Agriculture for Beginners by Daniel Harvey Hill (ebook reader 7 inch .TXT) ๐
The joint action of air, moisture, and frost was still another agent of soil-making. This action is called weathering. Whenever you have noticed the outside stones of a spring-house, you have noticed that tiny bits are crumbling from the face of the stones, and adding little by little to the soil. This is a slow way of making additions to the soil. It is estimated that it would take 728,000 years to wear away limestone rock to a depth of thirty-nine inches. But when you recall the countless years through which the weather has striven against the rocks, you can readily understand that its never-wearying activity has added immensely to the soil.
In the rock soil formed in these various ways, and indeed on the rocks themselves, tiny plants that live on food taken from the air began to grow. They grew just as you now see mosses and lichens grow on the surface of rocks. The decay of these plants added some fertility to the newly formed soil. The life and death of
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Fig. 267. Anti-Robbing Entrance
st, stationary piece;
s, slide;
p, pin, or stop
Queenless or otherwise weak colonies should be protected by a narrow entrance that admits only one bee at a time, for such a pass may be easily guarded. Fig. 267 shows a good anti-robbery entrance which may be readily provided for every weak colony. Mice may be kept out by tin-lined entrances. The widespread fear of the kingbird seems unfounded. He rarely eats anything but drones, and few of them. This is also true of the swallow. Toads, lizards, and spiders are, however, true enemies of the honeybee.
EXERCISE
Can you recognize drones, workers, and queens? Do bees usually limit their visits to one kind of blossom on any one trip? What effect has the kind of flower on the flavor of the honey produced? What kinds of flowers should the beekeeper provide for his bees? Is the kingbird really an enemy to the bee?
SECTION LIX. WHY WE FEED ANIMALSIn the first place, we give various kinds of feed stuffs to our animals that they may live. The heart beats all the time, the lungs contract and expand, digestion is taking place, the blood circulates through the bodyโsomething must supply force for these acts or the animal dies. This force is derived from food.
In the next place, food is required to keep the body warm. Food in this respect is fuel, and acts in the same way that wood or coal does in the stove. Our bodies are warm all the time, and they are kept warm by the food we eat at mealtime.
Then, in the third place, food is required to enable the body to enlargeโto grow. If you feed a colt just enough to keep it alive and warm, there will be no material present to enable it to grow; hence you must add enough food to form bone and flesh and muscle and hair and fat.
In the fourth place, we feed to produce strength for work. An animal poorly fed cannot do so much work at the plow or on the road as one that receives all the food needed.
Both food and the force produced by it result from the activity of plants. By means of sunlight and moisture a sprouting seed, taking out of the air and soil different elements, grows into a plant. Then, just as the plant feeds on the air and soil to get its growth, so the animal feeds on the plant, to get its growth. Hence, since our animals feed upon plants, we must find out what is in plants in order to know what animal food consists of.
Plants contain protein, carbohydrates, fat, mineral matter, water, and vitamins. You have seen protein compounds like the white of an egg, lean meat, or the gluten of wheat. The bodies of plants do not contain very much protein. On the other hand, all plant seeds contain a good deal of this substance. Animals make use of protein to form new blood, muscles, and organs. Because of the quality of protein, milk is the best food for children and young animals.
The protein in some foods is of poor quality. To insure a well-balanced supply of protein a variety in foods is desirable. Do not rely on a single kind of mill feed, but combine several kinds, such as cotton-seed meal, linseed meal, wheat bran and middlings, gluten, and similar grain by-products. Tankage for young pigs and meat scraps for chickens are high-grade proteins and are of animal origin.
It is no less important to get the necessary vitaminsโthose mysterious substances that keep the body healthy and promote growth and well-being. Scientists claim that many diseases are food-deficiency diseasesโthe body gets out of order because these peculiar vitamins are lacking in the food. Children require about one or two quarts of milk a day, fresh fruits, cereal breakfast foods, leafy vegetables as salads, and cooked vegetables.
Farm animals require the vitamins also. The legume pasture or hay, milk, grain concentrates when supplied in variety, pasture grass, and green forage crops are basic foods for farm animals. Very young animals should have milk also.
Let us next consider the carbohydrates. Sometimes the words starchy foods are used to describe the carbohydrates. You have long known forms of these in the white material of corn and of potatoes. The carbohydrates are formed of three elementsโcarbon, oxygen, and hydrogen. The use of these carbohydrates is to furnish to animal bodies either heat or energy or to enable them to store fat.
In the next place, let us look at the fat in plant food. This consists of the oil stored up in the seeds and other parts of the plant. The grains contain most of the oil. Fat is used by the animal to make heat and energy or to be stored away in the body.
The next animal food in the plant that we are to think about is the mineral matter. The ashes of a burnt plant furnish a common example of this mineral matter. The animal uses this material of the plant to make bone, teeth, and tissue.
The last thing that the plant furnishes the animal is waterโjust common water. Young plants contain comparatively large quantities of water. This is one reason why they are soft, juicy, and palatable. But, since animals get their water chiefly in another way, the water in feed stuffs is not important.
What these Compounds do in the BodySuccess in dairy farming depends largely upon the proper feeding of stock. There are two questions that the dairy farmer should always ask himself: Am I feeding as cheaply as I can? and, Am I feeding the best rations for milk and butter production? Of course cows can be kept alive and in fairly good milk flow on many different kinds of food, but in feeding, as in everything else, there is an ideal to be sought.
Fig. 268. Milking-Time
What, then, is an ideal ration for a dairy cow? Before trying to answer this question the word ration needs to be explained. By ration is meant a sufficient quantity of food to support properly an animal for one day. If the animal is to have a proper ration, we must bear in mind what the animal needs in order to be best nourished. To get material for muscle, for blood, for milk, and for some other things, the animal needs, in the first place, food that contains protein. To keep warm and fat, the animal must, in the second place, have food containing carbohydrates and fats. These foods must be mixed in right proportions.
Fig. 269. A Dairy
With these facts in mind we are prepared for an answer to the question, What is an ideal ration?
First, it is a ration that, without waste, furnishes both in weight and bulk of dry matter a sufficient amount of digestible, nutritious food.
Second, it is a ration that is comparatively cheap.
Third, it is a ration in which the milk-forming food (protein) is rightly proportioned to the heat-making and fat-making food (carbohydrates and fat). Any ration in which this proportion is neglected is badly balanced.
Now test one or two commonly used rations by these rules. Would a ration of cotton-seed meal and cotton-seed hulls be a model ration? No. Such a ration, since the seeds are grown at home, would be cheap enough. However, it is badly balanced, for it is too rich in protein; hence it is a wasteful ration. Would a ration of corn meal and corn stover be a desirable ration? This, too, since the corn is home-grown, would be cheap for the farmer; but, like the other, it is badly balanced, for it contains too much carbohydrate food and is therefore a wasteful ration.
A badly balanced ration does harm in two ways: first, the milk flow of the cow is lessened by such a ration; second, the cow does not profitably use the food that she eats.
The following table gives an excellent dairy ration for the farmer who has a silo. If he does not have a silo, some other food can be used in place of the ensilage. The table also shows what each food contains. As you grow older, it will pay you to study such tables most carefully.
[2] Alfalfa or clover hay may take the place of cowpea hay.
Care of the Cow. As the cow is one of the best money-makers on the farm, she should, for this reason, if for no other, be comfortably housed, well fed and watered, and most kindly treated. In your thoughts for her well-being, bear the following directions in mind:
1. If you are not following a balanced ration, feed each day several different kinds of food. In this way you will be least likely to waste food.
2. Feed at regular hours. Cows, like people, thrive best when their lives are orderly.
3. Milk at regular hours.
4. Brush the udder carefully with a moist cloth before you begin to milk. Cleanliness in handling makes the milk keep longer.
5. Always milk in buckets or cups that have been scalded since the last using. The hot water kills the bacteria that collect in the dents or cracks of the utensil.
6. Never let the milk pail remain in the stable. Milk rapidly absorbs impurities. These spoil the flavor and cause the milk to sour.
7. Never scold or strike the cow. She is a nervous animal, and rough usage checks the milk flow.
THREE GENERATIONS OF HIGH-BRED COWS SECTION LXI. MILK, CREAM, CHURNING, AND BUTTER
Milk. Milk is, as you know, nature's first food for mammals. This is because milk is a model foodโit contains water to slake thirst, ash to make bone, protein to make flesh and muscle, and fat and sugar to keep the body warm and to furnish energy.
The Different Kinds of Milk. Whole, or unskimmed, milk, skimmed milk, and buttermilk are too familiar to need description. When a cow is just fresh, her milk is called colostrum. Colostrum is rich in the very food that the baby calf needs. After the calf is a few days old, colostrum changes to what is commonly known as milk.
The following table shows the composition of each of the different forms of milk:
A noticeable fact in this table is that skimmed
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