THE FOOD AND FATTENING OF LIVK STOCK. 



G09 



PERCENTAGE COMPOSITION OF ORDINARY FOODS, 



The composition of all vegetable foods is liable to variation, depending 

 on the state of maturity of the plant, and the character of the soil e 

 season. In the case of perfectly matured produce, as, for instance, rip' 

 1, the variations in composition are not generally considerable, and an 

 rage composition, such as is given in the table, will be found in most 

 correct. But in the case of immature produce, such as mea- 

 dow grass, turnips, or mangels, the composition largely depends on tin- 

 stage of growth in which the plant is taken, and is also greatly atl'o 

 the character of the manuring. It may be generally stated that as a 

 it matures the proportion of water, nitrogenous matter, and ash c.msti - 



-iminMies. while the proportion of carbo-hydrates largely increa 

 At the same time the amides become more or less converted into albumi- 

 noids. 



While f.,dder cropa deteriorate towards maturity. from the conversion 



oluble carbo-hydrates into fibre, crops such as potatoes and man 

 improve, tin- carbo hydrates pn.ducrd in their case being res]> 

 starch and ^igar, both of them v,, ijreat feeding va 



MM 



