ON FEEDING CATTLE. 



sions contributing- a mere chain on the front left side of the paunch. 

 The fourth division, or abomasum, being nearest the intestines, is 

 the only part of the ruminant stomach the internal lining membranes 

 of which secrete gastric juice. In ether words, only the fourth com- 

 partment is capable of exercising the digestive functions, ft is called 

 the rennet stomach in calves. 



Xo\v, the chief object in cattle feeding is to arrive at the quantity 

 and proportions of the several nutriments required or availacle for 

 the cows. The standard feeding estimate for milk cows per day is : 

 Digestible albuminoids, 2.5 b. : digestible fats, o.4lb.; digestible carbo- 

 hydrates, I2.5lb.; nutritive value, i : 5.4^.; total dry matter, 24lb. 



In parts of Holland, England, and Scotland, after the cow has 

 calved, the quality of the food given is improved and its quantity 

 increased. Besides a full daily allowance of roots, some bean or pea 

 meal, linseed or oil cake is added. A part of the food is frequently 

 cooked by boiling or steaming the roots along with chaffed hay, to 

 which may be added the different kinds of meal already mentioned, the 

 mess being thoroughly mixed and allowed to stand a few hours be- 

 fore being given. A quantity of salt is added in the proportion of 

 two or three ounces for each cow. The cows in these instances are 

 well treated, as the main object is a. large quantity of rich milk. 



Although the general utility of feeding standards is almost uni- 

 versally admitted by those who have given the matter, study and this 

 is shown by the number of farmers who are endeavouring to conform 

 with the practice of feeding a rational ration to their cows being con- 

 tinually on the increase yet there seems to be a difficulty in convey- 

 ing to the average dairyman in simple language what is meant by a 

 well-balanced ration for dairy cows. This is most important, and 

 worthy of careful thought. 



What is probably as plain as the noonday sun to the agricultural 

 chemist is most confusing to the dairyman. This is caused to a great 

 extent by the fact that, after all, the plant or the cow has in its 

 interior the most perfect and complete of all laboratories. The boy, 

 therefore, seated on the milk stool is the best authority, if he be an 

 honest observer, on the proper constituents of our cattle foods. 



To arrive at what is required in all cow loods we must first under- 

 stand that the various substances found in animal bodies may be 

 grouped under four heads, viz.: Water, ash, and mineral matter ; fat ; 

 and nitrogenous matter. These substances are to be found in the 

 animal body in varying proportions according to age, condition, &c. 

 Water constitutes from 40 to 60 per cent, of the live weight ; ash is 

 found mainly in the bones, and constitutes from 2 to 5 per cent ; 

 fat is an every-varying constituent, and ranges from fo to 30 per cent.; 

 nitrogenous matter embraces all those substances containing nitrogen, 

 such as the lean of meat, and constitutes from 10 to 20 per cent. 



The same four groups of substances found in animal bodies that is, 

 water, ash mineral matter, and fat and nitrogenous matter are also 

 found in the composition of food materials consumed by the cow, 

 with the addition of a class called carbo-hydrates. 



Now, if we take these substances in rotation, we may be able to 

 understand them : 



Water All foodstuffs, no matter how dry they may seem, contain 

 a certain amount ct water, varying from 8 to 15 per cent, in gram and 

 dry fodder ; 75 to o per cent, in green fodder ; from 85 to 90 pei 

 cent, in root crops. 



Ash When a foodstuff is burned and all the organic matter driven 

 off, the ash remains. The ash of the food is most important, but 

 is plentiful. 

 P 241. 



