62 
THE RURAL NEW-YORKER 
“THE BALANCED RATION.” 
THE SCIENCE OF FEEDING STOCK. 
Part XIV. 
How to Buy Food. 
I fere is an important matter that we 
may well study over : 
What is the actual or relative value of muscle- 
makers, fat formers and pure fat ? How are we 
to determine the relative values of the foods con¬ 
taining both substances ? What proportion of the 
aggregate value should be credited to each ? 
Pennsylvania. a. M. C. 
When you come to think of it, that is 
a very important thing - to know, because 
most of us can arrange to supply the 
greater part of the fat-formers and pure 
fat on the farm. In fact, with a good 
supply of ensilage or corn fodder and 
prime clover hay, we need buy only the 
soluble muscle-makers and the best forms 
of pure fat in grain. Where can we get 
the greatest weight of these for one dol¬ 
lar ? That is the point. As an example, 
take that problem given back on page 14. 
These are prices paid for grain on Cape 
Cod : 
Cracked corn, per 103 pounds.$1.32 
Meal, per 100 pounds. 1.32 
Oil meal, per 100 pounds.1-65 
Bran, per 100 pounds. 1-20 
Oats, per bushel. • - • 50 
Wheat, per 100 pounds. 1-35 
Muscle- 
Fat- 
Pure 
makers. 
formers. 
fat. 
. 5.45 
47.55 
2 46 
. 21.51 
15.91 
4.24 
. 9.62 
37.06 
2.14 
. 5.41 
29.51 
2.52 
. 6.89 
49.22 
1.32 
ared that a pound of 
From this we figured the following 
statement: 
POUNDS OBTAINED FOR ONE DOLLAR. 
Muscl* 
maker 
75 pounds corn and meal.. 5.45 
60 pounds oil meal. 21.51 
83 pounds bran. 9.62 
64 pounds oats. 5.41 
74 pounds wheat. 6.89 
From that, we figured tl 
muscle-makers in corn, would cost 18}^ 
cents—supposing that a man had ensilage 
and clover hay enough to supply all tha 
fat-formers and fat he needed. The point 
we wished to make there was that if a 
man wish to buy muscle-makers alone, 
he would buy the oil meal, since that 
gave over 21 pounds for a dollar. Hut 
that is not all, for the other substances 
are worth something, and their value 
should be considered. So we come to the 
point made in the above question, which 
is covered in this letter : 
It seems to me that The R. N.-Y., page 14, is 
wrong in making the muscle-makers foot the 
entire bill, $ 1 , and then charging the fat-formers 
and pure fat another dollar each. They all have 
their intrinsic value, all that is needed being to 
make such proportions as will suit the object in 
view. The muscle-makers are, in the long run, 
utterly useless as food without the fat-formers 
and fat, and vice versa. They must balance one 
another, or waste will result. Now we know that 
one pound of muscle-makers will balance 5.4 
pounds of the other two. For feeding purposes, 
one is as essential as the other; they are equival¬ 
ents in value for that purpose. Now, in the ex¬ 
ample referred to, we have 5.45 pounds of rnuscle- 
inakers, 47.55 pounds of fat-formers and 2.46 
pounds of pure fat. Now let us multiply 
5.45 by 5 2-5, and 2.46 by 2(4 to reduce them 
to units that will balance* or be equivalent to 
units of fat-formers, and then add them all 
together. This gives us 29.43 and 6.15 to add to 
47 . 55 , or a total of 83.13 equivalents that cost $1. 
A little multiplication and divison then gives us : 
5.45 lbs. muscle-makers cost. .354 or 6>4c. per lb. 
47.55 lbs. fat-formers cost.572 or 1.22c. per lb. 
2.46 lbs. pure fat cost.074 or 3c. per lb. 
Total cost.$1.00 
To balance the food, we need only 29.43 parts of 
fat-formers (including fat) whereas we have a 
total of 53.70 or a surplus of 24.70, and as one part 
costs a small trifle over 1 1-5 cent, we would, if 
feeding alone with hay, even clover, lose 29 cents 
on every 75 pounds so fed. Nothing but the addi¬ 
tion of a substance rich in muscle-makers, can 
prevent this loss, which on a ton amounts to $7.73. 
Quite an item! I call especial attention to this 
A farm of 420 acres, having 12,000 fruit 
trees—apples, pears, peaches, cherries 
planted five years ago, can be bought this 
winter at a low price. The farm nearly 
adjoins the city of Chillicothe, O., lies on 
fine rolling land well adapted to fruit 
culture and stock raising. The owner 
died and the land came into the hands of 
a corporation whose business is not farm¬ 
ing or fruit growing. It is a fine oppor¬ 
tunity for the right man. For full in¬ 
formation address A. C. Houghton, (31 
Wheeler Building, Columbus, O.—Adv, 
matter because I believe that fully 50 per cent of 
our farmers rely on hay and corn, even when 
pushing their teams with hard work. 
j. c. SENGER. 
Apply that same figuring to all those 
items, and you will have a fair basis for 
comparison, and know where to buy 
your muscle-makers or pure fat cheapest. 
Some farmers want to know why we 
cannot have standard prices given for 
the food elements, just as we have for 
nitrogen, potash and phosphoric acid in 
fertilizers. If we had that, we could 
make out the value of a stock food just 
as we do of a fertilizer. The New Jer¬ 
sey Experiment Station has worked out 
such figures for the foods sold in this 
way : They took samples of all the foods 
and made an exact mixture of equal 
parts of each. Then they took one pound 
of that mixture with its price, analyzed 
it, and then figured out the value of the 
three different food parts for standard 
values. To illustrate how this was done, 
take the first four items in the listabove. 
We have prices on corn, oil meal, bran 
and oats, and we wish to know what is 
the avei-age price for muscle-makers, 
fat-formers, etc. We take four ounces 
of each, and mix them thoroughly. This 
is what we have, going back to our table 
on page 786 : 
Four ounces Muscle- Fat- Pure 
each. makers, formers. fat. Cost. 
Corn meal .... .018 .156 . 008 0.033 
Oil meal.061 .066 . 017 . 041 
Bran.029 .111 .008 . 030 
Oats.0>1 .115 .010 .039 
.132 .448 .041 .0143 
So that an average pound of these four 
substances contains .132 pound muscle- 
makers, .448 pound fat-formers, .041 pure 
fat and costs 1.43 cent. For those of us 
who are not up on algebra, the method 
proposed by Mr. Seuger of bringing all 
these figures down to the value of fat- 
formers, will give us what we want. We 
would say then .041 pound of pure fat is 
equal in value to .102 pound of fat-form¬ 
ers. Add .448 and we have .550 pound. 
Now a pound of muscle-makers equals 
5.4 pounds of fat-formers, therefore, .132 
pound equals .713 pound or 1.263 pound 
all told, which is worth 1.43 cent. Carry¬ 
out the fractions we have 
Pound. Cost. Cost. 
. 132 muscle-makers... .00807 One pound... .0611 
.448 fat-formers.00506 One pound... .0113 
.041 pure fat.00115 One pound... .028 
That is to say, the average cost in these 
four foods, is a little over 6.1 cents 
per pound for muscle-makers, 1.13 for 
fat-formers and 2.8 for pure fat. That 
is the average cost, and you will see that 
the values of these feeds will go above 
or below what is charged for them if 
figured at this average cost. For example, 
take corn meal costing $1.32 per hundred. 
This is what we have : 
Value. 
7.27 pounds muscle-makers at 6.11 cents.444 
63.40 pounds fat-formers at 1.13 cents.716 
3.29 pounds pure fat at 2.8 cents.092 
$1.25 
On this basis, as compared with all the 
other foods, corn has a comparative feed¬ 
ing value of $1.25. Figuring in the same 
way for all these four feeds, we have: 
FOR 100 TOUND8. 
Feeding Value 
Cost, value. for $1. 
Corn meal.1.32 1.25 $0.95 
Oil meal.1.65 2.07 1.25 
Bran.1.20 1.29 1.08 
Oats.1.56 1.13 0.72 
We think that will be made clear to a 
man who will faithfully study it out. If 
not, we shall try it again, as we think 
this is one of the most important parts 
of buying grain. You can, if you like, 
find the cost of muscle-makers alone by 
finding the value of fat-formers and pure 
fat—subtracting them from the total, 
and dividing by the pounds of muscle- 
makers. Remember that these prices do 
not apply to all feeds that you buy. They 
apply only to these four feeds, and these 
four prices. The thing for you to do is 
to make a similar table of all the feeds 
you can buy at the prices you are called 
upon to pay, and make up the average 
as we have done, and see how the feed¬ 
ing value compares with the cost. 
If some of our housekeepers wish to 
investigate the economy of the ‘‘square 
meal'’ a little, they might do a little 
figuring on the following—taking the 
cost of these foods in the grocery, bake 
shop and meat market, for the basis ; 
PER CENT IN ONE POUND. 
Muscle- 
Fat- 
Pure 
makers. 
formers. 
fat. 
Bread. 
. 8.8 
56.3 
1 .7 
Oatmeal. 
.15.1 
68.2 
7.1 
Crackers. 
.10.7 
68.7 
9.9 
“ Cerealine”... 
. 9.4 
1.0 
78.6 
“ Wheatlet”... 
.12.3 
1.4 
75 0 
“ Rex wheat”.. 
.11.4 
2.1 
74.5 
Hominy. 
. 8.3 
0.4 
77.4 
Rice. 
. 7.4 
79.4 
0.4 
Now with prices and w eights per box, 
loaf, or package, you can see which of 
these foods gives you the most nutri¬ 
ment for 10 cents. 
Ayrshire Cattle. —As compared with 
the Jersey and Guernsey, is the Ayrshire 
breed equal to either as a dairy stock ? 
Any information as to their individual 
qualities will be of value. H. B. T. 
Beverley, W. Va. 
R. N.-Y.—The Ayrshire cow is a native 
of Scotland, where, for many years, she 
excelled as a tough, hardy animal, doing 
well under circumstances that would 
kill some other breeds. Most Ayrshires 
are milk .rather than butter, cows. Jer¬ 
seys and Guernseys of good breeding 
generally surpass the Ayrshire in the 
ability to make the most butter from a 
given amount of food. At the same 
time, there are individual Ayrshires far 
ahead of the average Jersey or Guernsey. 
For making milk on a rough, hilly farm, 
we would choose the Ayrshire. For but¬ 
ter making under most favorable cir¬ 
cumstances, we would take the Guernsey. 
£UiscrUancou£ guUnti.oini. 
ON THE ROAD 
to recovery, the 
young woman 
who is taking 
Doctor Pierce’s 
Favorite Pre¬ 
scription. In 
maidenhood, wo¬ 
manhood, wife¬ 
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supporting tonic 
and nervine 
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“FALLING OF WOMB.” 
Mrs. Frank Cam- 
field, of East Dickin¬ 
son , Franklin Co., N. 
V., writes : “ I deem it 
my duty to express my 
deep, heart-felt grati¬ 
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been the means, under 
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troubles were of the 
womb — inflammatory 
and bearing-down sen¬ 
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all said, they could not 
cure me. 
Twelve bottles of Dr. 
Mrs. Camfield. 
Pierce’s wonderful 
has cured me.” 
Favorite Prescription 
HOBSON’S LOW DOWN ™l 
FARM WAGON., 
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THE RURAL NEW-YORKER, 
Corner Chambers and Pearl Streets, New York. 
