»28 



ANNUAL REPORT Ol' I 1 1 K 



Off. Doc. 



Average Composition of Feeding K^tnlTs — Continued. 



>, 



a 



M 



B 



s 



Percentage Composition. 



Per cent, of Digestible 

 Matter. 



^ 





C 



"S 



o 



(1< 



o 





J/i7/ I'niduils. 



Barley meal 



Corn meal 



Corn-and-cob meal 



Peal meal 



Rye bran, 



Wheat bran 



Wheat midilhngs, . 

 Wheat shorts, 



Bii-Pi'f"lii(t mill 

 Wante Material. 



Apple pomace. 



Bi ewers' grains — 



dried 



Brewers' grains — 



wet 



Buckwheat mid- 

 dlings 



Cerealine food,* 



Corn oil meal 



Corn cobs 



Cotton seed hulls,.. 

 Cotton seed meal,.. 



Gluten meal 



Buffalo gluten 



meal, 



Chicago gluten 



meal, 



Cream glutt'n meal. 

 Grano gluten feed.* 



Germ meal,* 



Linseed meal — new 



process, 



f^inseed meal — old 



process 



Malt sprouts. 



Diiirii f'i'ifhiils. 



Buttermilk 



Milk 



Skim-milk. 



32 



2.6 

 1.4 

 1.5 

 2.6 

 3.6 

 5.8 

 3.3 

 4.6 



10.5 

 9.2 

 8.5 

 20.2 

 14.7 

 15.4 

 15.6 

 14.9 



0.5 1.4 

 3.6 19.9 

 1.6 5.4 



4.8 

 2.6 

 2.4 

 1.4 

 2.6 

 7.2 

 0.7 



28.9 

 10.6 

 24. S 

 2.4 

 4.0 

 42.3 

 29.4 



21.8 



35.1 

 38.4 

 31.0 

 21.7 



6.5 

 1.9 

 6.6 

 14.4 

 3.5 

 9.0 

 4.6 

 7.4 



3.9 



11.0. 



3.8 



4.0 

 6.8 

 6.7 

 30.1 

 44.4 

 5.6 

 1.6 



0.7 



3.3 



11.4 



2.9 



16.2 



51.7 



12.5 



42.0 

 62.3 

 43 6 

 54.9 

 36.6 

 23.6 

 52.4 



6.7 ,52.7 



45.0 

 :2.S 

 34.7 

 45.8 



2.2 

 3.8 

 3.5 

 1.2 

 2.8 

 4.0 

 4.0 

 4.5 



1.3 



5.6 



1.6 



7.1 

 8.1 



13.5 

 0.5 

 2.0 



13.1 

 6.3 



10.0 



6.9 



16.2 

 14.2 

 29.6 



38.4 3.0 



35.4 

 48.5 



4.3 

 5.1 

 4.8 



7.9 

 1.7 



0.3 

 3.8 

 0.4 



5.0 0.4 



a.i) 



15.7 



4.3 



(23.7) 

 9.0 



21.1 

 0.4 

 0.4 



37.2 



25.6 



IS. 5 ; 



30.5 • 

 33.4 

 26.4 

 (13.0) 

 28.9 

 29.3 



18.6 



(16.4) 



36.3 



9.4 

 (37.0) 

 53.4 

 38.2 

 52.5 

 31.5 

 15.1 

 47.7 

 45.6 



41.0 

 2J.S 

 33.0 

 (43.8) 

 38.8 

 32.7 



36.5 



5.1 



1.5 



(6.0) 



6.6 



10.9 



0.3 



1.5 



12.7 



5.5 



S.l 



63.5 



17.1 

 <74.2) 

 77.3 

 S3.S 

 53.6 

 35.3 

 80.9 

 85.7 

 S2.3 



6.1 85.2 



U.3 I 95.4 



11.5 i So. 3 



(26.7)1 (116. 9) 



2.7 i 73.8 



7.0 77.8 



.SS.9 



y.3 

 12.9 



15.1 

 3.2 

 4.2) 

 3.8 



4.S 

 4.8 



1: 3.0 



1: 3.0 

 (1: 2.1) 

 1: 7.8 



1: a.i 



1:33.0 

 1:87.3 

 1: 1.2 

 l: 2.4 

 1: 3.4 



1.8 

 1.9 

 2.3 



1.6 

 1.7 



1: 2.2 



tThe fat reduced to its starch equivalent by multiplying by 2.25. 

 •Taken from tl'se New Jersey report for 1894. 



