The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1897-06-12
f.ARMERAND PLANTER.
cHAPTER ON live STOCK.
Something About the Animals RaIssd aad
Kept On the Farm.

THE HORSE.
Unless able to do his own trxinin,
and driving the man of moderate mean
should not attempt making q race-win
ner out OF every promising colt upol
the place. The development and cam
paigning of PAGERS or trotters by anna
teur own ers, is = luxury that none bu
the wealthy can afford
We have but about one horse to flvs
persons in the United States, and yer,
few ofthem suitable for the market Of
city trade. Modern inventions decreass
their use upon the farm, and in the
city their calls are continually increas
ing. With the large export trade es
stablished now, and with this rapidly.
growing industrial demand, the ques
ton ISL Where will the good horse.
come from? -
Geld the colt If you have any doub,
about his being well enough bred u
keep for stallion; by no means give
him the benefit of the doubt. No
question but that there will be plenty
OF stations without him. In every way
possible avoid being carterer to the
general habit of raising scrubs. twill
require united pull to raise the
standard of. breeding where it should
be, and every man keeping or patroniz-
Ing an inferior horse adds to the per
cent. of poor stock. The best is none
too good in the market to-day, there
fore breed only the best.
1t is not accidental that oats, the
grain which, next to the whole wheat,
is best for furnishing growth to the
muscles, should have always been
the favorite food for horses.
They are better than wheat for ami
mails, except-man, if properly pre-
pared. 1t is, the large proportion of
hull which makes oats superior for
horse feed, as the hull distends the
nutriment and prevents it from COM
pacting and heating the stomach.
Dat grain not only contains large
amount OF heterogeneous nutriment, but
it has besides certain stimulative sub
stance. which is peculiar-to the oat.
THE COW.
Six herds of milch cows on private
farms in Connecticut were selected To
make study of the rations fed to
them. The number in the different
herds varied from IA to 10, there being
e5 cows in all. Two-thirds of this
number were either grade of pure
Jerseys and Guernseys. The tests of
four herds lasted IL days and of two
herds Eve days. A. station assistant
was at each farm during the test,
weighing the food eaten and the milk
produced by each COW, taking samples
OF the feeding stuffs for analysis. test
ing the milk of each COW for every milk
ing, and making q record of the breed.
weight and stage of the milking
period. Any uneaten food was weighed
back. -
Analysis of the feeding stuff were
made at once, and the weights of nutri-
ments of the rations as fed
were calculated. For three herds
other rations were suggested
by the authors, and the owners
gradually changed the food to the ra-
tons proposed. In each case four
weeks after the close of the first test
another twelve-day test was made for
each of these three herds, and a COM
parisOn was made of the yields of mi X
and butter fat with the two different
rations. - a
The average daily ration per 1000
pounds live weight, was of tligcstible
protein, 2.53 pounds, of digestible fat.
1913 pounds, digestible carbohydrates.
1874 pounds. The result in milk and
butter was an average daily yield of
1915 pounds of milk, and 500 pounds of
butter. The average cost per cow per
lay for the food was 21.6 cents; per 100
pounds for the milk, s1.29; per pound
for the butter, IS cents. The largest
yield OF milk and the largest butter
production followed the use of narrow
'ations rich in protein. Wide rations
ow in protein did not favor large milk |
" butter production. The following
alton is tentatively suggested as |
basis for feeding mich cows: Organic
natter, rs pounds; digestible protein. |
10 pounds, and enough digestible fat |
md carbohydrates to bring the fuel !
7alue up to about 81, 900 calorics.
THE HOG.
We can certainly reduce the cost Of
'ork by reducing the time in which we /
row 1t. A 200 pound pig, well marked
With lean, is demanded. This can be !
'ot ready in six months, often, and |!
where butter dairy isrun onthe farm I
considerably greater weight can be
PRODUCED.
The owner is often to blame for sows |
nting their pigs. He pens,the sow up
e close pen or bare lot; throws. in :
mall bunch Of straw; gives sow; some
orn, and perhaps water, morning and I
vening, and that is all the care she
cts the whole winter through. In
ne spring she farrows six,or eight
title scrawny pigs that are not strong
nough to stand. She is uneasy.
cts up, surveys the struggling mass
Or moment, then begins her feast.