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THE BUSINESS OF DAIRYING 



that too little attention is given to this part of their 

 business. The total nutrients supplied are generally 

 sufficient, but the rations frequently contain an ex- 

 cess of the heat and fat-forming elements, i.e., car- 

 bohydrates and fat, and too little protein, the nutri- 

 ent very essential in the production of milk. As no 

 other food compound can take the place of protein 

 and perform its functions, its deficiency must neces- 

 sarily result in decreasing the milk production. The 

 food-stuffs which are ordinarily grown on the farm 

 are poor in protein, which doubtless accounts in 

 part for the deficiency of this compound in farm- 

 ers' rations. If a farmer can afford to produce milk 

 at all, he will generally find it profitable to buy 

 feeds containing a high percentage of protein, in 

 order in the preparation of rations to properly bal- 

 ance the home-grown products. 



An experiment was conducted to show the ad- 

 vantages of good feeding in the production of milk 



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