THE FARMER'S MAGAZINE. 



49 



the average rate ofSOOlbs. Among the four millions of 

 animals slaughtered in France figure one-and-a-half 

 millions of calves, which on an averaire give not more 

 than 601bs. of meat. Official statistics state the annual j 

 production of pork in Franco at 58O,O0O,O0Olbs. ; but 

 this is considered under the mark, and it is assumed as 

 being at least 8OO,OOO,OO01bs. 



Wo have thrown together these facts and figures 



with the object of affording data for careful deductions 

 by those disposed to follow out the inquiry ; for the 

 ratio of progress in live stock and in the consumption 

 of meat per head to the population in various coun- 

 tries of Europe and in our Colonies is a most im- 

 portant inquiry, both as regards the present and the 

 future condition of agriculture and the social condition 

 of the masses. 



THE COMPOSITION AND VALUE OF STRAW. 



The action of any material employed as a food or as a 

 manure admits of being brought within simple and 

 definite rules, and so long as the conditions are con- 

 stant the results must be [similar. The value of straw 

 has been freely discussed by many of the leading agri- 

 culturists of the day, and the opinions held respecting 

 its value differ very widely. This variation in opinions, 

 which are certainly entitled to much respect, naturally 

 induces a feeling of caution when entering upon the 

 subject; but we think the question admits of satisfac- 

 tory explanation, and that we shall be able to come to 

 a correct conclusion by the combined evidence of 

 Practice and Science. It is important that we should, 

 in the first place, know what materials we have to deal 

 with. Straw is a body varying in its composition, and 

 consequently in its value as food. Statements vary very 

 greatly upon this latter point, and within certain 

 limits these views are supported by modifications in tlie 

 character of the straw that are readily accounted for. 

 The degree of ripeness at the time of cutting makes a 

 material difference in the composition of the straw. 

 When the plant has made its growth, and comes into 

 bloom, the powers of vegetation are forthwith mainly 

 directed towards the formation of the seed. The stores 

 of food which are needed for the development of the 

 seed are gradually and progressively laid up in this 

 part of the plant, and the protein compounds, which 

 represent the flesh-forming ingredients of the seeds, 

 steadily increase. This is clearly shown by Professor 

 Norton's analyses of the seed of oats at difierent stages 

 of their growth : 



.July 30. Aug. 13. Aur. 27. Sept. 3. 

 Protein compounds... 8.50 8.69 11.26 • 13.84 



This increase in the protein compounds, or the nutritive 

 matter of the oat, arises from an accumulation, and 

 also from a concentration — the former resulting from 

 the food daily received by the plant, and the latter from 

 the energies of life being directed to the main object of 

 the plant's existence — the formation of seed. Every 

 portion of the plant surrenders to the more powerful 

 claims of the seed, and thus the increase of nutritive 

 matter in the seed is attended by a decrease of the 

 nutritive matter in other parts of the plant. This con- 

 tinues until tlie time of the seed becoming fully ripe, 

 and the straw is thus daily more and more impoverished 

 by the seed. For such a reason, when the corn is allowed 

 to become thoroughly ripe before it is cut, the straw is 

 reduced to its lowest nutritive value ; but if cut before 



the seed has thus drawn upon it, we then find it pos- 

 sessing higher feeding powers, and this increase is pro- 

 portioned to the time at which the cutting precedes the 

 seeds becoming ripe. There is not a more striking 

 illustration of this difference than in the straw of 

 peas, grown for being picked and sold as green 

 peas for table use, and those which remain for harvest- 

 ing in the ordinary manner ; the straw of the former is 

 equal to good hay, whilst the latter is very inferior. 

 We are also familiar with the difference as indicated by 

 the eager manner with which stock will consume the 

 straw of unripe corn, when they reject that which has 

 been fully ripened. Their delicacy of palate indicates 

 a difierence in nutritive value as accurately as a chemi-* 

 cal examination can ; for we have to form our opinions 

 upon the result of the latter, and we must acknowledge 

 that we are more liable to error in forming our conclu- 

 sions than the indications of appetite. Variations in 

 the composition must of necessity arise according to the 

 circumstances of growth, and this influence of the grain 

 upon the straw during the latter stages of its ripening 

 will be found to affect every variety grown. Those 

 who are in the habit of cutting in the least ripe condi- 

 tion will always have the best straw; and vice versd. 



This change is not confined to the protein com. 

 pounds. The circulating sap conveys also dextrin and 

 oily materials. These are equally subject to the con- 

 trolling power of the seed, and we have exactly the 

 same appropriation carried out as we have observed in 

 respect to the nutritive ingredients. As the sap passes 

 into the grain, the evaporation of its watery portion is 

 completed, and the dextrin and oily matters which 

 may be present are added to the grain, and become 

 stored away, principally as starch and oil. The influence 

 upon the straw is manifest, for the more ripe the corn 

 becomes before it is cut, the more completely does the 

 straw become robbed of dextrin and oil, and thus the 

 straw has less fattening matter remaining in it. So that 

 we are justified in considering that the nutritive and 

 fattening properties of straw are much regulated by its 

 ripeness at the time of cutting. 



It is interesting to observe the change which takes 

 place in the mineral composition of the straw and leaf 

 during the ripening of the seed. The most complete 

 investigation which we have is that conducted by Prof. 

 Norton. The analyses were made at intervals of seven 

 days each, from the 4th of June to the I6th of July, 

 and present a beautiful illustration of the regularly 



