78 THE CONNECTICUT AGRICULTURAL 



much other useful matter of a similar kiud, will be found in The 

 Fanner's Annual Handbook for 1882, by Drs. Armsby and 

 Jenkins.* 



In order to make our analyses of cattle feed directly useful, it is 

 needful to adduce some of the results of the prolonged studj-^ of 

 this subject made in other countries. 



The following Table of the Composition, Digestible Nutritive 

 Ingredients and Money Value of some of the most important 

 Feeding Stuffs (page 81), is taken from the German of Dr. Eniil 

 Wolff, of the Agricultural Academy at Hohenheim, and repre- 

 sents the most recent and most trustworthy knowledge on these 

 subjects, f 



The composition of feeding stuffs, as here stated, is the average 

 result of the numerous analyses that have been made within 

 twenty-five years, mostly in the German Experiment Stations. 



In his Manual, Dr. Armsby has adopted the Table of Kiihn, 

 who gives essentially the same averages as Wolff, and in addition 

 shows the range of composition by stating the greatest and small- 

 est per cent, of each ingredient. 



The quantities of digestible nutrients are partly derived from 

 actual feeding experiments, and are partly the result of calcula- 

 tion and com])arison. 



The percentage of the t/u^ee classes of digestible matters, viz: 

 Albuminoids,^ Carbhydrates% and Fat, form the basis for calcu- 

 lating the money value of feeding stuffs. The values attached to 

 them by Dr. Wolff are the following, the German mark being 

 considered as equal to twenty-four cents, and the kilogram equal 

 to 2.2 pounds avoirdupois. 



1 pound of digestible albuminoids is worth 4-|- cents. 

 1 " " fat " 4J- " 



1 " " carbhydrates " ^ " 



These figures are intended to express the average money values 

 of the respective food-elements in the German markets. Whether 



* Published by D. Appleton & Co., New York. 



•)• From " Mentzel u. Lengerlce's Kalende?;" for 1882. 



jj. The Albuminoids here include a proportion of amides whose quantity in feed- 

 ing stuffs has very recently become a subject. of investigation, and whose nutritive 

 value is not yet fully understood. 



§ The " nitrogen free extract " (N. fr. Extract) in grains, consists almost exclu- 

 sively of carbhydrates, viz: starch, sugar, gum, and allied .bodies; in grass and 

 hay it includes, in addition, substances of whose properties we are ignorant, but 

 which, so far as they are digestible, rank with the carbhydrates. 



