MONEY VALUE OF FOODS. 301 



about 6:1, since a ration having an albuminoid ratio of 

 1 : 6 is most generally suitable for feeding. 



By considering a large number of food stuffs and taking into 

 account their relative consumption, he arrives at the ratio of 

 1 : 2-5 : 2-5 as the values of digestible carbohydrates, fats, 

 and protein, the latter including both albuminoids and amides, 

 the error introduced by including the latter as protein being 

 counterbalanced by the fact that the manurial value of the un- 

 digested nitrogenous matter has been ignored. 



He further estimates the value of digestible carbohydrates 

 at 1'24 shilling "per unit" per ton, or say, practically, 1/3 

 " per unit " per ton. 



The values of the three chief ingredients of feeding stuffs 

 thus become 



Per tb. Per unit per ton. 



d. s d. 



Digestible carbohydrates ... 0-66 1 3 



fat ... ... 1-66 3 1 



,, albuminoids and amides I 1 66 31^- 



By adding the percentages of digestible fat and digestible 

 protein together, multiplying their sum by 2-5, and adding the 

 percentage of digestible carbohydrates, the number of " food 

 units" in the food is obtained. 



To calculate the value per ton, it is then only necessary to 

 multiply the food units by 1/3. 



It will be found, in practice, that if it be assumed that the 

 total carbohydrates be worth I/- per unit and the total fat and 

 albuminoids 2/6 per unit, the value, calculated per ton on this 

 basis, will be roughly correct. 



It is obvious that accuracy is not possible in such calcula- 

 tions and that the values are liable to great fluctuations. 



The Manurial Value of Foods. When food is supplied to 

 an adult animal w r hich is not increasing in weight nor pro- 

 ducing milk or wool, the whole of the manurial constituents of 

 the food will be recovered in the excreta, and, if subsequent loss 

 by fermentation or drainage be prevented, may be restored to 

 the land. 



It is otherwise with growing, fattening, or milking animals. 



