CHAPTEE Xn. 



LEGUMINOXTS PLANTS FOE GEEEN FOEAGE AND HAT. 

 Digestible nutrients and fertilizing constituents. 



Name of feed. 



Dry 



matter 



In 100 



pounds. 



Digestible nutrients 

 in 100 pounds. 



Pro- 

 tein. 



Carbo- 

 hy- 

 drates. 



Fertilizing constitu- 

 ents in 1,000 pounds. 



Nitro- 

 gen. 



Phos- 

 phoric 

 acid. 



Pot- 

 ash. 



Gheen forage. 

 Red clover at different 



stages 



Alsike, bloom 



Crimsoa clover 



Alfalfa 



Cowpea 



So:a bean 



Hay and straw. 



Red clover, medium , 



Red cl o ver, mammoth 



Alsike clover 



White clover 



Crimson clover 



Alfalfa , 



Cowpea 



Soja-bean straw 



Pea- vine straw 



Lbs. 



29.2 

 25.2 

 19.1 

 28.2 

 16.4 

 24.9 



84.7 

 78.8 

 90.3 

 90.3 

 90.4 

 91.6 

 89.3 

 89.9 

 86.4 



Lbs. 



2.9 

 2.7 

 2.4 

 3.9 

 1.8 

 3.2 



6.8 

 5.7 

 8.4 

 11.5 

 10.5 

 11.0 

 10.8 

 2.3 

 4.3 



Lbs. 



14.8 

 13.1 



9.1 

 12.7 



8.7 

 11.0 



35.8 

 32.0 

 42.5 

 42.2 

 34.9 

 39.6 

 38.6 

 40.0 

 32.3 



Lbs. 



0.7 

 0.6 

 0.5 

 0.5 

 0.2 

 0.5 



1.7 

 1.9 

 1.5 

 1.5 

 1.2 

 1.2 

 1.1 

 1.0 

 0.8 



Lbs. 



5.3 

 4.4 

 4.3 



7.2 

 2.7 

 2.9 



20.7 

 22.3 

 23.4 

 27.5 

 20.5 

 21.9 

 19.5 

 17.5 

 14.3 



Lbs. 



1.3 

 1.1 

 1.3 

 1.3 

 1.0 

 1.5 



3.8 

 5.5 

 6.7 

 5.2 

 4.0 

 5.1 

 5.2 

 4.0 

 3.5 



Lbs. 



4.6 

 2.0 

 4.9 

 5.6 

 3.1 

 5.3 



22.0 

 12.2 

 22.3 

 18.1 

 13.1 

 16.8 

 14.7 

 13.2 

 10.2 



284. Concerning legumes. — The prominent characteristic of 

 the true grasses, iucluding the corn plant, is their large content 

 of carbohydrates with a meager amount of protein; in the legumes 

 we have a relatively large proportion of protein to carbohydrates 

 and fat. Each of these great groups of agricultural plants, then, 

 presents to the feeder what the other lacks, and so are comple- 

 mentary to each other. 



The highest use of the corn plant is bearing grain, with a large 

 secondary place in supplying forage. In the legumes we have 

 for the most part forage i)lauts only, the seeds being generally too 

 small to be useful for food, though beans and peas are an excep- 

 tion. Aiiothcr nuiikod difference between the legumes and the 

 grasst's, iipjiiuiiuir the cereals, is their after or residual effect upon 



