1891.] PUBLIC DOCUMENT — Xo. 33. 133 



Ha7'vey''s Universal Vegetable Food. 



[Sent on by E. F. Richardson, Millis, Mass.] 



Per Cent. 



Moisture at 100° C, 11.18 



Diy matter, 88.82 



100.00 

 Analysis of Dry Matter. 



Crude ash, 4 . 59 



" cellulose, 7.06 



" fat, i 3.03 



" protein (nitrogenous matter), 15.34: 



Non-nitrogenous extract matter, 69 . 98 



100.00 

 Passed screen 144 meshes to square inch, 72.98 



Methods of Analysis of Cattle Foods. 



1. Moisture. — Dry 2 grams in an air-bath at 100-110° 

 C. to a constant weight. 



2. Ash. — Char 2 to 5 grams in a muffle furnace at a low 

 red heat, cool and weio;h. Digest for a short time with 

 dilute hydrochloric acid ; collect the residue insoluble in acid 

 ill a Gooch crucible, wash, dry and weigh. Substract this 

 from the total weight for pure ash. 



3. Ether Extract. — Dry 2 grams at 100° C. for two hours. 

 Exhaust with anhydrous, alcohol-free ether, until the extrac- 

 tion is complete. Dry the extract in the air-bath at 100° C. 

 to a constant weight. 



4. Crude Protein. — Determine nitrogen by the Kjeldahl 

 or soda-lime method, and multiply the result by 6.25 for 

 crude protein. 



5. Albuminoid Nitrogen. — Determine by Stutzer's method, 

 as oiven in the "Proceedings of the Association of Official 

 Agricultural Chemists," 1889 (pages 226 and 227), except 

 that the protein-copper is dried before being introduced into 

 the flask. 



6. Crude Fibre, or Cellulose. — The Weende method, as 

 described in the " Proceedings of the Association of Official 

 Agricultural Chemists," 1888 (page 70). In this method 

 2 grams of the material, having been nearly or completely 

 freed from fat, are boiled for thirty minutes with 200 cubic 



