I lO 
THE RURAL NEW-YORKER 
February 16 
SOLUBLE LIVE STOCK SCIENCE. 
Whai is Protein and Carbohydrate? 
As regards food for cows, what is meant 
by “protein?” I look in the Standard Dic¬ 
tionary and, after getting the meaning of 
the word, I am as ignorant as ever. I 
assume it means the quality of food that 
will produce the most milk. Am I correct? 
Also carbohydrates; if a man is versed in 
chemistry these words may appear fa¬ 
miliar, but I submit, if the average reader 
of your paper is supposed to know their 
meaning. I am not an ignorant person, 
and what farming I do is more for pleas¬ 
ure than profit, but take the average 
farmer who has never known anything but 
farming, and simply knows how to read 
and write; is he supposed to know the 
meaning of such words? Would it not be 
well to supply the meaning of such words 
as you publish an article, so we can read 
intelligently? reader. 
ih*? chemist and the cow find four 
groups or classes of substances in grains 
and fodders. Take, for example, a pound 
of wheat bi'an. Burn this bran so that 
every part of it that is combustible is 
burned up. There will be left about one 
ounce of ash, which represents the min¬ 
erals. Now if we burn an animal weigh¬ 
ing 500 pounds so completely that noth¬ 
ing is left that will burn or evaporate, 
we shall have about 40 pounds of ash, 
chiefly from the bones. The bones in 
the animal system can be built or re¬ 
newed only by these ash elements in the 
food. The other parts of the food are of 
no value in bone-building. Young ani¬ 
mals with growing frames require more 
of the ash elements than older ones. A 
failure to supply the ash elements in 
the food results in disease. Young stock 
fail to grow and thrive. Cows deprived 
of the necessary elements develop abnor¬ 
mal tastes. They will chew bones when 
tney And them, drink fllthy water, or 
eat disgusting food, or gnaw fences or 
other boards. 
Tujs Protein. —The muscles and 
tissues of the animal contain nitrogen, 
and in order lo build new tissue, and to 
restore the wastes caused by work, food 
containing nitrogen must be supplied. 
The chemist, in picking apart a pound of 
bran, will And a class of substances con¬ 
taining nitrogen. There will be some¬ 
thing over two ounces in the pound of 
these different substances, all of which 
ai’e grouped under the name of protein 
or proteids. A simple name for this 
group of substances would be muscle- 
makers, since they are used for the pro¬ 
duction chiefly of muscular tissue. Un¬ 
less this protein is present in the food, 
in proper quantities, the animal suffers, 
for it cannot I’eplace the waste of mus¬ 
cular tissue, and in the case of the grow¬ 
ing animal it cannot make new growth 
of fiber. In the case of the cow an extra 
quantity of protein is necessary, because 
the milk contains about as much of the 
protein as it does of butter fat, and un¬ 
less this is supplied in excess of the de¬ 
mand made by the cow’s system, she 
cannot give a large quantity of milk. 
The protein cannot be used to make 
bone. The ash elements alone can do 
that, but it is absolutely necessary for 
growth, for work, or the production of 
milk. 
Cabbokydrates. —Continuing his in¬ 
vestigations the chemist would find in 
a pound of bran nearly seven ounces or 
various substances like starch or sugar, 
which do not contain nitrogen. They 
differ from the protein chiefly in this 
respect. These substances are grouped 
together under the name of carbohy¬ 
drates. A simpler name for them is fat- 
formers, because the formation of fat in 
the body is one of their chief uses. These 
carbohydrates are not used in making 
the bones or in making muscular tissue. 
From them the fat in the body may be 
produced, and they also serve as fuel. 
We all understand that in the living 
body there is constantly going on a com¬ 
bustion not unlike that which takes 
place with much greater fierceness in 
the stove which supplies our houses with 
heat. This combustion of the carbohy¬ 
drates keeps up the animal heat, and 
really supplies “living steam” for the 
body. If the carbohydrates are not pres¬ 
ent in sufficient quantity the animal 
loses flesh, and lives for a while on the 
fat previously stored up in the body; 
there being little fuel in the food, the 
animal fires run down, and, of course, 
the animal suffers. 
Pure Fat. —Chemists will also find 
nearly half an ounce of what is known 
as pure fat or oil in the pound of bran. 
This differs from the carbohydrates in 
the fact that it is a clear, pure fat, while 
the carbohydrates are the materials from 
which such fat is made in the body. All 
foods therefore contain these four dis¬ 
tinct principles, each having its special 
purpose in the animal economy. The 
ash elements must be present or the 
bones will suffer, especially in the young 
and growing animals. The protein must 
be present, or the animal cannot main¬ 
tain its strength. It will lose its vigor, 
and the cow, in particular, cannot give 
a large yield of milk. The food must 
contain carbohydrates in order to supply 
the necessary fat on the body, and pro¬ 
vide fuel for the animal heat. The pure 
fat is not so absolutely necessary as are 
the other elements, yet a fair proportion 
of this fat should be present in every 
ration. 
WuAT OF It? —The ordinary farmer 
may ask: “Of what value to me is all 
this?” It can be made of great value to 
any man who feeds a single animal. Af¬ 
ter much experiment and study, the 
scientific men have decided that the pro¬ 
per ration for a cow giving milk should 
be divided so as to contain for each day’s 
feeding about 2% pounds of the protein, 
12 pounds of the carbohydrates, and half 
a pound pui'e fat. The science of feed¬ 
ing consists in mixing our grains and 
fodder in such a way that this pi’opor- 
tion of these elements will hold good. 
For example, a man not knowing any¬ 
thing about this matter might feed his 
stock largely on corn, corn fodder and 
Timothy hay. In order to obtain the 
necessary protein, to produce milk, mus¬ 
cle and growth, he woula have to feed 
extra quantities of this ration, while by 
substituting wheat bran or linseed meal 
for a part of the corn, he could feed less 
of the hay, and save money by doing so. 
He would learn by studying the analy¬ 
ses of foods that his mixture of corn 
fodder and hay might answer well for 
fattening steers, but was not economical 
for feeding dairy cows. The chemist has 
picked apart all the well-known feeds 
and fodders, and with tables showing 
their analyses it is possible to put them 
together so as to give the proper bal¬ 
ance of protein and carbohydrates in an 
economical way. For example, the fol¬ 
lowing table shows the analyses of a 
few leading 
articles 
of COW 
feed: 
Pounds In 100. 
Muscle 
Fat 
Pure 
makers. 
formers. 
fat. 
Ash. 
Wheat bran 
.12 
40 
•> 
o 
5 
Corn . 
.8Vi 
6U 
4% 
JVa 
Oats . 
.9 
44 
4«i 
2% 
Mixed hay .. 
. 3'/^ 
43 
1 
Clover . 
. m 
40 
Ps 
6 
Silage . 
. 11-5 
12 
% 
1 
Skim-milk .. 
. 3% 
5 
% 
% 
These figures represent the digestible 
substances—that is, the proportion of 
them which a healthy animal may be ex¬ 
pected to utilize. Making a “balanced 
ration” is not a mere matter of arith¬ 
metic, however. Wheat bran, linseed 
meal and silage have a laxative effect on 
the system, while cornmeal, clover hay, 
buckwheat and other foods have the op¬ 
posite effect. It will be noticed that 
wheat bran and clover are very rich in 
ash elements. That is one reason why 
they are excellent for young animals. 
Lice on Cattle. 
What remedies may be used safely to re¬ 
lieve cattle infested with lice? 
SUBSCRIBER. 
Rub the regions infested with the lice 
(most commonly the neck and shoul¬ 
ders) with one part kerosene well 
shaken up in about eight parts of sweet 
oil or cotton-seed oil. Repeat the ap¬ 
plication in a week or 10 days. Two or 
three applications, if thorough, ought to 
rid the cattle of most of their lice. The 
stable should be cleaned and scrubbed 
with kerosene and water, or white¬ 
washed. During warm weather it would 
be easier and equally effective to use one 
part kerosene to eight parts water, or 
one part kerosene emulsion dissolved in 
eight parts water, and sponge the ani¬ 
mals all over thoroughly. 
Garlic Taste in MUk. 
CREAM 
SEPARATORS 
The REID is guaranteed In every 
respect. Send for OatalORue No. 3. 
Trial free. 
A. H. REID, 
30th & Market Sts., Phila., Pa. 
On page 92 reference is made to a powder 
which is to be fed in the cow’s grain to 
prevent bad taste and odors in milk. Is it 
possible that these odors can be prevented 
in this way? reader. 
We can see no reasonable grounds for 
the claim made, that a substance fed to 
cows would have any effect upon de¬ 
stroying the garlicky odor of milk. The 
flavors of foods, as a rule, are due to es¬ 
sential oils, and organic acids, which 
when taken into the stomach are ab¬ 
sorbed by the system, and penetrate to 
every part of it. Hence the addition of 
any substance would not expel this com¬ 
pletely, at any rate after the food was in 
the stomach. It might serve in part to 
carry off the gases, but that would not 
affect their complete removal. 
Save$ IO perCow 
EVERY YEAR OF USE. 
De Laval Cream Separators 
Prices, $50 to $800. 
"Alpha" and "Bab/'’style8. Send for Catalogue 
THE DE LAVAL SEPARATOR CO., 
Randolph and Canal Streets, I 71 Cortlandt Street, 
CHICAGO. I NEW YORK. 
A MUk Cooler 
Isa device for cooling milk quickly 
just after it is taken from the cow. 
f l'he object is to expose everj- par¬ 
ticle of it to the air, thus cooling 
it and driving out all bod odors 
nod germs which spoil milk very 
quicluy and reduce its value. 
The Perf^tlon Milk Cooler and Aerator 
does this quicker and better than any other. Send for 
t rices and free catalogue of Farm and Dairy supplies. 
.. R. LEWIS, Manfr.. Box 12 Cortland. N. Y. 
THE MOST FOR THE MOHEY. 
ST, 
, THE^ MOST POWER 
for the money can 
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TREAD 
POWERS 
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grinding, saw- 
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our circulars and know all about.them. 
ALBANS FOUNDRY CO., St. Albans, Vt. 
National 
We want you to know ©very point 
about the National Hand Separator, 
whether you buy it or not. Hence 
we’H give you the use 
of one for nothing, 
for ten days; after which you can re¬ 
turn It or buy it^as you choose. Write. 
NATIONAI. DAIRY MACHINE CO., 
Newark, N. J, 
Hand 
-Separator 
CHARTER 
Gasoline Engine 
USED 
Any Place 
By Any One 
For Any Purpose 
Stationariet, Portables, ^Engines 
and Pumps, Holsters 
State your Power Needs. 
Charter Gas Engine Co., Box 26, Sterling, III. 
THE MIETZ & WEISS 
Kerosene Engines 
Cheapest and Safest 
Power known. For 
Pumping water, grinding 
oorn, separating cream, 
sawing wood, and ail power 
purposes. Send for Catalog. 
A. MIETZ, 
128 Mott Street, New York 
.aOesigned expressly for Farmers, Thrashers, Well- 
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Mention this paper. Manufactured by The Bing¬ 
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THE MICHIGAN I'kTpEn, 
the only practical seeder made for all kinds, 
of grass 8e®d. Not affected by wind or rain. 
Lightest and easiest running. 
SOLI) ON TRIALatalow price. 
Booklet with calendar free. 
SEEDER A UAXnOCK CHAIR CO., 
Ihe Improved United States Separator 
Continues to Excel the DeLamI in Wisconsin 
the Same as it Doe?, in the Other States. 
North Freedom, Wis., Jan. 21st, 1901. 
A few weeks ago I decided to purchase a cream separator for use upon 
my farm. I had heard both the United States and the DeLaval machines 
highly recommended, so I decided to try both before buying. ♦ * * 
Friday, Jan. 18th, all hands were present, the DeLaval Local Agents and 
also the State Agent, while the U. S. man was alone and a stranger in the 
crowd. 
The DeLaval Agents had laid considerable stress upon the fact that their 
machine could do much better work than the U. S., and especially when 
skimming cold milk at a temperature of 68 degrees, or when running at low 
speed; so we decided to test the machines on these points, as well as on milk 
at normal temperature. The following is the result of these tests: 
Te.st No. 1. Noriual Temperature. Itegfular Spee<l. 
Separator, 
U. S. No. 5 
Alpha No. 'Z 
Test 
U. S. No. 5 
.Vlpha No. Z 
Tt 
V. S. No. 5 
.Alpha No. Z 
The machines used were both $125.00 machines, therefore the results speak 
for themselves. 'The U. S., with all the conditions against it, running a 
much larger capacity and a much heavier cream, and in the first test with 
the milk 5« colder than the Baby, proved superior in every test. 
A great victory for the U. S., especially so as the test was run according to 
the wishes of the DeLaval representative. J. T. Donaghet. 
Actual capacity. Speed. 
Temper¬ 
ature. 
Cream 
Test. 
Skimmllk 
Test. 
450 lbs. 50 
80“^ 
36;S 
.025 
405 lbs. 45 
85“ 
27^ 
.04 
2. Normal Temperature. 
Low Speed. 
450 lbs. dZ 
88" 
36^ 
.04 
405 lbs. 38 
86" 
37^ 
.05 
No. 15. Cold Milk. 
Iteg'ular Speed. 
450 lbs. 50 
68" 
30;. 
.05 
406 lbs. 45 
78" 
.05 
Prospective buyers can draw but one conclusion from the above, namely: 
THE BEST SEPARATOR ON THE MARKET 
IN EVERY SENSE OF THE WORD IS 
The Improved United States Cream Separator 
VERMONT FARM MACHINE GO., RELLOWS FALLS, VT. 
