184 



PHYSIOLOGY OF THE DOMESTIC ANIMALS. 



TABLE I. 

 Average Percentage Composition of the Ordinary Foods. 





According to kuhn. 



According to 

 Wolff. 



Foods. 







U 

 CD 



C 



o 



O 



3 



s 

 o 

 O 

 co 

 3 

 o 



3 

 <y 

 M co 









m 



a 







5 



60 



O . 

 u co 



O 05 



•** £ 



■p « 



7 3 

 S +* 



c'3 



r p 











S 



c 



o * 

 h s 





ii 





«>g 



0— ' 







u 



co 



o 

 '2 



W<6 



■as 





CO 



O 





3b 



4J CO 



~ I 







rt 

 * 



3 

 c 

 w 



to) 



5 





1™ 





3 



o 



CO 



<! 



co 3 

 CD O 

 6IO 



5 



as 



fa 



I. Green Fodder. 























Prairie grass, 



75.0 25. C 



22.9 



3.C 



13.1 



0.8 



6.0 



2.1 



2.4 



9.9 



0.4 



Red clover, 



80.2 19.8 



1>U | 3.6! 8.5 



0.7 



5.6 1.4 



1.7 



8.7 



0.4 



White clover, 



80.2 19.8 



18.45! 4.0; 8.0 



0.85 



5.6 1.4 









II. Dry Fodder. 



1 



















Prairie hay, 



14.3 85. V 



79.2 ' 9.5 



40.3 



2.3 



27.l' 6.5 



5.4 



41.0 



1.0 



(Jlover-hay, 



16.0 84.0'78.4 1 13.4 



36.4 



3.2 



25.4 5.6 



7.0 



38.1 



1.2 



Oat-straw, 



14.3 85.7|81.3 i 4.0 



35.6 



2.0 



39.7> 4.4 



1.4 



40.1 



0.7 



Bean -straw, 



17.5, 82.5 76.7 | 9.9 



31.8 



1.5 



33 5, 5.8 



5.0 



35.2 



0.5 



Wheat-straw, 



14.3 85.7 81.8 ' 3.1 



37.5 



1 2 



40.0 3.9 









Rye-straw, . 



14.3 85.7181.6 ; 3.0 



33.3 



L3 



44.0 



4.1 









Barley-straw, 



14.3 85.7 



81.3 | 3.4 



34.7 



1.4 



41.8 



44 









III. Hoots and Bulbs. 





i 

















Potatoes, 



75.0 25.0 



24.1 1 2.0 



20.7 



0.3 



1.1 



0.9 



1.2 



21.8 0.3 



Fodder-beets, 



88.'0 12.0 



11.2 '< 1.1 



9.1 



0.1 



0.9 



0.8 



0.5 



10.6i 0.1 



IV. Grains and Fruits. 





















Barley, 



13.8! 86.2 



84.0 



11.2 



65.5 



2.1 



5.2 



O O 



8.0 



58.9 



1.7 



Oats, 



13. f 86.3 83.6 



12.0 



56.6 6.0 



9.0 



2! 7 



9.0 



43.3! 4.0 



Corn, . 



12.71 87. 3 185.6 



10.6 



65.7, 6.5 



2.8 



1.7 



8.4 



60.6: 4.8 



Wheat, 



14.3, 85.784.0 



13.2 



66. 2, 1.6 



3.0 



1.7 







Rice, 



13.71 86.3'S6.0 



7.8 



74.5' 0.2 



3.5 



0.3 









Peas, 



13.2 1 86.8 



83.4 



22 4 



52.6 3.0 



6.4 



2.4 









Beans, 



14.1 



85.9 



82.8 



25! 1 



46.7. 1.6 



9.4 



3.1 



23.0 



50.2 



1.4 



V. Food-Products. 











| 













Oat-meal, 



12.0 1 88.0 



87.6 



17.7 



63.9 6.0 













Corn-meal, 



9.0] 91.0 



89.5 



15.2 



70.5! 3.8 





0.9 









Rye-meal, . 



14.2 85.8 



84.2 



11.7 



69.3i 2.0 



i.2 



1.6 



11.7 



69.3 



2.0 



Rapeseed-cake, 



11.5 



88 5 



81.5 



31.6 



29.3, 9.6 



11.0 



7.0 



25.3 



23.8 



7.7 



Wheat-bran, 



13.0 



87.0 



31.0 



14.5 



53. 6 : 3.5 



9.4 



6.0 



11.8 



44.4 



3.9 



Malt, . 



Brewers' grains, 

 Potato-mash, 



10.1 



89.9 



32.7 



24.2 



42 1 2.1 



14.3 



7.2 



12.8 



51.6 



1.7 



77 7 

 92.3 



22 3 



21.1 

 7.1 



46 

 1.4 



9.9i 1.6 

 4.6 0.2 



5.0 

 0.9 



1.2 

 0.6 



3.9 



1.0 



11.8 

 4.0 



0.8 



0.1 



VI. Animal Foods. 

























Cows' milk, . . . 



88.0 



12.0 



11.3 



3.2 



45 



3.6 





0.7 



3.2 



4.5 



3.6 



Skimmed cows' milk, 



90.0 



10.0 



9.2 



3.5 



5.0' 0.7 





0.8 



3.5 



5.0 0.7 



Goats' milk. 



78.0 



12.0 



11.0 



3.4 



4.3 3.3 





1.0 









Flesh, 



75.9 



24.1 



.!2.8 



20.0 



1.9 0.9 





1.3 









Meat residue (from 























extracts), 

 - 



11.5 



88.5 



34.8 



72.8 



.!l2.0 





3.7 



69.2 





11.2 



