ANALYSIS OF SOLIDS. 



Fat, 0.20 per cent. '] 



Protein (nitrogenous matter), 2.65 " " | 



Ash, 0.60 " '' [ Nutritive 



Nou-nitrooeuous extract matter, 4.55 " " 



8.00 



Ratio: 1 : 1.9 



Average of Analyses q/ Ski7n Milk from November 6th, 1884, to Feb- 

 ruary 5th, 1885. 



From the Experiment Station Farm. 



Water, 89.78 per cent. 



Total solids, 10.22 " '• 



100.00 



ANALYSIS OF SOLIDS. 



Fat, 0.33 per cent. ^ 



Protein (nitrogenous matter) , 3.53 " " 



Ash, 0.80 - - 



Non-nitrogenous extract matter, 5.56 " " 



10.22 



Nutritive 

 Ratio: 1 : 1.8 



ANALYSES OF FRUITS. 



The fruits which served for the analysis subsequently reported 



were obtained from one and the same experimental plat. The soil 



consisted of a sandy loam in a fair state of cultivation, and had 

 received no special mauurial substances for several years. 



315. CURRANTS. 



Versailles. Cherry, White' Grape, 



Specific gravity of juice at 27" C, 1.049 1.030 



Moisture in fresh fruit, 87.05 88.12 84.82 



Dry matter " " 12.95 11.88 15.18 



Ash constituents " " 0.41 0.46 0.59 



Nitrogen " " 0.17 



316. Relative proportion of some essential Ash Constituents of 



Fruits : 



