MANUAL OF OATTLE-rEEDING. 



333 





Air dry. 

 Per cent. 



Water 



frte. 



Per cent. 





Air dry. 

 Per cent. 



Water 



fiee. 



Pel cent. 



Water 



Ash 



Protein 



10.73 



1.70 



11 82 



1 90 

 13.34 



Crude fibre " 



IS", fr. extract. . - 

 Fat 



75 76 



84.86 









No determinations of tlie digestibility of wlieat have 

 yet been made. 



Rye. — But one analysis of Ameiican rye is reported.^ 

 "Wolff gives as tlie average of German analyses : 



Water 14.3 per cent. 



Ash..... 1.8 '* 



Protein 11.0 " 



Crude fibre 3.5 *' 



Nitrogen-free extract 67 . 4 '* 



Fat 2.0 '' 



Like wheat, rye is chiefly nsed as food for man, No 

 determinations of its digestibility are reported. 



Oats.— -In oatSj as in wheat, the percentage of protein is 

 qnite variable, and is largely determined by the thickness 

 and weight of the hull, compared with that of the ker- 

 nel. The latter is generally qnite rich in nitrogen, and 

 is distinguished by a comparatively high percentage of fat 

 (5 to 7 per cent.). The percentage of protein in the whole 

 grain is somewhat less than in wheat, the average being 

 about 13 per cent of the water-free substance in the latter, 

 and perhaps IX per cent, in the former. 



The quality of a sample of oats is not always indicated 

 by the weight of a given bulk, and it would doubtless often 

 be advantageous in purchasing large quantities of so impor- 



* Eeport OoED. Ag'l. Expt. Station, 1879, p. 141, 



