stuffs. The chemist linds out wliat these proportions are, so we can 

 tell at a glance for which purpose each kind of grain or hay is more 

 valuable, whether for fat or milk. 



In Bulletin No. 154 of the Cornell Experiment Station, on pages 

 142 to 152 you will lind a table which shows the amount of protein 

 and carbohydrates which different hays and grains contain. Tn 

 order that you may understand more clearly what the different 

 columns of figures mean, I will copy a few and explain them 

 here : 



Kinds and amount of feed. 



Corn, 1 lb 



Wheat bran, 1 lb 



Timothy hay, 1 lb 



Red clover. 1 lb 



Nutritive 

 ratio. 



1 :9.7 

 1 :3.7 

 1:16.3 

 1 :5.8 



Suppose you take a pound of your corn meal to the chemist and 

 ask him what is its value for feeding to stock. He will first heat it 

 to dry out all the water, for you already know that a large part of 

 all plants and animals is water. Nearly a seventh of this corn meal 

 is water ; so that after being dried for several hours only 89 parts 

 are left of the original 100. Thus, in the first column, called 

 " Total dry matter," you will find .89. 



The chemist then takes this perfectly dry corn meal now left from 

 the original pound and treats it with his chemicals. In the 89 parts 

 he finds that 7 parts are muscle-makers and 76 parts are fat-makers. 

 Of the remaining 6, a part is mineral and helps to make the bones 

 of the animals ; others are indigestible and are discarded. In the 

 second column, headed " Protein," he puts the muscle-makers, .079 ; 

 and in the third column, headed " Carbohydrates," etc., are the fat- 

 makers. The fourth column, headed "Total," is simply the sum of 

 both muscle-making and fat-making foods. It shows that out of 



551 



