154 TflE dairyman's MAKlTAL. 



pounds of carbo-hydrates, and 0.89 of a pound of fat; 

 making an ample supply of materials for tlie quantity of 

 butter produced. In calculating these rations it is only 

 necessary to multiply the figures given in the table of 

 analyses by the weight of food given, and divide deci- 

 mally by 100, by placing 00 before the sum. Thus the 

 nutritive elements in fifteen pounds of the best clover hay 

 is calculated as follows: 10.7 x 15=160-^100 = 1.60; 

 showing the quantity of albuminoids contained in this 

 quantity of hay. In this manner the reader may easily 

 make up a table of rations of whatever feed he may find 

 convenient to use, or calculate the feeding value of what 

 he may be using. 



Concentrated foods are useful, but at the same time 

 require extreme caution in their use. It is a physical 

 necessity of animals that some indigestible fiber shall be 

 consumed with the nutritious part of the food, and that 

 concentrated aliment, wholly soluble and digestible, can- 

 not support ,life healthfully. Animal life is, to a large 

 extent, analogous with vegetable life, and as we cannot 

 feed a plant with carbon, nitrogen, phosphorus, potash, 

 and other of its elementary constituents, in solutions in 

 water, but must supply our crops with the raw materials 

 from which the plants can select and procure for them- 

 selves what they require, and analyze and reconstruct 

 these elements in their own way, so animals require to 

 be fed, not u23on the ultimate elements of which they are 

 formed, but upon certain substances containing these in 

 various combinations from which the alimentary organs 

 can select what are wanted and with these build up the 

 new tissue with which the wear and tear of the system 

 are repaired. 



We feed, for instance, some substances containing 

 albumen, gluten, sugar, starch and oil, and these, being 

 digested and absorbed by the alimentary organs, are 

 changed into the fibrin and albumen of the flesh and the 



