MAITtrAIi OF CATTLE-FEEDIN-G. 299 



found to be from 0.09 to 0.46 per cent, of tlie air-drj sub- 

 stance (14.3 per cent, of water), and from 8.93 to 24.36 

 per cent, of the total nitrogen, the average being, respect- 

 ively, 0.21 and 16.70 per cent. According to Kellner's 

 investigations, most of the non-albuminoid nitrogen exists 

 in the form of amides. 



Although the amides, as we have seen, are easily di- 

 gested and have some nutritive value, yet they cannot be 

 considered equal to the albuminoids, and it is clear that 

 the largo amount of them which hay sometimes contains 

 must diminish its value. 



Non-^ppois'ui m early-cut Hay, — The statements made 

 on page 36 respecting the functions of amides in the plant 

 would lead us to expect to find them chiefly in those plants 

 or parts of plants where growth was going on, while in 

 those which had reached their full development we should 

 anticipate finding most or all of the amides reconverted 

 into albuminoids, except in eases where, as in the beet, 

 they act as a reserve of nitrogenous food. Asa matter of 

 fact, those investigations which have hitherto been made 

 confirm, in the main, these anticipations. 



Thus Kellncr's results show that, in general, the pro- 

 portion of non-protein is greatest in the hay from yoimg 

 plants, and decreases as the latter approach ripeness. An 

 interesting difference was observed in this respect between 

 the common grasses {Graminem) and the legumes; in the 

 former the decrease in the amount of non-protein with 

 approaching ripeness was very marked, while in the latter 

 it was much less noticeable. The former are plants which, 

 after flowering, cease to assimilate to any great extent, 

 while the latter, along with the formation of flower and 

 fruit, continue to grow and assimilate food, and thus ojffer 

 the conditions for the formation of amide compounds. 



