38 



VOELCKER on the Chemistry of Food. 



a. Composition of Artificial Grasses in Natural State. By Dr. Voelckcr. 



b. Constituents arranged in Groups. 



a. Composition of Artificial Grasses in Dry State. 



In explanation of these results it is to be observed that the 

 crude woody fibre constitutes the part insoluble in water. It 

 cannot, therefore, be compared with the woody fibre obtained in 

 Professor Way's analyses. 



A comparison of the artificial with the preceding natural 

 grasses shows that the former, on the whole, contain more water, 

 but at the same time a larger amount of flesh-forming constituents, 

 than the latter. It will be observed that the proportions of water 

 and dry nutritive matter, as well as that of flesh-forming con- 

 stituents, in different species of artificial grasses, vary in some 

 instances considerably. Similar differences are observed in some 

 of the analyses of one and the same kind of clover, as recorded by 

 Professor Way, Dr. Anderson, and myself. Thus, for instance, 



