(37) 



contains less nitrogen, in the proportion of 15 to 21, than clover 

 hay. Barley has 10 per cent of albuminoids, Indian corn 10.7, rye 

 11, oats 12, clover 13.4 per cent, so that it appears clover hay will 

 furuish more muscle-producing or nitrogenous food than either 

 corn, rye, oats, or timothy, which gives strength to the statements 

 of many practical farmers, that a crop can be made by feeding 

 clover hay alone to the working animals, and they will keep up 

 under it. 



Professor Way gives the following analysis of the red clover when 

 green : 



Per cent. 



Water 81. 



Albuminoids 4.27 



Fatty matter 69 



Heat producing 8.45 



Woody fibre , 3.76 



Ash 1.82 



One hundred pounds dried at 212 F. gives the following: 



Percent. 



Albuminoids or flesh-formers 22.55 



Fatty matter 3.67 



Heat-producers (starch, sugar, gum, etc.) 44.47 



Woody fibre 19.75 



Ash. 9.56 



The proportion of fat in the various vegetable products is given 

 in the following table, taken from Prof. S. W. Johnson's " How 



Crops Grow " : 



Fat. 



Meadow grass 0.8 percent 



Bed clover (green) 0.7 percent 



Meadow hay 3.0 per cent 



Clover hay 3.2 percent 



Wheat straw 1-5 percent 



Oat straw 2.0 percent 



Wheat bran 1.5 percent 



Potato, Irish 0.3 percent 



Turnip 0.1 percent 



Wheat kernel !- 6 percent 



Oat kernel 1-6 percent 



Indian corn 7 - percent 



p ea 3.0 percent 



Ck)ttOT^..3r.."... 34.0 per cent 



Flax seed 34.0 per cent 



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