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1

V -'land interests. - ~ l`

1

- Dsifvivei-

T0 THE FARMER

_Farmers and ot'-ers interested are, iuvitedcto contribute to The Farm. 'rue Dairy. 'lille Turf. and p oem lotdl departments ofthe Guardian llther. bi illlestion, correspondence or otherwise. -Answers will be given by experts to all questions of geneni liiiqillfklnd space will be given to ‘w-articles that will in any way

p to advance Prince Edward ls-

r .Contributors are asked to have their articles at this oillce early each week. as only a short emergency item can_.be handled as late as one

p. m. Wednesday. All received after hst hour cannot appear until the following week.

_..._

f ... »-

~ ills scliooi t IHD

T-HE HOME

f

Contributors for this department

should be addressed to

President Teacher's Association,

‘ Guardisxrs School and Home.

P. 0. Box 188 Charlottetown.

STARTING TO SCHOOL.

Parents Should Take This Problem of the Children Seriously.

_-_A-

Iiow seriousil' some 9201118 llllilk

of this event. They wonder ilow tilts little boy or girl who has just. started to make its way in the world will suc- ceed or fall, as the case might be. Will he or she be a great success or a great failure. This depends on the home and school training. Children whose parents take this school start- ing problem seriously nlust certainly succeed. When the cllildren retum home they are eager to tell some little song or some new word they have learned, to their motller or father. whom they know want them to make use of this knowledge-

Some. parents, on the other hand.

think only, ls little Willie or Mary old enough to go to school? it will be so illce to have the house quiet, and once their little ones are persuaded to go to scllool, never give their edu- cation u further thought. These chil- dren are interested ill their work while at school. but as tllcy are never questioned or no one outside of school

seem to want 31( know what they_ are

g,éE\gy.thl in their little minds.

5%; __at‘_s- the use..we just so i0 school to pass the time." Of course. these parellts love their children and think they arc giving them the best of chances and ill _the distant future intend to do something great i’0r them. But fronl our own llvcS WB know we cannot let a great work 80 by day after day and then try to do it all ill ll day. To do it wcll it has to be done little by little ilnd oilr very life breathed into it-so our chlldriill should he trained. _

lil starting to school :ivory Child

should know what it moons 10 Obey- A child, whether five. six or seven years of age. should kilcw enough to obey at once and without <1\1GS_U0“- “S the teacher lnost certainly will not. require lllnl to do anything oilt of roa- soll. Of course. lf ll. child docs not lin- derstand the meaning of obedience he will have to be taught this at school. and if he is punished for disobedience to prdceeding never dreamed of at home) he thinks the school is ll very cruel place alld would rather stay Hi home, where he can have ills own way.

/_\gain. every child when llc H118 been in this world some tivo §'0\i\'5 must know what kindness and un- kindness menus. To understand t.llis he must have been taught to consider other peoples feelings as well as his own. If not. how call our clllldrcn, help growing up vicious and llsrd. Of course, no child at this age is really bad, and with the help of the parents can be shown the error of his ways, because no parents want their children to grow in the habit of slap- ping or biting merely for their own amusement. The school, however. cannot do milch without tho li0l1\0 also takes the matter up. HB ¢1l\i\ll\'9" naturally thllik what their parents do is right. _ "

Another important thing is the

habit of telling stories. It is, l think natural for children to want 10 tell untruhts. becailse they CMI 861 Om of any trouble when if they had been found out they would have been pull- ished. There is. nevertheless. a great difference in childrell who have been encouraged to tell the trllth all their lives and~children _who have ha dno training in this matter. Stealing comes almost in the same class as story tel- ling, ns those that do one are almost certsi nnot to worry about the other. _-@---1--i"_*

- scliooi. col.|.sc1-ions.

L.'A. DeWolfe in Educational Review.

e larger American cities. a

nlllsseum sends its delivery with collections to any s¢=b00l city desiring illustrative mater- fm- ggnmple, a teacher desires

on the woodpecker, previous day f0l‘ Uiilff' ami samples ot their

under those exist. it is

curios but an

of material in

countr and town

"cart own collection! In

number of the Revilwi School Collections was we not discuss it far-

son. wool would Dl'°\’l\bll' be the first sullerted. If wool were not thread U36 ill iii Structure, thus permitting its betas slum into yarn and woven into cloth, it would not have been use- ful for clothing. After a little discus. sion, therefore, the children will draw the conclusion that anything compos- ed of or containing threads or fibers may be useful for clothing; and that some quality makes them useful for many other things.

Let us, then classify our material

woven, spun. or braided from fibers. animal fiber. Do we know any other? Silk will suggest itself to some one. Here. then. we need collections to some one. Here, then. we need col- lections showing various grades of wool and the various steps in its man- ufacture. Pictures wiltllelp to ani- mate the geography of wool-producing countries, the transportation of the raw material, and the various factory processes; but the lesson has the breath of life breathed into it when the teacher can show real wool from sheep not only of our own collntry. but from some far-oil' European or As- iatic land.

Silk in its finished form is attrac-

tive, but how much more it means if we have cocoons of the silk “worin," mounted specimens of the full grown moths, mounted twigs bearing the mulberry leaves, and pictures of the countries where the silk worm is grown. It is possible to get these ii' we really try.

Better than nothing would be a

study of the silken cocoons of our own Cecropla Moth and Polyphemus Moth.

Following up the subject of Cloth-

ing, cotton and linen claim attention. These are made from plant fibres. Some boy who likes to ask "smart" questions will want to known if cloth cali be made from mineral libre. Ans- wer him by showlng lt piece of sheet. asbestos such as ills mother possibly uses in the kitchen. ,

But can we not get il. very interest-

ing collection showing flax and its pro- ducts or cotton and its products? Try growing some flax next summer. Press and mount. some oi' thc plants when ill flower. Let others mature their seed if they will. Get some old lady to sllow you and toll you how ill her young days the flax was manufactured into cloth. From the flux you grow, get as nially stages of the process you can. Find out und collect material made from flax seed. Ili November. I hinted at o. fairy story tl teacher might construct relative to the iroll used ill making a steel pen meet its brother iron that was used to make the ink. Can you not use zl similar story about two lleigllliorillg flax plants, or, even, two paris of the same plant, wllicll, uf- ter mally wtllldcriligs, mct when the housewife brightened her furniture by using all old linen rug to rub on ll little llllseed oil? lil story form the comllloll origin of the rug and the oil sets thc cilild’s lnllid to thinking how closely. after ull, so many of ollr oli- jects arc related; ulld how for wc have carried thclil t`rom their iiatural coll- ditlon. Tlien it is tllat liulnall indus- try becolnes o. living reality. Words in a text book are lifeless, and often mellniliglcss; but the real material collection is living evidence of intelli- gent effort.

Cotton and its products will give lin-

other somewhat extensive collection.

But while we are talking about veg-

etable flbres, tllerc are others beside

those used for makin? clothing. A collection of coarser- bros. therefore. such os Manila licmp, Mexican, Rus- sian, Italian alld-other kinds of hemp should belong to oilr school collection. With these should be samples of ropc. twine, burlup, lilllttlng. brushes and other things lllndc fronl these illiors. Pictlircs of the plants prolllicing tho fillers run be ohtililled. Children will be interested to Icom that stems of some plants, leaves of others. fruits of others and seeds oi' others all contrib- ute to their colnfori.

Ilistead cl' lllvcliunicnlly reciting

from tllo geography text books the prodilcts of foreign countries, without any reference to their use. would it not be wiser to teach the geography of our clothing and our furniture by beginning with the article as wc know it; and then, by llleillls of oilr school collections, work back to the raw pro- ducts nntl to the colilitrics producing till-lin?

Tcacllcrs of lleighborhig districts

could combine when collecting mater- ial. One could beg from sell captains; another from friellds ill other coun- tries; another through correspondence with unknown friends wllo would glad- ly exchange for some product of our own maritime provinces. Merchants would often help. If a dozen..teacllers each gathered material illustrating one industry; and thou divided all their material equally, cach oi' a doz- en schools would lluvo a 1102011 ill'-li\B' trles represented.

It’ ally teacher has already 110110 ililfi

kind of work, her experience would be worth reporting to thc Review. It would help others.

l have found. operators of our prov-

lllclal industries vcry <'0\lril‘-DUB iii their willillgnoss to supply onlliliiiig they cull. .

QUESTION.

A toaclior nsks “Can r0<‘00i\B be

follnd lil tho winter? Ii so. where?"

Yes, cocoons can now be f0\1iid-

Though one may not find them the first time one searches, it ls not Wlae to glvn np. Look on. thc brllllclles of alder, blrcll or apple lor cocoons ot the oodropla moth. lt is ollr la‘:geie nlotll. For other cocoons. 100 Q crevlces of bark. on old fences. on ra - tors of sheds, ill fact, in almost any sheltered place.

Be Bright, Well, Stron8» Restore Youtllftd L00kS!

or better health be-

Lerlotvvl I feel oily Wlffl-

cleanse. and your systeill- tired drool!!

Pills, the tonic medi-

of men and

of life feelins

V A SPLINTER

None of the small accidents to

which everyone is liable is more an-I noying than to have s sliver of wood stuck into your hand. Moreover. it is very painful if not promptly re- moved. lf the wood of' the splinter is soft, its removal is not easy, if at- tempted with a needle or other sharp instrument. .

Steam. may, however, be employed.

without inconvenience or pain, and is very effective. A wide-mouthed bot-‘ tie, such as a milk bottle, should be illled rlearlyfull of water as hot as the glass will stand, and the injured part placed over the mouth of the bottle, pressing down slightly, and preventing any steam from escaping. This will cause the flesh to be .drawn down, and in a minute or so the steam will extract the splinter, at the same time relieving all inflammation.

This is a simple bit of information,

but well worth having.

¥

§ THE DAIRY

MILK IN POWDERED FORM.

The first account of powdered milk

is found in Maicc Polo's report of his travels in T-flrtilry in the interior: ul! Asia. ill about the year 1290 he found the Tartars drying milk in the sun, pulverizing it illto powder, and plac- ing lt in sacks to be carried on their excursions into the territory of their enemies. Although their methods were crude. they undoubtedly prepar- ed il. food which could not be excelled for their purpose, as dried milk coil- talns more liollrishment, pound for pound. than any other food which can be produced at n. reasonable cost, aint is ill fact all ideal 'food for fighting men. as well as for infants.

The first successful vacuum process

for the manufacture of powdered milk was invented by Dr. Martin Ekenberg. ll. Swedish scientist. -

A heated drllm is silspcllded in u

sylinder or shell. A val.-uiilu is innin- tained ill this cllslllber by means oi’ an air pump. A constant flow of milk is drawll ilito tho shell through pipes and spray upoll thc surface of the drllln. The moisture is quickly re- moved through ll condenser, the milk drying instantly upon the surface of the drum at a low temperature. A sys- tem of knives cuts the dry milk film from the surface of the drum and it falls into a separate chamber, from wllicll it is removed into the air witll- out the loss of vacuum. by xt series of air gates. This film has the appear- ance of yellowish white ribbons, and these ribllolis are fed to a. mill which quickly reduce them to il. fine, white powder. Tile powder is packed ill cou- taillers of various shapes and sizes, and is really for the market.

POULTRY

THE COST. OF PRCDUCING EGGS.

vfléliiélé

- It is rather dilllcult to conle at a fair

average cost of producing eggs. but it is generally conceded that on the average farlii, wllere the hens are well fed, it will cost from $1.00 to $1.25 per year for feed. To this must be added. oi' course, the cost of hatching and growing the chickens to laying age. We believe that nlany farmers feed their hells on_ mllcll lcss than $1.00 per year. bllt. tllose are not all good feed- ers illld they do not get thc best. rc- sults fronl their poultry. I"roin exper- iillolltal work done some time ago ill the United States the average egg yield of the first year of laying was cstlnllltcll :it 166 aggs, fllis, of course. with extra good _lnyillg strain of hells and up-to~dllte feeding llletllods. lt was c-.stiniatcrl there that it cost on the average 60 cents each to hatch and grow chickens to laying age, and the average cost. of keeping the mature bird (laying lien) one year was $1.26. Adding the $1.26 and the 690., which was thc average cost to hatch and grow, makes $1.95, wliioil mllst be re- turiled thc first year of laying to pay expenses. if the hells average 166 eggs, or nearly 14 dozen eggs each. the average price per dozen which would be rcuulrcd to pay expenses would be only 14 cents. Eggs average much higher than this during the season, but it is obvious that the greatest pro- fit would be made from the eggs pro- duced iil winter when prices range around 50 cents per dozen rather than lil summer when they drop to ill the lleigliborllood oi’ 20 cents. It is said that the average pl'odllction of hells lil Ontario is less than 100 eggs nach an- ilulilly. At il production oi' 100 eggs if it cost $1.95 to mature the chicken aild keep it the first year oflayiyng, eggs would have to average about 23 1-2 rents per dozen hi order to pay the cost. With u fnir percentage of these belllg produced ill wlllter the prodllctlon should average this am- ount. liut the hen that lays only 100 eggs in the year usually lays these eggs when every other hon in the country is layylng, and when they are lowest in value, nilnlcly, spring und early summer.

Tile hen that lays 200 eggs in the

year is tho hen that lays thc most winter eggs. large production and will- tor laying go together. The poultry keeper who strives for large produc- tion must get winter eggs in abun- dance, and these give hinl a better chance to make profits from ills hens. We doubt whether, at present prices of grain. a hen can_be well fed for a year on $1.25, especially in confine- ment. Of course, on the farm. which is undoubtedly the place to produce eggs economically, the hen with a free range has an opportulllty to forage a good part of her living during the summer months, and the cost of feed- ing-in winter is not so high as where feeds must be purchased from a deal- er. For instance, almost every farm where poultry is kept has a supply of mlngrels or sugar beets. or has ac- cess to red clover or alfalfa leaves. |'I'he|e materials gc a long way toward winter ‘egg production and cost very little onthe farm. Grain also is avail- alliept ilret cost, and where skimmed m_ili¢_f.m\y be had a smell quantity of .iliis scares will no nn work ct the

lioreleipenslve meabfoods which the .nilhrw c is obliged to purchase all

food must get ul older to clitaln

,<

3 mica. .E - ff-.-Anpi't‘h'llr,?;‘ol|at we would like to mem

p of table scraps for poultry. Qu; farm these generally go to the pigs where they are ofcou- siderable value; but,' especially. where no pigs are kept. they can be used to i good advilillze with the poultry. Po- tato peellula. abpie peeiings. scraps of meat. ,bread crusts and all such material .may be out in a kettle to-

gether and boiled up, the whole huh. ng a very .suitable mash. for chickens and one which may be fed in the mid die ofthe dey with good success. It is these little things that go to produce Profit in poultry k86I>li\8 by increasing the egg production and reducing the cost of feeding to a minimum,

..._._.___________

tionistbe

-. 1.

M

THE FARM

iléifllili

STOMACH IS FIRST

LINE OF DEFENCE

"The stomach is the first line of de-

fence,” said the medical officer in charge of a home for incurables; “and I find on questioning the tubercle cas. es that they were ainiost always hi- dllferent to food"-"bad feeders" we siiould say of animals. We were com- parng notes as between a veterinary ofilcer,and a medical ofllcer lil charge of large eetablshnlcnts. The medical officer went on to say that the victims of disease of an incurable kind almost always complained that their food was not nice, or that they did not care for such aild such a thing, or they never liked so and so, or admitted that they were always plcksome or platty or indifferent to meals, or felt blown up with loss than a fair ration. The i"ilrst line of defence" then was weak, ,and the enemy ill the form of diesase germs had llttlc trouble to break through. Such are the children of the tnberculous parents, and to this class belong the offspring ot' tubercul- ous cows and bulls. We are not a step nearer to prevention by being told that tuberculosis is not. heredi- tary. lt is but a twisting of words for tile hereditary predisposition is tllerc, and the poor digestion it. a s l.lle medical officer says, s broken line of defence. In tllf- case of animals wc have not to consider how much,the ffiulis indulgence oi parents may have contributed to dililltiness, and we have therefore a better guide as to the future value' of an animal.

The good-doer has long had a. spec-

ial value in the eyes of the practical stockman, and without any knowledge of the sciences he could pick out those likely to- do well and such. as would not. We like it bullock with a straight back, deep in the keel, short oil the legs, with a pendulous belly, and not too mllcll space, between the last rib and the hip. Such a conformation may generally be associated with good digestion, for it is by the profitable assimilation of vegetable products of less value than flesh that we hope to make stock-farming pay. whether we feed ofi' fat cattle or seek a repu- tation for selling young animals that will prove good thrlvers in the hands .of others, and lead to what wholesale ers call "repeat - orders.” Purchasing from a man with a reputation is prob- ably the best way _of makng it begu- ning. His stock enjoys a reputation, as does the seller, and a little extra spent on a calf of good lineage should 'not deter even the small holder from purchasing in the best market.

The Male With Good Dgestion Never savc a male of which there is

any doubt as to his getting stock with igood digestive powers. Do not save a femalo,llo nlotter what her lineage, if ‘she is of unfavorable collfornlatioli. It it true that il good "lille" will tell,even with all old one; but, on _thc other hand, all defects, both of conformation and ot' digestive power, have an here- ditary tendency. Hereditary held the field ll generation ago, bilt its import- ance has been pushed out of sight by .patllologlsts uilxlous to prove_that sucll diseases as tuberculosis are infectious 1 and that li. calf. for instance. is always born without the tubercle bacilli being present in ills body. We can never hope ito kill the disease germs floating in their nlyriads in the air and water,and breedirlgin the toll. It is a false quest. To breed iinniulles must be our aim, and the writer makes no excuse for reminding readers of the importance of hereditary predisposition to most

diseases which may not be regarded

acc dents .

“Good liyggiene, healthful or "whole- some" conditions, including pure air, lclean llousins. and regular feeding and -watering. watchfulnees as to what -passes out as well as what enters into ille animal, are shown to be of “ln- crashlg importlice in rising thc OD'

‘sonic index," as modern scientists call it, or keeping them hearty, as our grandslres would have said. mean- ting, of course, the same thing, for ex- .parlcnve and science agreed that healthful vigor can erect many ines

mu ' l" nd Stockbreed

li All Started

from a Ball Cold

Watford Man Found Retief in Dodd’s

Kidney Pills. _

Mr. Robt. Taylor, Sr., After Suffering

for Two Years, Tells of the Bavwflil He got from Dcdd’s Kidney Pills-

Watford. Ont.. .Ian. 29. (Speclal.)

Mr. Robert Tilylor. Sf" 9' "YY GB'

timable man living here. I8 -tellin! NB friends that the pain in his back. from

| d nd that he gives all the d (t'l‘iraIlodd‘s Kidney Pills.

was broken and unrefreahing and I

Mr. '1'aylor's troubles came from

his -kidneys. The diseased kidneys failed to strain the uric acid out of

‘and the troubles wentivti ii.

perspired freely with the least exer-,Oats tion. I had dttacks of rlieumstism and Bran

scistlca. and though I tried many med-l_ Mtildllngs

iclnes I found no relief until I tried|0ilcs.ke Dodd’e Kidney Pills. I must say they ,Cottoliseed meal ‘ were a great benedt to me.." Clover

, CATTLE FIIDING.

dents ef the Short Course.

Continuing his addressjon the feed-

ing 'of cattle. Prof. Ross then gave

breeders of the Province. They were as followsz-

Ration No. 1. _

5 lbs. oats; 5 lbs. bran;

1 lb. oilcake; Z lbs. cottonseed meal; _ 30 lbs. turpips; llay, morning and evening; n feed

of straw at noon. y

1 Ration No. 2:-

5 lbs. oats; 2 lbs. bran; 1 lb. oilcake;

30 lbs. turnips; A feed of hay per day and ll feed

of straw.

Ration No. 3 : ~

5 lbs. oats; '

2 lbs. oilcake; 50 lbs. turnips; ' 10 lbs. clover llay and all tho straw

they will eat.

Ration No. 4:-

4 lbs. oats; .

6 lbs. bran; 1 lb. ollcake; » 20 lbs. ensillage, one feed of hay,

one feed of straw.

Ration No. 5:-

3 lbs. oats; 1 lb. bran;

40 lbs. turnips; A feed oi straw and one feed of

Green I-‘eed (peas and oats made up for hay.)

The above are rations that are being

fed by practical farmers who are keep- ing cattle for the proilt they get out of it. Let us now consider one of these rations, let us take ration No. 3:

5 lbs. oats;

2 lbs. ollcake;

50 lbs. turnips; 10 lbs. clover hay and possibly 5

lbs. straw. ~

lf we take the market prices for

these we are then giving the farmer the profits on the foods he grows, and if we can break even, the farmer still has his profit. We must remember that it costs considerable to market oats, hay and turnips.

Let us consider ration number three:

Name of feed Pro- Carbohy- Fats

tein drates

5 lbs oats .48 2.3 .21 2 lbs oilcake .56 .8 .05 50 lbs turnips, .5 4.5 .1 10 lbs clover .68 3.6 .2

2.20 11.2 .6

We see from this that this cow is

getting 2.2 lbs. protein, 11.2 lbs. Car- bohydrates and .6 of fats, and you will remember that I suggested that fats and carbohydrates went to do the same work, but that one pound of fat was as good as two and a half pounds carbohydrates, so that if we multiply the six by two and a half we will see tllat this cow is getting nearly trir- teen poliuds carbohydrates.

Now the table I gave you before

shows that s cow giving twenty-two poullds of milk under certain condi- tions sllollld get 2.5 Proteill. .13 carbo- hydrates. so that this man is feeding his cows pretty nearly as the Experi- mental Chemist would tell him to feed them. The ration would be improved by adding a couple of pounds of bran as it is a little short lil protein. Be- sides thls. however. the man feeds straw, which is high in carbohydrates, but the cattle probably require more heating foods than the one withfwlhch the Ciiemlst was experimenting. For the production of milk this man would appear to be feeding a good ration. The next tiling tc consider is its econ- omy. .

5 lbs. oats, 7 1~2c.

2 lbs. oilcake, 3 1-2c. 50 lbe. turnips, 10c. 10 lbs. clover hay, 5c. Total feed for day, 26c.

This would seem to be a pretty ex-

pensive ration. particularly as this cow is only giving twenty-two pounds of _milk worth about 270. Now, I suggested that this ration could be improved by adding some bran. Per- haps, however, it further improvement could be made if we cut down on the oats which at present prices is very expensive for the amount of protein it contains. We might very well take

Buttermilk 5

h dl 1 nl off three pounds of oats and substi~ -

or rgegfiahlhligggoh iaslillle flisto gill; tute therefore one pound of bran and Whey ~1

one of cottonseed meal If we worked

dere“°'e` _'Farmer u ' this out in the same 'way, we would Ph°“9h("`i“ P°U\9|\ VMU0

find the cow was ettin a much rich

would figure out the rations that I have

given you and that are being fed by' our leading breeders, you will come. to the conclusion that their experience leads to practically the some conclu- sion as the scientist reaches. You would find that these men are feeding a rat.ion containing pretty nearly the proper amount of the different ingred- lents.

There is another matter, however,

to be considered in the feeding of live stock. I do not think there is anyone here who claims that the fertility of the soil can be maintained unless live stock are fat and successful farming

which he suffered for some time. bail- depends upon the fertility of the soil.

So that the manure deserves consider- ation when we are considering this

ore -

,, my _ M h I do not mean that if yell were to

M M'i¥a tlrgrugliitgémbtfgd vtiiltlglglll lowes ?l?:°l?i;':lniT¢:‘f° t‘e‘l»‘i‘t(ll:l'l`-'ct:iltll’tilseo°'l'i= bio' a ton of oat sand unread it on the t llelhtedyby a doctor I got no permanent one hundred pounds of the various ¢\'°\"\d- V01" B0" W°\l|d bi* 33-70 Pich- |-gngg 1 hhq cramps in my muscles' foods! er. but I do orgean that if you sold ll

and stiffness in my 1°l1lts. my sleeil Name of feed ’ Nitrogen "°“‘°"°°“ y°‘“` °"“' y°“" “rm

2.1

2.6 5.8 6.8 2.1

Alsike 3-4

Timothy L3 . Gai straw -ti

the blood and the results were as he Oat I-lay .

ilantatetl. been Kidney Pius pot* ramen .3 tbe_»liidlleys in working order. thel'I‘liraips -3 uric aotd was strained ou\t£of the blood slsnlils'

.8

Cowl Milk 5 -

some of the rations fed by the leading'

'Oat Straw

- K 8 -

er food at a smaller cost. If you 8

When I was speaking to you

fore, I pointed out that the chemical analysis of foods not

their feeding value

tabillty and succelency must

considered. They have a

fluence on the foods. However. ,do not make such a difference

the chemical analysis is of no

deed it is .our guide, and we our intelligence to vary the to suit our conditions. Now

been determined in the

suggested ill .former talks weighing a thousand pounds rest" in the stall, that is, neither gaining nor loosing in weight. requires seven tenths of a pound of protein, eight

ll. COW

Protein f

0.7 3.0 1.6

Cow in Stall

Cow Second period Cow Giving 11.0 p. c. milk Cow Giving 22.0 milk

Cow Giving 27.0 milk

_Ewes and Lambs

Horses

Brood Sows

Swine

PNNF“N emowwb

You will notice on it the words

,“liutritive Ratio“and I do not tlllnk I ex- plained Nutrative Ration. I explain- ed the term ‘Balanced Ratio’ and by

,balanced ratio we mean, the proper ixlmount of proteids, the proper ll- mount of carbohydrates and the pro- per amount of Fat, and an unbalanced ratio would be one in which there was an excess of deficiency of any ot' these. Now, by Nutritive Ratio we ,mean, the ratio of the carbohydrates ,and fats to the proteids. I explained ,to you before that the carbohydrates and fats both produced heat and that among the carbohydrates starches produced less heat than sugars, so among the fats, some fats produce less heat than l ally of the carbohydrates, and it is

.Digestible

Name of feed Protein f Oats 9.2 Bran 12.9 Mdlgs. 12.8 Oilcake 28.2 _Cottonseed 372

Clover Alslke

Timothy

6.8 8.4

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_Oat Hay / Potatoes Turnips Mangels

Cows Milk

Skim Milk . Colnstrunl 17.6 Buttermilk 3.

You will notice I said 'digestible' because some foods are more digest-4

lible than other foods, for instancc.i

straw is not nearly as digestible as 5 clover hay, and an analysis of these two fodders would not briilg out in any way their food values. The cow can only make use of the part of the food she digests. It would be worth while looking at this table for a few -minutes, for, when we have gone a -,little further in our consideration of feeding, we will notice that it is easy enough to get heat prodilcillg foods. but the protelds are expensive. ill fact, as practical farmers, the value of your crops for feeding purposes, de- pends lipou the amount of digestible protein they contain. If this be true, and I tiliuk it will appear clear to you as we proceed, you will notice that bran is more valuable than oats, and oilcake contains three times as much protein as oats, and cottonseed four times as much. You will further no- tice tbat clover hay contains twice us much protein as timothy, and out hay. ,that ls, oats cut green and made into ,hay, is much more valuable than tim- othy hay. Oat straw has a very small value, but as I explained to you oat straw usually contains some grass, alld further, are not left till thoroughly -_ripe, so that oatstraw as we usually cut it, has a mucll higher feeding val- ue than is shown in the above table. With this table then in mind let us pouslder if cattle can be fed profit- ably during the winter on ciltstraw and turnips, and con we except them to either give lnllk or lay on flesh on this ration, for anyone can understand

Prof. Ross Continues His Address on p'°'°"°' RM' 9°”"'2;;:."‘:& gimhgm '"m."'i

“Game Feeding” Before the Btu- ____________,______ _ _ N ,l

Per day Per 1000 lbs.

Digestible Nutrients

Name of Feed Protein Cnrbollydrates

2 9 5 2

9 4.0

Whey 0.8 4 7

require repeals

were

were

what

preparing to

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U88

Nutritlve Ratio 11.8 6.4 6.7 5.7

‘nrbohydratcs

8.0 14.5 10.0 13.0 13.0 15,0 11.0 15.5 24.0

'fl

P¢.°.°.°¢°.¢.°lI :.~iL=°="uo'ci`:-:wl--"`*

4.5 5.6

6.2 6.6 6.3

usual to consider one pound of fat equal to two and a half pounds of carbohydrates. So that when we are finding the nutritive ratio ofany fat, we multiply the fats by two and b. half. add the result to the carbohydrates. and then divide the proteids into this amount. I will explain this in great- er detail as we go along. You will notice from the table before you that the more milk a cow gives the more protein she resuires in proportion to the carbohydrates and fats. She does not actually use up very much more in her system but milk contains .B very large amount of protelds,,and ,the cow must get this out of the food she eats. and if it is not supplied lier there she cannot produce the milk.

The following table gives the digegg.

lble nutrients ln our common foods:

nutrients in 100 lbs. Jarbollydrates FATS

47.3 4.2

40.1 `

53.0 40.1 16.9 35.8 42.5 43.4 38.6 46.4 16.3 8.1 5.

3.4

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2.7

cow over winter unless she is giving milk, or else increasing in weight._ I suppose even a large cow wouldnot eat more than twenty pounds of straw and a half bushel of turnips a day. A hundred of straw contains 1.2 of pro- tein, 38.6 of carbohydrates and 0.8 of Fats, so that twenty pounds will con- tain cnc fifth of this, or, .25 of pro- tein, 7.72 of carbohydrates and .17 of Fats. Thirty pounds of turnips in the some way will contain .3 pounds pro- tein. 2.7 carbohydrates and .06 of Fats so that in the feed the cow is getting there will be .56 protein, 10.4 carboh- ydrates and .23 Fats. Now. I would like those of you to put up your hands wilo think that c. tllree year old steer. will fatten on straw and tural s alone. and ill the same way those who do not think. so pllt up your hands. It seems then that about tile same num- ber tllink he would not fatten _and would probably lose in weight, so that he is probably what we would cali 'at rest.” Now, a cow ‘at rest’ as the ex- perimenter tells us requires .7 of pro- tein 8 of carbohydrates alld .1 of fat, sc that your experience along this lille and that of the experimental lab- oratory seems to agree fairly well, and we cannot expect a cow _to give milk i_f she is not fed better than this. nor a. steer to fatten. but thlsie the .ration that ia red many of our cows. at least during the months .of ber. Jiiililll-rl’ and February. some few formers add perhaps a. gallon of crack- ed oats per day, that would probably represent three pounds, and would help to improve the ration very much. We will now consider rations that are being fed by some of ollr best feed-

that there is no economy in feeding u ers. .

Skim Milk .6 Colostrum 2.8

acid

. .0 s.7o

10.04 , 2.12:: 0 21.50 I 0.82 1. 11.20 I 0.02 .ms

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would be $8.70 poorer in fertiliser. We must always bear in mind that some of the fertiliser or manure we use is wasted. It may be that too much be- comes availsble at once and is car- ried away by freshets or perhaps it does not become available for many years. In looking over the table you

will notice the ccttonseed meal has is very high value as s fertiliser. t contains 927.60 worth of Nitrogen, Pbosphorlc Acid and Pctasb. that is, at the wholesale prices of these ingred- ients when they are sold as chemicals.

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could be purchased at $34.00 per ton. So that the farmer was really paying very little more than $6.50 for it as cattle feed. I think after making _a careful study of this table you will agree with nic that the proper way to buy fertilizers is not ill the form of chemicals hilt in the form of concen- trated focds. Iii urging this- tter on the farmers of Maine. Pronnytlid- hom, of New Hamhsbire says. "s ton of cottonseed meal contains one .lipa- dred and twenty-five pounds of nitro- gen; nitrogen costs more than -twenty. cents a pound in the fertilizers .ss they

are sold in the Maine markets, lillsking twenty-five dollars worth of n trolen in a ton cottonseed meal, also .four

five worth of potaeb ,and

in a ton. In building

1 could not

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tba!! Whdi

per well e in the

clover

course

subject of not feed we have

a lot of our the richer our lillecessful our In my next

Now.lsst Ailtun,- cottonseell meal

some difficulties “Ge l

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