DOMESTIC ANIMALS. 707 



turnips, which are lighter, but do well for early feeding, before beginning on 

 the richer roots, which also keep better. This writer did not mention potatoes, 

 but another writer who had been experimenting upon the subject under the 

 head of "Potatoes for Stock," says: "Potatoes for stock are worth 30 cents 

 per bushel to feed to stock. They are not only nutritious, but excellent appe- 

 tizers, and promoters of digestion. My experiments go to show that a peck of 

 potatoes will produce as much milk as a bushel of carrots, beets or turnips." 



Remarks. — Although potatoes are well known to contain much more gen- 

 eral nutritive and fat-producing properties than the other roots named, yet, as 

 the others can be raised in so much larger quantities to the acre, and with so 

 much less labor also, it is not probable that they will become the best for 

 general winter feeding. And I must say here that I think this writer is in error 

 as to carrots, and I might say parsnips, too (he does not mention the latter), but 

 as to beets and turnips, they are not as valuable as potatoes. I will, however, 

 give a table below, showing the proportionate nutritive, flesh-producing, and 

 fat-producing properties of 22 different kinds of food for farm stock. I am 

 sorry, however, that the sugar-beet is not shown among them. The table was 

 made up from the experiments and analysis of the most eminent agricultural 

 chemists and English feeders; and are undoubtedly the most reliable and trust- 

 worthy that can be gathered at the time of this writing; and believing that they 

 will prove of real value to farmers, dairymen, etc., I give the table a place. 

 The calculation is based upon equal weights of each article, and is as follows: 



Nutritive Value of 22 Different Kinds of Pood for Farm 

 Stock: 



Flesh Fat 

 Food. pro- pro- TotaL 



ducing. ducing. 



Turnips, 1 5 7 



Rutabagas, 1 7 9 



Carrots 1 7 10 



Mangels, 3 8 13 



Straw, 8 16 23 



Potatoes, 2 17 23 



Brewer's grains 63^ 18 25 



Hay (early cut) 8 51 64 



Millet (seed) 8 76 85 



Buckwheat 9 61 69 



Malt 9 76 81 



Rye, 11 74 88 



Oats . 12 63 70 



Corn 12 63 80 



Wheat and barley, . . .. 12 66 32 



Dried brewer's grains 16 67 83 



Beans (English field), 22 46 74 , 



Peas, 22 61 79 



Linseed 23 112 82 



Cotton seed cake, 24 46i| 61 



Linseed cake 28 56 73 



Bran and coarse millstuff, .... 31 54 76 



Remarks.— "Bj this table, if you want simply to lay on flesh, you see the 

 food for it; if fat for butchering piuT)oses, it is equally plain, while the general 



