FEED AND MANAGEMENT. 53 



Woll says: "For the sake of comparison the 

 components of the rations have all been calcu- 

 lated per 1,000 lbs. live weight." 



The following selections from the 100 rations 

 in "Bulletin No. 38" include localities from the 

 Atlantic to the Rocky Mountains and a variety 

 of foods, though silage is included in a majority 

 of them: 



No. 1 — J. W. Goss, Hygiene, Col. Jersey cows; average 

 weight, 900 lbs. ; annual yield of milk, 5,000 lbs.; annual yield 

 of butter, 340 lbs.; percentage of fat in milk, 5. Ration — 

 30 lbs. corn silage, 10 lbs. alfalfa hay, 10 lbs. clover hay, 5 lbs. 

 roller bran, 2 lbs. corn-meal. 



No. 5 — E. S. Henry, Rockville, Conn. Jersey cows; aver- 

 age weight, 900 lbs.; annual yield of butter, 375 lbs. Ration 

 ■ -35 lbs. corn silage, 10 lbs. hay, 3 lbs. bran, 3 lbs. corn-and- 

 cob meal, 2 lbs. cotton-seed meal, 2 lbs. Chicago gluten-meal. 



No. 6— A. Bourquin, Nokomis, 111. Brown Swiss cows; 

 average weight, 1,400 lbs.; annual yield of butter, 415 lbs. 

 Ration — 71 lbs. clover hay, 7i lbs. timothy hay, 12 lbs. corn- 

 and-cob meal, 8 lbs. bran, IJ lbs. linseed-meal, li lbs. cotton-, 

 seed meal. 



No. 11 — Mrs.. Kate M. Busick, Wabash, Ind. Jersey cows; 

 average weight, 800 lbs.; annual yield of milk, 4,500 lbs.; an- 

 nual yield of butter, 300 lbs.; percentage of fat in milk, 5.9. 

 Ration — 30 lbs. corn silage, 5 lbs. clover hay, 3 lbs. corn- 

 fodder, 1 lb. oat straw, 1 lb. wheat straw, 5 lbs. bran, 2 lbs. 

 oil-meal, 2 lbs. cotton-seed meal. 



No. 14 — C. L. Gabrilson, New Hampton, la. Jersey and 

 Short-horn cows; average weight, 1,000 lbs.; annual yield of 

 milk, 4,200 lbs.; annual yield of butter, 200 lbs.; percentage 

 of fat in milk, 4.9. Ration — 50 lbs. corn silage, 5 lbs. hay, 5 

 lbs. corn-fodder, 1 lb. oat straw, 1 lb. barley straw, 5 lbs. ear- 

 corn, 2i lbs. ground oats and barley. 



No. 24 — W. J. Boynton, Rochester, Minn. Holstein- 

 Friesian cows; average weight, 1,400 lbs.; annual yield of 



