50 



Changes which take place in the Field 



economy for the production of fat ; whilst the nitrogenous sub- 

 stances previously taken up are diffused, and probably undergo 

 greater elaboration. In both these respects the clover becomes 

 much more nutritious and valuable at this time, in spite of its 

 percentage in nitrogen being smaller. 



Indeed, rvithin certain limits, we may say that the amount of 

 nitrogen in clover diminishes in the measure in which its nutri- 

 tive value increases. We must, however, be careful how we 

 apply this rule, for a small percentage of nitrogen may indicate 

 alike the presence of much or of little sugar. In succulent, 

 sweet-tasting, and really nutritious clover this percentage is 

 small comparatively speaking, because the nitrogenous or albu- 

 minous compounds in the plant are diffused through a large 

 mass of carbon-hydrates or fat-producers, and in overripe, woody, 

 insipid, and innutritions clover the percentage of nitrogen also 

 is small, because such clover contains little sugar and much 

 indigestible woody fibre or cellulose, which is a non-nitrogenous 

 substance. 



The clover, on the 26th of May, as already mentioned, had 

 just burst into full flower, and approached rapidly towards 

 maturity. 



PLOT lY. Table I. — Clover Experiments. 



a. Composition of Fresh Produce in lbs. 



Date or Mowings. 



First, 

 May 26. 



Second, 

 June 10. 



Third, 

 June 30. 



Interval since former mowing 



Composition of fresh produce : — 

 Moisture 



*Nitrogenous substances.. 

 Non-nitrogenous matters 

 Mineral substances (ash) 



• Containing nitrogen 



Composition of dry produce : — 



*Nitrogenous substances 

 Non-nitrogenous matters 

 Mineral substances (ash) 



* Containing nitrogen 



lbs. 

 78-70 



2 '25 

 17-24 



1-81 



2 weeks 



lbs. 

 71-00 



5-56 

 20-56 



2'88 



100-00 

 •36 



100-00 



« weeks 



lbs. 

 77-01 



4-19 

 14-92 



3-88 



100-00 



•69 



10 -.56 



80-94 



8-50 



19-18 



71-09 



9-93 



100-00 

 1-69 



100-00 

 3-07 



18-18 

 65-01 

 16-81 



100-00 



2-91 



