STATE AGRICULTURAL SOCIETY. 225 



well steamed, are given to the animals in a warm state. The 

 attendant is allowed 1 lb. to 1 J lbs. per cow, according to circum- 

 stances, of bean-meal, which he is charged to give to each cow, 

 in proportion to the yield of milk, those in full milk getting two 

 lbs., each per day; others but little: it is dry and mixed with 

 the steamed food on its being dealt out separately; when this is 

 eaten up, green food is given, consisting of cabbages, from Octo- 

 ber to December, khol rabi till February, and mangold till grass 

 time. With a view to nicety of flavor, I limit the supply of 

 green food to 30 to 35 lbs. per day for each, after each feed four 

 pounds of meadow hay, or 12 lbs. per day is given to each 

 cow; they are allowed water twice per day to the extent they 

 will drink. 



" As several of these materials are not commonly used as food 

 I may be allowed some observations on their properties. Bean- 

 straw uncooked is dry and unpalatable; by the process of steam- 

 ing, it becomes soft and pulpy, emits an agreeable odor, and 

 imparts flavor and relish to the mess. For my information and 

 guidance I obtained an analysis of bean-straw, of my own growth, 

 on strong and high-conditioned land; it was cut on the short side 

 of ripeness, but yielding a plump bean. The analysis by Profes- 

 sor Way shows a percentage of 



Moisture, _ 14.47 



Albuminous matter, _ 16.38 



Oil or fatty matter, 2.23 



Woody fiber, ._ 25.84 



Starch, gum, 3:c., 31.63 



Mineral matters, 9.45 



Total , 1 UO. 00 



" In albuminous matter, which is especially valuable for milch 

 cows, it has nearly double the proportion contained in meadow 

 hay. liran also undergoes a great imj)rovenient in its flavor by 

 steaming, and it is probably imj)roved in its convertibility as 

 food; it contains about 14 per cent, of albumen, and is peculiarly 

 rich in phosphoric acid, nearly 3 per cent, of its whole substance 

 being of this material. The ]M-o})erties of rape-cake are well known. 

 The jiublished analysis gives it a large proportion (nearly 30 per 



[Ag. Trans.] 



