July, 1910.] 49 v Live Stock, 



Rations as Supplied to Milch Cows in Colombo Dairies. 





1 



2 



3 



4 



5 



6 



7 



8 



9 



10 



ii 



19 



13 



id. 



It: 



Food. 



1 1 



lb. 



lb. 



lb. 



JO. 



lb. 



IK ' 



lb. 



IK 



lb. 



lb. 



lb. 



lb. 



lb. 



lb, 



lb. 



lb. 



Giagelley Poo- 































nac 



5 



2 



6 







6 



4 



4 



4 



5 



2 



4 



2 



4 



2 



Rice Bran 



6 



— 



2 







1 



1 



2 



1 



— 



1 



1 



\ 



2 







Rice Canjee ... 



1 



— 



— 



1 



1 



— 



— 



— 



1 



1 



1 



i 



1 



— 



Cotton Seed ... 



4 



— 



2 



2 



4 



4 



4 



4 



1 



2 



2 



i 



4 



1 



Grass 



50 



40 



40 



20 



£0 



50 



36 



40 



40 



50 



50 



40 



40 



20 



Pollard 



— 



6 





— 



— 



— 



— 



— 



4 



— 



— 



— 



— 



— 



Ulundu 



% 



1 















1 













Total quantity 































in lb. 



68 



49 



50 



43 



62 



59 



46 



49 



51$ 



56 



58 



44 



51 



23 



Digestible Pro- 































teids 



4-72 



2-48 



3-31 



0-72 



3-69 



3-05 



2-90 



2-84 



3-22 



2'34 



2-85 



2-14 



2-98 



1-2 



Digestible Car- 































bohydrates... 



10-83 



7-91 



6-50 



2-21 



7-46 



6 '83 



6-27 



6.06 



7-86 



3-13 



6-47 



5'25 



6'61 



2-44 



Digestible Pat 



4-55 



1-32 



3-21 



0-92 



3-91 



2-06 



3-4 



2-25 



2-48 



1-9 



2-49 



1-55 



,3-41 



1'12 





2-3 



2-3 



2'3 



2 3 



2-3 



2-3 



23 



2 ; 3 



2.3 



23 



2-3 



2-3 



2-3 



2 3 



NutritiveRatio 



1:3-3 



1:3-7 



1 : 3 



1:4-4 



1:3-1 



1:3-3 



1:34 



1:3 



1:3-2 



1:2-1 



1:3-2 



1:3-1 



1:3-3 



1:3 



Digestible Food per Day given in 

 English Dairies. 



Dry Albumi- Waf Carbohy- A ^^ { ' 

 Organic, noid. * at< drates. R ^°jjJ 



251b. 2-5 0-40 12 5 1: 5'4 



In these analyses the ash is the bone 

 forming material, the oil, albuminoids 

 and carbohydrates are flesh forming, 

 Fibre is indigestible matter. For pur- 

 poses of comparison the fat or oil is 

 calculated as the equivalent cf so much 

 carbohydrates, and the ratio of the 

 proteids to the carbohydrates is called 

 the nutritive ratio. Compared with other 

 countries it is seen that dairies in 

 Colombo do not feed their cattle with 

 the same proportion of albumen to 

 carbohydrates which is 1 : 5 against 

 Colombo 1 : 3-3, and it would be an 

 interesting problem to rind out the effect 

 on yield and quality it the cows were 

 fed on standard rations. Home investi- 

 gations have, however, shown that feed- 

 ing does not effect the quality much, but 

 increases or decreases the yields to some 

 extent, and probably the same effect 

 would be shown here. 



Milk fresh from the cow is an excellent 

 medium for growing all sorts of germs, 

 so that the absolute cleanliness must be 

 taken in collecting and carrying it from 

 the cow to the consumer, and to make 

 sure that undesirable organisms are not 

 present when it is consumed it is advis- 

 able to kill them off by boiling, even al- 

 though it does impair the digestibility to 

 7 



a slight extent by rendering the albumen 

 less soluble and by killing the organisms 

 which aid in the digestibility. 



Milk which has not been collected 

 under the best condition of cleanliness 

 is apt to sour quicker than clean milk. 

 Souring is due to the f ormation of lac- 

 tic acid from the milk-sugar and the 

 coagulation of the casein. 



Recently, attention has been drawn to 

 the Continental method of inciting 

 the lactic fermentation by adding the 

 lactic ferment in tablet form, prepared 

 artificially. It is claimed that the lactic 

 acid in the stomach aids digestion and 

 kills all harmful germs, thus enabling 

 one to add many years to one's life. 

 Souring will take place even in the pur- 

 est milk after a time unless antiseptics 

 are added or the milk treated in some 

 other way. The former is objectionable 

 and is not permitted by law, so that 

 vendors have to treat their milk differ- 

 ently if it has to bear long carriage, and 

 now milk travels many thousands of 

 miles without decomposition due to the 

 ingenuity of the producers- 

 Milk in the form of a powder is used 

 to some extent, but the usual form for 

 milk which has to be kept for a long 

 time is the familiar condensed milk ; this 

 is prepared by evaporating milk down 

 to about quarter the bulk, adding 40-50% 

 of sugar, and tinning it free from air, 

 others do not add sugar. Some con- 

 densed milks are skimmed, that is, le- 

 lieved of the cream before evaporating t 



