MAl^UxVL OF OATTLE-FKEDING. 177 



made consists of fat, we shall liave a basis for computing 

 whether the available protein and fat of the food consumed 

 were sufficient to account for the amount of fat actually 

 produced. Obviously, such computations are simply ap- 

 proximate, but at the same time their results have a cer- 

 tain value when derived from a large number of experi- 

 ments. 



This comparison has been made by the wiiter in seventy- 

 seven different experiments, viz., fourteen by llenneberg, 

 in Weende, in 1858-63 ;* six by Stohman, in 1862-63, f 

 and eight in 186:t-65, :}: at Brunswick; nine by E. v. 

 Wolff, in 1870-Yl, § and ten in 1871-73, || at llohenheim; 

 nine by llenneberg & Stohmann ; ^[ eight by liaubnor i& 

 llofmeister, in Dresden; and twelve by P. Krocker, in 

 Proskau. **^ 



Each one hundred parts of protein oxidized in the body 

 was considered to have yielded 51.4 parts of fat, and to 

 this amount was added the ready-formed fat of the fodder. 



The result, with one or possibly two exceptions, was 

 that in all cases the protein and fat were sufficient to ac- 

 count for the amount of fat formed, although in some of 

 the experimente little margin was left. 



E. V. Wolff has separated fifty-nine of these experiments 

 into four groups, according to the amount of digestible 

 protein contained in the fodder, with the following results 

 in pounds per day and head : 



* Jour. 1 Landw., 1858, p. 303 ; 1800, p. 1 ; 18G0, p. 303 

 t Ibid , 1865, 2 Supplement. 

 t Ibid , 1807, p. 133. 

 g Landw Jahrb., I., 533. 

 11 Ibxd , II., 221. 



IT Jour f LaBdw., 18G5, Supplement. 

 ** Preuss. Ann. d Landw , 1809, Sept. and Dec. 

 b* 



