110 SAINFOIN. 



Way's AnalTsis. 



100 parts as taken green from the field June 8tht 



Water 76.64 



Albuminous or flesli forming principles 432 



Fatty matter 70 



Heat producing principles, starch, sugar, gum, etc 10.73 



Woody fibre 5.77 



Mineral matter or ash 1.84 



lOO.OU 

 100 parts of the grass dried at 212° Pahr. 



Albuminous or flesh forming principles 18.45 



Fatty I matter 3.01 



Heat producing principles, starch, sugar, gum, etc. .. 45.96 



Woody Fibre 24.71 



Mineral Water, or Ash 7 .87 



France is considered the country most favorable to 

 the growth of Sainfoin, la Europe it is commonly 

 called French grass (Sainfoin Holy Hay). In Swit- 

 zerland and other mountainous countries, Sainfoin 

 is a main dependence, because in many parts of 

 those countries the finer grasses will not grow profit- 

 ably. 



Sainfoin has long been cultivated in England, and 

 is found growing wild in nearly all the chalky dis- 

 tricts of the kingdom. Parkinson, in 1640, said of 

 it : " It is generally known to be a singular food for 

 cattle, causing them to give great store of milk." 



Worlidge, in his Mystery of Husbandry (1681), 

 treats of Sainfoin at large. He says: " In Wiltshire, 

 in several places, there are precedents of Sainfoin 

 that has been there twenty years, growing on\ poor 

 land, and has so far improved the same, that from a 

 noble per acre, twenty acres together have been cer- 

 tainly worth thirty shillings per acre, and still con- 

 tinues in good proof." 



