ANALYSES OF FODDERS AND FEEDING STUFFS. 1 65 



ANALYSES OF FODDERS AND FEEDING STUFFS. 



REPORTED BY THE DIRECTOR. 



The chemical aual^^ses made by the Station during the past 

 year have included complete analyses of about 300 samples 

 of food, feces and urine in connection with the metabolism 

 and digestion experiments with men, 45 samples of various 

 fodders and feeding stuffs used in the dairy herd tests, and 12 

 samples of crops from field experiments with fertilizers. In 

 addition to these determinations have been made of water and 

 nitrogen in 59 samples of crops from the field experiments, and 

 of nitrogen only in 59 samples of crops from the pot experi- 

 ments. The methods of analysis were those recommended by 

 the Association of Official Agricultural Chemists, with such 

 minor modifications as have been found of advantage in this 

 laboratory. 



The analyses made in connection with the experiments with 

 men will be published in connection with the other details of 

 those investigations. The proportions of nitrogen in the crops 

 from the pot experiments are given in the discussion of those 

 experiments elsewhere in this report (see p. 154). The de- 

 scriptions and analyses of the materials from the field experi- 

 ments and the dairy herd tests are given on the following pages. 



The details of this article have been written by Mr. R. 

 D. Milner who has also superintended the preparation of the 

 tables. The analyses were made mostly by Mr. E. Osterberg. 



Table 81 shows the percentages of nitrogen and protein in 

 the water-free material and of water, dry matter, nitrogen and 

 protein in the fresh substance in the samples of crops from the 

 field experiments. The analyses of these crops have been 

 limited to these determinations because they are the only ones 

 necessary for the purpose of the experiments. In the feeding 

 tests with dairy herds more complete analyses of the fodders 

 and feeding stuffs were required; these are given for the fresh 



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