94 THE SCIENTIFIC FEEDING OF ANIMALS 



water, 17 per cent of digestible albumen (serradella 14 per cent), 67 to 

 70 per cent starch value (serradella 49 per cent), 1.6 per cent crude fat 

 (serradella 7.5 per cent), 50 per cent nitrogen-free extract (serradella 

 33 per cent), 6 per cent crude fiber (serradella 20.5 per cent) and 3 per 

 cent mineral matter. 



Digestibility and xvholcsomeness. — They are digested and assimilated 

 rather slowly but very completely. On account of their high content of 

 digestible albumen, they are specially adapted to correct protein defi- 

 ciency. Their use, however, must be attended with care, since they are 

 apt to produce digestive disturbances. This peculiarity is due to their 

 slow digestibility, their constipating effects (tannic acid), their pro- 

 nounced property of swelling with the absorption of water and their tym- 

 panitic action. These objectionable qualities are most pronounced when 

 the seeds of the plants mentioned are immature, insufficiently reduced 

 in size (too coarsely ground) or otherwise improperly prepared. Vetches 

 are most to be feared in this respect, then peas. Beans are much less 

 dangerous. Large rations are said to cause cerebral affections in horses, 

 lumbar affections, roaring and laminitis and to aggravate existing blind 

 staggers in horses as well as to cause stiffness in lambs and pigs (accord- 

 ing to Oppermann also in sheep). The causes have not been definitely 

 determined. Some authors ascribe these troubles to an accidental ad- 

 mixture of Lathyrus sativus (chickling vetch). All of the objections 

 enumerated are at least partly compensated for by the fact that these 

 fruits are very nourishing, lasting in their effects, strength-giving, and 

 produce firm flesh and fat (swine). In addition, lukewarm soups made 

 from coarsely ground roasted seeds have a good effect in chronic diar- 

 rheas. 



In judging or estimating the quality of leguminous seeds much weight 

 should be placed upon proper color. A reddish tinge in the yellow va- 

 rieties of peas is said to indicate freshness and good quality. Imma- 

 ture yellow peas have a uniform color and are spotted with greenish 

 areas. Long storage produces a pale color; yellow peas become gray, 

 and green peas become yellowish green. Immature green peas are gray- 

 ish green while properly matured green varieties are pale bluish green. 

 Peas frozen or frosted in the field have a blistered skin and glassy seed 

 lobes or cotyledons. 



Broken or otherwise injured peas easily become the prey of mites and 

 molds. This is common in peas that have been attacked by borers and 

 weevils. Moisture favors the development of molds. Low-grade com- 

 mercial peas frequently contain vetches and field beans, which however, 

 does not impair their feeding value. Charlock (poisonous) is a frequent 

 admixture. Ground peas are frequently adulterated with pea-hull bran, 

 which has less than one-half or one-third the value of the pure meal. 

 Indian peas (mother peas) are sometimes admixed with the seeds of 

 Cicer anetinmn (chick-pea) and Cajanus indicus, which are reputed to be 

 poisonous for horses, causing paralytic symptoms. The chick-pea has 



