284 DAIRY CATTLE AND MILK PRODUCTION 



according to their comparative protein content. In preparing 

 the ration the cost should be calculated at the same time, and 

 the various combinations tried that offer to reduce the cost. 



Palatability of the Ration. It is of considerable im- 

 portance to take into account the palatability of the ration 

 as well as its composition. An animal will give better results 

 if it relishes its food. Sometimes, on account of a lack of 

 palatability, the cow may not consume as much as she really 

 could use. Hay and other coarse feeds show the most varia- 

 tion in palatability depending upon how they are cured and 

 the stage of ripeness at cutting. It is advisable 'to have the 

 grain ration composed of a mixture of feed stuffs, as this adds 

 to the relish with which it is eaten. The roughness should 

 consist of at least two varieties. Succulent feed, such as 

 silage and roots, is especially palatable, and aids digestion by 

 keeping the cow in good physical condition. When a good 

 ration is once selected, there is no advantage in making a 

 change for the sake of variety. It has been claimed by some 

 practical feeders that a change in ration is beneficial, but most 

 of the most successful herdsmen of dairy cattle select the 

 ration carefully, then make as few changes as possible. 



Order of Feeding. Regularity in time and manner of 

 feeding is of more importance than any definite order of feed- 

 ing. As a rule about half of both concentrates and rough- 

 ness should be fed at night and the remainder in the morn- 

 ing. The grain is usually fed first and the hay feeding 

 reserved until after the milking is completed, to avoid filling 

 the air with dust, which serves to contaminate the milk. 

 Silage should be fed immediately after milking, to prevent the 

 odor from gaining access to the milk. The cow is a creature of 

 habit, and the same routine should be followed. She may 



