FOODS ANIMAL PRODUCTION. 



743 



FOODS— ANIMAL PRODUCTION. 



Analyses of cattle foods, W. H. Jordan, J. M. Bartlett, and 

 L. H. Merrill {Maine Sta. Rpt. 1S93, pp. 35-36).— This includes 

 studies on the composition of corn fodder and silagfe from different 

 varieties, the comparative composition of large Soutliern corn and the 

 smaller Maine field corn, the influence of maturity upon the composi- 

 tion of the corn plant, the constituents of the nitrogen-free extract, and 

 the effect of slow drying upon a sample of a succulent plant (p. 744). 



Observations have been made for 5 years on the composition of large 

 Southern corn and of the smaller native corn grown in Maine. The 

 latter matures, but the former has to be cut when immature. The 

 average composition of the dry matter of the 2 varieties is given as 

 follows : 



Composition of the dry matter of 2 varieties of corn. 



"The Maine field corn, which reaches maturity, contains the larger percentage of 

 dry matter. . . . 



"The dry substance of the larger and immature corn contains more ash, protein, 

 and fiber and less nitrogen-free extract and fat. The much larger percentage of fiber 

 and greatly less percentage of nitrogen-free extract are the noteworthy difterences." 



The Maine field corn was cut at- 5 different dates from August 15 to 

 September 21 and samples of each cutting analyzed. These analyses 

 show that as the corn approaches maturity there is a continuous and 

 large increase in the percentage of dry matter, due principally to an 

 increase in nitrogen-free extract. To determine if possible what com- 

 ponents were responsible for this increase in nitrogen-free extract 

 determinations were made of the starch by means of diastase and the 

 acid method and of the sugar. These showed "that while a decrease 

 in sugar occurred with the maturing of the ear, this was much less 

 than the corresponding increase of starch, so that maturity shows a 

 large excess over any other period of the more valuable carbohydrates." 



