THE FEEDING OF DAIRY COWS. 17 



FARM GRAINS. 



Some of the more common grains that are grown upon the farm 

 will be described briefly below. 



CORN. 



Disgcstible nutrients. Corn meal : Protein, 6.9 per cent ; carbohydrates and 

 fat, 76.9 per cent. Corn-and-cob meal: Protein, 6.1 per cent; carbohydrates and 

 fat, 72 per cent. 



Corn is probably the most common grain grown upon the farm 

 and is well adapted to be part of the ration of a dairy cow. Corn 

 is palatable, heavy, and one of the best and cheapest sources of the 

 energy or heat-making part of the ration, but, on account of its 

 low protein content, it should not form the entire grain ration. In. 

 order to lighten up this grain, the cob is often ground with the 

 kernel, the resulting meal being called corn-and-cob meal. This 

 feed is more bulky and better adapted for mixing with heavy grains. 



OATS (GROUND). 



Digestible nutrients. Protein, 9.4 per cent; carbohydrates and fat, 60.6 per 

 cent. 



This very palatable cereal is slightly laxative and very well 

 adapted for feeding dairy cattle. Owing to the high market price 

 of oats, it is usually more economical to sell them and purchase other 

 feeds which furnish nutrients at a cheaper price. 



BARLEY (GROUND). 



Digestible nutrients. Protein, 9 per cent ; carbohydrates and fat, 70.4 per 

 cent. 



This is a palatable feed and one that can be used to good advantage 

 as a source of carbohydrates or energy material for dairy cows where 

 its price is moderate. Like corn, it should not be the only grain in 

 the ration. 



RYE (GROUND). 



Digestible nutrients. Protein, 9.2 per cent; carbohydrates and fat, 70.5 per 

 cent. 



This grain is not. especially palatable and should not be used in 

 large quantities, as it tends to produce a hard, tallowy butter. 

 Mixed with other feeds, it is often a valuable addition to the ration. 



ROUGHAGE. 



All roughage may be divided for convenience into two general 

 classes with reference to its content of protein. In the first, or low- 

 protein, class are placed corn silage, corn stover, timothy hay, millet 



