ON FEEDING CATTLE. 



amine it carefully, we will find that being in solution it is all diges- 

 tible ; if, therefore, the fat, 3.80, is multiplied by 2.4, we get 9.12, and 

 his aJded to the milk sugar, 4.55, makes 13.67 as the carbo-hydrates 

 of miik, and this divided by the casein or albuminoids, 4.05, and the 

 result is 3.37, which is the nutritive ratio of milk, or i : 3.37 that is, 

 milk has i of albuminoids to 3.37 oi carbo-hydrates. 



Most authorities base the value of a food, not upon the actual 

 amount of albuminoids, carbo-hydrates, and fat it contains on analysis, 

 but on the amount of each as digestible by the animal, and this is 

 determined largely by feeding experiments. 



With a view of ascertaining the most complete ration for a dairy 

 cov, Air. T. Horsfall, 01 England, made some of the most complete 

 experiments on the diet of milk cows. He first calculated a diet from 

 scientific principles, and then applied to this the test of practical ex- 

 periment. The ration for each cow per day consisted of : 



Meadow hay, 9-33lb.;; rape cake,, 5lb.; malt combs, i.Slb.; wheat 

 bran, i.Slb.; beans, i.Slb.; green fodder, 34lb.; oat straw, 8.3310.; bean 

 straw, 2lb.; total. 6s.i61b. 



In some parts of the country rape cake and malt combs cannot be 

 obtained. Linseed or cotton cake can be substituted, and a diet fully 

 equal to Horsfall's be obtained. If neither of these can be had, an 

 approach to the ration could be made by increasing the proportion 

 cf bran using clover or Hungarian grass and some corn meal. Where 

 it is difficult to obtain, these may be substituted by I3lb. of oaten 

 hay, clb. of lucerne hay, 2lb. of cracked maize, and 2lb. of bran. This 

 later diet should be carefully mixed and soaked for some time in boil- 

 ing water ; after the water has been allowed to cool to a moderate 

 temperature, the whole mess is allowed to ferment for a few hours 

 and then fed to the cow. It would be necessary with this latter ration 

 to allow the cow pasture of some sort. 



As may readily be imagined, upon the methods adopted in feeding 

 cows will mainly depend both their productiveness and profit, and 

 the quantity and quality of the milk will be found proportionate to 

 the nourishment of the food that is given to them. In the dairying 

 districts of New South Wales it is either a feast or a -famine ; and as 

 droughty conditions seem to largely predominate it is not a matter 

 of which is the better food for a dairy cow, but which food can be 

 obtained at a reasonable cost during these cruel visitations to sub- 

 stitute in a small way the best of all cow .foods namely, nutritious 

 grass. Sir J. B. Lawes at one time exposed many of the English 

 manufacturers of concentrated foods and condiments. Following up 

 Lawes' experiments, Professor Cameron, of Dublin, analysed a n'/m- 

 ber of these advertised condiments. His analysis went to 'Show that 

 the feeding value of these condiments was very low indeed, and that 

 beyond their agreeable flavour and taste, which cattle at all times 

 seem to appreciate, and which cause them to relish other foods, therj 

 was little or no return for their use as a cow food. 



Professor Stewart, when treating of the subject of cow feeding, ad- 

 vocated the use of flavouring materials, giving it as his opinion that 

 as cattle take pleasure in eating sweet foods he accordingly advocated 

 cheap molasses mixed with cattle foods as a mere appetiser, but to 

 be used only as such. Professor Stewart adds : A very good con- 

 dimental food may be made by combining the following materials : 



Articles lb. Articles. lb. 



Linseed oil cake . . . . 25 Gentian 



Flax seed 10 Cream of tartar.. .. Y& 



Molasses 20 Sulphur .. i 



Corn meal . . . . 40 Common salt . . . . % 



Ground turmeric root . . ii Coriander . . /s 



Ginger % 



Carraway seed . . . . V* 



Total. ioo!b. 



237- 



