CONTENTS xi 



XII. FOODS AND FEEDING STUFFS Continued. 



(d) Compound Cakes . . . . -63 



(e) Leguminous Seeds : Gram Java Beans . 64 

 (/) Cereal Grains . . . . -65 

 (g) Miscellaneous Seeds : Acorns Buckwheat . 65 

 (h) Wheat By-products : Milling Process Fine 



Middlings Coarse Middlings Bran . . 66 



(i) Barley By-products : Malting of Barley Kiln 

 Drying Malt Coombs Brewers' Grains 

 Distillery Grains . . . 70 



(/) Oat By-products : Oatmeal Oat Husks Oat 



Dust ...... 72 



(k} By-products from Maize : Maize Germ Meal 

 Gluten Meal and Gluten Feed Flaked 

 Maize Maize Bran . . . 73 



(/) By-products from Rice : Rice Meal . . 75 



(m) Miscellaneous By-products : Apple Pomace 



Spent Hops . . . . -75 



(n) Condimental Foods : Fenugreek Locust Beans 

 Aniseed Gentian Coriander Ginger 

 Cane Sugar Molasses Beet Sugar Molasses 

 Makbar Molastella Soya Treacle Cake 

 Molascuit Molassine . . . .76 



(<?) Fodder Crops . . . . 79 



(p) Green or Forage Crops . . . .81 



(g) Root Crops . . . . .81 



Ash Constituents in Feeding Stuffs . . .82 



XIII. VARIATION IN COMPOSITION OF PLANTS . . 83 



Climate Variety Manuring Stage of Ripeness 

 when Harvested Weather Conditions during 

 Harvesting. 



XIV. PERMANENT GRASS AND FORAGE CROPS . . 88 



Permanent Pasture Timothy Meadows Improv- 

 ing poor old Pasture Forage or Soiling Crops. 

 XV. DIGESTIBILITY OF FOODS . . . -95 



Individuality of Animals Ruminants and Non- 

 Ruminants Stage of Maturity Effect of Work. 



