INFLUENCE OF WATER UPON FOOD CONSUMPTION. 35 



their freedom; hence what is gained in freedom as regards labor 

 is lost in the quality of the resulting milk. 



Too much importance cannot be given to the question of 

 possible bacterial contamination, and the only way to master 

 its pernicious effects is by cleanliness. The more closely the 

 cow can be looked after, the less are the chances of bacterial 

 contamination. Cleanliness is more efficiently attained in stall 

 than in pen feeding. 



Whatever be the kind of food used, it always contains water 

 in varied proportions; in grains and dried fodders it may be 8 

 to 16 per cent., in roots it is frequently 90 per cent., while in. 

 green and siloed fodders it is on an average nearly 80 per cent. 

 As water when combined with foods plays the same role as it- 

 does when drunk, it does not enter into consideration when the 

 computations of rations are made; for this reason the analysis 

 of fodder frequently expresses water-free or dry matter. The 

 water estimation for fodders in general is extremely simple; it 

 consists in chopping up the sample and weighing; it is then 

 dried at 212 F. for four or five hours, and is weighed several 

 times during this interval; w r hen there is no further variation 

 in weight, the desiccation is complete. The weighing before 

 and after drying gives the moisture percentage. 



Water forms an important proportion of an animal's body, 

 and varies considerably. With a well fattened ox it may reach 

 46 per cent. , while in case of sheep, for example, it is not much 

 more than 35 Ibs. per 100 Ibs. live weight. 



Cattle in general need water, and consequently they eat, with 

 avidity, fodders containing considerable moisture, such as dis- 

 tillers' water and fresh residuum beet cossettes; but there is a 

 limit which never should be exceeded, as many complications 

 are to be feared. Cattle in general eat according to their appe- 

 tites, and they frequently absorb more water than their healthy 

 digestion demands, and under these circumstances there would 

 be very little flesh or fat formed. It is to be noted, however, 

 that cattle fed on brewers' residuum frequently have a bloated 

 appearance, and when sold upon the market, bring very low 

 prices. 



Cattle kept in very warm stables have abnormal thirst and 



Bacteria. 



Water In 

 feeding. 



Influence of 

 water upon 

 food con- 

 sumption. 



