The RURAL NEW-YORKER 
101 
Live Stock Feeding Problems 
Grain with Oat Straw 
What is the best grain ration, and how 
much should I feed my cows? I have 
nothing but oat straw for a short time, 
and then Timothy hay. s. w. 
New York. 
Make up a grain ration of two parts 
bran, one part oil meal, one part gluten 
feed and two parts cottonseed meal. Add 
a pound of coarse fine salt to each 100 
lb*, of feed when mixing it up. Feed 
cows a pound of grain to each 3 % lbs. 
of milk produced daily. It is unfortunate 
that the nature of your roughage is not 
better adapted for feeding the dairy cow. 
Oat straw and Timothy hay makes about 
the poorest milk producing combination 
there is. and even with heavy grain feed¬ 
ing cows will not do as well as they would 
on mixed or clover hay. h. f. j. 
Milk Ration; Food Composition 
I have one cow milking; am satisfied 
with amount ot milk, but cream is very 
thin. I am feeding a dairy mixture. I 
teed about five quarts twice a day, with 
mangels twice a day, and also fairly good 
hay twice a day. Cow is part Guernsey 
and Jersey; looks good. What could I 
add to the ration? 21 What is the 
meaning of fat, fiber, etc., in a ration? 
New York. e. f. je, 
1. The feed has no effect on the rich¬ 
ness of cream you obtain by setting your 
milk in shallow pans. Cream obtained 
by this method is always thin and seldom 
contains more than 20 per cent of fat. 
Separation can be made a little more com¬ 
plete and cream somewhat thicker, al¬ 
though it will be more or less lumpy, if 
the pan of milk is set over the fire and 
heated until it just begins to scum over 
before it is .set away to cool. The ration 
you are feeding is very good indeed. 
2. The chemical analysis for make-up 
of a feed is stated in terms of three food 
nutrients, so-called, namely, protein, 
carbohydrates, fat. The function of the 
protein is to promote the development of 
muscular tissue, hair, etc. It is an im¬ 
portant constituent of milk and hence 
milk-producing rations must contain a lib¬ 
eral amount. 
The carbohydrates and fat are the en¬ 
ergy parts of the food, and help in keep¬ 
ing the body warm, in enabling it to per¬ 
form its functions and in laying on fat. 
The fiber and nitrogen free extract to¬ 
gether make up the carbohydrates, but the 
nitrogen free extract part is that which is 
of most value. The fiber is the woody 
portion of a food stuff, not very digestible 
and of little feeding value. Most of the 
grain feeds naturally contain little fiber, 
while roughage such as hay and straw, 
particularly the latter, run very high in 
this constituent. Even in the case of 
grain feeds, particularly ready-mixed ra¬ 
tions. the fiber content varies somewhat. 
The per cent of fiber is therefore placed 
on the tag or grain sack in order that one 
may. to some extent, judge the value of 
the feed, one having a high percent of the 
fiber being less valuable as a rule than one 
having a low per cent of the fiber. 
The fat needs no explanation. This ma¬ 
terial exists in all food stuffs and the fat 
in milk, namely, butterfat, is one of the 
most commonly spoken of. H. I. j. 
Buckwheat for Milch Cows 
Compared with corn and other feeds 
now on the market, what is the value of 
buckwheat as feed for milch cows? 
New York. j. B. c. 
The food value of buckwheat compares 
with that of corn, both being fattening in 
their nature and less valuable for milk 
production than the milling by-products 
containing more protein. Buckwheat mid¬ 
dlings, when reasonably free from hulls, 
are superior to ground buckwheat as a 
food for milch cows, containing propor¬ 
tionately more protein than does the 
whole grain. It is good practice, there¬ 
fore, to sell the grain and purchase the 
niiddlings with the proceeds, exchanging, 
in this way. the flour of the buckwheat 
for the middlings Buckwheat middlings 
rank in feeding Value with gluten feed, 
brewers’ dried grains .and malt sprouts, 
and are among the most valuable dairy 
,ood8 - M. B. D. 
Ration for Butter Making and for Pigs 
1 I would like a balanced ration to get 
the most and cheapest butter, with the 
following feeds: I can imy hominy meal 
P er ton, mixed feed. $40, middlings 
$4.1. 1 have on hand Alfalfa and some 
clover hay, mowed oats, corn fodder, some 
cane cut before seed formed. 2. I also 
have some little pigs that I would like to 
keep growing through the Winter. What 
would be the best feed for them? Are 
those self-feeders for pigs and hogs prac¬ 
tical? Could I make one myself? i„ s. 
Kentucky. 
1. You have a good variety of Toughage, 
and the cows should have what they can 
clean up at least three times a day ; say 
forenoon, ufternoon and early evening. 
I he amount and system of feediug this 
roughage depend on the amount of each 
on hand. I should aim to have some of 
the Alfalfa or clover last them through 
the Winter, and feed the other roughage 
along with it. If you have enough of the 
Alfalfa and clover to feed twice a day, 
should do so; if not, feed only once a day, 
with two feeds of other roughage. You 
really should have more variety for grain 
than feeds you mention. However, if you 
can get only hominy, mixed feed and mid¬ 
dlings. make up a ration using equal parts 
of each feed and add one pound salt to 
each pound of feed. Feed this feed at 
rate of one pound to 3% to four pounds 
of milk produced daily. 
2. I judge you will have some skim- 
milk for pigs, since I note you are pro¬ 
ducing milk for butter making. This 
will be fine for them, as another cheap 
source of protein and mineral matter. 
Give them some of your Alfalfa hay. This 
would best be self-fed in a rack such as is 
used in feeding sheep ; simply a rack a 
foot or so wide at bottom and l 1 /^ to two 
feet wide at top. Make as long as neces¬ 
sary. Slats are nailed on sides about 4*4 
inches apart so pig can get his mouth in 
and pull out hay as desired. If you are 
to feed skim-milk, and unless you have a 
large number of pige, make a grain mix¬ 
ture of 40 lbs. hominy, 30 lbs. mixed feed, 
20 lbs. middlings and 10 lbs. tankage or 
linseed oilmeal and feed in a thin slop 
with skim-milk. Self-feeders are very 
practical Tor feeding dry grain, and you 
could doubtless get plans for making one 
from the Experiment Station at Lexing¬ 
ton, Ky. H. F. J. 
Ration for Tresh Cows 
Would you make a ration for new milk 
Holstein cow from the following grains? 
Hay (witch grass and Red top), fed 
morning and night, and oat hay at noon ; 
bran. $2.25 per cwt.; cottonseed. $3.24; 
oilmeal. $3.15; cornmeal, $3.25; brown 
middlings, $2.65. ,r. h. g. 
Vermont. 
Your roughage is so low in protein that 
cornmeal and middlings, also low in pro¬ 
tein, can have little or no play in grain 
ration. You should make it. 200 lbs. bran, 
150 lbs. oilmeal, 100 lbs. cottonseed meal 
and 100 lbs. middlings. Add 1 lb. of salt 
to each 100 lbs. of feed when mixing it 
U P- H. F. j. 
Fattening an Old Cow 
I have an old cow that is very thin, but 
has good teeth and good appetite. I want 
to fatten her in the least possible time. 
What shall I feed? I have soft and im¬ 
mature corn, good fodder and cow pea 
hay. Yet this cow has become thin on 
this good fodder. She does not care for 
it; just picks over it, while other cows 
eat it with relish. g. w. g. 
Virginia. 
I believe the best advice I can offer is 
to consult a butcher right away and see 
what you can get for cow, and see if he 
thinks it possible to fatten her. If she 
is growing thin on your fodder she mav 
possibly be affected with tuberculosis, 
and then of course her age is against her. 
I feel very strongly that you cannot with 
profit fatten this cow. h. f. j. 
NOTE: Skimmed milk is a dairy by-product. Vast quantities of it are either 
fed to live stock or wasted. The opening of a new market for skimmed milk is 
of real importance to the entire Dairy Industry. The facts set forth below 
deserve the thoughtful consideration of all farm people, and of all Agricultural 
Extension Workers. 
HEBE 
and the Dairy Industry 
Every phase of business and social life shows new conditions as a 
result of the war. Greater even than the call for men and muni¬ 
tions has been and is the call for food. America is the pantry 
and kitchen of the world today. 
America has met the demands upon her, and one of the reasons 
is that within recent years through inventive minds of science 
alternative foods have been created out of an unchanged or dimin¬ 
ished supply of raw products. One of these is Hebe . 
Hebe is a compound of evaporated skimmed 
milk and vegetable fat. It is properly 
labeled and marketed for just ivhat it is. 
Hebe plays an important part in the econo¬ 
mic food problems of the day. Hebe utilizes 
vegetable fat of very high food value. By 
using this highly refined vegetable fat a 
market is made for skimmed milk. 
Of the 84 billion pounds of milk produced in 
1917, less than 3 % was condensed, and 41 % 
was used for butter making. From the 41 % 
made into butter there was left, as a by¬ 
product, 30 billion pounds of skimmed milk 
which the U. S. Dept, of Agriculture states 
was either fed to live stock or wasted. Hebe 
reclaims a portion of this skimmed milk and 
converts it into a nutritious food product. 
Hebe, therefore, is a product, the manufac¬ 
ture of which creates a new and more im¬ 
portant market for skimmed milk. The 
manufacture of Hebe is not an endeavor to 
gain large profits by replacing butter fat 
with a vegetable fat, for Hebe is a licensed 
product, the profits on which are regulated 
by the government. 
Hebe is recommended principally for cook¬ 
ing and for coffee. Its use for these pur¬ 
poses widens the market for milk. The 
manufacture of Hebe provides a steady 
demand for milk. Dairymen realize the 
advantage of this when they reflect upon 
the fact that without regard to fluctuations 
in the price of milk, its production goes on 
every day. Hebe rescues for the consumer 
the valuable food constituents of the sepa¬ 
rated milk, and adds to them the healthful 
qualities of cocoanut fat, which the United 
States Bureau of Chemistry has pronounced 
high in food value. 
Hebe is a distinctive alternative food having 
a place of its own, and its production, as 
has been shown in the foregoing, is a direct 
benefit to the Dairy Industry of America. 
A booklet telling the interesting story of Hebe and its value 
to the Dairy Industry will be sent free on request. Address 
The Hebe Company, 2112 Consumers Building, Chicago. 
THE HEBE COMPANY 
CHICAGO 
SEATTLE 
