THE FEEDING OP THE ANIMAL 255 



perfect according to the standard, than they 

 will from a perfectly balanced ration that they 

 do not like. In many cases the quality of pala- 

 tability is inherent with the fodder, in others 

 it is due to the individual whim of the animal. 

 It can only be determined for each fodder and 

 each animal by actual trial. 



4/. Cooking and preparing the food 



471. Most domestic animals are able to eat 

 and digest ordinary forage and grains in their 

 natural state. But almost all fodders may be 

 prepared in various ways so that mastication 

 and digestion are facilitated or palatability in- 

 creased. Only upon one point is there general 

 agreement that for most animals it is better that 

 the cereal grains be ground before feeding. As 

 to the advantages and disadvantages of cutting 

 or shredding coarse fodder, and soaking, steam- 

 ing and cooking foods, opinion is very much 

 divided. 



472. There is probably some economy in 

 consumption when coarse fodders are cut or 

 shredded. Palatability is often increased by 

 soaking, steaming or cooking ; but cooking 

 renders albuminoids less digestible, and to that 

 extent is a distinct disadvantage. 



473. A certain amount of variety in the 



