(44) 



practice, near small towns, where many persons own small 

 lots, and desire to keep a milch cow. No other grass, per- 

 haps, will produce a larger flow of milk. 



NUTKITIVE VALUE AND CONSTITUENT ELEMENTS OF 

 CLOVER. 



The nutritive value of clover was long known by feeders 

 before chemical research demonstrated the same fact. It 

 contains, when cut in bloom, nearly four per cent, more 

 nitrogenous food than timothy, and four and a half per cent, 

 more than blue grass. According to Professors Wolff and 

 Knop, in its green state it contains 800 parts in 1,000 of 

 ^ater, about 100 parts more than timothy, and 37 parts in 

 1,000 of albuminoids or flesh formers; When made into 

 hay, cut when in bloom, and well cured, red clover contains 

 134 parts in 1,000 of albuminoids, but cut when fully ripe 

 only 94 parts. The albuminoids contain about 16 per cent, 

 of nitrogen. Timothy hay has 9.7 per cent, of flesh-form- 

 ing matter, and therefore contains less nitrogen, in the pro- 

 portion of 15 to 21, than clover hay. Barley has 10 per 

 cent, of albuminoids, Indian corn 10.7, rye 11, oats 12, 

 clover 13.4 per cent., so that it appears clover hay will fur- 

 nish more muscle- producing or nitrogenous food than either 

 corn, rye, oats, or timothy, which gives strength to the state- 

 ments of many practical farmers, that a crop can be made 

 by feeding clover hay alone to the working animals, and 

 they will keep up under it. , 



Professor Way gives the following analysis of the red 



clover when green : 



Per cent. 



Water 81. 



Albuminoids 4.27 



Fatty matter 69 



Heat producing 8.45 



Woody fibre 3.76 



Ash 1.82 



One hundred pounds dried at 212 F., gives the following: 



