Composition and Nutritive Value of Straw. 21 



Water ' 46-64 



Oil -67 



*Soluble protein compounds 1*67 



Sugar, gum, mucilage 6*72 



Digestible fibre 19-17 



f Insoluble protein compounds '93 



Indigestible woody fibre 2O18 



Soluble mineral matter 2'30 



Insoluble mineral matter 1"72 



100-00 



*Containing nitrogen ; 26 



fContaining nitrogen '15 



Total percentage of nitrogen . . . . "41 



Total percentage of ash 4*02 



The great difference in the proportions of water in these two 

 samples makes it difficult to compare these analytical results 

 with each other. Deferring for the present such a comparison, 

 I will now give the analysis of a third specimen taken from a 

 portion of the crop of the same field, which was left standing 

 until the 20th of September, or just one month longer, when, 

 as might have been expected, the straw was over-ripe. 



Oat-straw (over-ripe). 



General Composition. 



Water 35-20 



Soluble organic matter 4 '42 



Soluble mineral matter 1'75 



Insoluble organic matter 55 '48 



Insoluble mineral matter 3*15 



n * -j j n * lOO'OO 



Detailed Composition. 



Water 35'20 



Oil -97 



*Soluble protein compounds TOO 



Sugar, gum, mucilage, &c 2 -45 



Digestible fibre 21-41 



f Insoluble protein compounds 1-81 



Indigestible woody fibre .. 32-26 



Soluble mineral matter 1'75 



Insoluble mineral matter 3*15 



100-00 



""Containing nitrogen -16 



fContaining nitrogen .. '29 



Total percentage of nitrogen .. -45 



Total percentage of ash 4 '90 



When taken from the field, even in an over-ripe state, straw, it 

 will be seen, contains rather more than one-third of its weight of 

 water. The preceding analyses are interesting in several respects. 

 They have a direct practical bearing, which, however, will be- 



