62 CONTINUOUS CROPPING 



greenish tinge and with the most beautiful smell. 

 The salt also makes the fodder very appetising to cattle. 

 To give some idea of the feeding value of such food, 

 I append two analyses. No. i being made by the Irish 

 Department of Agriculture, and No. 2 by Professor 

 Crowther of the University of Leeds. 



No. I. No. 2. 



Albuminoids . . 13*38 9-27 per cent. 



Oil . . . . 1-58 2*12 



Carbohydrates 42-11 40-4 

 Fibre . . . . 23*i5 30-0 



It may also be mentioned here that No. 2 sample 

 was made from tares farther advanced in ripeness than 

 No. I. 



