156 
AMERICAN AGRICULTURIST. 
[Apkil, 
A Farm Mill. 
Dr. C. Baxley, Fauquier Co., Va., lias a 
combined Mill, Corn House, Silo, and Engine 
House, from the sketches of which the ac¬ 
companying engravings are made. He writes 
us : “ About a year ago I bought through 
an advertisement in the American Agricul¬ 
turist, a three-horse engine, and arranged it 
to run a 12-inch stone mill to grind for farm 
purposes ; but the severe winter locking up 
all the water mills brought such a rush of 
neighborhood custom that in a few months 
the little engine was exchanged for a six- 
horse one. Last summer’s drouth still keep¬ 
ing up the rush for meal from miles away, 
a greater power was required. Thus has de¬ 
veloped from very small beginnings and with 
total inexperience in mills, engines, or ma¬ 
chinery, the plan which is sent. Figure 1 
shows the front of the Farm Mill. The engine 
room occupies the right end of the ground 
floor. To the left is the mill room. A silo for 
preserving green fodder is in the left end of 
the building. A broad driveway leads up to 
the second floor which contains : a large room 
over the silo, the shelling room with its corn 
bins, etc., and a carpenter shop which occu¬ 
pies the front end of the room over the en¬ 
gine, the other part being open to the roof for 
passage of the smoke stack. Fig. 2 shows 
the rear of the Farm Mill, the doors to the 
mill room and silo. Figure 3, shows the 
ground plan of the building : 45 feet long, 
28 feet wide, with stone wall 18 inches in 
thickness. The plan of the second floor of 
the Farm Mill is given in figure 4. 
A number of spouts lead from the shelling 
room to the mill room below that can¬ 
not be exhibited in the plan. There is no 
doubt that many farm mills constructed 
similar to the one here described and illus¬ 
trated would be not only convenient but pro¬ 
fitable to farmers throughout the country. 
Fodder Kations and Feeding Values. 
BY DR. M. MILES. DIRECTOR OF EXPERIMENTS AT “HOUGH¬ 
TON FARM,” N. Y.—CONCLUDING ARTICLE. 
- 
The carbohydrates and fats by themselves 
are not, however, sufficient to sustain life, but 
they must have a supply of 
proteid material with them 
or they cannot be made use 
of in the system. When 
proteids are fed by them¬ 
selves, or in excess of what 
the system requires, an in¬ 
creased activity of the tissues 
takes place, involving a rapid 
circulation of proteid ma¬ 
terials, but when carbohy¬ 
drates and fats are added to 
the ration, this activity of 
proteid materials is diminish¬ 
ed, and likewise the demand 
for them—without any de¬ 
crease in the efficiency of the 
work of the system. The 
cheaper carbohydrates can 
therefore replace a certain 
amount of the more ex¬ 
pensive proteids, and the 
work required of the animal, whether it be 
the laying on of fat, the performance of 
muscular labor, or the production of milk, 
will be carried on quite as effectively as 
under the more costly diet. 
The carbohydrates and fats seem to serve 
nearly the same purpose in connection with 
a proper ration of proteids, but they differ in 
this, that in cattle and sheep at least, fats 
cannot be used in any considerable quantity 
to any advantage. One part of fat as food 
has generally- been estimated 
to be equal to two and one- 
half parts of carbohydrates, 
but as this estimate is entire¬ 
ly based on the chemical 
composition, it does not fol¬ 
low that that relation of val¬ 
ues will hold good in the liv¬ 
ing nutritive machinery of 
animals. The small amount 
of fat in our common cattle 
foods, as corn, oats, hay, etc., 
which is probably sufficient 
for all purposes in the feed¬ 
ing of cattle and sheep, will 
render this supposed ratio in 
the value of fats and carbo¬ 
hydrates a matter of but lit¬ 
tle importance. In oil-cake 
meals, whether linseed or 
cotton-cake, the fats, which 
are in larger proportion, 
are probably less valuable. The amount of 
proteids, carbohydrates, or fats in a food is 
not, however, a wliable index of the feeding 
value of these constituents, as in different 
articles of diet they vary largely in digesti¬ 
bility. If a nutrient is in a form that is 
largely indigestible, its value will be dimin¬ 
ished, as it is only the food that is digested 
that can be of use to the animal. 
Digestion experiments are being made at 
the German Experiment Station, but they are 
yet too few in number to establish any rule 
that can be accepted as conclusive in regard 
to any particular food. It is highly probable 
that the inherited peculiarities of the diges¬ 
tive organs of different breeds, to say nothing 
of individual peculiarities, will have a decided 
influence upon the proportion of nutrients 
that can be digested in any given article of 
food, and the same kind of food grown under 
different conditions will probably vaiy in di¬ 
gestibility. From these facts it will be 
readily seen that a specific answer to the 
text question is impossible. 
We know that a variety of food elements 
are required to produce the best results, and 
we have good reason to believe that a definite 
ratio of the proteids to the carbohydrates 
would be best for the animal that is supplied 
with certain articles of food. 
The peculiarities of animals, arising from 
breed or otherwise, that we have referred to 
as influencing digestion experiments, may 
have an important influence in determining 
the ratio of proteids to carbohydrates that 
would be most desirable in a given case. 
From the results of the German feeding ex¬ 
periments it may be inferred that a feeding 
ration, in which the ratio of carbohydrates 
CARPENTER 
SHOP 
OVER 
ENGINE 
0 
D 
SHELL! NC 
& 
STORE ROOM 
OVER SILO 
Fig. 4. —SECOND FLOOR OF WILL. 
is about 1:5 for milk production ; from 1:6 
to 1: 9 for fattening or working animals ; or 
as wide a ratio as 1:12 to 1:14 for store stock 
may represent close approximations as to 
what would be desirable. These figures must, 
In i^rovtif, be fekerii-as approximate estimates 
only, and more extended experiments will 
be required to establish their correctness. 
The following table, made from the best 
materials in my possession, will serve as an 
aid in preparing feeding rations :— 
o* 
© , 
co ’ 
Feeds. 
pts s 
Sl-gP 
a o b A 
Meadow Hay. 
3.47 
48.6 
i 
: 14 
Clover Hay. 
(i.6 
43.0 
i 
: 65 
Fodder Corn. 
3.2 
45.8 
i 
: 14 
Corn Meal. 
7.5 
71.0 
i 
: 9.5 
Malt Sprouts. 
Brewers’ Grains . 
20.7 
47.7 
i 
: 2.3 
-1.07 
12.24 
i 
: 2.6 
Linseed-Cake Meal . 
25 5 
58.9 
i 
: 2 3 
Decorticated Cotton-Cake Meal 
30.26 
36.76 
i 
: 1.2 
Bran. 
12.76 
51.76 
i 
: 4 
