STOCK FOODS. 145 



We will first give the careful work of our American 

 chemists in the analysis of our cattle foods. The following 

 table is the work of our painstaking chemist of the Depart- 

 ment of Agriculture, Professor Peter Collier. 



In the investigation of our wild grasses it is the most 

 extensive work that has been performed in this country. 

 This table does not include all the analyses made of native 

 grasses, but is intended to include all those of much value 

 as agricultural plants. Some of these may prove of less 

 value than supposed, and others left out may prove of more 

 value than now believed. 



This table gives an interesting investigation into the 

 chemical composition of grasses at different stages of 

 growth, and will be important as a reference in the consid- 

 eration of the proper time for cutting grasses as cattle 

 food. 



