Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1888-03-01
ELEMENTS OF FOOD.
A Subject OF Great Importance to stoc
RAisers And Dairvmen


a subject OF Great Importance to Stock.
Raisers and Dairymen.
heterogeneous foods are so called be-
cause of the comparatively large pro-
portion of nitrogen they contain.
They are known as albuminoids. which
comprise albumen. gluten. gelatin.
hbrin. casein and all the proteins. both
animal and vegetabl All foods con.
tain both nitrogen and carbon, but
those named contain carbon in less
proportion than some others which
are called carbonaceous Nitrogen.
which is the base of the albuminoids or
heterogeneous foods, constitute about
four-fifths of our atmosphere, and
serves to dilute the oxygen which we
draw into our lungs to purify orr
blood by uniting with the carbon to
form carbonic acid gas, which is
thrown off with our breath. Nitrogen
goes to build up the musclar system
OF the animal body, when taken i'm the
form of food, and to make the Gaseous
portion of milk as it passes through
the mamnIary glands. Among nitro
genous foods are red clover, before
biossoming. young pasture clover,
lucerne. peas. beans, linseed cake,
malt sprouts, cotton-seed cake, Skim
med milk. etc.
Carbonaceous foods are such as con.
tain large proportion of carbon.
Ihey are also known as carbo-hy-
drates, or compounds of carbon and
hydrogen. Carbonic acid gas consti-
tutes about one-twenty-five-h hundred h
or our atmosphere. and is readily taken
up by the vegetable kingdom. which
appropriateS the carbon and sets free
the oxygen. The carbonaceous ele-
ments OF food are woody fiber. starch,
sugar, gum, oil, etc. OF course, there
is nitrogen in all carbonaceous foods,
but in too small proportion to prop
eriy nourish the animal system, which
demands. under ordinary circum-
stances, proportion of about one part
of nitrogen TO five or six parts of car
bon. Hence the necessity for combin-
ing the two classes of foods in the
proper proportion when feeding.
Whichever class is in excess, the ex-
cess goes 10 waste; and the animal il
not properly nourished and warmed
If there is lack of either Vital az
well as physical chemistry, deals in
equivalents, and insists on right pro-
portions. The carbonaceous foods in
clude corn. corn-meal, corn stalks.
ensilage and corn in all its forms;
straw. chat, sugar beets. potatoes,
pumpkins. apples. pears, medium
meadow hay, timothy. ruta- bagas, etc.
The other elements of food are usual
ly present III sufficient quantity, when
the heterogeneous and carbonaceous elc-
ments are properly balanced Hence.
fortunately for the dairyman, he has
10 concern himself mainly, if not
wholly. about these two elements. and
10 provide food for his dairy accord
ingly. He should grow on his farm,
rs far as possible. not only a variety
of cattle foods, but such as may be fed
in combin alton and furnish the re-
quired elements of nutrition-nitro-
gen and carbon-in the right
proportion. It is not necessary that
every foddering should be exactly
balanced in itself; but if one fodder
ing cont aims an excess of heterogeneous
material. the rost should contain ex-
cess enough of carbonaceous material
to balance it, and vice versa Each
should be fed more or less freely as
the appetites of the COWS may de-
mand. Their appetites are better
guide than the judgment of their
owner. who may misjudge the quality
of his cattle foods.
The nearly balanced foods are bar
lev middlings. wheat meal. coarse
wheat bran. buckwheat bran, millet,
wheat turnips, common clover hay,
quack grass. red clover in bloom. fod-
der cabbage, wheat middlings. oats.
barley, rye. sorghum, fodder oats.
orchard grass. Hungarian grass. etc.
-FrGiris Farmer.