QUESTIONS 247 



and infants for the reason that the cows are in better physical 

 condition. If, however, the feed is excessively sour from being 

 put into the silo too green, the milk will not have the rich, full 

 aroma that it ordinarily possesses. Such silage should be fed 

 in lessened amounts with more hay. 



Cows' teeth will not be affected by silage if it has been made 

 from even reasonably mature corn and fed in conjunction with 

 dry hay or corn fodder. 



Telling a cow's age by the number of rings on the base of 

 her horns is unreliable. Well-fed cows show little or none 

 of these. These waves or rings are caused by a lowered plane of 

 nutrition probably duo to a lack of anti-scorbutic vitamine. 

 Growing children reveal past illness by weak lines in their teeth 

 and adults by thin places in finger and toe nails. The rings at 

 the base of cows' horns are the result of poor health, not age. 



Weed seeds present in hay or grain fed to cows are passed 

 unchanged, unless it be that they grow a little better after the 

 treatment, 3 but seeds of all kinds except mature clover and 

 alfalfa are practically all destroyed by being put into a silo. 4 



/ QUESTIONS / 



y At what season do cows naturally yield most milk? 



2. At that season what are the conditions as to (a) feed supply, (b) 



succulence of feed, (c) temperature, (d) proportion nutrients in the 

 feed ? * 



3. Why should cows be made to freshen in the fall, as a general rule? 



4. Illustrate on the board how one cow may by consuming 25 per cent 



more feed have 100 per cent more for milk formation. 



5. How may common hay be made more palatable? 

 fi. What is meant by succulence? 



7\./What is a feed nutrient? 

 8. What is a ration? 





9. What is a balanced ration' 



10. What is meant by a maintenance rationV 



11. As the fat per cent increases in milk how do the protein and. carbohy- 



drates vary? 



12. What is the particular value or use of protein in feed? Of carbohy- 



drates? Of fat? 



3 Beach, C. L. Vermont Bui. No. 138; Oswald, W. L. Minn, work in 

 progress. 



4 Washburn, R. M. Vermont Bui. No. 170. 



