me NEw York AGRICULTURAL EXPERIMENT STATION. 53 
he value i in the same proportion, unless clear reasons for the contrary 
appear. It has been observed that the German and English 
authorities quoted value the albuminoids and fats alike, and, since 
upon the average we find them equally digestible and their food 
_ value is admittedly very great, it would seem that, unless reasons 
_ clearly appear to show that whatever their actual value in the 
- animal economy, they are sold in the market in the various feeds 
_ ata less price per pound upon the average than the fats, it would 
- appear that they should receive an equal valuation. 
The following table gives the calculated value of one ton of each 
of’ the twelve feeds taken as a basis for determining the relative 
_yalues of the several food constituents. The columns headed 
Wulff and Jenkins give the values according to their prices, to 
_ which ten per cent has been added for reason already given. The 
column headed Collier is computed by allowing two and one-half 
cents a pound for total albuminoids and fats, and one cent a pound 
_ for total carbohydrates and fiber. At these prices the average 
doilars worth of food is worth two and nine-tenths cents more 
than a dollar. 
4 Cost. Wulff. Jenkins. Collier. 
Linseed meal, old process...... $27 00 | $29 79 | $28 13 | $28 98 
Linseed meal, new process..... 26 00 | 27 48; 24 50 27 52 
Cotton-seed meal ............. 26 00 | 39 72} 33 19 33 47 
1 ECS | aS ey aN 27 00 |'27 06 | 27 66 27 52 
PPO ECOG ee eile ad 7 00 9 99) 10/54 9 82 
mrevominy feeds. ce 25 00 | 22 58; 24 14 22 56 
ROO eset eke cleus 6 wie ws 24 00 | 19 61 | 21 65 2179 
SAPO SPLOULS 0 ee ahs kak ewe 18 00 | 23 10-| 22 22 24 18 
Beem PROR YT hoo 'e). S ies aie obi as 25 00 | 2059 | 22 07 20 89 
US PON oar eR AR RS AE gn UE 24 00 | 19 28 | 22 06 22 05 
Hoew heat middlings ............. 24 00 | 20 63 | 23 08 22 94 
ED NE a 24 00; 1993 | 21 84 22 31 
CAL Hee hie awa Ui aN $277 00 |$279 76 |$281 08 | $284 03 
It will be seen that there is approximate agreement between the 
actual cost and the calculated value of these several foods differ- 
__ ing so widely as they do in relative composition, even though the 
calculations are made upon the basis of either of the scale of 
prices for the several food constituents. 
