CARRYING CATTLE THROUGH THE WINTER 229 



are fed in conjunction, the food is illy balanced, being 

 too low in protein, and when fed in long periods it tends 

 to produce a constipated condition of the bowels. When 

 even a small quantity of field roots is added to the ration, 

 this tendency will be corrected. Flax straw also tends 

 to prevent constipation. Straw from leguminous plants, 

 as peas, when in good condition, is more valuable for 

 such feeding than straw from those that are non-legu- 

 minous. It is quite possible, however, to carry cattle 

 through the winter on straw only, but, in nearly all 

 instances of such feeding, when at all prolonged, the 

 animals so fed lose in flesh. 



While it may be necessary, in some instances, to 

 supplement a straw diet with grain, especially toward 

 the dawn of spring, to feed much grain to cattle that 

 are being wintered thus would entail cost that would 

 result in loss. The aim, therefore, should be to avoid 

 this when possible to do so. When grain or meal is fed 

 to such animals^ the aim should be to feed it along with 

 cut fodders, as such feeding secures a relatively large 

 consumption of the fodder. 



Among the winter rations that are quite suitable 

 for such feeding are: (i) Straw of the cereals and field 

 roots or ensilage; (2) corn or sorghum fodder and field 

 roots or ensilage; and (3) corn fodder and cottonseed 

 hulls. That mentioned last has highest adaptation for 

 southern conditions. 



Straw of the cereals and field roots furnish an ex- 

 cellent ration for such cattle. Any class of field roots 

 will serve the purpose. The straw may be fed separately 

 and the roots also. When of large size, the latter should 

 usually be sliced or pulped. Twelve to 15 pounds daily 

 of roots for each animal will usually result in maintain- 

 ing flesh, and will further tend to keep them in a good 

 condition of thrift. Near sugar beet factories pulp may 

 be obtained for such feeding, and usually at a cost so low 



