375 
different kinds of straw stand in the following order in amount of nutriment: 
1, pea haulm; 2, oat straw; 3, beanstalks with the pods; 4, barley straw; 
5, wheat straw; 6, beanstalks without the pods. Dr. C. gives the following 
ANALYSES OF IRISH OAT STRAW. 
Wi Soaen From Dublin market. 
No. 1. No. 2. Noa: | No. 4. 
MUTBE eee ces scm ss thane 14. 00 14.00 14.00 | 14. 00 
Flesh-forming principles— 
Noemie rimiwater.- = 2.<6 22s. se 4.08 2. 02 2.04 1. 46 
REGION Waters <a..o-)s55525=6 2. 09 alG 3. GO ey 
se ch 3 2 ee ete eee ee a 1. 84 1, 40 1.26 1.00 
Sugar, gum, and other fat-forming 
PW HUMCTRPCT. 2c an a'c sees ae see 13.79 12. 67 10.18 11.16 
Wiceeyatibre. == -- sssen. sos c2ee 59. 96 61.79 65. 45 65. 29 
Minera mater. 4-42 se erecta Se 4, 24 4.96. 4, 07 4.86 
100. 00 100. 00 100. GO 100. 00 
ANALYSES OF IRISH WHEAT STRAW. 
2b a es 
2S A : 
ape b ° z 
Sie hl ttece: ae 
=o) =S | .3 | Fromthe Dublin markets. 
S58 | So) ge 
S2=z | ° ‘5A 
see | & : 
>) a o) 
No. 1 Noxd. |! No: 3. No: 4. | No: 5s 1) Nox Gs 
e f ———— 
Water ee whan ae are mene en mee £3.00) |" 13: 154" 12) TA STONSS3 122 12502 
Flesh-forming principles— 
Solublein' waters 22 son.2sa oe See aide 25 0.98 0. 44 0. 06 0. 42 0. 30 
Insoluble.inj water. .=--..--225-£ | 1.26 4.40 1.41 1,90 1, 00 1.76 
Oyler. $5 oer Sk kh ee eee ie 1.22 1.13 1.14 0. 90 i aa 7 1.08 
Sugar, gum, and other fat-forming 
MACS sas a oe e ee i418 3. 98 3. 88 4.08 3. 89 4,30 
Wioedy fibre: 220. o2a5. 22 eae 7.84 | 76.17 | 77.76 | 78.67 | 79.18 77.15 
Mineral matier, (ash)-.----.------ 3 5 3.19 |, 3.20 | Sais | 351 3.29 
| 100.00 | 100.00 | 100.00 | 100.00 | 100. 00 | 100. 60 
| 
These analyses show that, if wheat straw is allowed to overripen, a very 
large proportion of its nutritive principles is eliminated and altogether lost, and 
a considerable portion of the remainder converted into an insoluble and therefore 
less easily digestible state. Nor is there any advantage to the grain in 2llowing 
it to remain uncut after the upper portion of the straw has changed from a green 
to a yellowish color; oa the contrary, it loses a portion (often a very consider- 
able one) of its nitrogenous or flesh-forming constituents. It has been clearly 
proved that wheat cut when green yields a greater amount of grain and of better 
quality than when allowed to ripen fully. As compared with white turnips, the 
