ALFALFA FOOD PREPARATIONS 1 85 



were selected that were giving equal weights ol milk. 

 One lot was fed bran, the other lot the same weight of 

 alfalfa meal For each loo pounds of milk given by the 

 cows fed bran, 141 pounds were yielded by the cows fed 

 alfalfa meal/' 



As an example, ''Alfamo" is the name of one of the 

 numerous new feeds on the market, having alfalfa meal 

 as its principal ingredient. After a year of experiment- 

 ing with grinding and mixing various feeds it was deter- 

 mined by the manufacturers that a feed made of three 

 parts alfalfa meal and one part beet-susfar molasses 

 would possess a very high value. The ingredients are 

 mixed by a special apparatus and subjected to a process 

 which retains and preserves the high nutriment of the 

 feed. 



Prof. Samuel Avery of the Nebraska station made an 

 analysis of "Alfamo," which showed the following com- 

 position : 



Per cent 



Moisture 2.74 



Protein 15-04 



Carbohydrates 50.48 



Ash 13-87 



Crude fiber 17.85 



Professor Avery also states : "This feed was ma4e by 

 mixing molasses with alfalfa meal which contained 

 16.15 P^^ c^^^ protein. It will be noticed that the protein 

 content is not greatly reduced, while a large quantity of 

 nutritious matter has been added in the molasses. An 

 analysis of the molasses used in this product, showed 

 practically fifty per cent sugar, and it should be remem- 



