38S FOOD AND FEEDING. 



in which one article of alimentation might be substituted for another 

 These tables are in act tables of equivalents with reference to food. 

 But it is unfortunate that there should be considerable diversity of 

 statement among th nr authors. Yet, even up to the present time, 

 it could not well have been otherwise, and these discrepancies will 

 only surprise those who are unacquainted with the difficulties of the 

 subject. One grand cause of difference probably exists in the de- 

 gree of dryness of the article subjected to experiment. The nature 

 of the soil, a very dry or very rainy season, the climate, &c., must 

 all be regarded as so many causes influencing the quantity of water 

 contained in plants, and in consequence their actual nutritive quali- 

 ties. The only sure mode of proceeding, in short, appears .o be, to 

 reduce the several articles to a state of complete dryness, and to 

 make their quantity in this condition the first element in the reckoning. 

 I may state, that the theoretical data obtained by proceeding in this 

 way have already been approved by practical applications. 



Hay may be assumed as the most common or universally used of 

 all kinds of fodder : it is in some sort the staple food of the animals 

 that are particularly attached to an agricultural concern, and may 

 therefore be appro{)riately made the standard of comparison tor all 

 other kinds of food or forage. Hay itself, however, varies greatly 

 in point of quality : in assuming it as the standard, I have therefore 

 to state, that meadow hay of good quality is to be understood. The 

 analyses which I have made of this article at different times, satisfy 

 me that in the state in which it is cominonly used, it contains from 

 1.0 to 1.5 of azote per cent. In choosing a specimen lor analysis, 

 it is, of course, highly necessary that it be an average specimen ; 

 that it consist of equal or rather relative proportions of the several 

 elements which enter into its constitution, such as stalks, leaves, 

 flowers, and seeds. Taking a sample of hay, for instance, weighmg 

 exactly 5 lbs. avoird., I found that it was made up of — 



Hani woody steins 2.393 IIm. 



Bottniiis of leaves and verj- fine stems 0.847 



Flo\ver.s, leaves, and i\ few seeds 1 .760 



5.000 



The ultimate analysis of which gave : 



Of azote jxT cent. 1.19 



Military contract hay of 1840 gave of azote per cent 1.21 



Hay made in .Alsace in 1F:15 " " 1.04 



Hay made in Alsace in 1837 " " 1.15 



Average of azote per 100 1.15 



Hay, as it is generally used, contains from 11 to 12 per cent, of 

 water, which is got rid of by thorough drying. And as albumen, 

 caseum, and vegetable gluten contain 16 per cent, of azote, we 

 perceive that the azotized matter which is the representative of 

 flesh, in hay may be represented by the number 7.2 per cent. Hay 

 does not, itideed, always contain so much azote ; that which is won 

 from marshy lands o)iitains much less : and again there are samples 

 that contain more. After-math, or second-crop hav, is certainly 

 more nutritious thar first-crop hay, a fact which we have ascertainec 



