Dodgeville chronicle. [volume] (Dodgeville, Wis.) 1862-current, 1874-09-11

portant to have her food in condltlon
to require the least possible change, that
time and her vital energy may be econo-
mixed. As machine it is necessary TO
have her food in a condition such that It's
nutritious elements may be easiiy
separated and dissolved out OF the In
soluble and fibrous matter with which 1t
is always connected.
When the chopper is preparing fuel IN
the forest, if his timber cuts and splits
easily, he prepares large amount in a
day; if it cuts hard and splits toughly
he can do much less with the same or
any given amount of strength; so with
the labor of digestion. If a cow is FUR
nished food easy to digest she can use
large amount and produce large results.
If it is difficult of digestion it works
slowly, like the tough timber, and but
little is effected in given time. But 1t
may be asked what cattle food is easy OF
digestion and what difficult. As rule,
young food whether dry or green is easy
to digest, also such foods as are succu-
lent or have their nutritive properties
combined with considerable amount OF
water, such as roots and green soiling
food Ripe heritage, as rule, is dlf1lcult
of digestion. A cow will digest as much
nutriment out of green grass in an hour
as she can in three hours out OF we'll
matured hay.
Well-ripened food may be made easy
of digestion by steaming or cooking,
so that it may be substituted for green
food In it's natural or raw state herb
age that is we'll matured has the double
disadvantage of digesting slowly and OF
having a considerable part of its nu-
tritious matter entirely indigestible, so
that food in this condition is entirely
lost. Cooking remedies both these faults;
besides facilitating digestion, it brings
into a digestible condition % or 30
per cent. of nutriment in all we'll
matured heritage that would otherwise
be passed undigested and lost.
But it is not enough that the food OIL
COWS should be easy of digestion; il
should also have the different elements
in their right proportion. The flesh
forming. and respiratory matter must
sustain certain relations to each other
and part of the latter must be fat.
1t is found to accord with experience
and chemical investigation that one
pound of albuminoids, casein, albumen
etc., will supply the daily waste for SOC
pounds of live weight of ordinary farm
stock, while a pound of starch, sugar
etc., will hardly supply the waste for 1OC
pounds. A pound of fat will answer fol
more than 1 1000 pounds. For each pound
of albuminoids, therefore, there must be
five pounds or above of respiratory food
and nearly one-half pound fat; unless
this proportion in the relation of food is
nearly complied with the animal will not
prosper From the fact that flesh and
tesh-forming food may, in part, supply
respiration, small amount of starch,
sugar, ETC., may be wanting without any
material injury if the other element is
abundant. But as nothing can answer in
the place of albuminoids there can be nc
lack of that kind of food without loss. A
fattening animal, even, suffers by any
such deficiency. The increase of cells
necessary to hold the increased accumu-
latiOn of fat will not be found if there is
a lack of heterogeneous matter to form
them of, and, having no place in which to
lodge, it goes to waste.
Fattening cattle are sometimes fed al
a considerable loss from this cause But
dairymen much oftener run astray in the
use of f1esh-producing food.
The rations of mich COW should be
different from these of Stalled or store
cattle. A COW which will weigh 1,00C
pounds giving a good flow of milk, will re
Quire in her daily food four pounds al.
buminoids, twelve to fifteen of carbohy:
drates and about 1 pounds of fat The last
two are usually in full supply, but the
first is often lacking. There is but little
forage that will furnish the needed pro
portion. In green grass everything is
we'll balanced. But the per cent. of al
buminoids decreases as the grass ma
lures, and fails of proper supply in
hay and almost all advanced heritage
Grass, either green or dried, has the ad
vantage of almost all other kinds of food
for milk production in the quality OF
easy digestion. Nothing yields so easily
to the action of the gastric juice. From
the large per cent. of water combined
with it's nutritive matter nothing is sc
quickly absorbed or so easily transferred
through the vascular system and lodged
where it is to be appropriated. Nothing
requires less change to be converted into
milk than the material extracted from
green pastures. When cow is fully
supplied with green grass she will
shrink by feeding mostly oil-meal
oatmeal OF any other rich food
that has reached a stage of maturity
She will shrink, though more abundantly
supplied with albuminoids and all the
other elements that enter intosthe com
position of milk, for the reason that, like
the tough-splitting timber, their elements
are held together so firmly in comparison
with those of grass that they digest
more slowly and hence fail to furnish as
large results as can be desired from the
quickly-digesting grass. Green food is
best for the dairy, but when this fails
foods rich in the elements of flesh make
an excellent substitute. There is quite q
difference between young grass and that
which has stood in the pasture till it has
become old.
For this reason it pays to feed pastures
off about as fast as the grass will grow
when the season is favorable, and soil
with green food when there is any occa-
sion. In this way food easily digested
may be cheaply supplied through the
season, affording a guaranty against
drought as we'll as securing large returns
from keeping up a continuous full flow
of milk through long season.-BalfdlO
LG0e Stock Journal.