432 
Reijort of iLxperiments icitk (liferent jSIanures 
tliat of the calculated nitrogenous compounds, of the impure 
green fattg matter, and of the mineral matter in the Dry sub- 
stance. On the other hand, in a large proportion of the non- 
Graminaceous herbage, over-luxuriance, succulence, a large pio- 
portion of leaf, and unripeness, are likely to be associated with a 
small proportion of the more refractory or effete Woody-fibre, 
but with a large one of nitrogenous siibstance in a questionable 
degree of elaboration, a large one of impure fatty matter of doubt- 
ful nutritive capacity, and a large one of the mineral matter also, 
in the Dry substance of the hay. 
This subject obviously throws open a wide field for future 
investigation. And, if we consider, not only the very complex 
character, in so many points of view, of the substance included 
under the term — hai/, but also the inadequacy of the data, although 
so voluminous, which we have collected and recorded in the 
course of our long Paper, it will be at once apparent, that it 
would be inconsistent with a proper spirit of inquiry, to attempt 
to do more than draw attention to the pi"ominent indications, and 
leading directions, of the experimental evidence that has been 
adduced. There will, nevertlieless, be much really gained, if a 
clear idea be conveyed of the multiplicity of circumstances, upon 
which must depend the proportion, and relative feeding value, oi 
the various chemical compounds of whicli the complex produce? 
is made up. It will, then, be understood — and it is very important 
that it should be — that even supposing, there were no question as 
to the proper relationship to one another, of the different con- 
stituents of our stock-foods, it would still be impracticable to 
get a true and unconditional estimate of comparative feeding 
value of crude vegetable substances, by the simple determination 
of the percentage amount of one or two important constituents, 
as is frequently assumed to be sufficient for that purpose. The 
next step in advance in these inquiries can only be attained, when 
our knowledge of the proximate compounds, of lower or of higher 
condition of elaboration, into which the ultimate constituents of 
our food-stuffs are grouped, has been much extended, and when 
the digestibility, and applicability to the purposes of tlie system, 
of these various proximate compounds, have been experimentally 
determined. 
For the general conclusions in regard to the other separate 
Sections of the subject into which our Report has been divided, 
the reader is referred to the concluding portions of Parts I., II., 
and III. respectively, as follows : Parti. — vol. XIX., pp. 571-3; 
Part II. -vol. XX., pp. 245-6; and Part III.— vol. XX., p. 272, 
of this Journal. 
Appkndix, 
