Roots as Foods for Milking Cows.

Te Aroha News, Volume V, Issue 218, 3 September 1887, Page 7

Roots as Foods for Milking Cows.

Professor L. B. Arnold says that carrots make better-flavoured milk and butter, and rather nvore of them, than mangels when equal weights are fed. Mangels are notorious for making thin and low-flavoured, but not unwholesome milk, like that from brewers' grains. They have a good value, as compared with carrot*, as seven to nine, but mangels are raised with less labour and will produce about 50 per cent, more weight to the acre than carrots, about 600 bushels of carrots and 900 of mangles being the usual crop for an acre of good ground, if good care be taken of them. As measured by analysis, 5§ pounds of carrot?, or seven pounds of mangels, would have a value equivalent to one pound of oats. Owing to the quicker and more complete digestion and greater efficiency of green food than dry, something less than the weights above named, perhaps a pound less of each, would be as valuable as a pound of oats. Aa a quart of oats weighs a pound, 18 pounds of carrots or 24 pounde of mangels would be a fa ; r exchange for four quarts of oats. In substituting roots for oats, it should be remembered that they differ so much in composition that one cannot fill the place of the other. Oats alone make an excellent milk - producing food, being well balanced as to fleah-forming and heat-producing matters, while roots are much lacking in flesh forming material. Something that will make more flesh than roots should bo fed with them. Wheat bran and middlings would help them very much, or an equal weight of early - cut clover hay, or one-eighth of their weight of linseed, cottonseed or pea meal. When fresh (not fermented) brewers' grains are fed with roots in equal weights, each serves to. correct the defects of the other, and the two make a much better milk than either would alone.

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