Composition and Natrilivc Value of Straw. 
405 
that j^ivcn in tlu? first analysis by 3 per cent. Accordinj^ to the 
state of maturity, I thus found in four samph's of oat-straw the 
following^ proportions of su^ar and other sohibh; matters : 1st 
sample, IG per cent. ; 2nd sample, 10^ per cent. ; 3rd sample, 
7^ per cent. ; 4th sample, 3 per cent. 
Of all the constituents except oil, I consider sugar and other 
soluble matters by far the most valuable. (,luite apart from the 
larger proportion of albuminous matter, green oat-straw will be 
foimd much more nutritious and palatable than fully ripe samples, 
because it is more succulent, and contains a great deal more 
sugar and other readily digestible matters. 
The longer the oat-crop is left in the field, the more the pro- 
portion of sugar and other soluble organic matters diminishes, 
and with it its nutritive value. Hence it is bad policy to let 
this crop become too ripe before cutting it down. The loss in 
nutritive substances in that case is much more considerable than 
most farmers believe. Practical men, therefore, cannot be too 
strongly urged to cut their oat-crop before it turns quite yellow, 
both for the sake of the grain, which is so easily slied, and of 
the straw, which is so rapidly deteriorated. As soon as the 
haulm of oats begins to turn yellow, in about two-thirds its 
length, though the tops be still decidedly green, the harvest 
should be begun. I have had opportunities of observing over 
and over again that \ a larger yield of corn and a better sample 
will thus be obtained, as well as a far more nutritious straw. 
The deterioration in the quality of the straw and corn in warm 
seasons takes place so rapidly that it makes a great practical 
difference whether the harvest is begun a week sooner or later. 
7. In the less succulent samples a larger proportion of indi- 
gestible woody fibre may naturally be expected. That it exists, 
this series of analyses places beyond a doubt ; for whilst the 
green sample contained only 25 per cent, of indigestible woody 
fibre, the fairly ripe contained 32, and the over-ripe 42 per cent, 
in round numbers. 
Every feeder of stock knows that hard woody matter is not 
easily, if at all, digested, and that sweet-tasting, succulent food 
containing much sugar is very fattening. It must, therefore, be 
his interest to prevent as much as is possible the conversion of 
sugar into woody fibre. Where oats are grown for home con- 
sumption, I am not at all sure that it is not more advantageous 
to cut down the crop when the seed is fully formed, but still 
milky, and the straw is still green, and to make the whole into 
hay, than to let the crop get ripe, and afterwards to thresh out 
the corn. I am inclined to think an acre of oats made into hay 
will furnish more nutriment to horses, which are very fond of 
