CONTENTS. 



INTRODUCTION. 

 GENERAL CONSIDERATIONS ON CATTLE FEEDING. 



PAGE 



Former modes; The cow formerly considered of secondary importance in 

 general agricultural economy; Forage for cattle on the average Euro- 

 pean farm; Kesults realized not commensurate with the outlay 1 



Present modes; Work of the agricultural chemist and of the chemists con- 

 nected with the sugar factories; Hay as the standard of the nutritive 

 value of forage in general; Constituents of fodder; Constituents for the 

 production of muscular tissues 2 



Direct action in the formation of fat; Additional factor towards the 

 supply of non-nitrogenous substances; Standards of feeding; Nutritive 

 value of the nitrogenous substances; How the best results are obtained. 3 



Importance of fat; Role of cellulose; Importance of salt; Eole of water... 4 



Variable ration; Most advantageous condition for the utilization of the 

 nutritious elements of a forage; Facts to be remembered in fattening of 

 live stock; Hygienic conditions; Temperature of the stable; Order 

 of meals o 



Importance of regular feeding for cows; Production of milk; Eation for 

 working animals: Eations for stall-fed animals 6 



Conclusions; How fodders may be made as profitable to farmers as the 

 cultivation of cereals; Special advantages offered by the beet; Negative 

 results of stall-feeding; Advantages of the pulp combination in the 

 animal ration 7 



Eesults obtained in feeding scrub cattle with cossettes misleading 8 



PART FIRST. 



FEEDING AND FATTENING YOTTNG STEERS AND CATTLE. 



Theoretical considerations relating to the formation of fat; Principal 

 groups of nutrients from which the fat is derived; Determination of the 

 problem how domesticated ruminating animals store up fat 



Kiihn's experiments in reference to the percentage of fat furnished in 

 fodder which is deposited in the body; Examinations as to the influence 

 of carbohydrates on the formation of fat; Origin of the fat formed; 



(ix) 



