Growing Animals
on the Farm
Eight Studies in the Growing of
Our Own Live Stock.
EDITOR'S NOTE.
The Extension Division of the Uni
versity of Arkansas, in co-operation
with the United States Department of
Agriculture, will offer this year,
through this paper, a free correspond
ence course in "The Growing of Farm
Animals.” These lessons will appear
in this paper at intervals of six
weeks. Those who wish to take this
course should write to the Director of
Extension Division of the University
of Arkansas, at Fayetteville, stating
name, age. occupation, and a word
about his or her general education,
and stating that he (or she) proposes
to carry the work through for the
eight lessons. A farmers' bulletin will
be sent to supplement lesson No. 1, and
later for each lesson if the question
blank be returned for the preceding
lesson. These question blanks will be
sent with each bulletin. The addition
al lessons on The Growing of Farm
Animals will be: (2) Balanced Ration,
(3) Raising and Feeding the Dairy
Cow, (4) Growing and Feeding Reef
Cattle, (5) Hog Raising, <«) Growing
Horses and Mules, (7) Sheep and Goat
Raising. (S) Stock Farm Management.
II—THE BALANCED RATION.
By H. E. Dvoraehck, Professor of Ani
mal Husbandry, U. of A.
The writing of this article is un
dertaken with the express purpose in
view of bringing out the facts which
go to show that the balanced ration is
a reality and not a complicated im
aginary scientific standard which is
beyond the comprehension of all but
the college professor. It is a fact that
a large proportion of practical feed
ers feel that it is a good subject for
discussion, but do not adopt it.
From the preceding article it was
learned that muscle and protein tis
sue in the body came from protein
substances in plant and animal foods.
Heat, fat and energy come from car
bohydrates and fats. The demand for
these compounds varies with the
needs of the body. When an animal
is growing, and therefore building
muscle, hide, animal matter in bone,
etc., the demand would naturally be
for protein if development is to take
place normally. If the animal is ma
ture and is being fattened, carbohy
drates and fats should be supplied
liberally, as they form fats more eco
nomically than protein. If, then, the
feeder supplies sufficient amounts of
protein, carbohydrates and fats to ad
equately meet the needs of the ani
mal fed under these varying condi
tions of growth, fattening work, etc.,
he is feeding a balanced ration.
The balanced ration is the result of
experimental work where animals
were fed known amounts of the va
rious nutrients and their development
noted. It was established that if a
growing animal were to develop nor
mally it must be fed not less than a
certain minimupi amount each of j>ro
lein, carbohydrates, and fats. This
minimum is known as the feeding
standard for growing animals of the
same class. If, then, we feed animals
foods which contain nutrients suffi
cient to satisfy this standard, we
should he and are feeding a balanced
ration. We have feeding standards
which are adapted to all classes »f
live stock and for various conditions
of production.
The question is often asked wheth
er or not it is necessary under all
conditions to feed a balanced ration
as set forth by a feeding standard.
There is no question in my mind that
there are conditions under which the
feeding of a balanced ration would be
impracticable from an economical
standpoint Our feeding standards
are only approximate at best, and
should be looked upon as a guide rath
er than as absolute requirements.
The analyses of feeds are also aver
ages since the composition of plants
is affected by the character of the
soil upon which they are grown, cli
matic conditions, methods of curing,
and other factors. Variations must be
made to suit the individual needs of
the animals fed, and the feeder him
self must make these variations, guid
ed by the results obtained. Nothing
is more true in live stock feeding than
the old German adage, “The eye of
the master fattens his cattle.” How
ever, we can say that the minimum
of protein must at least be satisfied,
although an excess of protein may be
fed, making the ration very narrow,
but. still economical. This condition
will always arise where such feeds
as alfalfa and cotton seed meal are
cheap and fed liberally. This extra
supply of protein is not necessary,
but it makes economical ration.
In figuring a balanced ration th« re
are many facto;s to be considered.
The mere meeting of the require
ments will not always give a satis
factory ration. A few of the more
important factors will be briefly treat
ed. Feed selected should be such as
will be relished by live stock. Good
results cannot be expected from feeds
which are not eaten with a relish, no
matter how much nutriment they con
tain. A ration should have enough
roughage to give it sufficient bulk to
satisfy the appetite of the animal.
Furthermore, roughages are generally
cheaper than concentrates. The crops
raised on the farms should be used as
much as possible ,and livestock is the
best means through which to market
bulky farm crops which might other
wise be wasted. Variety stimulates
ippetite and therefore increases con
sumption, which should be accompa
nied by greater returns. Market val
je of feeding stuffs should always be
aken into consideration. The actual
:est of a successful feeding operation
is the profit made. If production is
expensive, profit will be small, al
though gains may be satisfactory.
It was such a delectable cherry pie
—flaky, pale-brown crust, with delicate
pink Juice oozing through a tiny hole
at the top as if to give a hint of
the imprisoned rapture within.
Because it was her first really sue
! cessful cherry pie, Betty was highly
elated as she placed it in the pantry
window to cool. It was to grace the
dinner table that night when her fa
ther returned from the city, hot and
tired, after a long day in the office.
lister Betty changed her frock and
with a readable book went out to the
hammock swinging under the apple
tree.
She loved this tiny vine-wreathed
eottage which her father had hired
for the season from its owner, Miss
Alicia Peck. She fairly yearned over
the polished mahogany furniture, the
fine old china and the pervading at
mosphere of a bygone day that was
completed by Miss Alicia herself, a
tiny little woman who clung to the
customs of her mother’s time.
There was no one to notice when
a ragged and unkempt young man
appeared from the direction of the
river and tried the kitchen door. But
the key was under Betty’s pillow in
the hammock and all the other doors
were locked as well, for Betty was a
cautious little soul.
Then the intruder went around to
the pantry window, glanced specula
tively at the removable screen—and
saw the cherry pie.
His eyes sparkled with anticipation
as he reached a long arm, pushed aside
the screen, and removed the pie, plate
and all. Betty’s eyes popped wide open,
just in time to glimpse the ragged
stranger disappearing with the cherry
pie.
“Of all the—impudence!” breathed
Betty as she slipped from the ham
mock and followed him. “There never
will be another such a cherry pie in
this world!”
When Betty came upon him, he
was holding half the cherry pie in
each hand, and his ecstatic expression
and general stickiness of countenance
proclaimed that Betty’s effort was
without doubt a success.
“What are you eating?” demanded
Betty in an aggrieved tone.
"Ambrosia,” he replied with an
unctuous smack of his lips.
Betty started resentfully.
“That's a nice way to evade ex
plaining why you stole my cherry
pie! I’d be ashamed, a great big,
strong man like you—s-s-st-steal-ing
pie!”
“Why steal plain bread and but
ter, or even cake, when you can find
pie like thi^? Cherry pig is my fa
vorite of all pies,” he said with a
fond glance at the pastry. “And 1
never tasted a better cherry pie in
all my life.”
“Why don’t you go to work and
earn money to buy food?” she asked,
after she had watched him with fas
cinated eyes, consume the remainder
of the pie.
“I do work part of the time,” be con
fessed.
“What is your trade?”
"Painter,” he said, rather humbly.
Betty’s eyes brightened. Here was
an opportunity to make this recreant
youth pay for his pie.
“Then you can come right up to
the house and paint the veranda
chairs for me,” she said decisively. “I
was going to do them myself, but you
might as well pay for the pie.”
“Very well,” he said with aston
ishing meekness, considering his size
j and strong, square chin,
j They had reached the house by this
' time, the tramp limping painfully
i after her through the prickling stub
ble of the orchard.
Betty turned to speak to her com
panion, but she was silent in the face
of his manifest amazement at their
destination.
“You said it was your pie,” he re
proached her. “Why, 1 could have
sworn Aunt Alicia made it.”
“Miss Alicia?” fautered Betty. “Why
—it’s made by her recipe—she
showed me how—why do you call her
your aunt?”
“Because she is,” returned this
amazing tramp cheerfully. “The only
' and best aunt a fellow ever had. Are
; you visiting her?”
Betty told him the circumstances.
“I never received her letter,” he said
with chagrin. “I came down the river
in a canoe, took a notion to go in
’ swimming before I came up to the
house, and left my clothes on the
shore. When I came out my own
! clothes had disappeared, and I found
j these. I had to wrash them out first
i and dry them in the sun before I put
them on. and then I came on up to
Aunt Alicia’s, knowing 1 had some
old clothes in the kitchen loft cham
ber. I found Aunt Alicia was not at
home, but I discovered the cherry pie
I —and annexed it, and, believe me,
Aunt Alicia hasn’t anything over you
on cherry pies. But I don’t believe
there’ll be another one just like this.”
Betty blushed. "If you are Miss
Alicia’s nephew, you must be the art
ist of whom she is so proud—Mr. Gor
don Craig,” said the girl rather shy
ly, as she remembered all she had
said to him an hour before.
Gordon Craig was quite right. There
never was just such another cherry
pie as that one which Betty made and
Gordon stole—which episode intro
duced them to each other and finally
ended in Miss Peck becoming Betty’s
Aunt Alicia as well as Gordon Craig’s.
(Copyright, JS15. by the McClure Newspa
per Syndicate.)
Half a Billion for Candy.
Five hundred millions of dollars is
spent every year in the United States
for candy. This startling figure is
given out by the Pan-American union
at Washington, strangely coincident
with the assertion of the Navy league
that exactly the same sum is needed
to give this country a navy which
would place us in second place among
the sea powers, the New York Mail
remarks. In ether words, if we
stopped eating candy for one year
and donated the savings thus accumu
lated to the national treasury, con
gress would not have to make any fur
ther appropriation for a naval in
crease.
While the figures are not at hand,
one may be justified in speculating
upon the size of the army that might
be developed if the nation's chewing
gum money were diverted from its
present channels. No doubt we could
become the military masters of all we
survey—but think of the degeneracy
which the jaw muscles of the nation
might suffer in consequence!
All Good Fellows.
There are Innumerable stories from
the front of how the opposing trocrps
will persist in fraternizing in spite of
the fact that they are engaged in fight
ing one another. They are all good as
proving that even in the trenches the
kindly side of human nature cannot
be suppressed. One of the most in
teresting of them is told of a certain
place in Flanders where the Hritish
guards were faced day and night by
a battalion of Germans, one of whom,
by the name of Ludwig, became some
how known to the British. Ludwig,
declares one of the English officers
writing home, was a splendid specimen
of manhood, and the English “Tom
mies” conceived an admiration for
him. Every morning, before the seri
ous work of the day began, there
would be persistent shouts of “Lud
wig” from the British trenches, where
upon the German would appear for a
minute on the parapet, and bow to the
cheering guards, and then drop out of
sight again. After this, both sides
would open fire.
Unique Bird-Box Exhibit.
Chambersburg, Pa., held a bird-box
exhibit in the high school lately, and
Our Dumb Animals tells us about it.
Boxes and houses to the number of
256, of all colors, shape and sizes, be
sides a row of interesting nest places
made of gourds 50 years old, comprised
the exhibition. The prizes were beau
tiful bird houses and books. Kindly
criticism of the children’s work was
: followed by painstaking instruction as
! to how it could be improved. They
learned that birds do not like strong
colors, or too ornamental houses; that
‘ they are attracted by quiet tints; that
certain birds prefer an entrance placed
high, others low, etc.; that they are
varied in their tastes and habits and
; particular about having the home that
| exactly suits them.
lOUUt DIRtClURY.
ROWLAND LODGE No. 594 F. & A.
M.meets every second and fourth Satur
i day evenings at 7:30 o'clock. Visiting
| Masons always welcome.
C. T. Thompson, W. M,
C. A. Berry, Sec’y.
HOWARD CHAPTER, No. 122. R A.
M. meets every first and third Thurs
day evening at Masonic hall. Visiting
companions welcome.
L. F. Magee, H. P.
1 R. W. Beede, Secy.
1
I HUTT1G CHAPTER No. 220. Order of
the Eastern Star, meets every first and
third Friday evening at 7:30 o'clock.
Visiting brothers and sisters welcome.
Mrs. C. A. Berry, W. M.
Mrs. L. G. Gibson, Sec’y.
HUTT1G LODGE No. 348 I. O. 0. F.
meets every Tuesday evening. Visiting
brethern cordially invited to attend.
A. P. Ho’itsford, N. G.
E. L. Ware, Secy.
HUTTIG REBEKAH LODGE No. 66,
meets every Monday night at 7:30 o'clock
Visitors are invited.
Mrs. Dona Holtsford, N. G.
Mrs. May Claybaugh, Secy.
SWEET BAY CAMP No. 411 W. 0. W.
meets every first and third Saturday eve
nings. Visitors made welcome.
L. M. DeSpain, C. C.
J. C. Bridges, Clerk.
RAILROAD TIME TABLE.
St. Louis, Iron Mountain & Southern
LITTLE ROCK A MONROE RY.
South North
: 5:25 a. m.Huttig 3:23 p. m
7:5oa.m Monroe 1:00 p.m
local. *
j Leaves Arrives
11:55 p. m. Huttig 12:15p.m.
St. Louis, Iron Mountain &. Southern
FARMERVILLE & SOUTHERN HY.
North South
4:42 a. m. Huttig 3:54 p. m
3:15 a.m. Farmerville 5:20 p. in
local, t
10:15a.m. Huttig 2:25 p.m.
tArrives Monday. Wednesday, and Fri
day from Monroe and goes to Farmer
ville.
'Arrives Tuesday, Thursday and Satur
day from Farmerville and goes to Mon
roe.
DHS. MAGEE & MAYFIELD
Physicians and Surgeons
At Company Hospital
Office Hours—8 to 12 a. m., 1 to 6pm
Sundays--? to II a. m., 3 *o 5p. p m.
Residence Phone 12; office 18
HUTTIG - ARKANSAS
I TOYLAND NOW READY!
k We have our large assortment of Toys, Dolls, Etc., now
^ open for your inspection and urge you to call early while
s you have a large variety to select from. We also have
GIFTS FOR ALL THE FAMILY!
1
Furniture, Cut Glass, China ware, Rugs, etc., for the wife
or mother. Toilet and Manicure Sets, Jewelry, etc., for
sweethearts and daughters. Plenty for fathers and sons.
DO YOUR CHRISTMAS SHOPPING EARLY
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WHERE QUALITY COUNTS
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DEALERS IN EVERYTHING
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