1892.] 



PUBLIC DOCUMENT— No. 33. 



105 



Hay from Salt Meadows. 

 [Sent on from Newbury, Mass.] 



MetJiods of Analysis of Cattle Foods. 



1. Moisture. — Dry 2 ta-ams in ;in air-l):ith at 100-110° 

 C. to a constant weight. 



2. Ash. — Char 2 to 5 grams in a niulMe furnace at a hjw 

 red heat, cool and weigh. Digest for a short time with 

 dihite hydrochloric acid ; collect the residue insoluble in 

 acid in a Gooch cruciljle, wash, dry and weigh. Subtract 

 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 extraction 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 multi})ly the result by 6.2.5 for 

 crude protein. 



5. Albuminoid jSfitrogen. — Determine by Stutzer's 

 method, as given in the " Proceedings of the Association of 

 Official Agricultural Cniemists," 1800 (pages 211 and 212), 

 except that the protein-copper is dried before being intro- 

 duced into the flask. 



6. Crude Fibre or Cellulose. — The method is descril)ed in 

 the " Proceedings of the Association of Official Agricultural 

 Chemists," 1890 (page 212). In this method 2 grams of 



