14 
POULTRY?Y-CRAFT. 
Analyses and Computed Values of Food Stuffs. — Continued. 
Gross oa 
contents, ee ret aera ‘ Valuation. 
percentages. percentages of the whole. 
oD @ £ 
a + o ag 
Foops F g a £ s {3 be 
& rm : 2 ies] : a3 go 
Si Pl 2)4)| 2 |ee| 2 | ee | ee 
ele | & | « |e |e & | & o 
Vegetables — Seeds. 
Peas! eivceetisinjerer sn svaceypccige 13-4 | 86.8] 6.4 | 2.4 | 22.4 | 52.6 3.0 | 1s 2.4 85 
COW P€aS-ee ee eee eeeeee 14.8 | 85.2 | 4.1 3-2 | 20.8 | 55.7 1.4 |r: 2.8 g2 
Pea meal ....-+- seer cere 10.5 | 89.5 | 14.4 | 2.6 | 20.2 | 51.1 1.2 |r: 2.6 85 
White field beans .......| 15.0 | 85.0 | 3.2 | 3.1 | 20.4 | 56.7 1.6 ]1: 3 93 
Navy beans.........6-.- 12.4 |, 87.6] 7.2 | 3.7 | 22.2 | 53.1 I.4 | 1: 2.5 go 
Soja beans ..-.+.---eeee 10.8 | 89.2 48 | 4.7 | 34.0] 28.8 | 16.9 | 1: 2.1 117 
Vegetables — Frutts. 
Tomatoes ......+--.00e- 8.7 | 07 | 07 io) §.8: og pre 4 9 
Apples .---.-+-+-+++ eee. 15.9 0.9 0.2 0.2 | 14.3 0.3 | 1:75 17 
Cucumbers -..--+-.+---- 4.0 | O04 0.5 0.8 18} o2]1: 2.8 3 
Pumpkin, flesh 6.5 10/ 06] og | 3.9] O11 ]1: 4.6 6 
Pumpkin, seeds and 
stringy part .---...- 76.9 | 23.1 3-9 1.5 6.0 4.8 6:9 / Te 2 31 
Vegetables — Roots. 
White potatoes ......... 78.9 | 21.1 0.6 1.0 Bot | P73 or} ir: 8.3 Ba 
Sweet potatoes.......+.- 71.1 | 28.9 1.3 1.0 1.5 | 24.7 O.4 | 1: 17.1 31 
Red beets ..----eeeeeeee 88.5 | 11.5 | 0.9 1.0 1.5 dc O.1 | 1: 5.5 II 
Sugar beets........-....| 86.5 | 13.5 | 0.9] 0.9 1.8 g8 | on |i: 5.5 I 
Mangel wurzels........- 90.9 g.1 0.9 I.1 1.4 5-5 0.2 | I: 4.3 3 
Turnips «.+-eeeeee scenes 90-5 | 9.5 1.2 | 0.8 I.I 6.2 | 0.2 | 1: 6 8 
Ruta bagas ....--.+..es 88.6 | 11.4 1g 1.2 1.2 mo 0.2 | 1: 6.6 10 
Carrots s.ceseeseeer eee 88.6 | 11.4 1x3 1.0 I.I 7.6] o4 |r: 7.8 II 
Parsnips .--+--e2+-- eee 81.0] 19.0} 6.3 1.0 1.6 8.5 1.6/1: 7.8 15 
Onions, ve erievengesasss 87.6 | 12.4] 0.7 | 0.6 1.4] 9-4] O03 ]1: 7.2 13 
Peanuts, hulled.......--| 10.9 | 89.1 ‘BT 3-8 | 31.5 | 46.9 3.8] 1: 1.4 | 100 
Milk. 
Whole milk...........-. 8752. || aS: [ements ease 3-5 4.8 3.7 | ra 4 18 
Skim milk, raised .....- 90.4 QB leweeeelecoeee 240 4.7 0.8} 1: 2 II 
Skim milk, separated..-.| go. eg feceeecleeeece 2.9 5.2 OF (Es 2 10 
Buttermilk .....+..+---- 90.1 QQ) ravers aveallie wiece ei 3-9 4.0 1.0 ]1: 1.6 IL 
Animal Food. 
Beef scrap...-sesseeeess 53, } QBu7 || sagem 8.0 | 58.0 |.....- 32.9 | 1: 1.4] 154 
Pork scrap -..-.-- seeeee O38 || (9932! | sees 22: | 57-4 |seeaen 39.6 | 1: 1.7 | 170 
Dried blood ..........-- 6:7 | 93:3 |eiwenes 6.6 | 65.1 5.3 | 16.3 | 1: 0.6 124 
Green bones........-.-- 6:6) || O8eF |esee S45. | B29 || setens 16.5 } 1: 1.8 69 
* In one ounce. 
154. Working Standards of Nutritive and Potential Values.— The 
feeding values, as determined by practical results, of the common articles 
and compounds of food being known; the 
average 
proportions and 
potencies of their parts, as determined by chemists, being also known; the 
determination of working standards of nutritive ratio and potential energy 
becomes a simple mathematical calculation. 
