Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-12-23
THREE IMPORTANT POINTS.
Nutrition. the Calves and Feeding for
Milk Production Must tie watched.

Nutrition, the Calves and Feeding for
Milk Production Must he watched.
The west Penobscot dairy testing as
ISOLATION recently met at Dexter, Me.
Prof. Campbell of the University OF
Maine. was introduced, speaking on
subject into three parts: First, nutri-
ton; second. calf raising. and. third.
feeding for milk production. Under nu-
triton Prof. Campbell discussed several
compounds that are most valuable. The
first Is water. We usually do not think
OF water az playing an important part
In the nutrition OF an animal, but II IL
very necessary as a solvent and carrier.
as we'll as adding palatabllity to the
food. The amount OF water In the body
il large, some Of the body fluids being
almost entirely water, as saliva, which
contains abort 90 per cent; so II Is nee
essery not only to have good supply
to keep UP the work OF digestion and as
sanitation, but for the various body
fluids. Tho absence or presence OF water
In food determines to O. great extent
It's value as 1t affects its palatability
perfectly free from water Is very hard to
digest by itself and lacks palatability.
IT does not excite secretion OF the
digestive juices. The great value or
water as a tod Is illustrated by the feed
ing value Of s!laRe There 10 only about
20 per cent o. total solids In corn 81
liage yet It forms one OF tho most de-
slrable feeds. rot only on account OF It's
/ cheapness. but because its succuience
stimulates this digestive organs to hand-
| lie better other foods. The now OF MIX
! may be much better kept up through
| out the year II a supply OF foods con-
tanning a large percentage OF water Is
available. n II desirable TO SO plan the
| cropping system that succulent FOODS
may be available throughout the whols
year.
! To determine tho value Of water in the
! food. several ycars ago ex-Gov. Hoard
| tried an experiment with one Of his
cows. He clipped n portion OF His lawn
and gave half Of each days clippings to
cow. The other half he took into tho
kitchen and dried For several days the
COW was fed on the fresh clippings and
gave a good flow Of milk. but when the
dried clippings were fed to her the COW
Immediately dropped In production
though the dried clippings were so hand
led that they contained practically the
same amour; Of food nutrients. The
value OF succulent food was well shown
on the University OF Maino herd last
spring when rlangel wurzels were fed to
tho cows. Though the mangels cont ain
ed comparatively low amount OF PRO-
tein. carbohydrates and fat a few
pounds Of them fed twice a 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.
II the cow is to make a maximum pro-
duction throughout the year her appe-
tite and individuality must be consulted
and succulent feeds will play an import
part In catering to her desires. Ash,
protein. carbohydrates nnd fat were
treated In manner much similar to
water. 1t Is often too much protein is
fed Protein costs the most OF any Of
the nutrient compounds. and should not
he fed in excess OF the required amount
for this reason alone: besides the cost
n very large proportion OF protein tax
es the excretory organs Of the animal
and can only do the work OF carbohy-
drates and fat at considerable expense
OF energy Fat and carbohydrates can
forming the work necessary for the an
imal fuel However. for the sake OF
dgestibilty ms veal as cost. Only a pro-
portionate amount OF fat should be used
with the carbohydrates Fat has a fuel
value OF ~ times that Of the carbohy-
drates
| In buying feeds man should know
what he is buying. and got not only
Low nf utvio INF
for his money, but get these nutrients
in the most digestible forms, for It re-
quires energy to change the food so that
it may be used by tho animal. In fact,
some roughages often given to growing
stock and dry COWS, as swale hay and
oat straw. contain SO little nutrients
that practically the whole va;ue derived
from them is required to digest the next
lot.
, Raising calves: The dairy testing as
, ISOLATION allows the farmer to know. al
, r. small expense, just what each COW Is
doing for him. He can then select his
, best animals tor dams. and by mating
them with a desirable male the chances
are at least good that a satisfactory
calf will result. When raising the cali
do not make the mistake Of thinking
that any old thing is good enough foi
the young and growing animal. The
calf needs PROPER care. regularly given
and q sufficient amount not too much
dreaded trouble. scours, very frequently
results from unclean pals too much
milk that 10 too hot or too cold. given al
irregular intervals. A little care will
o keep the young calf thrifty and grow
ing.
Feeding for milk production: In orde,