The Farmington times. (Farmington, St. Francois County, Mo.) 1905-1926, 1920-10-22
considered.

CONSIDERED.
AS a general rule, the energy or
heat-producing material is found
clefty in the stem and leaves of the
plant and the protein is largely in the
seeds. The great exception is in the
case of legumes which have larger
percentages of protein throughout the
plant and particularly in the leaves,
1t shoul b etno
1t should be noted, therefore, that in
supplying grain, we are chiefly con-
cerned with the protein it contains.
Two classes of feeds are used for
making up the grain ration, namely,
grains and by-products of the manu-
featuring industries. The grains pro-
duced on the farm and commonly used
for cattle feeding are corn, oats, bar
ley and rye. In many cases, the de-
mand for these grains for other pur-
poses has become so great that the
dalryman cannot afford to use them;
consequently, it has usually been
found more economical to use the by
products of the manufacturing indus
tries. The following are among the
most common of these feeds: wheat
bran, wheat middlings, linseed meal,
cottonseed meal, gluten meal and glu-
ten feed
The following analyses represent
digestible nutrients in 100 pounds,
The fat is multiplied by 2.25 and add
ed to the carbohydrates. This repre-
sents the energy or Matchmaking part
of the feed. 3 ea~ n
Wheat bran, Digestible nutrients,
protein 12.5 per cent, carbohydrates
and fat, 48.4 per cent.
Wheat middlings. Digestible nutri-
ents, protein 1874 per cent, carbohy-
drates and fat, $50 per cent.
Linseed meal. Digestible nutrients,
old process: protein 30.2 per cent;
carbohydrates and fat, ATT per cent.
New process: protein, 31.7 per cent;
carbohydrates and fat, 44.2 per cent.
Cottonseed meal. Digestible nu-
trients, protein 81 per cent; carbohy-
drates and fat, 41.2 per cent.
Gluten meal. Digestible nutrients,
protein 30.2 per cent; carbohydrates
and fat, 53.8 per cent.
Gluten feed. Digestible nutrients,
protein, 21.6 per cent; carbohydrates
and fat, 59.1 per cent.
All roughage may be divided for
convenience into two general classes
with reference to its content of pro-
tein. In the first, or protein
class are placed corn silage, corn sto-
yer, timothy hay, millet hay, prairie
hay, hays from the common grasses,
straws of the various cereals and cot
tonseed hulls. The second, or high
protein class includes the various le-
gume hays, such as alfalfa, the clo-
vers, cowpea. soyeban and oat and
pea. Economy in feeding demands
that grain should supplement the
roughage, consequently the grain
mixtures will be compounded to fit
the class to which the roughase be-
longs.
A few simple rules for making up
a grain mixture are given briefly be-
low:
/. Make up the mixture to fit the
roughage available. With roughage
entirely of the low-protein class, the
grain should contain approximately
from 18 to. % per cent of protein,
while with exclusively high-protein
roughage, the grain ration need not
contain more than 13 to is per cent.
2. Select grains that will furnish
the various constituents, especially
protein, at the least cost, using home
grown grains, if possible.
3. Be sure that the mixture is
light and bulky.
4. The mixture should be palatable.
5. See that the grain has the prop
er physiological effect upon the COW.
To, feed the proper quantities of
roughage and grain, observe the fol-
lowing points: tff
l. Under most circumstances, the
cow should be fed all the roughage
that she will eat. up clean, adjusting
the grain ration to the milk produc-
ton. Only when the cow tends to be-
come overfat should the quantity of
roughage be restricted.
2. A grain mixture should be fed
in the proportion of one pound to each
three pints or pounds of milk pro-
duced daily by the cow. except in the
case of a COW producing a flow of 40
pounds or more, when the ration can
be l. pound to each 3 1-2 or 4 pounds
of milk. An even better rule is
pound of grain each day for every
pound of butterfat produced during
the week by the COW.
, 3. Feed all the COW will respond
to in milk production. When she be-,
gins to put ON flesh, cut down the
grain.