REPORT OF THE CHEMIST. 



149 



Though not suitable for hay— r^ince when dry it easily breaks into fine bits and 

 dust — it appears, both from the above testimony and our analysis, to have a distinct 

 value as a pasture plant, more especially for high lands and in districts subject to 



seasons of drought. 



COMPAEATIVB TALUBS OF " HKAVT JKBD " ASD BUCKWHEAT BRAN. 



These feed stuffii were examined at the request of the editor of the Cooperative 

 Farmer, who states that tiiese materials are being largely fed by the farmers and dairy- 

 men of New Brunswick, and that there is a widespread desire to learn their comparative 

 feeding values. 



As received, the former had much the appearance of fine bran, and under the 

 microscope was found to ccmsist chiefly of ground wheat and oats ; the bran, as 

 separated by sifting, being approximately 26 per cent of the whole. The buckwheat 

 bran was somewhat coarsely ground and showed the appearance of a considerable 

 quantity of hull. The sample is rather one of buckwheat middlings than of buckwheat 

 bran. 



The analytical data obtained are as follows : — 



COMPOSITION OF " HEAVY FBED " AND BUCKWHEAT BRAN. 



The most important constituents «£ a fodder are the albuminoids, commonly known 

 as flesh formers, and the fat. Other things being equal, we can assign relative values to 

 fodders by taking into account the percentages of these nutrients, according to the 

 following plan. We may assume for the purpose of comparison, the relative values of 

 albuminoids, fat and carbo-hydrates (starch, (fee.,) to be 2*5: 2-5:1, The method of 

 ascertaining the feeding value is then to add together the amounts of albuminoids and 

 fat and multiply the sum by 2-5. To the result, the percentage of carbo-hydrates Is 

 added. This final amount represents the number of called " food units," which indicate 

 the relative food values of the fodders under comparison. 



HBAVY FEED. BUCKWHEAT BBAN. 



Albuminoids . 

 Fat 



16-12 

 5-95 



22-07 

 2-5 



11 035 



44-14 



55 175 

 Carbo-hydrates 58-56 



Food units 113-73 



18-62 

 6-45 



25-07 

 2-5 



12-535 

 50 -U 



62-675 

 57-92 



120-60 



