FOOD VALUES 159 
And protein in foods is what costs. Carbon is cheap enough. 
We get carbon, the heat-maker, the stuff that makes fat, in corn 
Per cent. digestible 
Name of Feeding-Stuft | Nutritive Carbo- 
sss Protein| Fat | hydrates 
and Fibre 
Foods rich in both Protein and Oil or Fat 
Ground-nut cake I: 08 45'°2 63 21'L 
Soya-bean cake ‘ be GG 34'0 6°5 21°0 
Linseed cake, Ears I: 2°0 26°7 9°3 30°I 
Cotton cake. Py er 155 53 20'0 
Distillers’ grains TS. 29 18'°7 10'2 29°0 
Maize gluten feed. I: 3°0 20°4 8:8 48°4 
Brewers’ grains, dried I: 35 I4'l 6°6 32°7 
Palm-nut-kernel cake Ts 4g I4‘l 61 48°9 
Linseed - ‘ Bey 550 I8'r 34°7 20°1 
Fairly rich in Protein, rich in Otl 
Maize-germ meal : a) Ee 1Bt5 9:0 62 | 61-2 
Rice meal : : »| Ti 94 68 10'2 38'2 
Rich in Protein, poor in Oil 
Peas, Calcutta white . ri Ba 23°3 I'l 45°9 
Beans, English . ‘ I: 26 19°3 I'2 48-2 
Peas, English pica z Pe. Ger 17'0 I'o 50°O 
Malt culms EE 3°6 I1‘4 I’t 38-6 
Cereals, vich in Starch , not vich in Protein or Oil 
Barley, feeding 1: 8:0 8:0 2°1 57'8 
Oats, English I: 80 pie: 4:0 47°4 
Oats, Argentine 1: 80 72 4'0 47°4 
Maize, Argentine peas ee | 68 4°5 65°8 
Maize meal - I: 13°0 55 3°5 639 
Wheat middlings Te aed: 12°8 41 52°5 
Wheat sharps I: 5'r I1‘6 3°4 51'6 
Wheat pollards. I: 4°5 13°6 37 52°5 
Wheat bran. be 4-7 113 3°0 45°0 
Wheat bran, broad i 47 113 3°0 45°4 
(maize), in most sorts of hay, in lucerne also, as it has nearly enough 
of carbon or carbohydrates to make it a balanced ration in itself. 
One can even use potatoes if the complete diet bears the proper 
proportion of flesh-formers and heat-producers. Potatoes contain 
