INDEX TO EOYAL AGRICULTUIIAL JOURNAL. 



Food of live stock, the last food pays best 

 (Playfair), iv. 264. 



, on fattening cattle, by G. Dobito, a 



prize essay, vi. 74 ; choice of the lean 

 stock, ih.; food, 75; the great points 

 are, cleanliness, warmth, and quiet, 78. 



, on stall-feeding, some experiments 



by J. H. Leigh, vi. 237. 



, comparative trials on the feeding of 



sheep, by T. E. Pawlett, vi. 368, 



• of cattle in Cornwall, (Karkeek), vi. 



4.52. 



of horses in Cornwall, vi. 454. 



, on gorse as, by S. Elly, vi. 523. 



, the, necessary to produce a pound 



of flesh, by Dr. Lyon Play fair. vi. 560. 



, approximate value of, as fuel to 



sustain animal heat, vi. 563. 



, the white mustard, its use for sheep, 



by T. C. Burroughes, vii. 33. 



-, on the feeding of stock with prepared 



food, and a description of the apparatus 

 employed, by J. Marshall, vii. 39 L 



• , a comparison of the consumption of 



food by large and small animals (^Hamp- 

 shire down sheep), by G. Shackel, viii. 

 487. 



, on feeding horses at different sea- 

 sons, by W. C. Spooner, ix. 264. 



, on the use of rape-cake as food for, 



by P. Pusey, x. 247. 



, on sheep-feeding, by J. B. Lawes, 



X. 276 ; food employed, 282 ; analysis 

 of the food, 286; amount of food con- 

 sumed and increase of weight, 287 ; 

 ditto by each 100 lbs. weight of the 

 animal, 289, 303, 333, 337 ; the mean 

 weekly increase of thirty sheep fed on 

 green clover and I lb. of oil-cake, 298 ; 

 on the effect of malted and unmalted 

 barley, 305, 317, 324, 326. 



, on increasing our supplies of animal 



food, by J. C. Morton, a prize essay, x. 

 341 ; modes of doing this, 342 ; pro- 

 duce of grass-land, 346 ; of arable land, 

 ih. ; produce of the best Lincolnshire 

 grazing land, 347 ; root-crops, the solid 

 matters in, 357 ; produce of meat per 

 acre in different counties, 354 ; as to 

 the animals which convert the pro- 

 duce of a farm into the most meat, 356 ; 

 the results obtained on a farm with 

 oxen, sheep, and swine, 358 ; on com- 

 fort and warmth, 370. 



■ , on the food of pigs, xi. 601. 



, on the green crops of Somersetshire, 



and the amount of meat produced by 

 them (Acland), xi. 756. 



of farm-horses in Lincolnshire (Ac- 

 land), xii. 390 ; of cattle and pigs in the 

 same locality, ib. 



, report of experiments on the fatten- 



FOOD. 



ing qualities of different breeds of sheep 

 (the tiampshire and the Sussex downs), 

 by J. B. Lawes, xii. 414 ; on swedes, 

 oil-cake, and chaff, 416; results tabu- 

 lated, 417, 421 ; the average food con- 

 sumed to produce 100 lbs. increase 

 during twenty-six weeks, 427 ; produce 

 of sales of both lots, 436. 



Food of live stock, ill effects of insuffi- 

 cient or improper food for horses, by 

 F. Dun, xii. 513 ; or excessive quantity 

 of food, 525. 



, Colonel Macdougall, experiments on 



feeding cattle on different descriptions 

 of food, xiii. 1 13 ; on mangoid-wurzel 

 and beau-rneal, white carrots and bean- 

 meal, turnips grov/n on separate fields 

 of different qualities, ib.; turnips grown 

 with different manures, 114; with tur- 

 nips and cooked food, ib. ; with turnips 

 and linseed, and rape-cakes, 115 ; table 

 of results, 116. 



, experiments on the comparative 



feeding of forty-six Cotswold sheep, 

 by J. B. Lawes, xiii. 179. 



, the food of cows (Ruegg), xiv. 71 ; 



in Guernsey, ib. 



, on the relative nutritive and fatten- 

 ing properties of diffei-ent natural and 

 artificial grasses, by J.T.Way, xiv. 171 ; 

 of natural grasses, 176, 177, 180; of 

 artificial grasses, 177, 179, 180; their 

 flesh-forming principles, fatty matters, 

 and heat-producing principles, ib. 



, agricultural chemistry, pig-feeding, 



by J. B. Lawes, xiv. 459 ; for meat 

 and for manure, 460; the food of, 

 barley, grains, pollard, and bran, 461 ; 

 experiments on the amount of increase 

 obtainable from certain foods and their 

 mixtures, 402; twelve different dietaries 

 formed, 466, 479, 486 ; the chemistry 

 of food, 521 ; the nitrogenous portion 

 of food, ib. ; non-nitrogenous portion of 

 food the measure of the increase in 

 weight obtained, 534 ; not the nitro- 

 genous, 538 ; quality of the pork ob- 

 tained by feeding upon succulent food, 

 cooked roots, the refuse of starch- 

 works, peas, and other leguminous 

 seeds, flesh, fish, and strong-flavoured 

 oleaginous matters, 538 ; a diagram 

 showing the proportions of nitrogenous 

 and Don-nitrogenous food consumed 

 weekly per 100 lbs. live weight of the 

 pigs, 541 ; mineral substances bene- 

 ficially taken by, 472 ; experiments 

 with various food, 468 ; beans and 

 lentils, ib. ; the same with Indian meal, 

 ib. ; with bran, ib. ; with Indian meal 

 only, ib. ; with bran and Indian meal, 

 469 ; non-nitrogenous food seems the 



