232 Agricultural Chemistry. 



periments in Europe, as well as in this country, give opposite 

 results, indicating a higher rate of digestibility with smaller 

 rations. The difference is not large and with appetite regulating 

 the consumption, it is fair to assume that variations in food in- 

 take, incidental to normal feeding, will not markedly influence 

 the power of digestion. 



influence of the quality of feed on digestibility. It is a popu- 

 lar belief that curing a fodder decreases its digestibility. This is 

 probably true, especially where the drying has been conducted 

 in a careless manner. The loss of leaves and the finer parts of 

 the plant, and the washing out of soluble matter by rain are 

 factors which will depress the digestibility of the fodder. For 

 this reason, field cured corn fodder is considerably less digestible 

 than silage coming from the same source. On the other hand, 

 where the curing is done in such a manner as to exclude these 

 losses, it is doubtful if it, in itself, has any appreciable effect 

 upon digestibility. 



The stage of growth of a fodder plant will influence its di- 

 gestibility. That stage where there is a relatively high propor- 

 tion of starch and sugar and a minimum of cellulose and lignins, 

 will show a higher digestibility. As the grasses mature, the fiber 

 increases; on the other hand, the corn plant furnishes a rela- 

 tively higher proportion of digestible nutrients when the ears 

 are full grown than before the ears have formed. 



Influence of methods of preparation. Steaming, wetting and 

 cooking the feed have received considerable attention. The gen- 

 eral concensus of opinion of feeders, as well as the results of 

 scientific experiments, do not indicate that these practices are 

 of great advantage ; beans, corn and bran are not better digested 

 by the horse or ox when previously soaked in water. Barley, 

 corn and pea meal have been found more nourishing for pigs 

 when given dry than when previously cooked. Cooking certainly 

 depresses the digestibility of the proteins. This has been ex- 

 perimentally demonstrated with steamed hays, silage, corn 



