66 ELEMENTARY TREATISE ON STOCK FEEDS AND FEEDING 



Composition of Some Leguminous Plants 



Name of legume 



Composition in per cent. 



Fat 

 (ether 

 extract) 



Nitrogen 

 free eX' 

 tract 



Fiber 



Ash 



Fresh or Green 



Alfalfa 



Alsike clover . . . . 



Cowpea 



Crimson clover. . 



Red clover 



Soja bean 



Hay 



Alfalfa 



Alsike clover. . .. 



Cowpea 



Crimson clover . . 



Red clover 



Soja bean 



71.8 

 74.8 

 83.6 

 80.9 

 70.8 

 75-' 



8.4 



9-7 



11.9 



9.6 



15-3 



"•3 



4.8 



3-9 

 2.4 



3-1 

 4-4 

 4.0 



14.3 

 12.8 

 14.4 

 15.2 

 12.3 

 15-4 



i.o 

 0.9 

 0.4 

 0.7 

 I.I 

 1.0 



2.2 

 2.9 



2.5 

 2.8 



3-3 

 5-2 



12.3 

 II. o 



7-1 

 8.4 



I3-S 

 10.6 



42.7 

 40.7 

 41.2 

 36.6 

 38. r 

 38.6 



7-4 

 7.4 

 4.8 



5-2 



8.1 

 6.7 



25.0 

 25.6 



21-5 



27.2 

 24.8 

 22.3 



2.7 



2.0 

 1-7 

 1.7 

 2.1 

 2.6 



7-4 

 8.3 

 8.4 

 8.6 

 6.2 

 7.2 



Characteristics of legumes. — ^The leguminous plants carry 

 higher protein and ash contents, lower carbohydrates and fiber, 

 and the fat is about the same as in grasses and grain plants. 

 The grasses and grain plants tend to exhaust the soil of its 

 fertility while the legumes have the habit of fixing nitrogen (the 

 most fugitive and costly fertilizer constituent) in the soil. Like 

 the other two classes of forage crops they use up phosphoric 

 acid, potash and lime. 



Grasses. — The principal grasses used for feeding are timothy, 

 orchard, crab, red top, Johnson, Kentucky blue (June), and 

 Bermuda. 



The table on page 67 shews us that the grasses are much lower 

 in protein than the leguraes. 



Grain Plants. — Corn, oats, barley, rye, rice and wheat are some 

 examples of this class. 



Husbanding of Forage Crops. — Forage crops are not always 

 fed in their natural green state but are sometimes husbanded in 

 other ways. For instance, our leguminous plants, grasses and 

 grain plaiits are often dried in the field before "harvesting. 

 This field curing is done to permit the farmer to save these crops 

 and feed at his pleasure. 



