Sept. 1894.] 



POTATOES FOR STOCK FEEDING. 



27 



lot 3 received the larga ration of potatoes and hay. In the 

 case of the foregoing lots the potatoes were always cooked 

 before use ; an additional lot consisting of only three sheep was 

 supplied with a diet of uncooked potatoes. The ration of this 

 lot comprised 6*6 lbs. potatoes and 1*65 lbs. hay. The results 

 were as follows : lots 1 and 2, receiving normal diet containing 

 in the one case beetroot, in the other potatoes, realised in 70 days 

 the following increase in live weight : — 





Weight. 



Increase in Live Weight. 



Eations. 



Initial. 



Final. 



Total. 



Per 

 Head 

 per Day. 



Per 

 cent, of 

 Initial 

 Weight. 



Lot 1 (fed on beetroot) - 



Lbs. 



Lbs. 

 923 



Lbs. 

 87 



Lbs. 

 0-124 



10-4 



Lot 2 (fed on potatoes) - 



854 



1,022 



168 



0-239 



19-6 



From the above it appears that the increase of weight in the 

 case of lot 2 was nearly double that of lot 1. 



Referring now to lots 2 and 3, one of which received 4*4 lbs., 

 the other 6*6 lbs. of potatoes per diem, and contrasting them 

 with a view to determine the degree in which an increase of the 

 starchy ration influeDces the increase in live weight, it was found 

 that after 116 days these two systems of feeding furnished the 

 following results : — 





Weight. 



Increase in Live Weight. 



Eations. 



Initial. 



Final. 



Total. 



Per 

 Head 

 per Day. 



Per 

 cent, of 

 Initial 

 Weight. 



Lot 2 (normal ration) 



Lbs. 



759 



Lbs. 

 1,022 



Lbs. 



263 



Lbs. 

 0-227 



34-7 



Lot 3 (large ration) 



773 



1,116 



343 



0-295 



44-4 



It seems, therefore, that, in 116 days, sheep of 77 lbs. weight 

 each increased 34 lbs. in live weight. In other words, their 

 weight had increased by nearly one half. As regards lot 4, 

 which was supplied with potatoes in the raw state, by compar- 

 ing that lot with lot 3 it was evident that the uncooked potatoes 

 yielded results in every respect inferior to those obtained by 

 the employment of potatoes which had been previously cooked. 

 M. Girard thinks, therefore, that from the point of view of the 



