ART III. 



The more important of the foods grown in the United 

 States and Canada are discussed in Part III; also their 

 preparation for feeding. The discussion of the various sub- 

 jects is in the following order: Chapter XI discusses food 

 from cured fodders; Chapter XII, food from cereals and 

 other seeds; Chapter XIII, food from by-products; Chapter 

 XIV, food from pastures ; and Chapter XV, food from field 

 roots and tubers. Chapter XVI dwells briefly on preparing 

 foods for feeding. 



