
FOODS, IN RELATION TO RESPIRATION AND FEEDING. 325 
In the tables which follow the results of the experiments are arranged to 
show— 
lst. The amounts respectively of the nitrogenous and the non-nitrogenous 
constituents consumed weekly per 100 lbs. live weight of animal. 
2nd. The amounts consumed of each of these classes of constituents ¢o 
produce 100 lbs. increase in live weight. 
Summary tables of the results of the analyses of the foods are also given. 
In the tables showing the amounts of the constituents consumed, &c.—the 
weights of the animals themselves—of the foods consumed—and their per cent- 
ages, of dry matter, of ash, and of nitrogen—have formed the basis of the 
calculations. Thus, the column of nitrogenous substances consumed, is 
obtained by multiplying the amount of nitrogen by 6:3, on the assumption 
that they all exist as proteine compounds. This method of estimation will, we 
think, be found sufficient for our present purpose; though, as we shall have 
occasion to point out further on, it is frequently far from accurate, and 
especially when applied to succulent vegetable substances. 
The amounts of zon-nitrogenous constituents are obtained by deducting 
those of the mineral and nitrogenous constituents from the amount of the 
total dry matter consumed. 
In the tables showing the amounts of the respective constituents consumed 
by a given weight of animal within a given time, it is their mean weights that 
are taken for the calculation; namely, those obtained by adding together their 
weights at the commencement and at the conclusion of the experiment, and 
dividing by 2. 
In the tables showing the constituents consumed éo produce a given weight 
of inerease, the figures are obtained by simple rule of three; taking as the 
elenients of calculation, the consumption during the total period of the ex- 
periment, and the total increase in weight during the same period. 
With these short explanations we may now introduce the tables them- 
selves, 
TABLE I. 
Summary Table of the Per-centage Composition of the Sheep Foods. 
. Foods eaten by Series 1. 

| Mean Per-centage Results. 



Description of Food. Dry Matter. Ash. Nitrogen. 
Inclusive | Exclusive} In Fresh | In Dry | In Fresh | In Dry 
of Ash, of Ash. | Substance.| Matter. | Substance.| Matter. 
Swedish Turnips, No. 1. ...... 10:58 | 1000 | 0-577 | 5:46 0-263 | 2-49 
Swedish Turnips, No. 2. ......./ 12°12 11°49 0:6382 521 0-151 1:25 
American Oil-cake...........0006. 89°50 | 84:08 5°42 6:06 5:08 5°68 
MESS ely cscucsesedteainees does 85°18 82-24 2°94 3°45 2:08 2°44 
Clover-chaff .............s0sceees 78°61 72:33 6:28 7:99 1:85 2°35 
Oat-straw Chaff ......... Seas 81:28 | 74:86 6:42 7:87 

WDIRCAKE 2.2... cncesnescessonseens 87°36 81:88 5°48 6:27 5-01 5°74 
Linseed, No. 1. .......0....0seee. 90°56 86:28 4:28 4-72 3°68 4:07 
Rimbeed, NO 252k .0. 6. ceeieeecs 91:54 87:46 4-08 4-45 4:05 4:44 
Barley  ...ccccesecscecscessveveces 85°54 83:23 2°31 2-70 1-49 1-74 
PAG <, o's cacngnahes'nels'n' duiestiades 91°65 89°34 2°31 2°52 151 1:65 
Clover-chaff ....... Ts a waiseayieee 84°66 77:39 7:27 8:58 2-11 2°50 

