FOODS ANIMAL PRODUCTION. 



969 



The amount of pentosans, expressed in terms of xylan, was deter- 

 mined in a number of samples of alfalfa bay. The results were not 

 entirely concordant. They indicate, in the author's opinion, that — 



"There .ire several complexes present which yield fmfurol, and offer different 

 degrees of resistance to the alternate action of acids ami alkalies. The complexes 

 yielding more readily to the action of these agents predominate in the lea\ es, form- 

 ing nearly nine-tenths of the whole amount, whereas in the steins they form only 

 ahont one-half." 



Proximate analyses are reported of hay from Stipa viridula var. 

 robusta, hay from pea vines cut in fall bloom and fall pod, and upland 

 hay. The composition of the hay from Stipa viridula was as follows: 

 Water 5.53 per cent, protein 8.91, fat 1.96, nitrogen-free extract 38.24, 

 fiber .'59.(JO, and ash 5.76. Although ordinary analysis would indicate 

 that this hay possesses a high feeding value as compared with other 

 hay, it is known to be of little value, since cattle will eat it only when 

 compelled by hunger. 



In order to learn something more definite of the real value of hay of 

 different sorts analyses more detailed than those ordinarily reported 

 were made of alfalfa hay, clover hay, pea-vine hay, and upland hay. 

 The composition of these hays is shown in the following table: 



Composition of different kin/Is of hay. 



Alfalfa hu\ 



coming 



in bloom. 



Invert sugar 



Cane sugar 



Dextrin 



Starch 



Xylan, by arid 



Xylan, by alkali 



Lignones 



Cellulose 



Soluble in alcohol, sugar, etc.. deducted . 

 Soluble in water, dextrin, etc., deducted. 



Mi dst lire 



Ash 



Ether extract - . 



Pn>tei(ls 



Not determined , 



Coefficient of digestion for protein 1 



Per cent. 



0.00 



Trace. 



Trace. 



1.11 



3. 7fi 



.15 



G. 60 



25.59 



13.87,> 



11.88S 



7.21 



9. SI 



1.15 



15.16 



3.65 



100.00 

 79.15 



Pea-vine 



Per cent. 



o. (Ml 

 .98 

 .00 

 .40 



1.77 

 .7!) 



3.12 

 27.93 



19.75 



3.05 



7. 89 



'1 ^l 



6.13 



35.97 



'Determined by artificial digestion. 



