l
f
é
v
s
1
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
#Presse
®!"e=nwr~:oc
_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
. . .'. .\...1.iIq1..»s].ll'2ii
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
' »@
¢=»-»w¢’§2 5°. _ .°i-s=»:‘i-r-?`=s~=s-=
W
1*
va
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
. . . . 5'2"!"
Ns:-linrccco
!"!"§°5°. .
zoozewe a
2'*
.ra
L»ie'~iiei~:I-l-l-
Boi-I-ieieilsbfm
l-l
. .° 5° !""‘
Q A l-» sem
ea aa .a o->
5*!"
.sie
ooo
5°
¢
.|-
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.
:_-:.-Y-rf:.-_-:.-_-_-_-:_-:_-_-_-_-_-1-_v_-_-_~_-_-¢,~_-_~_~¢_-_-_-_-_-;A
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
b:i:'&!P'
GMM:
on -the
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
1 .W
.Z ii;
»€ ‘ty
 It-.
_ if-r
.  1
I
,= si.
-  .
' >.'l"’.
-.- ~r-.
'<=_=.
.-_ F,
‘ 7 -'.;"
. -..-
.f. .
. J £11?-
; ffl
riff;
h.
f 
_ .‘ 
sa,

1  L
.» iii-fl
cf..
, .-_.~.£.¢
at,
5|.
__,__ , .  
.-3 - _ .. _
 ...;. s...->““' 
.1
.` 
'i. '11
-_-__-lg;-»g~,¢,:--_ ..
v 
 ‘f.{.»‘:.`-i
V. .-,....>
i §.-».'t
i iaftllrl
_ il' .

i -.~.~_,..
iii*
~ flttfi
i.--'-
., ,lo
f.
 my
' i`5i.'A.'.‘
A 7 
 ‘ff li
  Ili
-i 5'; .111
1 .’~. .V
Z: _‘ Il,`
{< if-`f:_
.--:"`/ ¥_‘¢}..".
 1-). é,
..
_(M, ,_,._..- ...gm - ...g
,__,.`._-~¢-ff... - -.,... ._ .
__.,.,........»......,~._,._-,».,...... ,
,-;..~.....'..5.=::,=*a,'.-.=“"-..§j'.:‘~.:.r.~_..~,'-,:.“.c
;';...<;-f:';’_-=¢r.'s~L`;.'=‘s.'i’iii¢i.1.-rr
i
13 
V
.s,
_ ,g,.,}_
'I
.., 
., .,‘
‘ i-..i:r;‘,‘
 
L
.l it