New York Agricultural Experiment Station. 497 



grains used in Ko. 1 witli ground buckwheat added, equal parts of 

 each. Tlie mixture No. 3 consisted of three parts of ground flax- 

 seed and one part each of wheat bran, wheat middlings, corn meal, 

 ground oats, ground barley and ground buckwheat. The moisture 

 in the grain mixtures varied somewhat according to the season, but 

 the average per cent, of moisture in mixture l^o. 1 was 14.5 per 

 cent. ; in 'No. 2 until April 25th, 15 per cent. ; after April 25th 

 9.9 per cent., and in mixture No. 3 10.2 per cent. 



The accompanying table shows the average composition of each 

 food, 



32 



