982 



EXPERIMENT STATION RECORD. 



The function of nuclei n is discussed at some length. As the author 

 points out, nonalbuminoids can not be used in the formation of mus- 

 cular tissue and the nuclein is not digested. The sum of the nonalbu- 

 minoids and the nuclein subtracted from the total protein shows the 

 amount of true flesh formers present. 



"In the whole alfalfa plant the percentage of true flesh formers decreases as the 

 plants grow older. During the periods of hudding and flowering the percentage 

 was almost constant. The total weight per acre increased to the period of hudding 

 and then remained constant to the period of full flower; after that time there was a 

 decrease." 



The protein in the different extracts was studied in considerable 

 detail, and the general deduction was that "in the whole plant and its 

 parts, the protein of alkali extract is the highest, followed by the pro- 

 tein of the acid, water, and alcohol extracts, the crude fiber and the 

 ether extract." 



The author discusses the proximate composition of alfalfa, and the 

 portion determined by difference in ordinary analytical methods. 



The advantage of frequent cuttings is pointed out. A comparison 

 was made of the yield obtained in various cuttings, the first of them 

 being made very early. 



"Each successive cutting becomes smaller in the yield per acre, and also in the 

 percentage composition of the most valuable ingredients. It is therefore important 

 to secure as much as possible of the first, and best crop. When the fact that the 

 hay cut at medium bloom has about the same food value as that cut a week earlier, 

 the evidence that alfalfa should be cut after budding becomes still stronger." 



Digestibility of alfalfa cut at different periods of growth (pp. 55-GO). — 

 Digestion experiments made by artificial methods indicated that the 

 average coefficient of digestibility of the total protein of the alfalfa in 

 the whole plant was for the first crop 71, aud the albuminoids 61; for 

 the second crop the coefficient of the whole protein is 67, and of the 

 albuminoids 01 ; and for the third crop about 00 and 43, respectively. 



Experiments on the digestibility of alfalfa of different crops and 

 cuttings were made with steers. The usual methods were followed. 

 The average results are shown in the following table: 



Digestion of alfalfa hay by steers. 



First crop ; average oi first, second, and 

 third cuttings 



Second crop; average of first, second, 

 and third cuttings 



Third crop 



Average of all 



Mixed alfalfa, 1896 



Dry 



matter. 



Per cent. 



58.78 



60.32 

 58.17 

 59.64 

 60.16 



Protein. 



Per cent. 



65.07 



70.48 

 69.30 

 67.99 

 70.30 



Fat. 



Per cent. 



35.00 



42.25 

 41.51 

 39.04 

 50.57 



Nitrogen 



free 

 extract. 



Per cent. 



72.41 



71.74 

 71.00 

 72. 36 

 71.80 



Fiber. 



Per cent. 



40.15 



44.36 



34.30 

 41.12 

 45.67 



Ash. 



Per cut. 



41.62 



46. 16 

 44.25 

 43. 94 

 40.85 



The author's conclusion is that the digestibility of alfalfa remains 

 practically constant from the time of cutting to the period of full 

 bloom. 



