60 Report OF THE DIRECTOR OF THE 
By reference to the table it will be seen that roots upon ioe he 
average are barely worth their cost, even when their fertilizing 
value is taken into consideration. This is due to the very large - 
amount of water which they contain, on an average about ninety 
per cent, and the consequently small amount of food constituents. 
It may be due to having put upon them an excessive market 
value, although as to the cost price assigned to these and the 
other foods every person may fix his own prices and by a simple 
calculation determine the corresponding food and fertilizing value 
of any particular food given in the table. 
From the table, it is clear that potatoes can never be economi- 
cally used as food for cattle when their market value is ten 
dollars a ton, and the same is true of mangolds and carrots at 
three and four dollars per ton respectively. But in this connec- 
tion the value of roots as a constituent in the daily ration may 
often be greater than depends wholly upon the actual amount of 
food furnished. 
It will be seen also that on the average the grain foods barely 
return in food and fertilizing material an equivalent of their 
market value, and this is due to the relatively higher prices 
which they command in the market, and especially at the present. 
It will be of interest to consider the several dairy products, 
milk, skim milk, buttermilk and whey, as to their actual and 
relative food and fertilizing values.’ 
H a PounnDs IN Ton. 5 @ 4 
g 3} « ie is) 8 
| re ae ~~ a — 
Th | ea & Pe Wana Wang 
Sa] OR 3 MS ga | #8 | 5a 
ae 24 » q Ors 3 a = os 
q as | © ain a = No > 
ca) Ore (7) of QAO = be ata 
o ° a (>) ° ms a o>] be} 3 
8 et Ne Nie eo Bh (eee aa 
Ay Ay av a Ay * Ay <> is <I 
NTR eee rah Lc eM 3.40 4.80 3.40 10.9 4.9 2.9| $436] $204] $6 40 
Skim mille) 9. O63: 3 50 4.90 70 11.2 5.2 3.1 3 06 2 10 5 16 
Buttermilk ......... 3.50] 4.00 60} 11.2 4.5 2.7/ 285 | 205 490 
WHOvas ee ckaetc ss 1.02 4 96 .15 3.3 4.0 2.4 158 82 2 40 
From the above it will be seen that their relative food value is 
100 : 70: 65: 36, and their relative total value is 100:81:77:38. 
It will also be seen that it requires the addition of less than — 
three per cent of fat to skim milk or buttermilk to render them 
the equivalent in food value of fresh milk, while whey requires 
