562 



Notes on Feeding Stxjpfs for September. 



[Sept. 



(4) The disease may be controlled during the growing season 

 by employing drastic methods of ventilation, or by alternately 

 spiaying the plants with liver of sulphur or lime-sulphur and 

 flour paste, and removing the spotted leaves. 



The author wishes to express his thanks to Dr. W. B. Brierley, 

 of Rothamsted Experimental Station, for his kind criticisms and 

 suggestions. 



NOTES ON FEEDING STUFFS FOR 

 SEPTEMBER. 



E. T. Halnan, M.A., Dip. Agric. (Cantab.), 

 Ministry of Agriculture and Fisheries. 



Potatoes. — The price of potatoes has fallen to such an extent 

 that in many cases the point will have been reached at which 

 it is more economical to feed the potatoes to stock than to 

 sell them in the open market and bring in other feeding stuffs. 

 When rightl}' used, potatoes are a valuable feeding stuff for 

 live stock. In the majority of cases they may be fed in the 

 raw state without harm, but where facilities for steaming or 

 cooking are available it is better to feed potatoes cooked or 

 steamed. In feeding potatoes, care should be exercised to avoid 

 ' ' greening ' ' since greened potatoes are not only distasteful to 

 stock, but are also poisonous. Frosted or diseased potatoes 

 should always be thoroughly cooked and the cooking water 

 drained away before use. 



Potatoes should always be fed mixed wdth a concentrated 

 food. For pigs, a safe working rule is to allow 6 lb. of potatoes 

 to every lb. of dry meal or concentrate. The potatoes should 

 be thoroughly cooked in the smallest quantity of water that 

 may be necessary, and the requisite amount of meal then added, 

 the resultant mash being fed to the pigs. There is no need to 

 attempt to remove the potato skins before feeding, even in the 

 case of young pigs. Where, however, it is usual to remove the 

 skins before feeding, this is easily effected by rubbing the 

 cooked potatoes through a coarse wire sieve. The mash passes 

 through and the skins are left on the sieve. 



Quantities to use. — The practical objections to the use of 

 potatoes for stock may generally be traced to wrong feed- 

 ing methods. If potatoes are given in too large quantities, 

 digestive disturbances are hkely to arise. In feeding potatoes, 

 therefore, the same method should be adopted as is used in the 



