VEGETABLE FOODS. 181 



In the potato residue starch has been largety removed, while the 

 other constituents remain but little unchanged, with the exception that 

 tlie ferments are, of course, added to the residue, the proteids being to a 

 certain extent changed into peptones. Potato residue is less nutritive 

 than that from the cereals, and is, under all circumstances, unsuitable for 

 constituting the sole article of diet ; since it is not only too waterjr but 

 too poor in inorganic materials, especially of phosphates, — an objection 

 which does not apply to the same extent to the residue from the distilla- 

 tion of the cereals. Fresh potato residue, in which condition it should 

 alone be used, seems to assist in the production of milk, especially 

 when given warm, and may constitute one- or two-thirds of the total 

 daily ration, the remainder being composed of dry fodder. Fattening 

 sheep may receive from two to ten kilogrammes per one hundred kilo- 

 grammes of body weight, if given in too large amounts, seriously affect- 

 ing the flesh of the animal. For horses potato residue is in general too 

 watery, and only animals while at rest, or while doing light work, can 

 stand it. In using this article of food care should be taken that the 

 potatoes have not sprouted, otherwise they will contain solanine, and in 

 consequence be poisonous. 



Corn Residue. — The residue remaining after the distillation of corn 

 is richer in both proteids and fats than that from potatoes. It contains — 



In a Fresh Condition. Pressed. 



Solids, 0.4 per cent. 28 4 per cent. 



Proteids, .... 2.0 " 8.0 " 



Pats, 1.0 " 3.2 " 



Non- nitrogenous extractive 



matters 4.9 " 12.7 



Cellulose, . . . . 1.0 " 2.3 



Ash 0.4 " 1.5 



The same statements apply for the administration of these sub- 

 stances as food as have already been made concerning the potato residue. 

 Milk cattle cannot, however, receive more than thirty kilogrammes of 

 this daily, since it will, in larger amounts, damage the character of the 

 butter-fats; while they may receive as high as fifty kilogrammes daily of 

 the potato residue. 



Rye Residue.— The residue from the distillation of rye-whisky is, in 

 consequence of the higher nitrogenous and lesser oily constituents of 

 the rye-grains, richer in proteids and poorer in fats than the corn residue. 

 It contains — - 



Solids, 9.9 percent. 



Proteids, „•£ 



Fat. Si ,, 



Non-nitrogenous extractive matters, . . 5-9 " 



Cellulose, 2* .! 



Ash ° 5 



