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Excerpt from The Stockfeeders CompanionSome excellent books have been written on the subject of Foods and Feeding, but, generally speaking, the language employed is rather too technical to be readily understood by farmers in general, or evenMoreExcerpt from The Stockfeeders CompanionSome excellent books have been written on the subject of Foods and Feeding, but, generally speaking, the language employed is rather too technical to be readily understood by farmers in general, or even students at Farm Institutes- hence the writer has felt, for some time, that an attempt should be made to write in simpler language a small book on the various problems which either directly or indirectly affect the Stockfeeder. In fact, considerable pains have been taken to present the information in a way that will be really helpful to the feeder of stock. Another feature of the book is that the feeding trials referred to are almost entirely British. Matters of purely scientific interest have, as a rule, been omitted, and a new approximate method of building up rations, devised by the writer, has been introduced, which should be a great help to feeders.Under the Fertiliser and Feeding Stuffs Act, it is necessary for the seller of artificially compounded foods to give on the invoice the minimum percentage of albuminoids and oil which the food contains- but after very careful study, the writer finds that it would be an enormous advantage to the farmer when purchasing food, as well as when compounding rations, if the fibre content of the purchase food was also stated.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully- any imperfections that remain are intentionally left to preserve the state of such historical works.