The Country Gentleman's Magazine 



452 



would be unavailing." The large amount of experi- 

 ence gained since Mr Warner wrote has thoroughly 

 established the correctness of his views on the utility 

 of those compounds. It is to be regretted that farmers 

 are not even yet alive to the great importance of 

 making up proper feeding compounds. They re- 

 cognise the value of manures suited to the wants of 

 the plants they cultivate— have their wheat manures, 

 turnip manures, &c.— but seldom think of adapting 

 the ingredients of a food to the necessities of the 

 animals they desire to feed. 



An average sample of linseed meal gives the fol- 

 lowing analysis . — 



Per cent. 



Moisture 6.38 



Oil 32-10 



Nitrogenous compounds 25.16 



Heat-producing matters S^-S^ 



Mineral matters 4-78 



farmer's attention, 

 analysis : — 



A sample gave the following 



Per cent. 



I.inseed meal may profitably form an ingredient in 

 the food of all kinds of farm stock. 



Maize meal, containing a large amount of heat-giving 

 matters, is valuable for fattening animals. It is espe- 

 cially adapted for mixing with meal rich in flesh-form- 

 ing matters, such as pea or beanmeal. Sometimes it 

 is used mixed with oatmeal ; when thus mixed it is 

 considered that the oatmeal is less heating. Animals 

 fed exclusively on this meal get rapidly fat, but the 

 substance of which the cells or cellular tissue, in which 

 the fat is deposited, is composed not being supplied 

 in sufficient amount by this meal, the fat of animals 

 so fed is always soft and flabby. Maize meal contains 

 a large proportion of fatty matters, while wheatmeal 

 contains only about 2 per cent. ; this meal frequently 

 yields 6 per cent. The following is an analysis of this 

 meal : — 



Per cent. 



Moisture 14-96 



Oil 6.50 



Nitrogenous compounds 11.27 



Starch, sugar, mucilage, &c. ... 60.98 



Woodyfibre 5-02 



Mineral matters i - 27 



Moisture 12.019 



Woody fibre and mineral matters 46.500 



Starch, gum, &c 25.524 



Nitrogenous compounds 6. 687 



Fatty matters 5-6io 



Sel mineral matters 3.660 



Palm-nut meal is the refuse obtained in the manu- 

 facture of palm-nut oil. It has only recently been intro- 

 duced as a feeding material, but so rapidly has its use 

 extended that the supply is not now equal to the de- 

 mand. The price has risen fully 100 per cent. We 

 have seen it largely employed in feeding sheep and cattle 

 with most satisfactory results. To dairy cattle we 

 have given it with great success. We found 3 lb. per 

 head per day, along with 3 lb. of a mixture composed 

 of equal parts of bean and barleymeal, produce a very 

 large increase in the quality and yield of the milk. 

 The following sample was analysed in Dr Voelckers 

 laboratory soon after public attention was called to 

 this meal : — 



Per cent. 



Moisture 7-49 



Oil 26.57 



Nitrogenous compounds 15-75 



Sugar, gum, iS:c 37-^9 



Mineral matters 3. 90 



Woody fibre 8.40 



Rice meal or rice dust is the refuse in preparing 

 rice for market. Its composition is very irregular, 

 sometimes it is very valuable and contains as much 

 fatty matters as the best oatmeal, whilst at other times 

 it is worthless rubbish, consisting of little else than 

 indigestible woody fibre. Rice dust has been much 

 recommended; it is possible it may have formerly 

 contained a much larger proportion of starch, &c. ; as 

 now met with, hov.ever, it is seldom worth the 



W^e believe recent analysis do not .shew such a large 

 proportion of oil ; but even if this is reduced to one- 

 half the meal is still valuable for feeding purposes. 



Miller's o^al, consisting of bran, sharps, ami box- 

 ings, have long been employed in feeding. The pro- 

 portion of fatty matters in and immediately under the 

 husk of the grains of corn is generally much greater 

 than in the substance of the corn itself. Professor 

 Johnstone found the pollard of wheat to yield more 

 than twice as much oil as the fine flour obtained from 

 the same sample of grain. The four portions sepa- 

 rated by the miller in a sample of wheat grown in 

 the neighbourhood of Durham gave of oil : — 



Per cent. 



Fine flour 1.5 



Pollard or .sharps 2.4 



Boxings 3.6 



Bran Z-l 



Country millers only separate their wheaten flour into 

 four parts, but in London and Paris five or six qualities 

 are manufactured. Professor Johnstone, in his 

 " Agi-icultural Chemistry," p. 728, says — "Three 



