Maryland Agricultural College Bulletin, Vol3, No2, October-December, 1906 . thods of preserving and applying farm relative value of the different manures and fertilizers. Themaintenance of soil fertility. The place of lime in the farmeconomy. 7 V--STOCK FEEDING-TWENTY HOURS. MR. B. E. PORTER. The work in Stock Feeding will cover the principles of animalnutrition, the composition of feeding stuffs, their combination intoproperly balanced rations and the relation between the sustenanceof animals and their products. The subject will be consideredunder the following heads: 1. The chemic
Maryland Agricultural College Bulletin, Vol3, No2, October-December, 1906 . thods of preserving and applying farm relative value of the different manures and fertilizers. Themaintenance of soil fertility. The place of lime in the farmeconomy. 7 V--STOCK FEEDING-TWENTY HOURS. MR. B. E. PORTER. The work in Stock Feeding will cover the principles of animalnutrition, the composition of feeding stuffs, their combination intoproperly balanced rations and the relation between the sustenanceof animals and their products. The subject will be consideredunder the following heads: 1. The chemical elements and compounds in feeds. 2. Function of the nutrients. 3. Digestion of food. 4. Cattle foods. Commercial feeding stuffs. 5. The selection and compounding of rations. 6. Feeding growing animals. 7. Feeding for the production of milk, meat, wool, eggs andenergy, or work. VI—FARM LIVE STOCK-TWENTY-EIGHT HOURS. MR. B. E. PORTER. Principal breeds of horses, cattle, sheep and hogs; their usesand adaptation; principles and practice of stock breeding; SOME SPECIMENS OF THE DA IKY HERD. 8 This section includes a thorough course in judging farmlive stock, especially dairy and beef cattle. The student is taughtby actual handling of the stock and the use of the score card tocorrectly select animals for different purposes and to accuratelygauge their value for their special purpose. VII—DAIRYING—TWENTY HOURS. MR. B. E. PORTER. The dairy instruction will consist of lectures on bacteriologyand the necessary precautions to insure a good product; lectureson the obtaining of cream from the milk, comparing the old grav-ity process and the use of separators; on milk testing with theBabcock test, and the place of the test in modern dairying and onbutter making, with the use of the acid test, which practically in-sures the making of good butter. The lectures on milk testing andbutter making will be supplemented by practical instruction, andeach student will be requir
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