Ellsworth American., 1909-12-22

Valuable Information for Maine
- Dairymen.

| At recent meeting Of the West Penob-
scot dairy testing association, Prof.
Campbell, Of the University OF Maine,
spoke on "Feeds and Feeding. He di-
vided his subject into three parts-nutri-
ton, salf-raising, feeding for milk pro-
ductiou.
Under nutrition Prof. Campbell dis
cussed several compounds that are most
valuable. The first was water. We usu-
ally do not think Of water Is playing an
important part in the nutrition OF an ami
NAL, but it is very necessary as solvent
and carrier, as well as adding pslatability
| to the food.
The amount Of water In the body is
large, some OF the body fluids being al
most entirely water, IS saliva which con-
tains about 80 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 water in
food determines to great extent It's value
as it affects its Availability and its digesti-
bility. a food that is perfectly free from
water is very hard to digest by itself and
and lacks palatsbility. 1t does not excite
secretion OF the digestive jucies.
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 it cheapness, but because its
succulence stimulates the digestive organs
to better handle other foods.
The flow Of milk may be much better
kept up throughout the year if supply
Of food containing large percentage of
water is available. 1t 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 agoex- Governor Hoard
tried an experiment with one OF his cows.
He clipped portion Of his lawn and gave
half OF each days clippings to COW. The
other half he took into the kitchen and
dried. For several days the Cow was fed
on the fresh clippings, and gave Hood
| flow OF milk, but when the dried clippings
! were fed to her the COW Immediately
dropped in production, though the dried
clippings were so handled that they con-
tanned practically the same amount Of
| food nutrients.
| The value OF succulent food was well
shown on the University of Maine herd
last spring, when mangel wurzels were
/ L. ~
contained a comparatively low amount OF
protein, carbo-h hydrates and fat, few
pounds OF them fed twice a day caused the
| flow of milk to be materially increased,
which fow 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 appetite
and individuality must be consulted, and
succulent feeds will play an important
part in catering to her desires. Ash, pro-
tein, carbo- hydrates and fat were treated
in manner much similar to water.
| 1t 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 con-
siderable expense OF energy.
Fat and carbohydrates can be quite
readily interchanged in performing the
work necessary for the animal fuel. How
ever, for the sake of digestibility as we'll
as cost, only proportionate amount of
fat should be used with the carbo-hy-
drates. Fat has fuel value OF two and
one-q quarter times that of the carbo-hy-
drates.
| In purchasing feeds Q man should know
what he is buying, and get not only large
quantities of desirable nutrients for his
money, but get these nutrients in the
most digestible forms, for it requires
energy to change the food SO that it may
be used by the animal. In fact some
roughages often given to growing stock
and dry COWS, as swale hay and oat straw,
| contain SO little nutrients that practi-
cally the whole value derived from them is
required to digest the next lot.
RAISING CALVES.
The dairy testing association allows
the farmer to know, at small expense,
Just what each COW is doing for him. He
| can then select his best animals for dams,
and by mating them with q desirable
male, the chances are at least good that a
satisfactory 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
animal. 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.
FEEDING FOR MILK PRODUCTION,