314 A STUDY OF FARM A^'nJALS 



agreed, however, on the basis of extensive experimental as 

 well as practical feeding, that legume hay and corn silage, 

 with standard grains such as corn and oats and mill prod- 

 ucts like bran, gluten feed, hnseed meal and cottonseed meal, 

 furnish the most palatable and satisfactory list of feeds for 

 common use in milk production. It is not necessary to have 

 a great variety in order to secure satisfactorj^ results from 

 the feeding. If one studies the composition of rations of 

 cows that have made high records in official testing, one 

 will be impressed with the fact that comparatively simple 

 rations have given very fine returns. Whei-e one buys feed, 

 the market price has an important bearing on the selection, 

 but it must be kept in mind that the cow yielding a generous 

 milk supply should have a ration in which proteid foods 

 play an important part. 



A common standard for the amount of concentrates to 

 be fed is 1 pound for each ,3 or 4 pounds of milk produced. 

 Cows producing rich milk require slightly heavier feeding 

 than those producing poor milk. From 30 to .50 pounds of 

 silage are usually fed daily, according to size of cow and 

 milk yield, with a free use of dry roughage. When on good 

 pasture, no silage or roughage is fed, and oftentimes but 

 little grain will then be eaten. Care should be taken to see 

 that each cow is fed as an individual, and that she has enough 

 to meet all requirements. Many cows are underfed. It is 

 very important to know that of the food eaten 40 per cent 

 is used to support the demands of the body, and CO per cent 

 goes to milk production. Any reduction in the amount of 

 nutrients necessary will be shown in a falling off in weight 

 of the cow and in a lessened milk supply. Thus it can be 

 easilj^ seen that it is of vital importance to feed enough to 

 the cow. 



RECOMMENDED RATIONS FOR DAIRY COWS 



Various factors play an important part in making up 

 rations, two of these being especially so in common practice, 



