ON THE PRODUCTS OF THE SOIL, AND THEIR USB IN THE FEEDING 



OF ANIMALS. 



LECTURE XIX. 



OF THE PRODUCE OP THE SOIL. 



Of the maximum or greatest possible and 

 the average or actual produce of the 



land p. 487 



Of the circumstances by which the pro- 

 duce of food is affected — climate, sea- 

 son, soil, &c 488 



Influence on the mode of culture on the 



produce of food 490 



Of the theory of the rotation of crops. . . . 492 



Why land becomes tired of clover 494 



Of the theory of fallows 495 



Of wheat and wheaten fl(3ur 498 



Of the composition of wheaten flour.. .. 499 

 Of the influence of soil and climate on 



the composition of wheaten flour 501 



Infltience of variety of seed, of mode of 

 culture, oflime of cutting, and of special 

 manures on the composition of wheat. 502 

 Of the effects of germination and of bak- 

 ing upon the flour of wlieat 504 



Of the supposed relation between the per- 

 centage of gluten in flour, and the 



weight of bread obtained from it 507 



Of the composition of barley, and the in- 

 fluence of different manures upon the 

 relative proportions of its several con- 

 stituents 508 



Effect of malting upon barley 509 



Of the composition of oats, and effect of 

 manures in modifying that composition. 510 



Of the composition of rye, and the effect 

 of different manures upon its composi- 

 tion p. 510 



Composition of rice, Indian corn, and 

 buck-wheat. 511 



On the alleged general effect of different 

 manures in modifying the amount of 

 gluten and albumen in wheat, barley, 

 oats, and rye 513 



Composition of peas, beans, and vetches. 515 



Effect of soils and manures on the quality 

 of peas and beans 518 



Of the composition o I' potatoes, and the 

 effect of circumstances in modifying 

 their composition SQO 



Of the composition of the turnip, the car- 

 rot, tlie beet, and 'he parsnip 523 



Of the composition of the green stems of 

 peas, vetches, clover, spurry, and 

 buck-wheat , 



Of the composition of the grasses when 

 made into hay 



Of hemp, line, rape, and other oil-bearing 

 seeds i 



General differences in composition among 

 the different kinds of vegetable food... 



Average composition and produce of nu- 

 tritive matter per acre, by each of the 

 usually cultivated crops 530 



525 



529 



LECTURE XX. 



OP MILK AND 



Of the properties and composition of 

 milk 533 



Of the circumstances by which the com- 

 position or quality of milk is modified. 534 



Of the circumstances which affect the 

 quantity of the milk 540 



Of the mode of separating and estimating 

 the several constituents of milk 542 



Of the sugar of milk, and of the acid of 

 milk or lactic acid 543 



Of the mutual relations which exist be- 

 tween lactic acid and the cane, grape, 

 and milk sugars 544 



Of the souring and preserving of milk. . . 546 



ITS PRODUCTS. 



Of the separation and measurement of 

 cream — the gaJactometer— the compo- 

 sition of cream, and the prepai'afion of 

 cream cheese 547 



Of the separation of butter by churning 

 or otherwise 549 



Of the composition of butter 551 



Of the average quantity of butter yielded 

 by milk and cream, and of the yearly 

 produce of a cow 552 



Of the circumstances which affect tlie 

 quality of butter 533 



Of the fatty substances of which butter 

 consists, and of the acid of butter (buty- 



