498 Agricidtural CJiemistry. — Pif/ Feeding. 



question of the progressive rate of the consumption, and of the 

 productiveness, of food during the fattening process — and to the 

 influence which the character of the foods — as generally known 

 apart from the evidence of direct chemical analysis — may be sup- 

 posed to have had, on this progression. The actual relationship 

 of consumption, and of increase, to the various constituents of the 

 food, will be more clearly brought out in Tables which will shortly 

 follow. But, before introducing this part of the subject, it will 

 be well to subjoin statements, both of the per centage composition 

 of the foods employed, and of the actual quantities of the various 

 constituents consumed, wdth the amounts of increase which they 

 have yielded. 



In Tables XVII. and XVIII., which now follow, we have a 

 summary statement of the per centage composition of the foods 

 employed in the three Series of experiments. 



Table XVII. 

 (Experiments with Pigs. — Series L-III) 



Summary of the Percentages of Dry Matter, Ash, Nitrogen, and Fait]/ Matter, in the Foods 

 employed in the 1st Series of Experiments with Pigs. 



Percentage Results. 



Description. 



Dry Matter. 



Asli. 



Nitrogen, 



Fatty Matter. 





Inclusive 

 of Ash. 



Organic 

 only. 



In Fresh 

 Substance. 



In Dry 

 Matter. 



In Fresh 

 Substance. 



In Dry 

 Matter. 



In Fresh 

 Substance. 



In Dry 

 Matter. 



Egyptian beans 

 Lentils, Lot 1 . 

 Lentils, Lot 2 . . 

 Indian corn meal,l 

 Lot 1 . . . . j 

 Indian corn meal,) 



88- 30 

 87-30 

 86-62 



89'70 



89- 89 



83 -.57 

 82-43 

 81-64 



88*33 

 88-62 



4-73 

 4-87 

 4-98 



1-37 

 1-28 



5-35 

 5-58 

 5-75 



1-53 

 1-42 



4-24 

 4-52 

 4-56 



1-72 

 1-95 



4- 80 



5- 18 

 5-26 



1- 92 



2- 17 



2-29 

 2-23 

 2-21 



5-10 

 5-59 



2-60 

 2-55 

 2-55 



5- 68 



6- 22 



Bran .... 



84-79 



78-77 



6-02 



7-10 



2-61 



3-08 



4-92 



5-80 



Table XVIII. 



(Experiments with Pigs. — Series II.-III) 

 Summary of the Percentage Composition of the Foods. 



Egyptian Beans 



88 



17 



84 



45 



3 



72 



4 



22 



4-21 



4 



78 



2 



20 



2- 



50 



Lentils, Lot 1 . . 



89 



42 



86 



44 



2 



98 



3 



S3 



4-54 



5 



08 



2 



25 



2- 



52 



Do. 2 . . 



89 



97 



85 



10 



4 



87 



5 



41 



4-18 



4 



65 



1 



35 



1- 



50 



Barley, Lot 1 . 



82 



38 



80 



19 



2 



19 



2 



66 



1-82 



2 



21 



2 



34 



2- 



84 



Do. 2 . . 



80 



95 



78 



77 



2 



13 



2 



69 



1-83 



2 



26 



2 



33 



2- 



88 



Do. 3 . . 



82 



53 



80 



48 



2 



05 



2 



48 



1-55 



1 



88 



1 



•41 



1- 



71 



Bran .... 



85 



08 



78 



67 



6 



41 





•53 



2-62 



3 



•08 



4 



98 



5- 



85 



Dried Newfound- 1 

 land cod-fish . j 



59-26 



40*60 



18-66 



31-49 



6-60 lll-13 



0-90 



1-52 



