410 



STATE BOARD OF AGRICULTURE. 



No. 13.— Sanford Corn. 

 Raised by D. Woodman, 2d, Pa\v 



Water 



Albuminoids. 



Starch 



Fat 



Su^ar 



(jum .- 



Cellulose (woodv fibre). 

 Ash ' 



Paxv. 



13..37 



10.09 



63.50 



5.06 



2.70 



1.21 



2.10 



1.87 



riesli- formers 1 0.69 



Force-formers 75.00 



Total food-value 85.69 



MiLLSTUFFS. 



1. — Bran. 



Water 11.65 



Albuminoids 14.00 



Carbohydrates 55.56 



Fat 4.03 



Cellulose 9.13 



Ash 5.63 



Flesh-formers 14.00 



Force-formers 61.60 



Total food-value 75.60 



2.— Shorts. 



Water 11.26 



Albuminoi ds 15.13 



Carbohydrates 57.35 



Fat 4.85 



Cellulose 7.46 



Ash 3.95 



Flesh-formers 1 5.1 3 



Force-formers 65.62 



Total food-value 80.75 



Total food-value 84.99 



4. — Mill-feed. 



Water 



Albuminoids .. 

 Carbohydrates. 



Fat 



Cellulose 



Ash 



11.29 



11.38 



65.52 



4.35 



5.22 



2.24 



Flesh-formers 

 Force-formers 



11.38 

 72.04 



Total food-value 83.42 



5.— Ground-feed. (Oats and Corn.) 



Water 10.94 



Albuminoids 10.94 



Carbohydrates 67.39 



Fat 4.38 



Cellulose 4.52 



Ash 1.83 



Flesh-formers 1 0.94 



Force-formers 73.96 



Total food-value 84.90 



In order to make these tables capable of direct comparison, I place below 

 each analysis a statement of the food-value, which is made by leaving out the 

 ''water," ''woody fibre" and "ash" of each analysis, converting the fat into 

 its starch-value by estimating 2h parts of carbohydrates for each part of fat, 

 adding the albuminoids to the carbohydrates and calling their sum the total 

 food-value of the given substance, which includes both the flesh-formers and 

 the force-formers. 



These tables atford the means of comparing the food-value of different va- 

 rieties and products, but we must not pusli them too far. It would be a seri- 

 ous mistake to assume that it is entirelv indifferent in what form tiie carbo- 

 hydrates appear, provided the food-equivalent is maintained. Thus Lawes and 

 Gilbert found by very careful experiments tliat sugar and starch are practically 

 identical in food-vahie ; yet every boy knows tliat there is a wide difference 

 in his enjoyment of food wliether a part of the carbohydrates appears in the 

 form of sugar or the wiiole of them in the form of starch. Offer your horse 

 a lump of sugar and you will find that your sugar-loving boy is not fonder of 

 sweets than is vour horse. We eniov food better which contains some portion 

 of sugar, and the same is true of animals, for the grains of grasses all con- 



