X CONTENTS. 



PAGE 



Effect of too much water in fodder; Influence of the ambient tempera- 

 ture of the stable; Importance of the size of the body 10 



Bleeding animals to be fattened; Explanation of the influence of carbo- 

 hydrates on the production and deposit of fat; What is shown by the 

 general laws for the formation or production of flesh and fat 11 



Theoretical considerations respecting flesh formation ; Early experiments 

 having in view the production of flesh; Amount of protein decomposed 

 from the body when the ration has been properly combined; Protein 

 needed to sustain life in a normal condition of health 12 



Effect of salt in reasonable amounts; Methods for economizing the quan- 

 tity of albumin so as to obtain the maximum meat production; Stoh- 

 mann's experiments; Effect of an addition of sugar in the shape of 

 molasses or beet pulp to fodder 13 



Consumption of carbohydrates by ruminating animals; General outline of 

 the requisites for the practical and theoretical feeding and fattening of 

 young cattle and steers; Wrong impression as to feeding semi-starved 

 animals upon rations consisting of beet-sugar factory residuum products 

 combined with other forages 14 



Difficulties contended with and experiments; Object of the consumption 

 of food before a growing animal is weaned; Soxhlet's experiments; 

 Feeding calves after being weaned 15 



W r ater and its consumption by steers; Daily weighing; Varied feeds 

 recommended; Essentials in fattening 16 



Requisites for success; Duration of the fattening period; Advantages of 

 sugar-beet residuum; Requisites for successful fattening; Importance 

 of forcing animals to eat the greatest possible amount; Periods of feed- 

 ing 17 



Standards during the various periods of feeding; Success depends upon 

 practical experience 18 



Average cost for one pound increase in live weight; Money advantages of 

 beet residuum; Needs for shipping facilities; Preparations for shipping 

 fattened steers; Precautions in the use of salt in steer feeding 19 



Essentials for success; Comforts for the steer to be fattened; Prof. Henry 

 upon this subject; Feeding growing steers 20 



Idea of the progress of the fattening to be obtained from the droppings; 

 Prof. Henry on this subject; Milch cow feeding; General remarks 21 



Combination of concentrates with roughage; Capacity of the milch cow to 

 adapt itself to varied feeding; General interest in the question of feed- 

 ing milch cows 22 



Amount of milk a cow should yield; Dairying based on maternity of the 

 cow, explained by Prof. Henry; Two sorts of milch cows 23 



Considerations about milk and milking; Difference in the quantity and 

 composition of milk; Influence of the time of milking upon the com- 

 position and quality of the milk; The true and only basis for the sale 

 of milk 24 



