Water in Feeding Stu^s 37 



dry matter in a green cattle food is somewhat uncer- 

 tain, unless a water determination is made in the ma- 

 terial exactly as it is fed. In all experimental work 

 this precaution is necessar^^ to accuracy. Roots and 

 potatoes contain a large proportion of water, which, 

 owing to their structure, is slowly evaporated. In a 

 cool, moist cellar, their water content will remain prac- 

 tically unchanged for a long time. In a warm, dry room 

 evaporation occurs and they shrivel and lose weight. 



The water content of air -dry foods varies with the 

 condition in which they were stored, the length of time 

 after storage and the percentage of moisture in the air. 

 Early cut hay often goes to the barn less perfectly 

 cured than the late cut, and all hay dries out more 

 than is generally realized during the first few months 

 of storage. Concerning these points, the writer has ob- 

 tained data through experiments at the Maine State and 

 Pennsylvania State Colleges. Fourteen lots of hay, some 

 early cut and some late cut, were weighed when stored 

 and after remaining in the barn for several months. 

 The results follow: 



General average loss, 22.2. 



