The Laurens advertiser. (Laurens, S.C.) 1885-1973, 1886-12-15

urally infer that q food with a certain
composition might be more easily and
completely converted into milk than
some other of different character: an
other might be moro readily converted
into flesh and fat. In u general way
this has been recognized and accented
rs Il fact. Corn, for instance, is con-
sidcrcd u fattcning food; cow-pcas MS
q milk-producing one. But expert
mcnts have been made to test these
matters more in detail and more def
nitcly, and the best rations for special
purposes have been fixed with n degree
OF certainty sufficient for practical
purposes. Food may be regarded
rs made up of three groups Of sub
stances: heterogeneous compounds
(Which for brcvity may be called pro-
tcin), starch, gum and sugar COM
pounds Called hydro-carbons) and
fats. Now, for Il COW weighing 100
pounds, experiments Show that its
daily rations should contain - pounds
OF protein, 124 pounds Of hydro-car-
bons and fourtcenths OF n pound of fat.
This does not mean that the food if
analysed should contain the above
quantities of those substances, but that
those quantities must be present in
digcstiblc form so the animal can
digest and appropriate them. The
amounts present and the amounts
digcstiblc arc quito unequal especial.
~ in long forage, rs hay, fodder, straw,
etc. Thus Of hay about 60 per cent.
Of its protein is digcstiblc; about the
same Of its hydro-carbon, and from 20
to 10 per cent. of its fat. OF straw
about so per cent. Of its protein, 40
per cent. of its hydro-carbon a6d 80
pcr ccnv. of its fat is digcstilAc. OF
corn (grain), nearly so per cent. of its
protein, 90 per cent. of its hydro-car-
bon and 60 per cent. of lis fat is digest
ib!c. or oats (grain), 81 per cent. Of
lis protein, a Of its hydro-carbon and
IS per cent. OF its fat is digcstiblc. In
making up & ration, therefore, attcn-
ton must be had, rot only to the
composition of stuff Gas shown by III
aiysis), but also to its digcstibility.
Tables of composition and digcstibility
Of the more common kinds Of food and
forage are given in a little book
called "Farmcr's Animal Handbook"
published by ID. Appleton 4 Co.,
of New York, which every
4 rmcr would find useful and
convenient to have. (This is gratui-
tous advertising, given without the
knowledge OF said publishCrs). In
making up the ration for an animal,
tic proper proportion OF the three in
gradients mentioned above can be
secured only by mixing two or more
foods in certain proportions. No sin
gle TODD contains them exactly in
proper proportions, though sonc APP
pr0Nimatc it nearer than others. Ii
amy n Of the three hc present in Il
ration in excess of the amount called
i"r, it Will not be appropriated by the
animal, and will, therefore, be practi-
caily lost. "A question Of economy is,
therefore, largely involved. Our OBJ
icct now is TO call attention to it TO get
our readers TO think about the matter,
AT some lutur" time we hope to give
several ratiol.5 properly proportioncd,
and made up of the foods and forage,
generally found on Southern farms.
The work Of the year is about fin.
iShcd. Would it not be well TO bal,
ancc accounts and sec whether we have
made OF lost? We hope all will find
the balance on the right side Of tho
ledger. Ii any arc SO unfortunate n
to be in debt, we hope they will fine
themselves nearer out than they wGrC
Il year ago; and, inspired with frcsl
hope, will enjoy the happy reunions o.
the approaching Christmas. TO ont
and all the writer sends his warmcs
greetings.