MAISTITAL OF OATTLE-FEEBIKG. 335 



percentage of this ingredient ranging, according to J", Kiilm, 

 from 6.2 to 18.3 per cent., and averaging about 11 per 

 cent* 



But one experiment on the digestibility of barley by 

 rmninants has been made, viz., by Bchulze and Marcker, in 

 Weende, on sheep. The results of this expeiiinent agree 

 very closely with those which have been obtained in several 

 experiments on swine, and may therefore be assumed to be 

 at least tolerably accurate. As is usually the case, the pro- 

 tein and fat were slightly better digested by the ruminants, 

 while as regards the nitrogen-free extract the advantage 

 was on the side of the swine. 



Rice. — Eice is chajcacterized by a low percentage of 

 protein (about Y.5 per cent.), a very small percentage of 

 fat, and a large proportion of starch. "No experiments on 

 its digestibility have been made. 



Buckwheat, — Buckwheat, though belonging to an en- 

 tirely different botanical family from the true grains (cere- 

 als), may be conveniently classed with them for our present 

 purpose. 



The percentage of protein in buckwheat is more than 

 that in rice, but less than that in the other cereals, and about 

 the same as in mai^ie. It contains a considerable propor- 

 tion of crude fibre, averaging 16 per cent., most of which 

 is located in the hull or outer covering, and has rather less 

 nitrogen-free extract than the cereals. 



Maize or Indiau Com.— The cheapness, healthfulness, 

 digestibility, and great fattening qualities of this feeding- 

 stuff cause it to take a high rank among the grains. As 

 regards chemical composition, the innumerable varieties 

 which are known may be divided into two classes, sw^et 

 and common corn, having the following average compo- 

 sition : 



