201 



redtop hay as compiled by Dr. Jenkins, of the Counecticut State Sta- 

 tion ; three other tables giving (1) the tons of green crop and pounds 

 of protein, fat, nitrogen-free extract, and tiber per acre as computed from 

 the analyses reported in the first table, (2) the pounds of each nutritive 

 ingredient in 1 ton of these legumes (with the exception of the soja bean), 

 and (3) the fertilizing ingredients in the crop and roots per acre in the 

 same .si)ecies ; and suggestions regarding the value of legumes for 

 green manuring. The following summary is taken from the bulletin: 



In Older to make the best hay it is necessary to cut the grass at the proper degree 

 of maturity. It is diiiicult to do this when too heavy an acreage of any one species 

 is grown, and on this account it is advantageous to grow grasses maturing at ditier- 

 ent times. In the experiments by the station here reported, the most promising ap- 

 pear to be orchard grass, tall meadow fescue grass, tall meadow oat grass, fowl 

 meadow-grass, and perennial rye grass. The importance of obtaining pure seed can 

 hardly be overestimated. Farmers are recommended to try small plata of some of 

 these grasses and discover for themselves their adaptability to their own needs. 



The legumes, clover, lupine, vetch, pea, bean, etc., are especially valuable be- 

 cause of — 



(1) Their large percentages of protein compounds which serve to form blood, muscle, 

 bone, and milk, and their consequent feeding value, which exceeds that of the grasses, 

 corn fodder, corn stover, or straws. They may be used to supplement these fodders 

 in place of the concentrated nitrogenous feeds, such as bran, cotton seed, linseed, and 

 gluten meals, etc. Hay from the legumes is twice or more than twice as rich in pro- 

 tein as that from the grasses. 



(2) Their power of gathering large quantities of plant food from natural sources. 

 Many if not all of our common legumes acquire considerable quantities of nitrogen 

 from the air. Their roots penetrate deeply into the subsoil, and they thus obtain 

 plant food from depths beyond the reach of plants with smaller root development. 



(3) Their mauurial value. When the crop is fed, most of the nitrogen, phosphoric 

 acid, potash, and other fertilizing ingredients go into the excrement, liquid and solid, 

 and if preserved make a rich manure. If the crop is plowed under its plant food, 

 including that acquired from the air and gathered from the subsoil, becomes avail- 

 able for succeeding crops. The large amounts of plant food left behind in roots and 

 Btubble after the removal of the crop furnish a cheap and valuable store of plant 

 food for following crops. 



While the clovers will doubtless prove in the future, as they have in the past, the 

 most valuable of the legumes for general purposes in Connecticut, the cow-pea, soja 

 bean and vetches are valuable for forage, silage, or hay, and the experiments and ob- 

 servations at the station and elsewhere indicate that they are worthy of careful trial. 



Illinois Station, Bulletin No. 9, May, 1890 (pp. 40). 



Milk and butter tests, A. G. Manns, Ph. D. (pp. 289-302). 



Composition of mill: — Numerous analyses were nmde by the Short 

 method. They bring out the wide variations in the proportions of fat 

 in the milk of different breeds, of different herds, and of the individual 

 30WS of the same herd, even when receiving like feed, and illustrate 

 the importance of using some accurate method of determining the quan- 

 tity of fat in milk bought and sold for butter making. 



Milk of different herds. — Of the milk furnished by two patrons to the 

 same factory, on the same day, both being mixed milk from large herds, 



