STATE AGRICULTURAL SOCIETY. 



251 



" The table which follows gives the analyses of the artificial 

 grasses and clovers, as taken from the field. 



TABLE IV. — Analyses of Artificial Grasses , {in 100 parts as 



taken from the field.) 



NAME OF PLANTS. 



Trifi»liuin pratenise,. . . . 

 Trifniium pralense pereiine 

 Trit'olium incarnatum,. . . . 



Trifniium nieJium, 



** 2d specimen, . . . 

 Trifolium procuiiibens, . . . . 



Trit'olium repens, 



^'icia saliva, 



Vieia scpiuin, 



Onobrvchis «ativ,i, 



Medicago lupulina, 



Plantago lanceolata, 



Poterium sanguisorbia, . . . 

 Medic.igo sativa, 



m 



(J 



a 



a 



"3 



.69 



.78 



.67 



.92 



1.07 



.77 



.89 



.52; 



.581 



.70 



.941 



.56 



.581 



.82! 



o 



hi 



a 



"3 



« 



u 



o 

 o 



eJ 



1.82 

 1.58 

 1.75 

 3.01 

 1.77 

 1.S7 

 2.08 

 l.ll 

 1.98 

 1.84 

 2.51 

 1.35 

 1.15 

 3.04; 



June 7. 



« 4. 



" 4. 



" 7. 



« 21. 



'< 13. 



«' 18. 



'< 13. 



«' 9. 



'' 8. 



'« 6. 

 28. 

 28. 

 June 16. 



May 



" The percentage of water in these grasses is, on the average, 

 higher than in the natural grasses; but, in spite of this circum- 

 stance, the column appropriated to albuminous matters exhibits 

 numbers which exceed very considerably those in the previous 

 table. In other words, weight for weight, even when fresh cut, 

 the " artificial'' grasses contain a much larger proportion of flesh- 

 forming principles. How much this difference is increased wlien 

 the samples are compared in the state of hay will be seen when 

 we give the numbers which represent the composition of the 

 various grasses when dry. 



" The tables V. and VI. which follow give the composition of 

 tlie whole series after drying at SIS'^' Fahrenheit, until all the 

 inoi>ture of the grass is expelled. 



" Tliere are many points of great interest ])ruught out by these 

 tables, and I might perhaps be pardoned for employing the num- 

 bers they contain as tending to confirm or refute some of the 

 most inipurtant do<"triiirs extant on the subject, both of vegetable 

 and animal nutrition. This, liowever, is not my object; I look 

 upon these analyses as an addition to our previous knowleilge — ■ 

 a contribution in fact, to the data U])on which all philosophical 



