26 PEAS AND PEA CULTURE 



being- less than any other known protein. Its com- 

 position is reported by Osborne and CampbelP as 

 follows : 32 per cent carbon, 7 per cent hydrogen, 17 

 per cent nitrogen, .18 per cent sulphur and 23 per 

 cent oxygen. Legumelin is also found in peas. The 

 composition of peas varies slightly with the size of 

 grain, with particular reference to nitrogen con- 

 tent. 



The accompanying table, secured from analyses 

 made by G. W. Cavanaugh of Cornell experiment 

 station. New York, afifords specific data as to the 

 composition of seed, straw, silage, peas and oats, 

 and pea meal. 



COMPOSITION OF PEAS 



Digestible nutrients % 



I \ 



Dry ICarbo- Ether 



matter % Protein hydrates extract 



Pea seed 89.5 16.8 51.8 .7 



Pea-vine straw 86.4 4.3 32.3 .8 



Pea-vine silage 27.2 4.71 ii.o .5 



Peas and oats (green) 16.0 1.8 7.1 .2 



Pea-hull meal (residue 



from split peas) 89.8 15.9 36.3 .9 



Pea Meal. — According to Gamble* pea meal had 

 an average composition of 10.34 per cent water, 

 23.27 per cent protein, 1.9 per cent fat, 54.62 per 

 cent nitrogen free extract, 7 per cent crude fiber, and 

 2.83 per cent ash. The same authority gives the 

 average composition of pea hulls as 7.51 per cent 

 water, 10 per cent protein, 1.44 per cent fat. 36 per 

 cent nitrogen free extract, 42 per cent crude fiber, 

 and 2.92 per cent ash. 



'Ct. Exper. Sta. Rpt. for 1897. 



*Ont. Agri. Col. Farm, Bui. 138, p. 32. 



