PRICKLY PEAR AS STOCK FEED. SMITH. 



11 



more observant stockmen by a more swarthy hue of the joints 

 and by the beaiing of few, aborted, or seedless fruits. The 

 joints are thicker, incHning to cUib-hke, are less acid, and have 

 a shghtly fruity odour when cut. Dr. "White-Haney at the 

 Dulacca Station (8) devoted some attention to plants apparently 

 identical ^^ith those noticed, principally in the direction of 

 estabhshing absence of fecundity in the flower. Dr. White- 

 Haney did not, however, note the comparative absence 

 of prickle Avhich the author has observed to be a constant 

 characteristic. 



The relative palatability of ordinary and cow pear were 

 tested bj' placing both forms, prepared by shcing, before the 

 experimental animals. For a few days there was sho\Mi a dis- 

 tinct preference for the cow pear, due no doubt to appreciation 

 of its lesser acidity after the ordinary form ; thereafter the 

 ordinary form appeared to be eaten with as much relish. 



In Table 8 are compared the compositions of cow pear and 

 ordinary prickly pear at the same season, and also the utilisation 

 of each when fed over two periods to a group of animals in the 

 second maintenance trials : — 



Table 8. — Ordixaet Prickxy Pear and Cow Pe.uj. 



The higher utilisation sho^\'n for the coav pear may be 

 attributed to its superior drjTiess.* {See p. 9.) The prefer- 

 ence shown for cow pear by cattle at pasture is, no doubt, due 

 to the absence of prickliness, such prickle as is present being 

 soft and downy in character. The ordinary form was equall}- 

 acceptable ^^hen its abundant prickle was detached and 

 abraded by passage through the cutter, or softened by the 

 juice exuding from the sUced and pulped joints. 



* Dr. AMiite-Haney's " Abnormal form" also has a lower water 

 content than ordinary prickly pear. 



