Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1911-09-01

By chemical analysis oats are shown
20 contain on an average lis per cent
OF protein OF which SIS per cent is di-
gestible- In clover hay. on the other
hand. containing rs per cent OF protein
only 65S per cent is digestible. Dent
corn which contains an average OF l0s
per cent OF total protein only contains
rs per cent OF digestible protein In cot
ton seed meal containing A. to q per cent
81 total protein. 81 per cent IS digestible-
In foodstuff the relation of digestiele
protein TO carbohydrates and fat con-
stitutes what Is known a. the nutritive
ratio. In other words. oats which con-
tain SIS per cent OF digestible protein,
4Sa4 per cent OF digestible carbohydrates
and As per cent OF digesrible fat have
= nutritive ratio OF lisa The nutritive
ratio has been worked out for various
classes OF live stock with the idea OF
fixing OF ascertaining relatively AT least.
the standard proportions IL which pro-
tein. carbohydrates and Fat should be
combined IN a ration TO enable the ami
nal to do the largest amount OF work
with the least effort and wear and tear
70 its organism
Any satisfactory ration viii also be so
eompounded as to utilize the nutriments
in the cheapest available form. and Il
is quite evident from the foregoing fig-
ures that a wonderful variation in the
cost Of certain elements win be shown,
according to the market price prevailing
Tor the foodstuns most commonly used
in feeding horses and mules. For in
stance. II one desires to supply de-
ficiency or protein in a particular ration
cotton seed meal containing 81 per cent
Of this element in q digestible FORM
when costing IS a ton win supply II
- n
Is cents TO 81 bushel- The data pre-
sented al first prove somewhat discon-
certing 20 the layman who may conclude.
as he too often unfortunately does, that
these are but the vaporings Of 3 seientif-
e mind rather than the fundamental
facts OF nature systematized in form
which is after all easy OF appreciation.
Moreover. when the facts presented are
assimilated and utilized in practice as
they should be the economies effected
ard the Improvement In efficiency so far
Is work and health OF the live stock
are concerned. are quite beyond the be-
lief OF the inexperienced layman. The
subject Of the proper nutrition OF horses
and mules has been investigated thor
oughly and exhaustively BY some Of the
worlds most profound scientists and
what they have discovered is web worthy
Of our most careful consideration In
view OF the issues involved.
In passing it is proper to say that the
elucldation Of the profits involved in
a brief summary. such as this paper
must necessarily constitute. is exceed
ingly difficult, but there Is not an in
telligent farmer in the state who might
not come TO have a satisfactory work
ing understanding Of all the factors in
Guided in the preparing and balancing
or ratfons for horses and mules II he
would take the trouble 70 attend one Of
the ftinerant schools conducted under
the auspices OF the state College OF
Aartculture in various parts OF the state,
az batter stiii. the farmers short course
annually held at Athens These courses
are designed to furnish just the charac-
ter OF information discussed IN this pa
per
Lawes and Gilbert have shown By their
classic study that the carcass Of q half
fat OK contains As per cent Of mineral
matter. I66 per cent Of protein. lsl per
cent Of fat, and 403 per cent OF total dry
substance. The fat OK. on the other hand.
contains only az per cent OF mineral
matter. las per cent OF protein. sos per
cent OF fat and ass per cent OF dry mat
ter The fat calf contains $50 per cent
Of mineral matter, l52 per cent OF pro-
tefn. 14S per cent OF fat, and 8-S per
cent Of dry substance. These figures are
presented 70 show the variation in the
composition OF the animal body due 10
are ana stage Of the fattening period-
The composition on the same basis OF the
carcass OF a horse is not available. but i
may be SAFELY said that % per cent OF
Il consists OF muscle OF protein sub
STANCE. II this be true = IS apparent al
the outset that the horse viii require
4 ration much az variance 10 that or
dinarfIy fed to cattle: also that the ra-
tons adapted TO the fat calf. HABITAT OK
ana fat OK Will vary with the age and
object IN view in feeding These facts
are quoted 70 illustrate as completely as
possible the contention that al animals
win do better on a specific ration than
one fed at random. as i the general
prmctIce on our farms
In this connection II should not be
forgotten that the digestio nof the horse
n not ordinarily equal 10 that OF rumi-
nants. and that there is a wide varia-
ffon in the capacity OF animals for the
consumption and assimilatio nof food
FOR instance, the stomach Of the horse
holds IL quarts: that OF the OK. 266.
quarts One animal can. therefore, con-
sumo and assimiiate much larger guam
cities OF coarse rough food than the
other. and this IS found 10 be the case
in practice On the ether hand. many
horses suffering from diseases. as re-
ported in letters received at the State
College OF Agriculture. are undoubtedly