CONTENTS xiii 



360. Milk, 361; Milk of several breeds, 362; Dairy ^'"^^^ 

 by-products, 363; Slaughter-house and other animal 

 refuses, 364. 



CHAPTER XV 



The Production op Cattle Foods 272-280 



Adaptabihty of crops to environment, 365; New vs. 

 old species of plants, 366; Adaptabihty of crops to kind 

 of animal production, 367; Productive capacity of 

 crops, 368; Crops of high productivity, 369; Home sup- 

 ply of protein, 370; Legumes and fertihty, 371. Soiling- 

 crops: Soiling-crops a necessity, 372; Conditions favora- 

 ble to soiling, 373; The economy of soiling-crops, 

 374; Selection of soiling-crops, 375; SoiUng-crop area 

 and rotations, 376. 



CHAPTER XVI 

 The Valuation op Feeding-Stuffs . ... 281-291 



Basis of assigning values to feeding-stuffs, 377; Com- 

 mercial values of feeding-stuffs, 378. Valuation of feeds 

 by method of least squares, 379; Physiological values, 

 380; Energy values as a basis of valuation, 381; Con- 

 ditions involved in the selection of feeding-stuffs, 382; 

 DigestibUity as a basis for selecting feeding-stuffs, 

 383; Values based on digestibUity, 384; Digestibihty 

 of various feeds, 385; Valuations based on protein con- 

 tent, 386; Feed values based on feeding experiments, 

 387; The verdict of the cow, 388. 



CHAPTER XVII 



The Selection and Compounding of Rations . . 292-306 

 Palatableness as a factor in feeding animals, 389; 

 Adaptation of rations, 390; Physiological require- 

 ments, 391; Feeding standards, 392; Nutritive ratio, 

 393; Calculating a ration, 394; Calculation of digestible 

 nutrients, 395; Digestible nutrients in a given ration, 

 396; Correcting an insufficient ration, 397; Relation^ 



