CHEMICAL COMPOSITION OF FEEDING STUFFS 59 
however, be entirely avoided; these losses are especially important 
in the case of leguminous crops, notably alfalfa. The leaves make 
up about one-half of the weight of the alfalfa plant, and carry 
four-fifths of the crude protein, over one-half of the starchy com- 
ponents, and only about one-fourth of the fiber of the entire plant. 
Headden, of the Colorado station,® concludes from his studies 
of the alfalfa plant, “that the minimum loss from the falling of 
leaves and stems in successful hay-making amounts to from 15 to 
20 per cent, and, in case where the conditions have been unfavorable, 
to as much as 60 per cent or even 66 per cent of the dry crop. For 
each 1700 pounds of hay taken off the field at least 300 pounds 
of leaves and small stems are left, and in very bad cases as much as 
1200 pounds may be left for each 800 pounds taken.” These are 
lost for feeding purposes, but are returned to the soil, whose supply 
of humus and valuable fertilizer ingredients they increase, and thus | 
improve its crop-producing power. 
When hay is exposed to rain or to sultry weather, important 
losses occur through leaching and fermentations. The Colorado 
station made analyses of samples of alfalfa hay exposed to rainy 
and damp weather for 15 days after cutting, during which time 
1.76 inches of rain fell in three showers. Comparing the composi- 
tion of this hay with that of hay from the same field cut the same 
day but immediately dried in an air-bath, the results shown in the 
following table were obtained : 
Percentage Composition of Dry Matter 
Nitrogen- 
Tee 
Ash Crude Sande Crude 
extract 
fiber protein 
Hay cured in an air-bath..| 12.18 26.46 {| 3.94 18.71 38.71 
Hay exposed to rain..... 12.71 38.83 3.81 11.01 33.64 
The damage to the hay was due partly to mechanical losses from 
leaves and tender parts becoming brittle and breaking off, but 
largely to the loss of protein, nitrogen-free extract, soluble mineral 
components, and aromatic principles, through fermentations and 
exposure to rain. The removal of the latter greatly decreases the 
flavor and palatability of the hay to stock; such damaged alfalfa 
hay is not likely to be worth more than one-half as much as good, 
well-cured hay. 
®° Colorado Bulletins 35 and 110. 
