COMPOSITION AND DIGESTIBILITY. 157 
tables of American feeding-stuffs. The figures 
given are averages in per cents: 
GREEN. A eee = [eee 
=z>o2| & | 2 S ΡΣ 
se/S|3/ 5/3 B38) x 
a |E ix] iS a & 
Corn-fodder— | | | 
Pint varieties. ....02.;..... | 40|79.8)1.1)2.0) 4.3}12.1) 0.7 
Flint varieties*............. | 10/77.111.1|2.1| 4.84.8 0.8 
Ment varieties. : oss 6. 63 |79.0) 1.2/1.7) 5.6)12.0) 0.4 
Ment vyaricties® : 2... 2s. .. Ὁ 7 |73.4,1.5, 2.0} 6.7/15.5) 0.9 
Sweet varieties............. | 21/79.1]1.3]1.9) 4.4]12.8) 0.5 
PPR ΙΒ. ΘΒ ΣΕ 3 ΕΣ .12619.8}1.2}1.8] 5.0:12.2) 0.8 
Leaves and husks cut green.| 4 66.2 2.9 2.1 8.7|19.0 1.1 
Stripped stalks cut green...) 4|16.10.1 0.5] 7.314.9 0.5 
ST ES a ee aor 99|79.1) 1.4/1.7] 6.0/11.1| 0.8 
Dry fodder— | | | | 
Wodder, field cured..... .... 35 |42.0) 2.7 4.5 14.8 34.7) 1.6 
Leaves, field cured.......... 17 (30.0) 5.5) 6.0/21.435.7) 1.4 
neus, held. cured. .. “τ, =.=. 16 (50.9) 1.8 | 2.5 |15.8 28.3) 0.1 
Stalks, field cured........... 15 |68.4) 1.2) 1.9|11.0/17.0, 0.4 
weaver, licld:eured 3.7.2. ... - 60 40.1 3.4/3.8 )19.7 31.9 1.1 
Digestibility—The chief value of a food 
depends upon its palatability and digesti- 
bility. The digestibility of some of the parts 
of the corn plant has been determined in 
feeding experiments, while that of other parts 
has been computed. The per cents of digesti- 
ble matter of some of these parts are given in 
the following table, which is arranged from 
figures given by Prof. W. A. Henry:+ 
*Cut after kernels had glazed. 
TSpecial Report on the Diseases of Cattle and Cattle- 
Feeding, United States Department of Agriculture, Bureau 
of Animal Industry, Washington, 1892, p. 496. 
