Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1882-07-19

kinds of food, as practiced by the most
/ successful farmers. The German feedino
'' standards, although not exactly safe for ne
10 lollow' are a good guide for us I,
arrange standards Of our own, when the
: : value OF our fodder, as compared with
: theirs, IS ascertained. The value of feed
. ing Standards, based on the results of ex
pertinent and observation, must depcnJ
! very much on varying conditions. For
me maintenance of full grown animals
wnen at rest, if the quality of our fodder
known, 1t is possible to give a tolerable
exact feeding standard. but it is another
thng when feeding for production-here
enters an important factor-in determin-
ing the amount and character of the food
the amount and kind of production
%hetner that production be in labor from
tue morse or OK, or milk from the COW, or
wool from the sheep Different breeds
ana even different animals of the same
breed show different capacities for produc-
tlon and require different amounts of food
Inc stock farmer very we'll knows that
What we call coarse fodder, forage or hav
that they vary considerably in composi.
tlon according to the circumstances undr,.
which they grow, the condition of thc
soil, their state of maturity, the condition
in which harvested. 1t is therefore oC thn
highest Importance to learn how These
various factors Affect the value of a fodder
ii Is we'll established fact that tbn
natural quality of the soil and its fertility
has very marked influence on the chem
ical composition of the fodder cror
according to analysis made in Tharsnd
Germany, the hay from manured mead
ow contained II per cent of slbumcn, thut
from the unmanured one only 9 per cent.
Another investigation made in M0ckern
showed rank plants of oats, barley. wheat
nnd rye to contain at the beginning of
| towering IL per cent of albumen. in tho
dry matter, while weaker plants contained
only 10 per cent. Fodder grown on a
heavy clay soil, consisting of II mixture of
timothy and red clover, sample (No. n
was taken from a part of the field which
was In an ordinary state of fertility.
j (No. y was taken from spot where t5e
excrements and urine of growing animals
had caused luxuriant growth. The two
samples had the following composition
No. had IL per cent of the slbuminoiGs
and 79 per cent of crude fiber and carbo-
hydrate. No. had 20 per cent of the
albuminoids and G8 per cent of carho.
hydrate, including crude fiber. No. had
feeding ratio Of IL, 2. No. . had n
feeding ratio of 1:3, g. this was the
whole amount, the indigestible us well as
the digestible.
From many experiments it seems to he
characteristic of hay in some parts of New
England, as compared with that in Ger.
many. that 1t has much lower percent
age of the albuminoids. This NAV not
apply to our Champlain valley bov
Several analyses, made by the Connectic11i
experimental station in 1879, showed the
average per cent of the albumipods IN
timothy hay to be S, 6. Timothy bav in
Germany has 9,7. The carbo. .bydrotes
was Is per cent in the former and but GS
per cent in the latter. According to this
timothy hay in Germany is of nearly
twice the value Of that raised in Connec.
tfcut. There was about the same difference
in clover and other grasses. Analyses
confirm the common observation that hav
that is wet when being harvested is dimin.
ished in value. Grass is relatively richer
in albumen and poorer in crude fiber
before heading. When the question of
early or late cutting of hay is raised we
have to consider not only the quality of
the fodder, but the quantity, aud quantity
of it which we can obtain from q piven
area. Soon after bossoming the albumen
in the stems and leaves is very rapidly
transferred to the seed; if left to remain
until the seed is ripe it is simply hav
straw. A large number of experiments
has proved beyond a doubt that when
crops are raised for fodder the greatest
possible amount of digestible nutrients are
produced per acre when the crop is cut at
first beginning of blossoming. Clover il
rich In the albuhinoids a mixture rf
clover with meadow hay usually improves
the quality of the fodder, but clover suf-
fers more loss by rain when beinr bar-
vested than meadow hay, since from 25 to
40 per cont of its dry matter is REMOVABLE
by extraction with cold water,
All kinds of grain contain the three
groups of nutrients, the albuminoils
carbo hydrates and fat, in large quantities.
in small bulk, with little waste matter.
hence are very important stock food.
Corn contains the smallest per cent of the
and tho largest per cent of
of any Of our grains; il j..
therefore, not as valuable fool when
growth of body is desired; should b, bnt
title fed except for fattening purposes.
The carbo hydratcs necessary for a propor
lutritlve ratio for stock during any period
'f their growth is much cheaper obtained
n fodder, either bay or straw, than IN
'oTn. Oats, peas beans, are rich in albu
men, consequently are valuaAle to he fed
With poor hay or straw Chemical ANALYSIS
hows wheat bran to contain n larger pcr
ent of the albuminoids than the Whole
Wheat; its nutritiyc ratio is to A.: This
ed with good hay, one pound bran to two
ounds of good hay, raises the ratio Ia
D, B, which Is rearly n complete ratio.
Or growth of animals from ouc TO tw,
ears of ago, if this is too bulky. substitute
cas- or llnseed meal in place of one
'urth of the hay and bran. Cotton and
nseed meal, when the oil is extracted
re- highly concentrated food, the richest
the albuminoids of any accessible food;
ley are valuable when fed with anv of
le poor fodder of the farm, or with roots.
oots have but little albumen, consequent
should never be fed alone, with corn.
Dor hay, or straw; when fed it should he
ith good hay Glover is besO and in
with peas, beans, cotton or
1seed meal.
There are several important things set.
ed by large number of experiments in
that should be a guide for every
eeder in feeding and preparing his
limals. 1t has been observed in numer-
IS experiments of oxen, COWS, sheep and
'ats, that increasing the protein of
ton has no tendency to diminish the
gestlbilty of carbohydrates, but, on the
ntrary, when carbohydrates are added
large quantities to ration it depresses
digestibility Of the protein to a consid
able extent. The greater the amount of
Irch which is added to ration the moro
the digestibility of protein decreased;
same is the case when sugar is added
d when starch or sugar is added to
'rease. the nutritve ratio, it not only
sens the digestibility of the protein but
lch less of the starch and sugar are
,ested, thus causing double loss. A
WIDE nutrltive ratio may cause moro
ste than too narrow one.
will mention a German experimpntto IN
Nv the influence of one constituent upon
fkY ~ a IL