the intelligent reader that the 

 provision of suitable food for the cow is most important, 

 both to guard against waste and to furnish a sufficient 

 supply for the full and profitable employment of the 

 digestive organs. For whatever there is in the food that 

 cannot be assimilated is discharged from the bowels, and 

 whatever is assimilated that is not reqaired and cannot 

 be healthfully disposed of by the animal, becomes a 

 source of mischief and causes disease. 



Food is given to animals for three distinct purposes : 

 first, for the growth of a young animal ; second, for the 

 fattening of a mature animal ; third, for the production 

 of milk and butter. The last of these is more particu- 

 larly to our purpose. The practice of feeding for the 

 dairy is a truly scientific process. The foods given must 

 be chosen particularly for the end in view. 



The results of experience, properly arranged and re- 

 duced to rules for practice, are as truly scientific as if they 

 were evolved from the most abstruse theories. In the 

 practice of feeding we are guided by two principles, viz., 

 tliat certain products are composed of certain elements, 

 and that if these elements are supplied to an animal we 

 may secure the desired products. 



No dairy can be profitably worked on grass alone. 

 The object of feeding any animals, especially cows, is to 

 use cheap feed and make more valuable meat, milk, butter 

 or cheese out of it. In this lies the skill and the profit of 

 the dairyman's work. It is indispensable, then, that he 

 should fully understand the nature of the feeding sub- 



