No. 6. 



Dl!:Pz\UrMENT 01- .\GRICULTUKE. 



587 



So llial, ill general, i*ye contaius less i)roteiu and liber aud more 

 starch than wheat. On account of both its nutritive value and 

 dietetic elleets, it and its products are particularly prized for feeding 

 horses. Lavalard,* after numerous experiments with cab horses 

 and those in the cavalry and artillery services of the French army, 

 found the effects more variable than those of other grains and be- 

 lieves this is due to variability of composition. 



The following samples of rye products were submitted: 



The percentage composition of these feeding stuffs was as follows: 



No. 



40 



195 



12 



270 

 29 



Description. 



Rye chop 



Rye chop, 



Rye chop 



Range of composition 

 Average composition. 



Bolted rye chop, 



Rye middlings, 



Moisture. 



11.49 



10.32 



11.68 



10.32-11.68 



11. IG 



10.02 



9.63 



Protein. 



9.63 



11.25 



10.00 



9.63-11.25 



10.29 



10.75 

 13.66 



Fat. 



Remarks. 



2.19 

 2.09 

 1.03 

 1.03-2.19 

 1.77 

 1.66 

 3.36 



Coarse. 



The microscope does not indicate any adulteration in these sam- 

 ples. 



In composition, the chops fall well within the range of composition 

 for whole grain given above, except the percentage of fat in No. 12, 

 which is below the minimum there given. The composition of the 

 middlings is normal; they are seen to have considerably les.«> protein 

 and fat than average wheat middlings. 



BARLEY AND ITS BY-PRODUCTS. 



Barley, though grown in America especially for malting purposes, 

 is used in many countries as a horse feed, in place of oats. Lavalardf 

 mentions such substitution as general in Italy, Spain and Algeria, 

 where oats cannot be profitably raised. 



* Experlmpnt Ptatjnn Rpoord, 



12 Ifi. 



