No feeder can learn to use alfalfa, or in fact any forage or grain, in the most economical way until he understands somewhat the compounding of a balanced ration. All foodstuffs for either man or beast are, as already stated, made up of three classes of substances--namely, protein or proteids, carbohydrates and fats. The animal’s digestive and assimilative organs are so constructed that it cannot use these three classes of substances interchangeably; in other words, an animal fed wholly upon any one of these three would be in process of gradual starvation. Given in the proportions needed to best supply the vital organs of the body, these substances become the sustenance for animal life and growth. The protein builds up the brain, nerves, muscles and other tissues in which the life force is active, and without protein there would be no life. To balance a ration for domestic animals is to so adjust the quantity of digestible proteids, fats and carbohydrates it contains that the animal economy may use each without waste. The balanced ration means an economical ration, allowing the digestive organs to work at their highest efficiency; an unbalanced ration is one in which one of the three classes of food substances is in excess, or is deficient. Fed such a ration, the animal retaliates upon its owner by failure to digest the excess, which is worse than wasted; for the feeding of any class of substances in excess adds to the labor of the digestive organs and reduces their efficiency. MAKING A BALANCED RATION In Press Bulletin No. 12, from the Kansas station, the following is given to illustrate somewhat how a balanced ration would differ from others into which consideration of a proper balance had not entered: “There are three important groups of substances in feeds--protein, carbohydrates, and fat. Protein includes all materials in feeds which contain nitrogen. It enters into the composition of milk, blood, muscle, hair and the brain and nerves; is necessary in the formation of these, and no other substance can take its place. Protein is also used in the body in producing heat, energy and fat. Carbohydrates include the fiber of feeds, the sugars, starch, and gums, and furnish heat, energy and fat in the body. Carbohydrates and fat can take each other’s places, one pound of fat being worth 2.2 pounds of carbohydrates for production of heat in the body. “Extended investigations have shown that to obtain the best results, feed should be given which will furnish these materials in the following proportions: “Dairy cow--protein, 2¹⁄₂ pounds; carbohydrates, 12¹⁄₂ pounds; fat, ¹⁄₂ pound. “Fattening steer--protein, 2¹⁄₂ to 3 pounds; carbohydrates, 15 pounds; fat, ¹⁄₂ to ³⁄₄ pound. “Growing cattle--protein, 4 pounds; carbohydrates, 13¹⁄₂ pounds; fat, 2 pounds.