STOCK FEEDING. 



Part I. Principles and Practice of Feeding Dairy Cattle, with 

 Feeding Tables. 



Part II. Silos and Silage. 

 Part III. Feeding Swine. 



BY JOHN MICHEXS. 

 PART I. Principles of Feeding. 



No phase of the dairy industry has received so much atten- 

 tion in recent years as that relating to the principles and prac- 

 tice of feeding. We have come to learn that certain underlying 

 principles must be observed if anything like a full measure of 

 success is to be achieved. The first lesson of the student in 

 stock feeding concerns itself with the following particulars re- 

 garding feeds: 1, composition; 2, digestibility; 3, succulence 

 and palatability ; 4, proportion of nitrogenous and non-nitro- 

 genous nutrients; 5, proportion of roughage* and concen- 

 trates ;f and 6, fertilizing constituents. 



Composition. 



A. knowledge of the composition of feeds is necessary for two 

 reasons: first, to enable the feeder to determine the relative 

 value of the feeds at his disposal ; and secondly, to assist in de- 

 termining what quantity of feed is necessary to supply the re- 

 quired amount of nutrients. 



In studying the composition of feeds we must first of all 

 familiarize ourselves with three important groups of nutrients 

 found in all feed stuffs; namely, portein, carbohydrates and 

 ether extract. 



PROTEIN is the nitrogenous part of feeds and is by far the 

 most valuable of the different groups of nutrients. Its charac- 

 teristic element is nitrogen. The white of egg is almost pure 



. *Roughage includes the coarser and less nutritious feeds such as hay, 

 straw, corn fodder, corn silage, etc. 



fConcentrates include the more nutritious feeds such as corn, wheat 

 bran, cotton seed meal, etc. 



