(45) 



Per cent. 



Albuminoids or flesh-formerB 22.55 



Fatty matter 3.67 



Heat-producers (starch, sugar, gum, etc.) 44.47 



Woody fibre 19.75 



Ash 9.56 



The proportion of fat in the various vegetable products is 

 given in the following table, taken from Prof. S. W. John- 

 son's " How Crops Grow " : 



Fat. Fat. 



Meadow grass 0.8 per cent. Turnip 0.1 per cent. 



Bed Clover (green) 0.7 per cent. Wheat kernel.. 1.6 per cent. 



Meadow hay 3.0 per cent. Oat kernel 1.6 per cent. 



Clover hay 3.2 per cent. Indian corn 7.0 per cent. 



Wheat straw 1.5 per cent. Pea 3.0 per cent. 



Oat straw .....2 per cent. Cotton seed 34. percent. 



Wheat bi-an 1.5 per cent. Flaxseed 84. percent. 



Potato, Irish 0.3 per cent. 



It appears from this table that clover hay has not quite 

 one-half the fat of Indian corn, but having more albumin- 

 oids it has nearly three per cent, more nitrogenous food. 

 Both should he fed togethe/-, the clover to give muscle and 

 the corn to give fat. It also appears that the clover hay is 

 richer in fat than meadow hay. 



EFFECTS OP CLOVBK UPON SOILS — MANUEE FOE. 



Numerous facts have taught the farmers of every country 

 ■where agriculture has flourished, that in many cases the value 

 of the after crop depends upon the preceding crop. In other 

 words, a proper rotation is necessary antecedent to successful 

 farming. The cultivation of some crop with extensive root 

 ramifications will prepare the soil for the subsequent growth 

 of a cereal. But the farmer should not deceive himself. 

 Every crop takes away a part of the available plant- food, 

 and the field has not increased in fertility, but the plant- food 

 has been made more rigidly effective for the production of a 

 crop. " The physical and chemical condition of the fields 

 has been improved, but the chemical store has been re- 

 duced." "All plants," says Liebig, "\yithout exception, 



