444 MANUAL OF CxlTTLK~FEEDI?;C. 



In liie third experiment tlie food was the same as in tlio 

 Becond, with the addition of a pound of fat per day. This 

 addition of fat evidently rendered the protein consumption 

 less, wdiile also supplying more material for fat formation, 

 and, as a result, a very marked gain w^as produced. The 

 amount of organic matter required to produce a gain of 

 one pound was also less in this case than in either of the 

 others^ and somewhat less than in Soxhlet's experiments. 



A comparison of the first and second experiments is es- 

 pecially instructive. The total amount of nutritive matters 

 consumed in the two cases was about the same, but the 

 wader nutritive ratio of the first experiment caused a 

 greater and more economical gain. 



Sugar in Place of Fat. — The first of the above ex- 

 periments is particularly interesting as showing that a 

 satisfactory gain may be brought about by a ration com- 

 paratively poor in protein, but having a rather wdde nutri- 

 tive ratio, and also that sugar may be advantageously used 

 instead of the more costly fat to produce this wider nutri- 

 tive ratio. This result is of practical value, because it 

 seems to indicate quite clearly that even with pretty young 

 calves a portion of the milk, perhaps half, may be replaced 

 by whey,*^ or perhaps that skimmed milk,t with the addi- 

 tion of sugar or starch, may be used instead of whole 



IaI JLXlv* 



It is questionable, however, w^hether the fat of the milk 

 can be wholly replaced by carbhydrates with safety. Fat 



''In the manufacluro of cheese, most of the cisein and fat are re- 

 moved from the milk in the curd, while the whey contains nearly all of 

 the milk-sugar, tog-ether with a little fat and protein, (See Table of 

 Composition of Feeding-stufFs in Appendix.) 



f Bkimmed milk has lost chiefly fat, which, on the above plan, would 

 be replaced, at least to a certain extent, by starch or sugar. 



