VEGETABLE FOODS. 187 



The percentage of starch and sugars in fodders has been recently 

 investigated by Mr. E. F. Ladd, and he gives the following tables as 

 representing his results : 



In red clover the following are the variations : 



Invert sugar, . . from 5 20 per cent, to 2.60 per cent. 

 Sucrose, . . . " 3.80 " 1.20 



Starch, ..." 13.90 5.58 



For timothy the following represent the highest and lowest per- 

 centages : 



Invert sugar, . . from 5.00 per cent, to 2.40 per cent. 

 Sucrose, . . . "7.60 " 4.68 



Starch,. . . . "2261 " 17.55 



The percentage of sugars and starch in timothy varies according as 

 the estimations are made : while in full bloom or after the seeds are 

 formed, but before they are fully matured. This is shown in the follow- 

 ing table : 



Per cent, of Nitrogen- 

 Invert Sugar. Sucrose. Starch. free Extract as 



Sugar and Starch. 



Early-cut, . . . 3.72 5.96 18.07 52.73 



Late-cut, . . . 2.32 540 21.66 60.24 



It thus would appear that as hays approach ripeness the per cent, of 

 sugar is diminished, while the starch is increased. Mr. Ladd was unable 

 to trace any relation between the per cent, of sugars and starch and the 

 kind of fertilizer applied to the soil, and was unable to confirm the usual 

 statement that a potash dressing increased the starch-contents of the 

 timothy. 



