THE FEEDING OF l\ RM - rO( K. 775 



•Table B. Comparative Anti-scorbfctic (Water-soluble C) 

 Value nf eqnivalenl weights of Substances. 



Fresh Lemon or Orange juice (raw) ... ... ... luou 



., Cabbage leaves or juice (raw] ... ... ... 1000 



,, ,, (cooked 1 00C for 20 minutes)... 30-0 



,, ., (cooked 70 v i°( '. for 70 minutes) 10 



Suede or turnip (raw) ... ... ... ... 60 - 



,, Tomatoes (raw) ... ... . ... ... fiOO 



,, Green beans (raw) ... ... ... 30*0 



Potatoes (cooked at lOCtJ. for 30 minutes) ... ... 7 ."> 



Fresh Carrot juice (raw) ... ... ... ... ... 7 ."> 



,, Beet-runt juice iraw) ... ... Less than 7'5 



,, Beet juice (raw) ... .. ... ... ... 7\> 



Dry beans, peas, &e. (raw) ... ... ... ... 7"> 



Fresh cow's milk (raw) ... ... ... DO to 1*5 



(Terminated beans, peas, &c. (raw) ... ... ... 3"0 



►Quoted bj Emmett, from Chirk and Dalvell, Brit. Med. Journal, Vol. J, 1!>20. 

 TABLE ('.—Distribution of the three principal Vitamines among Cereals, Pulses, &c. 



Wheat, maize, rice (whole grain)... 



Wheat-germ ... 



Wheat and maize (bran) 



White wheaten flour, pure cornflour, 



polished rice, custard powder, egg 



substitutes. .. 

 Linseed, millet 

 Dried peas, lentils. &c. 

 Pea Hour 



Soja beans, haricot beans 

 Germinated pulses and cereals 



* l-'ioin • Milling, will December, Ia2l, i>.\ r\ \V. O. 



From these tables it will be seen that the references to specific slock foods 

 arc rather scanty. There are, however, a few general observations which may 

 be made use of in devising rations for stock. Heating as a general rule 

 appears to reduce slightly vitamine content. The Water-soluble C vitamineis 

 more stable towards heat than the fat-soluble. Milk, if properly pasteurised 

 does not appear to lose its vitamines, but if not properly pasteurised and 

 cooled quickly is almost devoid of this substance. .Storing also tends to lower 

 the vitamine content of foods. For these reasons (combined heating and 

 storing) silage is less rich in these substances than the original material from 

 which it is prepared. Similarly, bleached and burned hay is lower in vitamines 

 than is bay that has been properly cured. 



The fertility of the soil would appear to influence the vitamine content of 

 the crops grown on it. Lucerne grown on rich land is generally rich in the 

 vitamine A, but on px>r soils both the lucerne and the milk and butter may 

 be affected detrimentally in this respect. It is generally accepted that 

 vitamines are not synthesized by animals which are dependent for them upon 

 plants — that is to say, animal flesh and other products, such as milk or eggs or 

 fats, are rich or poor in these bodies according to the richness or poverty of 

 the anima's' food in this respect. 



