The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1881-11-03
Economical Raiions.

The Tendency Of an increase in the
richness of the common food of cows in
milk is to increase the percentage of
both fat and caseinc, to Increase
the yield rs awholc, and to improve
the quality of butter; but the
relation between the butter and the
other solid constituents of milk will be
but little varied. The per cent of water
Will be found the most variable element
in milk. II will run down or up, as the
food is rich or poor. This statement of
the influence of food is based on the
general fact that the common which
cows are i'll the habit Of receiving
does not rs rule, supply them with rs
much nulrmcut rs they could appropri-
ate. by giving food richer than the
common fare more could be digcstcd and
utilized. This is a fact of common OBJ
scrvation and experience. But there is
limit TO which the increase can be
carried. II cannot go beyond what the
vital power can take care of. Milk, like
other Glandular products, it is believed,
Is derived in part from the destruction
OF the gland substance, and in part by
transudation from the blood, the butter
globnlcs in the former and the albumi-
nolds in the latter way. Glands differ
from other parts Of the body in the rn-
pidty with which they are built up and
dissolved. The milk glands, in particu.
lar, are built up and dccomposcd rapidly,
and rs the milE-tubes and blood vessels
arc only separated by thin walls of men,
branc, transudation is easy, and must
vary with the composition of the blood.
1t will require but Il short time therefore,
for Il variation in the richness or poverty
OF the blood, by reason, of Il change of
food, to begin TO be appreciated in the
milk. But the building up and destruc-
ton of the milk glands, and also trans.
udation, will be fast or slow according to
the supply Of material in the blood, and
must therefore go OH essentially alike in
each. The circumstances which tend TO
hasten or rctard it in one will tend TO
hasten or rctard it in the other. a con
slant tendency to equality of production
IN these two eleacnts of milk must be
apparent.
That an excess of fat-formng or flesh
forming material in tho food of mich
cows will correspondingly modify the
milk products from normal rations has
been strictly denied. But that excess of
lat or nlbuminous matter in the rations
Will induce tendency TO utilize it in
Recommendations Of b,,dily fat or flesh, or
:" corresponding elements Of milk. not
only exists, but is capable OF being cul-
tlvated and transmitted. We have liv-
ing examples in the extraordinary ten
dency to the accumulation of fat in
Southern cattle and numerous varieties
OF sheep and swine, and the vast accum-
uation of muscle in the Clydesdalc and
Norman horses, and also in the milk of
the Channel Island and Holstcin COWS
the former rich in fat, the latter in
chccsy matter. This tendency, though
not vide nor sudden, is certain and uni
form. That an extraordinary supply of
lat or Of albuminoids in the rations will
be ielt III the corresponding elements in
mix has been proven Ly direct expert.
ments IN the German experiments sta.
tions, but the effect will not be in the
ratio IN which 1t appears in the food.
lherc Is strong tendency to unifor-
NIFTY in the composition Of the blood,
and Il still stronger one to uniformity in
composition of tissue. inequalities in
the elements of !ood are always very
much reduced before they become blood,
and the varieties in the blood are still
further reduced before becoming struct-
ure OF secretion, so that by tho time
food becomes milk il approximatcs uni
iormity i'll the relation of its clements.
Albuminoids in milk which come from
transudations of blood vary sooner and
moro widely than does fat which comes
from the tissue. But since neither an
excess of albuminoids, nor fat nor fat
forming food in the rations produces an
equal excess in the blood and n still less
inequality i'll the milk, such cXc2sses of
1000 are usually consumed at q sacrifice.
so little of either kind can be utilized
that, so far as the increased value of the
milk is concerned, they must be fed ut q
loss. True economy in feeding consists
in balancing the elements Of food accord
ing to the relative proportions in which
they are respectively used in to produc-
tion of milk or flesh, and then to feed all
the COWS can digest and appropriate
Ifcf. Il. ID. 1rn0M in NcD York Tribune.