Food for 

 Plants 



268 



Analyses of Fertilizing Materials in Farm Products. 



Continued. 



Name of Substance. 



Moisture. 



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 brewers' grains (dry). 

 Spent brewers' grains (wet) . 



Wheat bran 



Wheat middlings 



IX. Dairy Products. 



Milk 



Cream 



Skim-milk 



Butter 



Butter-milk 



Cheese (from unskimmed 



milk) 



Cheese (from half-skimmed 



milk) 



Cheese (from skimmed milk) 



13.00 

 20.80 

 19.10 

 14.90 

 18.83 

 14.00 

 14.75 

 15.40 



13.52 



13.43 



8.93 



8.85 



14.20 



9.83 



80.50 

 10.63 



8.10 

 8.53 

 8.98 

 6.12 

 7.79 



10.28 

 8.19 



12.54 

 6.98 



75.01 



11.01 

 9.18 



87.20 

 68.80 

 90.20 

 13.60 

 90.10 



38.00 



39.80 

 46.00 



Nitrogen. 



2.40 

 1.75 

 4.26 

 1.76 

 5.30 

 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 

 5.43 

 0.98 

 5.40 

 6.02 

 3.67 



Potash. 



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 



0.13 

 1.08 

 1.89 

 0.15 

 0.05 

 0.11 

 1.16 

 1.16 

 1.60 



Phosphori 

 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 

 1 

 1 



1 

 1 

 1 



.42 

 .65 

 .40 

 .11 

 .26 

 .26 

 0.31 

 2.87 

 0.95 



0.30 

 0.15 

 0.34 



0.15 



0.80 



0.80 

 0.80 



