IUSCUSSION OF RESULTS. 



27 



of rn \\tli. etc., t.) partake of the properties of one or the other of 

 those extremes and in the < ase of these two cereals themselves to 

 ol>-er\ e whether a variety or sample shows by its composition a more 

 >tnu.L r ly fypified individual of its class or whether it is less typical 

 and inclined toward the other class. 



TAMI.K XIX ' '-//< /w/mon of oats and maize as typical energy-producing and fat- 

 producing cereals. 



[Pounds per hundred pounds of dry matter.] 



The production value and the nutritive ratio being the summation 

 or multipli< alien of the individual differences in composition are, as 

 is so plainly >ho\\n in this tahle, much better adapted to serve as a 

 r a relative valuation of the materials than is any one or all 

 of the -i-parate c.n>t it uenN. As has previously been pointed out, 

 ho\ve\er. it ran not he said, in this particular case, that because a 

 hundred pounds of mai/.e \\ill produce an increase in flesh 5.5 pounds 



ter lhan can he produced with an equal weight of oats that 

 therefore m more valuable than oats; or that because the 



nutritive ratio nf oatfl is 1.7 lower than that of maize it is conse- 

 quently of loss value. It i- true that the amount of productive 

 energy in 100 pounds of mai eater than in an equal amount of 



oat- hv BOOM -.'..mill ( alone- and its intrinsic food value is that much 



'rr: but it is n<>t true that, for all purposes, maize is a more 



valuable I'M.M! than oats. It is impossible to compare the value of 



foods distinctly diH'en-nt in their nature and properties solely by 



means nf any of the factors given in this table or previously discussed. 



If, ho\\e\er. t\\o -amplos or varieties of the same cereal or of two 



iU \ei\ >imilar. >urh as rye and wheat, oremmer and einkorn, or 

 proeo and mai/e. are compared, then, from a consideration of these 

 Factors, a just and definite idea of their relative value as animal 

 foods iiuiv be formed. A combination of the two factors produc- 

 tion value and nutritive ratio gives the clearest and most trust- 

 worthy basis for such valuation. If two samples of oats or two 

 sample- of diil'erent cereals of the oat type are compared, it may be 

 said that the one possessing the highest production value and the 

 io\\ ost or narr< >\\ e>t nutritive ratio is the most valuable for the feeding 

 purposes for which oats are used, namely, as producers of muscular 

 onoriry >r \vorkingstrength. 



