APPENDIX. 



Composition of vabious Agbicttltorai. products giving the Aver- 

 age quantities of Water, NitrSgen, Ash, and Ash-lngredlents In 

 1,000 parts of fresh or alr-dry substannes. According to Prof. E. 

 von Wolff, 1889. 





eSASSKS. 



Rich pasture grass, 



Young grass and after- 



math, 



Orchard grass, 



Rye grass, 



Timothy, 



CLOVEKS AND LEGUMES. 



Red clover, young,.. . 

 Red clover in bud, . . . 

 Red clover in flower, 

 l/ucern or Alfalfa, in 



early bloom, 



Alsilce clover 



White clover in flower, 



BOOTS, TVBEBS, BULBS. 



Beets, 



Carrots, 



Rutabagas 



Turnips 



Sugar-beets 



Rsalsh, 



Parsnip, 



Horseradish, 



Onion, 



Artichoke, HeliantlMs, 



Potato, -: , 



"VEGETABLES." 



Cabbage, loose outer 

 learves, 



Cabbaee, heart, 



Cauliflower, heart 



Cnonmber, fruit, 



Lettuce, 



Asptiragus, sprouts 



Splnage, 



Mushrooms, edible,.... 

 SEEDS OF CBEEALS. 



Oats, 



Millet 



Maize,^ 



Sor^um, 



Spritig Wheat 



Spring Barley, 



Spring Rye, 



Winter Wheat, 



Winter Barley, 



Winter Rye, 



2.4 

 3.0 

 4.0 

 1.6 



3.2 

 4.9 

 4.7 



17.6 

 20.3 

 16.0 



20.5 

 143|16.0 

 143 



144 20.8 

 14o|16.0 

 143ll7.6 



0.7 

 0.8 

 0.7 

 0.4 



0.3 

 0.3 

 0.3 



0.3 

 0.3 

 1.0 



1.6 

 1.7 

 0.4 

 0.6 

 0.6 

 1.0 

 0.2 

 0.4 

 0.2 

 1.0 

 0.3 



1.5 

 0.8 

 0.5 

 0.6 

 0.8 

 0.9 

 5.7 

 0.2 



0.4 1.0 



0.41 0.2 



0.1 1 0.3 



0.5| 0.2 



0.3, 0.5 



0.5 0.6 

 0.3; 



0.3, 0.5 



0.71 0.1 



O.s! 0.5 



1.2 1.4 



0.5 1.3 



0.4 2.2 



0.7 2.4 



1.3 

 1.6 

 1.6 



0.9 

 1.1 

 1.1 



0.4 

 0.4 

 0.3 

 0.2 

 0.6 

 0.2 

 0.6 

 0.4 

 «,3 

 0.3 

 0.5 



1.7 

 1.5 

 1.3 



1.6 

 0.9 

 1.! 



0.8 

 1.1 

 1.1 

 0.8 

 0.9 

 0.5 



1-a 



2.0 

 1.3 

 1.4. 

 1.6 



1.4 

 1.1 

 1.6 

 1.2 

 0.7 

 0.9 

 l.( 

 3.4 



6.8 

 6.6 

 6.7 

 8.1 

 9.0 

 7.8 

 9.2 

 7.9 

 6.6 

 8.6 



4r9 



