TABLE OF CONTENTS XXI 



Page 



Feeding Soiling Foods to Cows in Summer — Continued 



(c) When cutting should begin and end. 



(d) Preparing the food for feeding. 



/. From the Pastures to the Stable 253 



(a) Removal from the pastures usually gradual. 



(b) Protection from cold and storms imperative. 



(c) Food fed on the pastures in the autumn. 



(d) The concentrates to feed in the autumn. 



8. The Carrying Power of Pastures 256 



(a) Not easy of determination. 



(b) An excess much better than a short supply. 



(c) How such pastures may be improved. 



CHAPTER XIII 

 FOOD FOR MILCH COWS IN WINTER 



1. The Nature and Kinds of the Fodders 259 



(a) The legumes stand first in suitability. 



(b) Next to these come grain and fodders. 



(c) After these come com and sorghum fodders. 



(d) Then comes hay from the grasses and millet. 



(e) Lowest in suitability is the straw of the small 

 cereals. 



(f) The grain should always be adjusted to the 



fodders. 



(g) These are always fed ad libitum. 



2. The Nature of the Succulence 262 



(a) The necessity for feeding succulence. 



(b) The essentials in succulent foods. 



(c) The foods that will furnish these. 



(d) The great value of com as ensilage. 



(e) Adding protein to the ensilage. 



(f) Field roots as succulence. 



(g) The amoimts of succulent food to feed. 



3. The Nature of the Concentrates 267 



(a) The necessity for feeding them. 



(b) The two sources from which obtained. 



(c) The concentrates purchased. 



(d) The concentrates home grown. 



(e) Balancing the ration with concentrates. 



(f) Favorite combinations of concentrates for feeding. 



4. The Amount of Concentrates to Feed 272 



(a) The influences that affect this. 



(b) The aim should be to economize in concentrates. 



(c) The injury from feeding over-much. 



(d) The amount of concentrates to feed. 



5. Preparing and Blending the Food 274 



(a) The conditions that call for blendmg. 



(b) The blending of concentrates. 



(c) The blending of various foods. 



