290 



FOODS AND FEEDING. 



XIII. 



Digestible constituents 



percentages. 

 Dry matter Carbo- 



ein. hydrates. Fat. 



1-9 

 0-9 



0-9 



1-1 



1-0 

 1-0 

 0-8 

 1-6 

 2-0 

 1-8 

 1-5 

 1*4 

 1-5 

 2-1 



52-3 

 3-6 

 2-9 

 3-9 

 0-8 



13-4 

 11-3 



16-3 

 5-4 

 7-2 

 8-1 

 7-8 



11-2 



16-8 

 8-2 

 9-8 

 4-6 

 8-1 



34-4 



o-o 



49 

 5-2 

 4-0 



4-7 



1-6 

 0-7 



0-1 

 0-1 

 0-2 

 0-2 

 0-2 

 0-2 

 0-2 

 0-4 

 0-3 

 0-2 

 0-2 

 1-7 



2-5 

 3-7 

 0-3 

 1-1 

 0-3 



Fertilising constituents 

 percentages. 

 Phosphoric- 

 Potash, acid. Nitrogen. 



0-37 0-11 0-28 



0-46 

 0-38 

 0-39 

 0-49 

 0-51 

 0-44 

 0-47 

 0-43 

 0-59 

 0-75 

 0-36 



0-77 

 0-18 

 0-19 

 0-16 

 0-18 



0-12 

 0-09 

 0-10 

 0-12 

 0-09 

 0-20 

 0-14 

 0-11 

 0-25 

 0-11 

 0-15 



0-32 

 0-19 

 0-18 

 0-19 

 0-15 

 0-18 

 0-26 

 0-38 

 0-38 

 0-42 

 0-45 



1-35 13-50 



0-19 0-53 



0-20 0-56 



0-17 0-48 



0-14 0-15 



The above table, though useful and perhaps sufficiently accu- 

 rate for many purposes, is by no means perfect. 



In the first place the column headed "protein" includes all 

 the nitrogenous ingredients, both true albuminoids and amides, 

 the amounts being derived from the determination of the total 

 nitrogen. So, too, the item "carbohydrates" is unsatisfactory 

 for the reasons stated in Chapter XI. Another fact to be 

 remembered is our incomplete knowledge of the " digestion 

 coefficients" in any particular case, these being subject to 

 enormous variations with different samples of food and with 

 different animals. 



Such tables can therefore be taken only as rough guides in 

 framing rations. 



* English mangolds are usually of better feeding value than either swedes or turnips. 



