. APPEKDIX. 



TABLE I. 



Composition of the Ash of Ageiculttjrai, Plants and PKorucxa 

 gfiving the Average of all trustworthy Analyses publishe3 up to 

 Aug-ust, 1865, by Professor Emii- Wolff,' of the Royal Academy of 

 Agriculture, at Hohenheim, "Wirtemberg.* 



Substance, 



I.— MEADOW HAT AND GRASSES. 



Meadow hay 



Young grass 



Dead ripe hay 



Rye grass in flower 



Timothy 



Other sweet grasses 



Oats, heading out 



'' in flower 



Barley, heading out 



" in flower 



Winter wheat, heading out, 



" " in flower 



Winter Rye, heading out. . . 



Green Cereals, light 



'* " heavy 



Hungarian millet, green, I 

 (Pardcam germ.) ] 



7.7825.6 

 9.33.56.2' 

 7.73' 7.0 

 7.10 24.9 

 7.01 2.S.8 

 7.27.3.3.0 

 9.40,41.7 

 7.83.39,0 

 8.n3;.38.5 

 7.04120.3 

 9.73 34 

 6.99|25.7 

 .5.43 3.3.6 



7.20 2;(.0 



9.21 a5.o 



7.23 37.41 



.61 6.21 



,7:10. ol 

 .9! 4.4' 

 .5i 7. si 

 ,410.81 

 ,5! 7.8 

 ,0i S.3! 

 ,7^ S, 

 0|10.1 

 9 

 9 7.4 

 1| 7.3 

 4 14.7 

 6! 9.1 

 3i 8.1 



81 5.4 



5.1'a9.6: 

 4.010.3 

 0.703.11 

 3.8i.39.0' 

 3.9.35.0 

 4.4^.37. e: 

 3.427.91 

 3.7.33.2 

 2.931.2 

 2.9148.0 



2.8 41.9 



1.9 66.8 

 1.632.0 

 4.141.4 

 4.8,30.0 

 8.629.1 



n.— CLOVER AXD FODDER PLANTS. 



17 



Red clover 



a. 15-25 percent potash. . 



b. 23-35 



c. 36-50 " " 



White clover 



Lucern 



Esparsette 



Swedish clover 



AnthyUU wlneraria 



Green Vetches 



Green pea, in flower 



Green rape, young 



6.72'S4.5 

 6.01 20.8 

 6.74I39.8 

 7.19|40.3 

 7.1617.5 

 7.143.5.; 



5.39 39.4 

 6.63 :M. 8 

 5.6010.3 

 8.7412.1 



7.40 40.8 

 8.97132.3 



8.0 

 2.0 

 5.7 

 5.4 

 5.0 

 4.1 

 4.4 

 4.0 

 5-. 6 

 3.5 

 5.3 

 2.8 



4!3 

 5.6 



6.4 



3.7 

 5.4 

 2.9 

 3.2 

 3.2 

 1.9 

 3.0 

 2.8 

 0.2 

 3.1 

 1.8 

 7.6 



* From Prof. Wolff 8 MitUere Zusammemetzung der Asclie, aUer land- vnd 

 forslioirlhschafllichen wichtigm Stoffe, Stuttgart, 1865. The above Table being 

 more complete and in most particulars more exact than the author's means of 

 reference enable him to construct, and being moreover likely to be the basis of 

 calculations by agricultural chemists abroad for some years to come, has been 

 reproduced here "literally. The references and important explanations accom- 

 panying the original, want of space precludes quoting. In the table, oxide of 

 iron, an ingredient normally present to the extent of 'less than one per cent, is 

 omitted. Chlorine is often omitted, not because absent from the plant, but from 

 uncertainty as to its amount. Carbonic acid is also excluded in all cases for the 

 sake of miiformity and facility of comparison. 



376 



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