yo CLEAN MILK 



lbs. nitrogen-free extract, and 26 lbs. crude fibre. To find the 

 digestibility of these nutrients we look in another table and there 

 discover that 46 per cent, of the fat in hay is digestible, 57 per cent, 

 of the protein, and that the total amount of nitrogen-free extract in 

 a coarse fodder represents the total quantity of digestible carbohy- 

 drates it contains. So in our 100 lbs. of hay we calculate that there 

 are 5.13 lbs. of digestible protein (multiply 9 X -57); and 0.92 

 lbs. of fat (multiply 2 X .46) and 43 lbs. of carbohydrates 

 digestible. 



When we cannot figure the amount of nitrogen-free extract as 

 equal to the total digestible carbohydrates, as we do for convenience 

 in a coarse fodder, we find the amounts of digestible crude fibre 

 and nitrogen-free extract in the tables and add them together to 

 represent the total digestible carbohydrate in the foodstuff. Fat is 

 often spoken of as ether extract by some writers. It is not neces- 

 sary, of course, to try to secure a ration which shall be the exact 

 chemical counterpart of Wolff's table above, but only to approach 

 it as nearly as may be, especially in the matter of protein. The 

 general idea should be to take the foodstuffs at hand and look up 

 the amounts of digestible nutrients* they contain and combine them 

 in the proper proportions as indicated by Wolff's table. Proteinf 

 is an expensive food constituent or nutrient, and it should be fed in 

 the cheapest form of fodder available in the locality. The best 

 manner of feeding is to weigh out the food necessary for the whole 

 number of cows at one feeding and distribute the amount to each 

 cow in nroportion to her weight, secretion of milk, etc. Professor 

 Haecker's work on cattle feeding teaches that the daily quantity of 

 nutrients should be proportioned to the amount and richness of 

 daily milk-yield as displayed in the following table.:}: 



* Armsby's " Manual of Cattle Feeding." 



t In cattle foods protein costs, by weight, twice as much as carbohydrates 

 and about one-half as much as fat, but there is ordinarily enough fat in a. 

 ration. 



X The following rations were selected at random from Hoard's Dairyman. 



