454 
Experiments on the Feeding of Stock. 
Lot 
Mangold. 
A. 
Gain. 
B. 
Food. 
C. 
■Worth of 
ilanure. 
D. E. F. 
For Gain of 1 Kil. Live Weight 
G. 
Per- 
centage of 
Nitrogen. 
Roots 
taten. 
Cost of 
Food. 
Nitrogen in 
Food. 
kiL 
fr. 
fr. 
kiL 
fr. 
grammes. 
1 
Raw 
45-3 
72 
20 
70 
1-15 
235 
3-61 
2 
Pulp.. ., 
39-9 
61-3 
29 
101 
•80 
327 
3-17 
3 
Steamed .. 
58-7 
75'5 
23 
59* 
•89 
187 
3- 0 
* 59 kilogrammes of roots took up 11 of steam. 
The economical results are given in the columns D, E, F, of 
which column E shows that mangold steamed, at 10s. per ton, 
is nearly equal to pulp at 6s. 8(/., and much superior to raw 
mangold. 
Column G may in some degree indicate the superior quality 
of the meat made in lot 1, but the variation is chiefly due to the 
greater fatness of lot 3 ; nevertheless, we are here reminded of 
!Mr. Lawes's remarks on the degree in which meat produced by 
steamed food " boils away" when dressed. 
At equal intervals in the course of the trials 10 analyses were 
made both of the mangold and the pulp ; the following table gives 
the average results, together with the total of the nitrogen, sup- 
plied in these two forms : — 
Nitrogen in 
Roots Consumed. 
Percentage of 
Water. 
Percentage of 
Dry Substance. 
Percentage of 
Nitrogen in 
Dry Substance. 
Mangold (lot 1) .. .. 
Pulp 
iLilogramme. 
47^79 
8'3G 
85-26 
89*06 
14-74 
10-94 
1'02 
1-89 
XXV. — Statistics of Live- Stock and Dead Meat for Consumption 
in the Metropolis. By Egbert Herbert. 
During the first six months of the present year, the various 
cattle markets in England were well supplied with English and 
Scotch beasts in full average tondition ; indeed, the supplies sent 
to the metropolis have scarcely been equalled since 1850. Prices, 
however, have continued remarkablv firm under the influence of 
a steadv consumption ; the stock has, with some few exceptions, 
appeared tolerably free from disease, although it is understood 
