Food for 

 Plants 



1 86 



Analyses of Fertilizing Materials in Farm Products. 



Continued. 



Name of Substance. 



VI. Grains and Seeds. — ■ 



Continued. 



Millet 



Oats 



Peas 



Rye 



Soja beans 



Sorghum 



Wheat (spring) 



Wheat (winter) 



VII. Flour and Meal. 



Corn meal 



Ground barley 



Hominy feed 



Pea meal 



Rye flour 



Wheat flour 



VIII. By-products and Refuse.. 



Apple pomace 



Cotton hulls . . 



Cotton-seed meal 



Glucose refuse 



Gluten meal 



Hop refuse 



Linseed cake (new process). . . . 



Linseed cake (old process) 



Malt sprouts 



Oat bran 



Rye middlings 



Spent brewer's grains (dry). . . . 

 Spent brewer's grains (wet). . . . 



Wheat bran 



Wheat middlings 



IX. Dairy Products. 



Milk 



Cream 



Skim-milk 



Butter 



Butter-milk 



Cheese (from unskimmed milk). 

 Cheese(f rom half-skimmed milk) 

 Cheese (from skimmed milk).. . 



Moisture 



13.00 

 20.80 

 19. 10 

 14.90 

 18.83 

 14.00 



14-75 

 15.40 



13 



13 



8 



8 



14 

 9 



•52 

 •43 

 •93 

 •85 

 .20 



•83 



80.50 

 10.63 



8.10 



8.53 

 8.98 



6. 12 



7-79 

 10.28 



8.19 

 12.54 



6.98 

 75.01 

 II .01 



9.18 



87.20 

 68.80 

 90.20 

 13.60 

 90. 10 

 38.00 

 39.80 

 46.00 



Nitrogen. 



Potash. 



2.40 



I 75 

 4.26 



1 .76 



530 

 1.48 



2.36 



2.83 



2.05 



1-55 

 1 .63 



3.08 



1.68 



2.21 



0.23 



0-75 

 6.52 



2.62 



543 

 0.98 



5-40 

 6.02 



3-67 

 2.25 

 1.84 



3^05 



0.89 



2.88 

 2.63 



0.58 

 0.58 

 0.58 

 o. 12 

 0.64 

 4.05 



4-75 

 5-45 



0.47 

 0.41 

 1.23 

 0.54 

 1.99 

 0.42 

 0.61 

 0.50 



0.44 



0-34 

 0.49 

 0.99 

 0.65 



0.54 



1.08 

 1.89 

 0.15 

 0.05 



O. II 



1. 16 

 1. 16 



1 .60 

 0.66 

 0.81 



155 



0.05 

 1 .62 

 0.63 



0.17 

 0.09 

 0. 19 



0.09 

 0.29 

 0.29 

 0.20 



Phosphoric 

 Acid. 



0.91 

 0.48 

 1 .26 

 0.82 

 1.87 

 0.81 

 0.89 

 0.68 



0.71 

 0.66 

 0.98 

 0.82 

 0.85 



0-57 



0.02 



0.18 



2.78 



0.29 



0.43 



0.20 



1.42 



I 



I 



1 



I 



I 



o 



,65 



,40 



. II 



26 



26 



31 



2.87 



0.95 



0.30 

 0.15 

 034 



0.15 

 0.80 

 0.80 

 0.80 



