REVIEW OF THE BOOK 321 



animal? What are they called collectively? What ia a ration? 

 What is a balanced ration? What is a nutritive ration? What is 

 a "wide" and a "narrow" nutritive ration? Give an example (as 

 suggested by 453<i). What is the value of the nutritive ration in 

 actual feeding practice? Which of the food constituents is most 

 likely to be lacking and is most needful, therefore, to be supplied? 

 On what does the quantity of food required by an animal depend 

 (458, 458a, 459)? How does the amount vary between youth and 

 age? How is the profit secured from feeding? Upon what does 

 the amount of "food for production" depend? Give an illustra- 

 tion (462). Is the food that an animal actually eats a measure of 

 the amount that it actually needs? Explain. What is a feeding 

 standard? Give an example. How may these feeding standards 

 be varied? What is the advantage of mere bulk in ration? What 

 are the substances that give bulk to a ration? What is meant by 

 the term "coarse" as applied to fodders? What by the term 

 "concentrated fodders?" What is the danger in providing a too 

 bulky ration? About what proportion of dried matter should a 

 particular ration contain for cud-chewing animals? For horses? 

 What is meant by palatableness? What is its value in fodders? 

 Give one reason why silage is a good fodder. What is silage (469M? 

 If there is any advantage in cooking foods, explain what it is. 

 What is the advantage of cutting or shredding fodders? What is 

 the advantage of variety or change in the food given to an animal? 



Chapter 16 



A brief discussion of the management of stock- 

 may now be undertaken. Note the four divisions 

 into which this chapter falls: as, the breeding 

 of stock, where stock raising is advisable, how 

 much stock can be kept on a given area, and 

 the care of stock in general. 



What i8 meant by the propagation or increase of the race? 

 What is necessary beyond the mere propagation of stock? What 



