CONTENTS XV 



for dairy cows, 435; Suggested practical rations for ""Aa^s 

 dairy cows, 436; The sources of commercial protein for 

 milk production; the home supply, 437; Commercial 

 proteins, 438; No single protein food essential, 439. 

 The Relation of Food to the Composition and Qiudity 

 of Milk: Effect of food on the proportion of milk solids, 

 440; Effect of food on the constitution of milk solids, 441 ; 

 Influence of food on the milk-fats, 442; Effect of food on 

 the flavors of milk and its products, 443. 



CHAPTER XX 



Feeding Growing Animals . ... . 346-361 



The requirements for growth, 444; Food freely appro- 

 priated by growing animal, 445; Influence of kind of 

 food on kind of growth, 446; Estimated energy require- 

 ments for one pound of gain in weight by growing 

 cattle and sheep, 447; Mnk for young animals, 448. The 

 Feeding of Calves: Skimmed milk as a substitute for 

 whole milk in feeding calves, 449; Calf rations without 

 milk products, 450. The Feeding of Lambs: Feeding 

 ewes with lamb, 451 ; Grain foods accessible to lambs, 

 452; Standards for growing sheep, 453. Feeding Colts: 

 Food as related to quality of the torse, 454; Feeding 

 the colt through the dam, 455; Rations for the colt 

 before weaning, 456; Oats as horse feed, 457; Rations 

 for growing colts, 458. 



CHAPTER XXI 



Feeding Animals fob the Production of Meat . 362-386 



Beef Production: Nature of the growth with beef 

 production, 459; Rate of increase of fattening animals, 

 460; The food needs of the fattening steer, 461 ; Scientific 

 experiments with fattening animals, 462; Practical ' 

 feeding experiments in fattening animals, 463; German 

 fattening for bovine's rations excessive, 464; The selec- 

 tion of a fattening-ration, 465; Suggested rations for 

 fattening steers, 466. Mutton Production: Place of 

 sheep on the farm, 467; The nature and extent of the 



