Dec, 15, 1919 



Organic Matter Lost in Making Brown and Black Alfalfa 301 



alfalfa present in this last quarter were sampled. It was assumed that 

 the last quarter represented the whole stack, so the weights of the 

 different kinds of hay removed from the stack were multiplied by four 

 to obtain the weight of each kind of hay in the whole stack. 



The total weight of hay removed from the stack, the estimated amounts 

 of each kind, and the analysis of each kind, based on the samples taken 

 the last of March from the last fourth of the stack, are given in Tables II 

 and III. 



Table II. — Composition of samples of brown and black alfalfa taken from the stack 



Sam- 

 ple 



No. 



Date of sam- 

 pling. 



Description of sample. 



Total 

 mois- 

 ture. 



Ash 



Pro- 

 tein. 



Crude 

 fiber. 



Nitro- 

 gen- 

 free 

 ex- 

 tract. 



Ether 



ex- 

 tract. 



S8i 

 582 

 59 1 

 592 

 600 

 601 

 602 

 603 

 604 

 605 



606 

 607 

 60S 



Dec. 28, 1916 



do 



do 



Mar. 20, 1917 

 Mar. 28,1917 



do 



do 



do 



do 



do 



.do. 

 .do. 

 .do. 



Black alfalfa, charred, inferior quality. 

 do 



Black alfalfa, good quality 



...do 



Charred dry, not moldy 



Partly moldy, but moist, second grade 



Black alfalfa, good quality 



From stack bottom, bad odor 



Alfalfa hay, color and odor good 



Dark brown hay, next to charred por- 

 tion 



Moldy, mostly charred 



Green hay from outside of stack, good 



Light brown hay 



Per ct. 

 70-39 

 61.84 

 63-40 

 56.28 

 15- 70 

 48- 54 

 52-45 

 6q. 80 

 58-17 



5- 73 



32-99 



5- 02 



3- 80 



Per ct. 

 3-99 

 6-35 



4- 60 



5- 79 

 13-50 

 13-40 



7.40 

 6-71 

 5-94 



13.62 

 14-33 

 10.39 

 14. 20 



Per ct. 



5-55 

 7-37 

 6.57 

 7-44 

 16- 64 

 10-53 

 9. 06 

 4- 62 

 6.84 



17-53 

 17.81 

 13-65 

 16.39 



Per ct. 

 7.66 

 12.37 

 14- 00 

 17- 57 

 29- 12 

 13.81 

 14.52 

 10.39 

 13-13 



40.14 

 21-89 

 37-95 

 36.56 



Table HI. — Weight of dry matter and chemical constituents of brown and black alfalfa 

 taken from the stack, corn-pared with the amounts put into the stack 



Sam- 

 ple 

 No. 



600 

 601 

 602 

 603 

 604 

 605 

 606 

 607 

 60S 



Description of sample. 



Charred hay 



Partly moldy hay 



Black hay 



Stack bottom, bad odor 



Green hay (?) 



Dark brown hay 



Moldy and charred (?) on top of stack . 



Green hay from the outside, good 



Light brown hay 



Total taken from stack 



Original hay as put into the stack . 



Loss , 



Percentage of loss 



Hay. 



Lbs. 

 20,440 

 8,040 

 9,620 

 1,680 

 6,000 

 5.440 

 5.400 

 4, 120 

 7.400 



68, 140 



171,480 



Dry 



matter. 



Lbs. 

 17,231 

 4.137 

 4.574 

 575 

 2.510 

 5.128 

 3.619 

 3.913 

 7. "9 



80, 115 



31-309 



39-07 



Ash. 



Us. 



2,759 



1,077 

 711 

 112 

 356 

 741 

 774 

 428 



1,051 



8.009 

 7,426 

 0583 

 07.84 



Pro- 

 tein. 



U)s. 

 3.401 

 846 



872 



78 



410 



954 



962 



562 



1,213 



9.298 

 13.819 

 4.521 

 32-71 



Crude 

 fiber. 



1J}S. 



4.760 



1,031 



1,503 



191 



880 



1,168 



693 



1. 317 



2,087 



13.630 

 25,500 

 11,870 

 46.54 



Nitro- 

 gen- 

 free 

 extract 



Lhs. 



5.952 

 I, no 

 1.397 

 175 

 788 

 2,184 

 I, 182 

 1,564 

 2.705 



17-057 



31, 220 



14. i<53 



45-36 



Ether 

 extract. 



Lhs. 



782 

 2,147 

 1.356 

 63-57 



o Gain. This gain of ash is not large considering the nature of the experiment and the assumption made 

 in the calculations. 



LOSSES OF ORGANIC MATTER 



The total weight of the partially wilted alfalfa put into the stack was 

 171,480 pounds, of which 80,115 pounds were dry matter as determined 

 by the average dry-matter content of all samples, which was 46.72 per cent. 



The weights of the different kinds of material removed from the stack 

 (Table II) totaled 68,140 pounds, of which 48,806 pounds were dry 



