The herald., 1897-10-28
The Value of Silage

cent discovery, is so evident tnat now no
observant man of culture doubts it's ex-
istence, it's wide reach or it's potency.
The zoologist discovers in the whale q
once land animal that found safety or
pleasure in taking to the water; and
what evidence it shows of the power OF
adaptation! Its body has been rounded
off, it's neck Abbreviated, it's hind limbs
entirely snatched away, only rudiments
remaining to show more clearly what the
one time condition was, the forward
legs shortened and broadened, indeed the
whole structural outfit so fashioned that
the once land lubber is now model for
the new home in the sea. What adapta-
tion can do for the whole animal it can
and does do for the separate organs of
the system of the body. Mice and rats
are not always in clover Not infre-
quently cruel circumstance reduces their
larders to the most meager outfit. Thus
che mouse or rat, through this potent
law of adaptation, is able to make a meal
of putty. There is hardly substance in
nature so void of organic matter that
it cannot and does not serve some ami
NAL as food. The angle worm loads it's
alimentary tube with barren earth, and
yet dDSlTGCtS SuIlcleIL nOuTlSnl0enL TO
keep it round, plump and vigorous
We know that our own organisms and
those of our domestic animals are SIM
ilarly efficient in way of adaptability.
We have striking proof Of this in the gly-
cogenic function of the liver. 1t is the
exercise of this function that secures to
us the liver sugar which is an indispens-
oble part of our nutrition. So important
Is this sugar forming function of the
liver that Martin says it is the most i'm
portant function. The body must have
this sugar. the liver is rarely unable to
furnish it. Actual experiment shows that
while this function is most active, indeed
over active with a diet largely made up
Of bohydrates-starch and sugar
yet on a distinctively nitrogenous diet,
like beef's heart, the liver is still able to
form and store glycogen, and manufac-
ture enough sugar for the entire needs of
the body. How proud would any chem
list be could he do such thing. To change
the complex albuminoid to the more sim
pie carbohydrate is a chemical feat of
highest rank, and it is just what the
body has learned to do, spurred on by
the stern law of adaptability.
When Liebig and his disciples found
the composition of the body and of the
wastes in it's metabolism, they formu-
lated food rations, and thus we have our
nutritive ratio. our German tables and
the several formulate for feeding our
various farm animals. In our own case
we instinctively feel the force of the say
ing, what is one mans food is another's
poison" and rarely resort to machine
methods in fixing our food regimen.
Happily, we know our own tastes and
can study the effects of our food, and
thus we learn that there are more fac
tors than nutrition tables built up os
mere theory and chemical analysis, in
the great work of nutrition. We know
how at one time we seem to need meat.
crave it with tremendous longing, and
find it just what we require for our
comfort and work. The same is true at
other times of fruit or vegetables, and
we eat them with relish and find them
but to our bodily strength
and needs
Does this not show that the digestive
machinery is not held fast by chemical
formulae, but readily adapts itself to
striking changes in our food regimen,
and that in our cases appetite, craving,
is a safer guide than can be any formula
determined by chemical analyses? I
would not argue nor affirm that these
formula are of no value. They give
valuable hints and in a broad. general
sense are true. But when held to the
details of diet they are. without doubt,
and deceptive. But we are
not left solely to our own experience in
this matter, but get important hints
from our domestic animals as well.
Corn silage, according to the rules laid
down, is not a wellbalanced ration. The
elements are far in eX-
cess of the albumenoids. To secure a
proper ratio we should add bran, cot
ton or flaXseed meal or other nitrog-
enous food. Yet the cattle crave it, are
ravenous for it, and will reject all else,
even though it has been long their exclu-
sive diet, if they can reach it, and will
give great returns when fed on it, either
in dairy products or in flesh for the
shambles. In our farm practice we have
not found it we'll at all to buy bran or
other kindred feed stuffs to mix with our
silage. We have never fed any other
food that gave such returns. One acre of
,
and that in Michigan, not in California
With one annual crop, not two. not only
were the returns more complete, but
the animals showed sleeker coats, more
thrift and finer condition on silage than
on any other food that was at all COM
parable in cost. Silage will produce
cream and butter of almost the quality
that fresh pasture gives, while slage is
far less costly. Pasturage is admirable
for cattle, but very expensive way to
feed.
The reason that silage is so excellent
1t doubtless because it is succulent and
like fresh, green pasture in its makeup. |
Cattle are ravenous for it, and doubt !
less because it meets their real needs. |
Unless dairymen can secure fresh feed
throughout the year, then surely silage
will ever have a place in every first
class dairy. Mr.. Kellogg, very sue
cessful dairymen of Goleta, Santa Bar
bara county, manages to keep succulent
food for his cows the year around with
out silage. He does this by sowing sew
eral fields with barley in the early
autumn, which are pastured in turn as
soon as the growth will warrant. This
cropping with barley is followed with |
soiling, corn being used for this pur-
pose. This feed of green succulent corn
is followed with beets, which, with
proper planning, may always be in
to supplement the other crops.
Mr.. Kellogg uses bean straw, which in
his locality can always be secured in
abundance and at cheap rates. There is
no wonder that Mr.. Kellogg meets with
success. He meets one abb |