28 STORRS AGRICULTURAL EXPERIMENT STATION, 
FEEDING EXPERIMENT WITH SHEEP. 
BY CHAS, D. WOODS AND C. S$. PHELPS: 

The experiment was undertaken in order to observe the effects 
of different kinds of food. upon the chemical composition of the 
flesh of sheep. 
PLAN OF THE EXPERIMENT. 
The plan consisted in selecting a number of sheep of the same 
breed and age, and as nearly alike as possible, and dividing them 
into three groups. One group was to be butchered at the 
beginning of the experiment and the flesh analyzed. The results 
of the weighings and analysis of this group would serve to in- 
dicate more or less accurately the condition of the other animals 
at the beginning of the experiment. The two other groups were 
to be fed differently, one upon a wide ration (relatively deficient 
in protein), the other upon a narrow ration® (relatively rich in 
protein). At the end of the experiment the animals were to be 
all butchered and as complete analysis of the flesh made as should 
seem advisable. 
DETAILS OF THE EXPERIMENT. 
Early in December, 1892, 12 grade Shropshire wethers of the 
preceding spring were purchased for the experiment. They 
were bred and raised in Vermont, and had been at pasture very 
nearly up to the time of purchase by the Station. They were in 
average condition as regards fatness. Soon after the animals 
were received at the Station they were divided into two lots of 
about uniform total weights. The sheep were all closely sheared 
lec. 10. December 29 one animal was selected from each lot 
for immediate slaughter and analysis. Each of the ten remaining 
animals was placed in a pen by itself, though the grouping was 
kept up as before. At this date (Dec. 29) five animals (Nos. 
3-7) in the group which were intended to be fed the ‘“ wide 

* In order that a ration may be complete there must be enough digestible protein in the food 
to build new tissues (bone, muscle, wool, etc.) and repair the wastes of the body, and sufficient 
digestible fat and carbohydrates to furnish heat and muscular energy. If the sum of the 
digestible carbohydrates and two anda half times the digestible fat of a ration is divided by 
the amount of digestible protein in the ration, the quotient gives what is called the nutritive 
ratio. If the quantities of digestible fat and carbohydrates are large relative to the protein 
this number will be large, and the ration is called a ‘‘wide ration;’’ if the quantities of 
digestible fat and carbohydrates are relatively small the quotient is a small number and the 
ration is a ‘‘narrow’’ one. A ration where the nutritive ratio is much more than 1: 6 is called 
a ‘‘wide ration;’’ if much less, it is called a ‘‘ narrow ration.’’ ‘‘ Wide rations’’ are more 
common among American feeders than are ‘‘ narrow ”’ ones. 
