100 THE CONNECTICUT AGRICULTUEAL 



Total. Per head. 



Hay fed out 203.00 lbs. 25.38 lbs. 



Hay uneaten.. 14.86 1.86 



Hay eaten 188.14 23.52 



Bran eaten 20.00 2.50 



Provender eaten 37.50 4.69 



Mangolds eaten 60.00 7.50 



Moisture in Fodders. 



Hay ..15.83 per cent. 



Hay uneaten 23.93 



Bran 13.94 



Provender _. 17.28 



Mangolds 91.44 



Composition of Dry Matter of Fodders. 



Ash. Protein. Crude fiber. N.fr.extr. Fat. 



Perct. Per ct. Perot. Per ct. Perot. 



Hay 5.00 7.93 32.15 53.17 1.75 



Hay uneaten 4.87 5.84 35.11 52.69 1.49 



Bran 6.41 17.32 8.52 65.07 2.G8 



.Provender. 2.46 11.25 5.23 76.99 4.07 



Mangolds 13.64 19.27 9.28 57.46 0.35 



Composition of Dry Matter op Hay Eaten. 



Dry matter of Dry matter of Dry matter of Percentage corn- 

 hay fed out. hay uneaten. hay eaten, position of dry mat- 

 lbs, lbs. lbs. ter of hay eaten. 



Ash 0.85 0.07 0.78 4.96 



Protein 1.36 0.08 1.28 8.14 



Crude fiber 5.49 0.48 5.01 31.87 



N. fr. extract 9.09 0.72 8.37 53.25 



Fat. 0.30 0.02 0.28 1.78 



17.09 1.37 15.72 100.00 



Digestion Coefficients. 



Protein. Crude fiber. N. fr. extract. Fat. 



Hayeaten.. 52 .. .. 49 



Maize 79 62 91 85 



Oats... 74 21 73 82 



Average for provender 77 47 82 84 



Bran.. 88 20 80 80 



Perecntage of Digestible Nutrients in Dry ilATTER. 



Protein. Carbhydrates. Fat. 



Hayeaten... 4.23 53.25 0.87 



P'rovender 8.66 65.59 3.42 



Bran 15.24 53.76 2.14 



Mangolds 19.27 66.74 0.35 



