New YorkK AGRICULTURAL EXPERIMENT STATION, 69 
to the same foods they form 111 groups with an average of nine 
cows each. | 
The food was changed often but no violent changes were made 
nor any rations fed that would appear in any respect radically 
deficient, as the primary object for keeping the herd would not 
have been furthered by the use of questionable rations. The 
change usually was only a substitution of one coarse fodder for 
another accompanied by a modification of the mixed grain. No 
unpalatable food was used. A moderate proportion of grain 
was always fed, varying from 5 to 9 lbs. per day, but generally 
about 7 lbs., the average for all the time being 6.63 Ibs. per 
day. Asarule either silage, roots or green forage was fed with 
any hay or other dried fodder. Only 15 rations out of a thou- 
sand were without some succulent food, the average moisture 
content of these being 12.2 per ct. The average percentage of 
moisture in all the rations was 61 per ct. 
Besides mixed grain, which was always fed, 836 rations con- 
sisted of silage and hay, 266 rations of green forage and hay, 76 
rations of roots and hay; 72 rations contained two kinds of 
green forage and 47 rations one kind; 56 rations contained silage 
and green forage; 43 rations silage, hay and corn stover; 30 
rations silage, forage and hay; 22 rations silage and corn stover; 
15 rations hay alone; 10 rations silage, roots and hay, and 8 
rations silage alone. 
The coarse foods principally used were clover hay, timothy 
hay, mixed hay, corn silage, alfalfa forage, oat-and-pea forage, 
corn forage and mangels. Others sometimes fed were oat-and-pea 
hay, orchard-grass hay, corn stover, barley-and-pea forage, sor- 
ehum forage, rye forage, rye-and-pea forage, timothy forage, 
clover silage, sugar beets and carrots. The grain foods most 
commonly used were wheat bran, corn meal, ground oats, wheat 
middlings, old process linseed meal, cottonseed meal, different 
gluten meals and gluten feed. Others occasionally used were 
new process linseed meal, brewers’ grains, ground flaxseed, buck- 
wheat middlings and malt sprouts. In a grain mixture three 
kinds of ground feed were always used and generally more. 
