CHAPTEE Xn. 



LEGUMINOXJB PLANTS FOE GEEEN FOEAGB AUD HAT. 

 Digestible mitrients and fertilizing constituents. 



Name of feed. 



Dry 



matter 



in 100 



pounds. 



Digestible nutrients 

 in 100 pounds. 



Pro- 

 tein. 



Carbo- 

 hy- 

 drates. 



Ether 

 ex- 

 tract. 



Fertilizing constitu- 

 ents in 1,000 pounds. 



Nitro- 

 gen. 



Phos- 

 phoric 

 acid. 



Pol^ 

 ash. 



Cfreen forage. 

 Red clover at different 



stages 



Alisike, bloom 



Crimson clover 



Alfalfa 



Cowpea 



Soja bean 



Hay and straw. 



Red clover, medium 



Red clover, manmioth 



Alsike clover 



White clover 



Crimson clover 



Alfalfa 



Cowpea 



Sqja-Dean straw 



Pea- vine straw 



Lbs. 



29.2 

 25.2 

 19.1 

 28.2 

 16.4 

 24.9 



84.7 

 78.8 

 90.3 

 90.3 

 90.4 

 91.6 

 89.3 

 89.9 

 86.4 



Lbs. 



2.9 

 2.7 

 2.4 

 3.9 

 1.8 

 3.2 



6.8 



5.7 



8.4 



11.5 



10.5 



11.0 



10.8 



2.3 



4.3 



Lbs. 



14.8 

 13.1 



9.1 

 12.7 



8.7 

 11.0 



35.8 

 32.0 

 42.5 

 42.2 

 34.9 

 39.6 

 38.6 

 40.0 

 32.3 



Lbs. 



0.7 

 0.6 

 0.5 

 0.5 

 0.2 

 0.5 



1.7 

 1.9 

 1.6 

 1.5 

 1.2 

 1.2 

 1.1 

 1.0 

 0.8 



Lbs. 



5.3 

 4.4 

 4.3 

 7.2 

 2.7 

 2.9 



20.7 

 22.3 

 23.4 

 27.5 

 20.5 

 21.9 

 19.5 

 17.5 

 14.3 



Lbs. 



1.3 

 1.1 

 1.3 

 1.3 

 1.0 

 1.5 



3.8 

 5.5 

 6.7 

 5.2 

 4.0 

 5.1 

 5.2 

 4.0 

 3.5 



Lbs. 



4.6 

 2.0 

 4.9 

 5.6 

 3.1 

 5.3 



22.0 

 12.2 

 22.3 

 18.1 

 13.1 

 16.8 

 14.7 

 13.2 

 10.2 



284. Concerning legumes. — The prominent characteristic of 

 the true grasses, including the corn plant, is their large content 

 of carbohydrates with a meager amount of protein; in the legumes 

 we have a relatively large proportion of pxotein to carbohydrates 

 ' and fat. Each of these great groups of agricultural plants, then, 

 presents to the feeder what the other lacks, and so are comple- 

 mentary to each other. 



T'he highest use of the corn plant is bearing grain, with a large 

 secondary place in supplying forage. In the legumes we have 

 for the most part forage plants only, the seeds being generally too 

 small to be useful for food, though beans and peas are an excep- 

 tion. AnoiLfcr mai'ked difference bet^7een the legumes and the 

 grasses, iiicliiilin^r the t'ereais, is their after or residual effect upon 



