VALUATION OF FEEDINCf-STUFFS 291 



enous with carbohydrate foods, but as between mate- 

 rials of the same class their comparative values as indicated 

 by different experiments are greatly variable, even con- 

 tradictory. Any one who endeavors to reach fixed and 

 imiversal valuations on an experimental basis of this 

 kind will find himself involved in hopeless confusion. 



388. The verdict of the cow. — Once in a while some 

 one talks wildly about leaving food valuation to the 

 "old cow." It is sometimes considered a telling argument 

 against the chemist's wisdom to declare that he and the 

 old cow do not agree. Certainly the cow knows better 

 than the chemist what she likes to eat, and it is little use 

 to offer her foods she does not relish. Even a chemist 

 knows that. If, however, a dozen commercial feeding- 

 stuffs were spread around on a barn floor it would be 

 much safer to trust an agricultural chemist, especially , 

 one experienced in stock-feeding, to select a ration than 

 any cow ever grown — Holstein, Ayrshire, Jersey, long- 

 horned, dishorned, or what not. The cow would probably 

 get at the corn meal and stay with it until well on the 

 way to a fatal case of indigestion. Her judgment is just 

 about as good as that of a child with a highly cultivated 

 ' "sweet tooth," 



