NUTRITIVE VALUE. 



121 



made by Prof. Horsford and given on a preceding page, the 

 percentage was but 10.24. That was a well-cured specimen, 

 taken after it had passed the period of blossoming, and the 

 amount of water is, perhaps, slightly below the average. 



Table IX. Analysis of Natural Grasses. (100 parts of the 

 grass dried at 212° Fahr.) 



It will be seen that a great difference exists in the valuable 



constituents of the grasses analyzed in this table, ranging as 

 follows : — 



Lowe.'t. Highest. Average. 



Flesh-forming principles, . . 6.08 17.29 11.68 



Fat-producing principles, . . 2.11 3.67 2.89 



Heat-giving principles, . . 38.03 57.82 47.92 



16 



