148 FIRST PBINCIPLES OF AGRICULTUBE. 



larly true of clover hay ; the leaves, which are subject to 

 loss in handling, contain the highest content of protein, 

 while the stems consist largely of cellulose or fibre. The 

 loss by repeated wetting, which may reach as high as 

 forty per cent of the dry matter, consists almost entirely 

 of the class carbohydrates. Crude fibre suffers but little 

 loss. 



Corn grown for fodder, from which such ears as are 

 formed are not removed, corresponds more nearly with 

 hay in composition than with straw and stalks, though 

 containing much less crude fibre. 



Straw and Stalks. — These possess, in a greater degree 

 than hay, the characteristic bulk, since the nutritive mat- 

 ter that first existed in the straw has passed into the seeds, 

 which have been removed ; the straw is consequently 

 poorer in protein and carbohydrates, and richer in fibre, 

 than good hay, and shows a proportionately lower rate of 

 digestibility. The food compounds in straw after diges- 

 tion are, however, quite as valuable, and serve their 

 purpose quite as well as those contained in hay. The 

 variations in composition of straw are due to the same 

 conditions as those which affect hay. 



Wheat and rye straw are poorer in protein and fat, and 

 richer in the carbohydrates and fibre, and are coarser 

 and harsher, than oat straw. Corn stalks or stover — the 

 stalks from which the ears have been removed — are richer 

 in protein and fat, and poorer in fibre and carbohydrates, 

 than the straws; they compare fairly well with hay in 

 their composition. All of these products, however, if prop- 

 erly cured, serve an excellent purpose in furnishing both 

 bulk and nutritious compounds, and should be utilized. 



