THE CONCENTRATES 169 
Barley is mainly used for stock feeding on the Pacific coast in 
this country, but in middle and northern Europe it is one of the 
common grain feeds for farm animals. It makes an excellent feed 
for horses and dairy cows, and, fed with dairy by-products, produces 
a fine quality of pork. It is generally fed ground, cracked, or rolled. 
The last method of preparation is considered preferable, because 
fine-ground barley forms a pasty mass in the mouth of animals 
and is more likely to give rise to digestive troubles than when rolled, 
as is the case with fine-ground corn or corn and oats for horses. 
There is a prejudice among some farmers against feeding barley 
to milch cows, but this is doubtless unfounded, for its value for 
milk production has been fully established. In an experiment at the 
California University Farm® a cow that received green alfalfa or 
alfalfa hay and only rolled barley in addition, 10 pounds daily as a 
maximum feed, produced an average of 60 pounds of milk for a 
period of over three months, and not only did better on this feed, 
but kept up better in her milk flow than during any previous lacta- 
tion period. 
Barley is higher in protein and carbohydrates than oats, and 
lower in fat, containing, on the average, 12.0 per cent protein, 1.8 
per cent fat, 4.2 per cent fiber, 68.7 per cent nitrogen-free extract, 
and 2.5 per cent ash. It has a high digestibility, viz., on the average: 
For ruminants, protein 73 per cent, fat 79 per cent, and nitrogen-free 
extract 92 per cent. : 
For horses, protein 80 per cent, fat 42 per cent, and nitrogen-free ex- 
tract 87 per cent. 
For swine, protein 76 per cent, fat 65 per cent, and nitrogen-free ex- 
tract 90 per cent. 
While it is considered that rain or foggy weather during ripen- 
ing injures the quality of barley for brewing, this does not affect 
its feeding value in any way, and barley unfit for brewing can often 
be obtained for feeding purposes at a low figure. 
Rye is less used for stock feeding in America than the three 
cereal grains considered in the preceding. Its value for this purpose 
is, however, well established. It is the common bread grain in 
northern Europe, and is also fed to stock when its price is not too 
high. Rye does not differ greatly from barley in the composition 
or feeding value. Its average composition is: 11.3 per cent protein, 
1.9 per cent fat, 1.5 per cent fiber, 74.5 per cent nitrogen-free ex- 
tract, and 2.1 per cent ash. Its average digestion coefficients, as 
. determined with cows, are: Protein, 80 per cent; fat, 86 per cent, 
and nitrogen-free extract, 80 per cent. 
* Unpublished resulta 
