42 



VOELCKER on the Chemistry of Food. 



b. Constituents arranged in Groups. 



The white mustard is an excellent green fodder, which is given 

 with much advantage to sheep. It grows very rapidly, and may 

 therefore be sown, when circumstances allow, as a catch-crop. In 

 the fresh state mustard contains a large amount of water, and in 

 comparison with the fibre, a much greater proportion of soluble 

 substances than most kinds of green food. Notwithstanding the 

 large proportion of water, white mustard is rich in flesh-producing 

 substances, which fully explains its value as a feeding material. 



The prickly comfrey (Symphytum asperrimum) is a native of 

 the Caucasus, from whence it was introduced into England in 

 1811, as an ornamental plant, by Messrs. Loddige of Hackney. 

 More recently, the cultivation of comfrey has been recommended 

 as affording a cheap and nutritious green food for cattle. The 

 prickly comfrey is a beautiful perennial plant, with reddish-blue 

 flowers. It grows to a great size, and may be cut down several 

 times in one season, as it throws out new leaves again, and shoots 

 very rapidly when cut down a few inches above the ground. 



At first cattle do not like it much, on account of the prickly 

 nature of its leaves ; but by and by they get accustomed to this 

 food, and then do pretty well upon it. 



In its fresh state, comfrey contains still more water than white 

 mustard ; but notwithstanding this large proportion of water, the 

 amount of flesh-forming substances is considerable. The juice 

 of this plant contains much gum and mucilage, and but little 

 sugar. 



Cabbage (Brassica oleracea); Cauliflower (Brassica botrytis) ; 

 Mangold Leaves ; Turnip Tops. The following tables give the 

 general composition, as ascertained by myself, of these substances 

 in a fresh and in a dried state : 



