126 



TABLE A. APPROXIMATE AVERAGE COMPOSITION OF VARIOUS 

 KINDS OF FOODS. Continued. 



The source of the above figures may be ascertained by the figures in brackets at the side of each food. 



(1) From analysis by Mr. S. H. Collins. 



(2) Warington's Chemistry of the Farm. 



(3) Jordan's Feeding of Animals. 



(4) McConnell's Agricultural Note Book. 



found that these usually differ considerably from the averages 

 given in reference books. In practically all cases his averages 

 are arrived at from large numbers of analyses. Columns i. vi. 

 show the composition of the principal foods; columns vii. x. 

 show the amount per cent, of the valuable constituents of the 

 different foods which are actually digested by ruminants, as 

 proved by German and American investigations. These are 

 known as the digestible constituents. These figures not only 

 vary with the different classes of animals, but also with 

 individuals of the same class. The digestibility of food varies 

 with the composition and especially with its condition, a musty 

 or bad-conditioned food being of far less nutritive value. Any 

 food also varies in digestibility with the character and amounts 



