Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-11-23
Feeds and Feeding.


Penobscot Dairy Testing Association at
Dexter, Prof. Campbell, Of the Uni
versity of Maine, gave a talk on Feeds
his subject into three parts. l. Nutri-
ton, III. Calf Raising, and Ill. Feeding
for Milk Production.
l. Under nutrition Prof. Campbell
discussed several compounds that are
most valuable. The first was water
We usually do not think of water as
playing an important part in the nutri-
ton of an animal, but it is very neces-
sary as solvent and carrier, as well as
adding palatability to the food. The
amount of water in the body is large,
some of the body fluids being almost
entirely water, as saliva which contains
about 9S per cent, so it is necessary not
only to have good supply to keep up
the work of digestion and assimilation,
but it is necessary for the various body
fluids. The absence or presence Of wa
ter in food determines to a great ex-
tent its value as it affects its palatability
and it's digestibility. A food that is
perfectly free from water is very hard to
digest by itself, and lacks palatability.
1t does not excite a secretion of the d.
gestive juices. The great value of water
as food is illustrated by the feeding
value of silage. There is only about 20
per cent of total solids in corn silage,
yet it forms one of the most desirable
feeds, not only on account of its cheap
ness but because its succulence stimu-
lates the digestive organs to better ham
die other foods. The flow of milk may
be much better kept up throughout the
year if supply of foods containing
large percentage of water is available.
Ii is desirable to SO plan the cropping
system that succulent foods may be
available throughout the whole year.
To determine the value of water in
the food, several years ago Ex-Governor
Hoard tried an experiment with one OF
his cows. Governor Hoard clipped
portion OF his lawn and gave half of
each days clippings to a COW. The
other half he took into the kitchen and
dried. For several days the cow was
fed on the fresh clippings, and gave
good flow of milk, but when the dried
clippings were fed to her, the COW i'm
medistely dropped in production, though
the dried clippings were SO handled that
they contained practically the same
amount of food nutrients.
The value of succulent food was we'll
shown on the University of Maine herd
last spring, when mangel wurzels were
fed to the cows. Though the mangels
contained a com paratively low amount
of protein, carbo- by ydrates and tat, few
pounds of them fed twice day caused
the flow of milk to be materially in
creased, which flow was kept up for
some days after the last of the roots had
been fed
If the cow is 10 make maximum pro-
duction throughout the year, her appe-
tite and individuality must be consulted,
and succulent feeds will play an impor-
tant part in catering to her desires.
Ash, protein, carbohydrates and fat
were treated in a manner much similar
to water. My space forbids an extended
report.
II is often that too much protein is
fed. Protein costs the most of any OF
the nutrient compounds, and should not
be fed in excess of the required amount
for this reason alone; besides the cost,
very large proportion of protein taxes
the excretory organs of the animal, and
can only do the work of carbohydrates
and fat at a considerable expense of
energy. Fat and carbohydrates can be
quite readily interchanged in perform
ing the work necessary for the animal
fuel. However, for the sake OF digesti-
bility as well as cost, only proportion
ate amount of fat should be used with
the carbohydrates. Fat has fuel value
of two and one e-quarter times that OF the
carbon ydrates.
In purchasing feeds man should
know what he is buying, and get not
only large quantities of desirable nutri-
ents for his money, but get these nutri-
ents in the most digestible forms, for 1t
requires energy to change the food so
that it may be used bv the animal. In
fact some roughages often given to grow
ing stock and dry cows, as swale hay and
oat straw, contain so little nutrients that
practically the whole value derived from
them is required to digest the next lot.
III. Raising calves. The Dairy Test
ing Association allows the farmer TO
know, at a small expense, just what
each cow is doing for him. He can then
select mis- best animals for dams, and by
mating them with desirable male the
chances are at least good that q salts
factory calf will result. When raising
the calf do not make the mistake Of
thinking that any old thing is good
enough for the young and growing ami
NAL. The calf needs proper care, regu-
larly given, and sufficient amount (not
too much nor too little) Of clean feed.
| That dreaded trouble, scours, very fire.
quently results from unclean pals, too
much milk that is too hot or too cold,
given at irregular intervals. A little
care will keep the young calf thrifty and
growing.
Ill. Feeding for Milk Production.
In order to have an animal produce a
large amount of milk it is necessary to
start back several generations and ul-
ltimately secure a good calf to begin
with. Treat the calf properly during it's
growing period, not allowing it to fresh
en- until il is quite matured, then you
have a good foundation for pr"fitabl'
lcow. III the COW is to be fed intelligent
ly, there must be a proper relation be-
tween the amount and quality OF milk
produced and the quantity and quality
lof nutrients given. The only way L.
r6auiy, edSiiy duu dCCui ototy oos"'A s"'
knowledge for these proportions Is D,
the use of the scales. Many people OBJ
iect to the use of scales saying that u
requires too much time, but actual ex,
perience shows that half minute, thirt!
seconds, will be ample time 10 weigh
and record the production of each COW
at a milking. By watching the record
sheet one can tell readily whether ar
not the cow is producing an amount h
proportion to the feed given, and il sh'
is doing so the feed can be increased un
til the maximum profitable production
is attained Another big advantage o
the daily milk record is that it viii
allow the herd owner to observe an,
threatened approach of sickness, for any
kind of physical disturbance of the an
NAL Immediately shows itself at the pail
The kinds of grain fed will be deter
mined by the grains in the market an
their cost, together with the rOughage'
and grains raised on the farm.