9 



It is worth while to know that the nitrogenous elements 

 vary in the different grains. These are called Albumin- 

 oids. They produce muscle. 



Oats, 8 to 14 in 100, 



Flint Corn, 7 to 13 in 100, 



Sweet Corn, 10 to 15 in 100, 



Shorts and Middlings, 7 to 16in 100, 



Wheat, 8 to 15 in 100. 



It helps in the feeding of stock to know what will fatten 

 and what will give muscle and vigor. And in raising the 

 crops, it is of use to know what will supply the soil with 

 the lacking element. 



A crop of clover, with enormous foliage and its great 

 mass of roots filled with nitrogenous elements, easily 

 raised, and plowed under, gives the earth lightness and 

 richness, and makes the soil ready to bring forth in greatest 

 abundance those very things which are most needed. 



It is a help to the farmer to know what kinds of grain 

 will produce fat, what are richest in starch and gum and 

 fat-producing substance. The agricultural chemists call 

 them Carb-hydrates. The composition varies as follows : 



Flint Corn, 66 to 7 7 in 100, 



Wheat (same as corn), 66 to 77 in 100, 



Sweet Corn, 61 to 77 in 100, 



Oats, 57 to 66 in 100, 



Shorts and Middlings, 55 to 70 in 100. 



Chemistry has aided by suggesting the value of bone 

 dust or bone in solution, which has led to the almost uni- 



