N wv Yo K . GRICULTURAL EXPERIMENT Srarioy. 4 
hs { appears, therefore, that the coarser foods possessed a food 
e twenty-two and six-tenths per cent less than their chemical 
omposition would assign to them in comparison with the richer 
gtain and mill feeds, and in the table following there is deducted 
from the calculated food values of the hays, straws and green 
ods, except the roots, twenty-two and six-tenths per cent. 
In estimating the food value of the farm products, it is to be 
_oberved that the same value is given to the digested food as the 
farmer is called upon to pay when purchasing the mill products, 
and itis also to be noted that good prices are allowed as the 
_ market value of the several farm products, so that the last three 
columns which give the per cent of food value to cost, the per 
ABD cent of fertilizing value to cost, and the per cent of total value to 
cost of the food is under rather than over the truth 
- only that portion can be recovered which is not appropriated by 
the animal in its growth of muscle and bone, but after maturity 
this demand ceases, and from the food such portions are taken 
ea suffice, with the cow for example, for the production of the 
milk yielded. 
Now an experiment made with five cows, representing as many, 
different breeds, shows that during the month, when their flow of 
* milk was at its maximum, the amount of casein in their milk 
-_ayeraged for one month twenty-six and one-half per cent of the 
amount of the albuminoids present in the food consumed by them. 
Re Et is necessary, therefore, for accuracy, to deduct from the 
amount of nitrogen in the table valued as a fertilizing constituent 
_ about one-fourth the quaiitity given with each food. 
