The Stock-Feeder's Manual / the chemistry of food in relation to the breeding and feeding of live stock

A practical manual explains the chemistry of animal and vegetable foods and their relation to breeding and feeding livestock. It outlines animal and plant composition, the roles of fats and nitrogenous substances, and how diet influences growth, maintenance, and work. Separate chapters survey breeding principles and the main breeds, then offer husbandry guidance for cattle, sheep, pigs, and horses, including feeding systems and cost considerations. A section examines meat, milk, and butter composition, while an extensive portion compiles proximate analyses and feeding values for grasses, roots, grains, oil‑cakes, and other fodders to support rationing and farm management decisions.