Rations for Farm Stock. 



Average Percentage of Digestible Constituents in 

 ordinary FOOD-STUFFS. — (From Wolffs Table mainly.) 



Feeding Stuffs. 



Albuminoids, 

 and Amides. 



Fats. 



1 



Carbo- | 



JJVUIctlCb. 1 



Decorticated Cotton Cake... 



3 6 '9 



IO'O 



,Q.» 3 

 I 



Rough Cotton Cake... 



i8'c 



5 '9 



77 i 



Linseed Cake 



247 



9 ° 



29 O 



Linseed ... 



20"I 



35 ' 2 



io 9 



Beans... 



22'0 



1 '4 



500 



Peas ... 



20 - I 



1 "4 



53'° 



Dried Grains... 



14*9 



o 4 



33"9 



Wet (fresh) Grains ... 



3 "9 



I- 3 



9'9 



Bran (wheat) coarse... 



io - 6 



2 '4 



44'4 



Wheat 



ii "7 



I '2 



6 4 3 



Wheat Middlings 



8-9 



2 O 



54 '8 1 



Flour ... 



8 "6 



I 'O 



69*8 jj 



Oats ... 



8'o 



4*3 



447 



Oatmeal- 



1 1 "3 



5 o 



50*2 I 



Barley 



77 



2 "3 



57 0 



Maize... 



o . _ 



4'0 



05 0 



Hay (average meadow) 

 *Oat Straw 



5 4 



I 'o 



407 



T • A 



'7 



40 ' I 



*Barley Straw. . . 



14 



•6 



40-4 



Bean Straw ... 



5'° 



'5 



35* 1 



Pea Straw 



J 2 





33*4 



Locust Bean Meal ... 



27 



11 



74-2 



Potatoes 



2*1 



•2 



21-8 



Swedes 



i.*3 



* 1 



io - 6 



Turnips 



I -I 



'1 



6-i 



Mangolds 



I •[ 



■ 1 



icro 



Treacle (Molasses) ... 



ii -8 





59 '9 



New Milk 



3-2 



y6 



5'o 



Buttermilk ... 



4"9 



i-i 



4*i 



Separated Milk 



3 '9 



'4 



4'5 



Whey 



•8 



"I 



4'9 



* Barley being generally more dead ripe when cut than oats, its straw is not as 



good compared with oat straw as appears above. 



The amides, although nitrogenous, are not flesh formers, and 

 are only considered to be of about half the value of carbo- 

 hydrates as heat producers. They are simple nitrogenous 

 compounds occurring in the plant during its growing period, 

 but destined to be more fully organised into albuminoids as the 

 plant matures. About one-fourth of the nitrogenous matter in 

 young grass, and one-half in roots— carrots, turnips, mangolds — 

 consists of asparagine and other amides, while cakes, corn, hay 

 and straw contain but a trace of amide matter. In the animal, 

 the opposite process takes place, albuminoid substances, such as 

 worn-out muscle, degenerating into the soluble amide, urea, in 

 order that they may be easily eliminated from the system. To 

 avoid complications, all nitrogenous matter has been taken as 



