184 



PHYSIOLOGY OF THE DOMESTIC ANIMALS. 



TABLE I. 

 Average Percentage Composition of the Ordinary Foods. 









According to Kuhn. 



According to 



Wolff. 











s 



a 

 

 a 









O 



PS 





Foods. 



+3 



co 

 3 



W 



U 



<0 



ti 



« 



I 



60 



6 



c 







o 



(fl 



a 

 o 



a 



cS 



is b 



.- v 



m 

 3 

 c 

 B 



•?=■ 



1" 



GO 



fa 



to 



CO 







3 

 a 



CD 

 O 



4 



CO 



< 



So 

 . 



- -/. 



— — 



10 B 



S3 

 *= 2 

 cc S 



feco 

 5 



7 B 



sa 

 0+3 



fc.g 



O 



c o 



S3 3 



to w 



fa 



I. Green Fodder. 























Prairie grass, . . 



75.0 



25.0 



22.9 



3.0 



13.1 



08 



6.0 



2.1 



2.4 



9.9 



0.4 



Red clover, . . . 



80.2 



19.8 



18.4 



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. 

























Prairie hay, . . . 



14.3 



85.7 



79.2 



9.5 



40.3 



2.3 



27.1 



6.5 



5.4 



41.0 



1.0 



Clover-hay, 





16.0 



84.0 



78.4 



13.4 



36.4 



3.2 



25.4 



5.6 



7.0 



38.1 



1.2 



Oat-straw, . . 





14.3 



85.7 



81.3 



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 



85.7 



81.6 



3.0 



33.3 



1.3 



44.0 



4.1 









' Barley-straw, . 





14.3 



85.7 



81.3 



3.4 



34.7 



1.4 



41.8 



4.4 









III. Roots and Bulbs. 

























Potatoes, . . . . 



75.0 



25.0 



24.1 



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 



10.6 



0.1 



IV. Grains and Fruits. 

























Barley, ; 



13 8 



86.2 



84.0 

 83.6 



11.2 

 12.0 



65.5 

 56.6 



2.1 

 6.0 



5,2 

 9,0 



2.2 



2.7 



8.0 

 9.0 



58.9 

 43.3 



1.7 



4.0 



Oats, . 





13^7 



H6.3 



Corn, . 





12.7 



87.3 



85.6 



10.6 



65.7 



6.5 



2.8 



1.7 



8.4 



60.6 



4.8 



Wheat, 





14.3 



85.7 



84.0 



13.2 



66.2 



1.6 



3.0 



1.7 









Rice, . 





13.7 



86.3 



86.0 



7.8 



74.5 



0.2 



3.5 



0.3 









Peas, . 





13.2 



86.8 



83.4 



22.4 



52.6 



3.0 



6.4 



2.4 









Beans, 





14.1 



85.9 



^2.8 



25! 1 



46.7 



1.6 



9.4 



3.1 



23.6 



50.2 



1.4 



V. Food-Products. 

























Oat-meal 



12.0 



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 



69.3 



2.0 



1.2 



1.6 



11.7 



69.3 



2.6 



Rapeseed-cake, 





11.5 



88 5 



81.5 



31.6 



29.3 



9.6 



11.0 



7.0 



25.3 



23.8 



77 



Wheat-bran, . 





13.0 



87.0 



81.0 



14.5 



53.6 



3.5 



9.4 



6.0 



11.8 



44.4 



3.9 



Malt, .... 





10.1 



89.9 



82.7 



24.2 



42 1 



2.1 



14.3 



7.2 



12.8 



51.6 



1.7 



Brewers' grains, . 





77 7 



22.3 



21.1 



46 



9.9 1.6 



5.0 



1.2 



3 9 



11.8 



0.8 



Potato-mash, .. 





92.3 



7.7 



7.1 



1.4 



4.6 



0.2 



0.9 



0.6 



1.0 



4.0 



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 



21.1 



22.8 



20.0 



1.9 0.9 





1.3 









Meat residue (from 

























extracts), . . . 



11.5 



88.5 



84.8 



72.8 





12.0 





3.7 



69.2 





11.2 



