37 



" The percentage results of the analyses* of 

 these samples are given In the two following 



tables, being calculated — (I.) upon the- fresh leaf 

 in each case, and (II.) upon the dried leaf: — 



No. 



Opuntia, sp. . . 

 O. iriacantha . . 

 0. decumcma . . 

 O. cocMnelifera 

 O. mermia 

 Opuntia, sp. . . 



2-80 

 3-98 

 3-41 

 5-81 

 417 

 4-29 



Nutrient 

 liatio. 



1:9-5 

 1:7-6 

 1:6-4 

 1:5-8 

 1:8-9 

 1:6-7 



The nam«s given in the tables are those used by Mr. Thornton. No. 1, Opuntia, sp., is a cultivated form of 

 O. decumana, obtained from California. No. 2, 0. triacantha, is the Doomblad of South Africa, and is also a variety of 

 O. decumana. No. 3 is the Kaalblad form of 0. decumana. No. 4 is correctly named. No. 5 is a spineless species 

 said to occur in Mexico and West Indies ; it is possibly another variety of 0. decumana, and is not related to 

 the Australian pest. No. 6. Opuntia, sp.— a thomless form— was obtained from Madeira, and is also probably a 

 variety of O. decumana. 



* These chemical data evilently do not refer to the composition of the entire Prickly-pear plants to which 

 they relate. 



" The fuel values and nutrient ratios given 

 in the above tables have been calculated in the 

 manner described in Vol. 33 of tbe "Agricultural 

 Journal of Cape of Good Hope," July, 1908, pp. 

 100-1. The variations in the fuel values m 

 Table I. are due mainly to the differing propor- 

 tions of moisture contained in the fresh leaves. 

 No. 4, it will be seen, is, when fresh, considerably 

 in advance of the rest in food value— a fact 

 which is owing partly to its lower moisture con- 

 tent, but also to the lower percentage of fibre and 

 the higher proportions of proteins and digestible 

 carbo-hydrates. For the latter reason it also 

 occupies the premier position amongst the dry- 

 leaf results in Table II. " 



Warren (1914, p. 388) mentions that, in 

 addition to the naturalised Opuntias, certain 

 Burbank varieties— viz., Anacantha and Manada 

 —are grown for feeding cattle during dry 

 seasons. 



Lamont (1914, p. 386) has published the 

 average composition of various fodders, amongst 

 them being the Kaalblad, which is stated to con- 

 tain 94 per cent, water, 1-35 per cent, ash, -42 

 protein, -57 fibre, -06 fat, and 3-7 carbohydrates. 

 This represents five food units, -whereas lucerne 

 hay has 80, green lucerne 20, maize ensilage 17, 

 and oats 99. 



Ensilage.— The attempt to use Prickly-pear 

 as ensilage has not been satisfactory (it-^^^;-. 

 1898, Appendix, p. v.; Nobbs, 1908 a, p._ 2b j, 

 though it has been suggested that the addition ot 

 an equal weight of chaff would make the mixture 

 of some value, 340 lb. of which would be equiva- 

 lent in feeding value to 225 lb. of hay as a cattle 

 fodder It has also been suggested that an ensi- 

 lage might be made of Prickly-pear fruit mixed 

 with lucerne, hay, or oat chaff. A kmd was made 

 at Bloemfontein from the Domts and fruit, but 

 having too much acidity, grass or linseed meal 

 was fed along with it (R.S.C., 1898, p. 15-6). 



Utilisation as Pood foe Man. 



The fresh ripe fruit forms a very important 

 part of the food supply of the " poor whites" 

 and the natives (R.S.C., 1891, p. 13 ; 1898, pp. 

 iv., 41, &e. ; 1890, p. 18). It is stated that the 

 latter live for many months of the year on it; 

 hence there is a scarcity of farm labour during 

 that period (Nobbs, 1906 a, p. 26; Wallace, 

 1896, p. 91). Many of the farmers also use it 

 as part of their diet, just in the same way as the 

 fruit of certain prickly-pears is utilised m 

 the Canary Islands, around the coast of the 

 Mediterranean, and elsewhere. It is an ordinary 

 article of commerce during certain seasons of the 

 year. Sometimes payment for native labour is 

 made in Prickly-pear fruit, and at times the latter 

 is given in exchange for mealies (maize) grown 

 by the natives. Sometimes the fruit is dried or 

 converted iiito preserves, jams, or jelhes (R.S.C., 

 1898, p. 41; 1891, p. 15, &c.). 



Alcohol, vinegar, syrup (molasses), and even 

 sugar are made from Prickly-pear occasionally by 

 the farmers (R.S.C., 1891, pp. 15, 19 ; Macdonald, 

 1891 a, p. 23, &c.). In the case of the syrup, 

 chicory' or ginger may be added to destroy the 

 flavour The natives and the " poor whites 

 make a liquor from the fruit, and this appears 

 to have an intoxicating and demoralising effect 

 which has called for public comment on many 

 occasions (Wallace, 1898, p. 90; R.S.C 1898 p. 

 viii p 2 &c.; Macdonald, 1891 a, p. 23). The 

 dense Prickly-pear thickets have become hiding- 

 places for stolen stock (R.S.C, 1898 pp. 32, ^; 

 1891, pp. 3, 8, Appendix, p. i. ; 1890, p. 2 16). 

 Besides this, the growth and extension of the 

 pest have greatly depreciated the value, ot in- 

 fected properties, and have led to loss "i rfTenue 

 (R S C , 1891, p. 1. 11, Appendix, p. i. ; 189U, p. ^ 

 p vii.; 1898, pp. 31, ;^.7, &c.). Henc; it can be 

 readily understood that, in evidence given before 

 the several Select Committees of the Cape Par- 

 liament which were inquiring into the question 



