West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1885-02-13
FEEDING OF CATTLE.
rho Practical Problem which the Feede
Must Solve.


Must solve.
In the management of our ca tie. q,
in the management of our crops. mucl
; lost for w INT of system and REGULAR
V. The stall feeding of nca cattle fol
the butcher is annually increa i'm. and
rom'scs to increase in interes. as we
'ro re IS in the culture Of roots. There
probably the difference of one.th ri
r o1e-half in tn pro is of he business
vhet Ter it is VIII or ba lily managed.
Practically, tn pro lem which the
cedcr has to solve. is how to supply
his cattle with such foot and in such
quantities as to insure the largest
amount of incre So with the smallest
20 siblc loss. And FIR this purpose tits
neres airy, not merely TO select the
largest quantity of nutrilive matters.
ut to attend TO the proportions in
which they are mixed. and TO r strain.
IS far as possible. al those functions
which are productive Of waste All the
different kinds of food consumed bv
herbiyorouS animals are found TO pre-.
ent general similarity i'm COMPOST
on. They are composed of nutritive
an ind gesti le part. the lat
ter insisting chiefly of woody
hber, which appears TO be quite
incapable of assim lat on II is most
abundant in the hcrbaceous parts
81 p ants, rs in the straw Of the cereals.
AID the stems of the grasses. and is nj.
most ent'r lv absent in the grains when
deprived of their outer hus s. as. for in
stance, in wheat flour The nutritivc
part always consists Of mixture. ir
very variable proT ort.ons, of several
substances, which may be scpar ted b
different chem cal processes However
much the relative quaint ties may vary,
every food is found to contain at least
three different substances which are
members of the three great elias cs into
which the nutritiyc constituents of food
may be divided. and which have received
the name OF the nitro gcuous or album
nous, the s3CchariuC or Starchv and the
oily subSanccs These elias ses OF food
constituents perform so different func-
lions The heterogeneous matters are
employed e. COuntcrDu ancc the was o
OF Oh tissues. nm t. increase the auan-
q y Of lean flesh or mus To-. and hence
are called tho llesh-f rm'no substances
The fatty and saccharine compouuds
IN the other hand. serve 10 maintain
the process Of respiration and the ami
NAL heat and for this reason they have
received the name ~ the respiratory or
producing element They -uuplv
also the fatty matters -tJrcd up I'm the
BODY which form very large prOpor.
ton OF the weight 90 the animal II is
suIlic'cntly obvious that. as the two
great functions of nutrition and rcspirn-
zion must proc ed s. multgncou l,. the
best and most economical food viii boz.
first that which contains ifs con.tifu-
cn's IN the most readily assimiliblc
form and, secondly. that which con.
tain, them mixed together i'm the most
suitable proportions The importance
OF proper bon 'aDco between the rcla-
tive quantities OF the two great elias
OF nuirittve constituents must also be
sufficiently obvious II for instance.
an animal be supplied with food con.
tanning large quantity Of heterogeneous
ana dehciency Of ea'-producing com
pounds. The result must bc. either that
u languishos for the want of the letter.
or 10 is forced 20 supply Tho defect sy nm
hcIfas a assumption Of food, in doing
VIII DO must take into its system
much larger amount of heterogeneous
matters Ian ar requisite for suppl .iny
t1e waste of .hc ssu 81 and thu- there
10 uun"cc ~ 20 ~ wastcfu cx-
Dcno'iurc Of these substances. The
)ronor ad ustme of the relative pro.
por .0n- of uit Ogcuous and non.nifro0.
"nou food is the foundation off success
al. feeding. and .ts Importance has Of
late years been fully recognized b.
chemist -bOst0u Giobe