96 



AGRICULTURAL EXPERIMENT STATION. 



For the sake of convenience in comparing the digestibility of the 

 different fodders, the coefficients of digestibility are arranged in the 

 following table : 



COEFFICIENTS OF DIGESTIBILITY. 



XL!.... 

 XLII... 

 XLIII.. 



XL 



L 



XLIV .. 



LI 



XLV . . . 



xxxrx 



XLV[ .. 

 XLVII.. 



Alsike clover . . 

 White clover.. 



Blue joint 



Orchard grass. 



Red top 



Timothy 



Timothy 



Wild oat grass. 

 Witch grass. 

 Buttercup. ... 

 White-weed 



61.9 



66. 



39.9 



54.4 



57.6 



65 7 



54.1 



59 6 



59.9 



56.1 



57.8 



62.7 



66.6 



41.8 



55.8 



59.3 



66.8 



55.5 



61 2 



61 



56.6 



58.3 









H . 









<o C 









(D « 

















i « 







XI 



p y 







fH 



•XI 9 









bO > 



















<i 





s 

 o 





53 



64. 



51. 



74.1 



58 5 



73.2 



60.6 



69.6 



10. 



56.5 



36.5 



43.2 



35. 



^8.5 



57.5 



54.4 



24.3 



60.4 



61.2 



59.1 



41.8 



60.4 



62-1 



71.8 



28. 



44.5 



51.7 



61. 



17.1 



48 6 



65.1 



62.1 



40.3 



64 2 



67 6 



62 1 



48.1 



56.3 



41.1 



66.9 



62. 



58.4 



45.5 



66.7 



Previous Experiments. 



XXrV..i*Alsiko clover. 

 XIV....ltTimothy .... 



XXIII.. *Timothy 



XXVII.. *Oat straw ... 



54.9 



56 2 



_ 



55.5 



46.2 



64 1 



- 



59.3 



_ 



42.1 



52. 



65.7 



51.6 



52.4 



_ 



45.1! 



42.8 



58.9 



50.3 



52. 



- 



? 



57.6 



53.2 



35.1 



50.6 



37. ■ 



51.2 



44.2 



51.5 



34.6 



38.2 



60. 



69.7 



62. 



63.2 

 47.6 

 55. 

 38.3 



*See report of Maine Experiment Station, 18S6-7. 

 flbid, 1885-6. 



In order to see more closely the differences in the digestible mate- 

 rial of the several feeding stuffs we must construct a table, showing 

 the actual pounds of the various ingredients digested out of 100 lbs. 

 of the food. This is done by multiplying the pounds of each ingre- 

 dient in a hundred pounds of the food^ by the percentage (or 

 coefficient) of digestibilit}'. 



