CHAPTER VII. 

 THE DAIRY cow. 



I. PRINCIPLES OF FEEDING. 

 II. PRACTICE OF FEEDING. 

 III. FEEDING TABLES. 



i. PRINCIPLES OE FEEDING. 



No phase of the dairy industry has received so much 

 attention in recent years as that relating to the principles 

 and practice of feeding. We have come to learn that 

 certain underlying principles must be observed if any- 

 thing 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 regarding feeds : ( i ) 

 composition; (2) digestibility; (3) succulence and pal- 

 atability; (4) proportion of nitrogenous and non-nitro- 

 genous nutrients; (5) proportion of roughage* and con- 

 centrates! ; 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 determining what 

 quantity of feed is necessary to supply the required 

 amount of nutrients. 



In studying the composition of feeds we must first of 

 all familiarize ourselves with three important groups of 



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

 straw, corn fodder, corn silage, etc. 



{Concentrates include the more nutri tious feeds, such as corn, wheat bran, 

 cotton teeed meal, etc. 



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