INDEX 



Respiration of animals, 116 



— of plants, 8 

 Rice meal, 130, 135, 144, 155, 160, 

 163, 220 

 Ripeness as aflecting composi- 

 tion, 17, 85, 137 

 Ripening cheese, 240 

 Ripening cream, 234 

 Rocks, disintegration of, 33 

 Rolling, 47 

 Root crops, 74, 79, 94 

 Roots, functions of, 9, 39 



— union with fungi, 11 

 Rotation of crops, 89 



— losses during, 97 

 Rotations, economical, 101 

 Ruminants, digestion by, 144 

 Rye, 75, 130, 220 



— bran, digestibility of, 149 



Sainfoin, 78, 85, 87 



Sale of produce, 97, 101, 107 



Saliva, 114, 115 



Salt, common, 21, 64 



— effect on digestion, 164 

 Sand, 22, 24, 27, 28, 31, 32, 34, 



42, 46 

 Sap of plants, 5, 7, 9, 12, 18 

 Sarcine, 105 

 Sawdust, 212 

 Scotch pine, 74, 81 

 Season, influence of, 17, 84 

 Seaweed as manure, 54 

 Seed formation, 17 

 Seeds, depth of sowing, 16 



— germination of, 15 

 Separated milk, 235 

 Shallow-rooted plants, 95 

 Sheep, albuminoid ratio for, 173, 



182, 199 



— ash of food stored up and 



voided, 214 



— carcase in live weight, 109 



— composition of, 106, 108 



— composition of increase, 110 



— digestion of foods, 144, 147 



— feeding in winter, 166 



— maintenance diet for, 182 



— manure, 211, 217 



— nitrogen of food stored up 



and voided, 214 



Sheep, production of wool, 202 



— rations for, 173, 200 



— results of fattening, 193 

 Shoddy, 58 



Shorthorn cow, 228, 229, 231 

 Silage, 130, 135, 140, 144, 152, 163, 



208 

 Silica in plants, 12, 14, 72, 76, 96 

 Silicates in soil, 34, 45, 48 

 Size of animal, influence on ration, 

 172, 174, 202, 206 

 Skim milk, 149, 197, 234 

 Skin, its functions, 116, 202, 216 

 Soil, absorptive power of, 43 



— burning, 48 



— chemical analysis of, 39 



— deoxidation in, 41 



— equilibrium in, 102 



— formation of, 33 



— mechanical analysis of, 22 



— movements of salts in, 42 



— organic constituents, 36 



— oxidation in, 40, 90 



— particles, 21 



— physical constitution, 21 



— plant food in, 37 



— relation to heat, 29 



— — to water, 24 



— sandy, 27, 28, 38, 42, 46 



— tenacity of, 22 



— virgin, 49 



— weathering of, 35 



— weight per acre, 38 

 Soot, 67 



Sow's milk, 170 



Special manuring, 82 



Specific heat, 30 



Spruce flr, 74, 81 



Starch in plants, 7, 16, 17, 18, 86 



— digestion of, 114, 119, 146 



— influence on digestion, 153 



— in foods, 86, 133, 134, 135, 



136 



— heat value, 119, 120 



— part in nutrition, 113 



— production value, 126, 127, 



190 



— work-producing value, 183 

 Stearin, 105, 226 



Sterilising milk, 230 

 Stilton cheese, 242 



