Publisher's Synopsis
Excerpt from The Chemistry of Cattle Feeding and Dairying
IN the present volume the aim is to develop and explain those fundamental principles which are the basis of all effective control in farming operations rather than to prescribe rules for particular cases. The more important conclusions are, however, brought to the test of comparison with rations actually used by farmers. Numerous examples of the latter are described and criticised in the light of the principles from the dual point of view of efficiency and pecuniary economy.
It is assumed that the reader is familiar with the rudiments of inorganic and organic chemistry, but not necessarily with the more advanced work on proteins, carbohydrates, etc. This is given in condensed form in Part I. Together with some constitutional formulae and other matter occasionally required for reference. It is possible, therefore, to avoid digression in the remaining sections which deal with the requirements of the animals, the feeding stuffs and the chemistry of dairying, respectively. The last-mentioned subject cannot well be separated either from the preliminary matter above referred to or from the question of milk produc tion which, of course, is dealt with in Part II.
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