A COMFAB- 

 ATrVEIiY 

 NEW SCIENCE 



314 AEID AGBICULTUBE. 



and fats found in food, was established. His 

 standard %¥onld not hold, however, because he 

 did not take into account the ability of the ani- 

 mal to digest these different foods and use them. 

 His work was followed, in 1864, by the Wolfe 

 standard, which was based upon the digestible 

 amount of the protein, carbo-hydrates and fats 

 in the different foods. 



It will be seen, therefore, that the science of 

 foods and feeding is quite new. In fact, it is so 

 new that undoubtedly many modifications will 

 yet be made, and we have only the general laws 

 to follow. It requires an enormous amount of 

 work to determine the different amounts of the 

 different food elements in all of the grains and 

 fodders which we use, and they vary so much 

 from time to time, even in the same kind of 

 grain, or fodder, that our balanced rations are 

 only approximate at the best. However, 

 they are worth the most careful consideration. 

 The scientific principle being correct, it should 

 be applied as far as possible and may mean the 

 difference between failure and success. 



BAi^ANCED A balanced ration is one which contains the 



stock'''^ ^°* right proportions of the different food elements. 

 These proportions differ with different kinds 

 and conditions of animals. If a milk cow is 

 fed the same ration that is given to a fattening 

 steer, she will lay on fat, instead of giving a 



