1879 .] 
4r97 
AMERICAN AGRICULTURIST. 
Feeding Stuffs. 
AVERAGE COMPOSITION, DIGESTIBILITY, AND MONEY VALUE 
AS GIVEN BY DR. WOLFF FOR GERMANY, 1830. 
KIND 
OF 
FODDER. 
I. Hat. 
Meadow Hay, poor. 
“ “ medium_ 
“ “ very good.. 
Red Clover, poor. 
“ “ medium. 
“ “ very good_ 
White Clover, medium_ 
Lucerne, medium . 
Swedish ( Alsike Clover.. 
Fodder Vetch, medium... 
Peas in bloom.,,. 
Fodder Rye... 
Timothy. 
Italian Rye Grass. 
Upland Grasses, average.. 
Hungarian Grass. 
II. G een Fodder. 
Grass just before bloom... 
Pasture Grass. 
Rich Pasture Grass. 
Italian Rye Grass. 
Timothy Grass . 
Upland Grasses, average... 
Fodder Rye. 
Fodder Oats. 
Fodder Corn. 
Sorghum. 
Hungarian, in blossom. 
Pasture Clover, young. 
Red Clover, before blossom 
“ “ in full blossom 
White Clover, in blossom... 
Alsike Clover, at beginning 
of blossom. 
Lucerne.begi’gof blossom. 
Fodder Vetch, at beginning 
of blossom. 
Fodder Peas in blossom .... 
Buckwheat in blossom. 
Fodder Cabbage,. 
Carrot Leaves. 
Rutabaga Leaves. 
Fermented Corn Fodder.... 
III. Straw. 
Winter Wheat. 
Winter Rye. 
Summer Barley. 
Gat. 
Fodder Vetch. 
Field Bean. 
Seed Clover. 
Corn Stalks. 
Chaff, Hulls, etc. 
Wheat....... 
Rye. 
Oats.... 
Barley. 
Pea. 
Bean. . 
Corn Cobs. 
% 
14.3 
14.3 
15.0 
15.0 
10.0 
16.5 
16.5 
16.0 
16.0 
16.7 
16.7: 
14.3 
14.3 
14.3 
14.3 
13.4 
75.0 
80.0 
78.2 
73.4 
70.0 
70.0 
' 6.0 
81.0 
82.9 
77.3 
75.0 
83.0 
83.0 
80.4 
80.5 
85.0- 
71.0 
82.0 
81.5 
85.0 
84.7 
82.2 
.4 
78.6 
14.3 
14.3 
14.3 
14.3 
16.0 
16.0 
16,0 
16.0 
15.0 
Organic 
Substance. 
TOTAL. 
DIGESTIBLE. 
% Vc 
5.0 7 
6.2 9 
7.0 11 , 
5.1 11 
5.3 12, 
6 013, 
6.0 14. 
6.2 14. 
6.015. 
8.3 14. 
7.0 14. 
5.1 10. 
4.5' 9. 
7.8:11, 
5.8 9. 
5.7 10. 
%' % 
5 33.5 38.2 
7 26.3 41.4 
,7 21 9 41,6 
.1 28.9 37.7 
,3 26.0 38.2 
5 24.0 37.1 
5 25.6 33.9 
4 33.0 27.9 
0 27.0 32.7 
2 25.5 32.8 
3 25.2 34.2 
4 23.1 14.5 
7 22.7 45.8 
2 22.9 40.6 
5 28.7 39.1 
8 29.4 38.5 
14.3 
14.3 
14.3 
14.3 
15.0 
:5.0 
14.0 
75.0 
89.0 
.0 
81.5 
85.0 
87.0 
91.0 
88.3 
14.4 
14.3 
14.3 
14.3 
14.4 
14.0 
14.0 
14.3 
14.5 
12.3 
11.8 
12.2 
7.7 
83.1 
89.1 
Roots and Tub rs. 
Potatoes. 
Jerusalem Artichokes_ 
Fodder Beets. 
Sugar Beets. 
Carrots. 
Rutabagas. 
Turnips. 
Parsnips. 
Grains and Fruits. 
Wheal. 
Rye. 
Barley.. 
Oats. 
Indian Corn. 
Buckwheat. 
Rice, hulled. . 
Peas... 
Field Beans. 
Linseed. 
Rape seed. 
Hemp seed. 
Cotton seed. ., 
Apples and Pears. 
Pumpkins. 
IV. Manufacturing and 
Waste Products, etc. 
Sugar Beet Cake.70.' 
Potato, (Residue from.. 
Rye, < Manufacture of 
Wheat, (Starch. 
Brewers’ GrainB. 
Malt Sprouts. 
Wheat Bran, fine. 
“ “ coarse. 
Rye Bran. 
Wheat Meal. 
Indian Corn Bran. 
Buckwheat Bran. 
Rice Meal. 
Linseed Cake. 
Linseed Meal (extracted). 
Palm Nut Ca e. 
Cotton seed Cake. 
Cotto - eed Cake, decorti 
Flesh Meal. 
Dried Blood. 
Cow’s Milk. 
Skimmed Milk. 
Buttermilk. 
Condense! Mi k. . 
Whey. 
Cream. 
) 81 
••76, 
-- 110 . 
..18. 
.. 12 . 
.. 12 . 
..ill 
..ill. 
. .14. 
..i 9, 
.. 112 , 
.. 9, 
.. 10 , 
It, 
11 , 
11 . 
12 , 
87. 
90, 
90, 
21 
92 
0*2 
2.1 3.0 
2.0 3.5 
2.2 4.5 
2.8 3,6 
2.2 3.4 
2.1| 3.4 
1.6. 3.3 
1.4 2.3 
1.3 1.2 
11 2.5 
1.8 3.1 
1.5, 4.6 
1.5 3.3 
1.3 3.0 
2-° 3.5 
1.5 3.3 
2.0, 4.5 
1.8 3.5 
1.5 3.2 
1.4 2.4 
1-6 2.5 
3.6 3.2 
2 3 7,1 
1.7 1.2 
6.0 13.1 
4.0 9.7 
4.0 10.1 
7.1 12.1 
8.0 16.3 
10.1 13.4 
7.9 10.4 
6.5 8.3 
5.2 8.8 
6.7 11.7 
8.5 10.9 
5.5 6.6 
!&S> 
SI 
% %l % 
1 5 3.4 34.9 
2 5: 5.4 41.0 
2.8. 7.4 41.7 
2 1 5.7 37.9 
2 2 7.0 38.1 
2.9 8.5SS.2 
3.5 8.1 35.9 
2 5 9-4 28.3 
3.3 8 6 34.8 
2 5 9.4 32.5 
2.6 9.4 33.1 
2 81 6.6 44.3 
3 0 5.8 43.4 
3.2. 7.1 41.5 
2 6 5.3 40.9 
2 2 6.1 41.0 
! ! 
0 8 2.0 13.0 
0.8 2 5 9.9 
1.0 3.4 10.9 
1 0 2.3 12.5 
1 1 2.1 16.0 
1.0 1.9 14.2 
0.8 1.9 11.0 
0.5| 1.3 8.9 
0.6 
0.7 
% “Si: 
0.7 8.4 
1.6 11.9 
0 . 7 : 1.8 11.8 
0.9 3.6 7.4 
0.7 2.3 7.4 
0.6 1.7 8.7 
O.Sj 2.2, 7.9 
0.6 2.1 5.8 
0.8 3.2 9.1 
0.6 2.5 6 7 
0.6 2.2 7.4 
0.6: 1.5 6.6 
0.7 1.8 8.2 
1.0 2.2i 7.0 
0.5 1.5 5.1 
1.11 0.7 10.4 
3.0 40.0 36. 
3.0|44.0 33, 
S.s'lO.O 36, 
4.0 39.5 36, 
7.5 42.0 29, 
6.5 38.0 31, 
4.6 10.2 34.0 34, 
5.6 : 9.4 42.0 25. 
4.2 3.0 40.0 36, 
9 1.2 
3 1.3 
7 1.4 
2 2.0 
0 1.0 
0 ; 1.0 
2 1.0 
0 2.0 
.7! 1.0 
4.3 36.0 34.6 1.4 
3.6 43.5 29.9i 1.2 
4.0 31.0 36.2 1.5 
3.0 30.0 38.2 1.5 
8.1 32.0 36.9 2.0 
10.5 33.0 34.0 2.0 
1.4 37.8 42.6 1.4 
1.1 1.1:21.7; 0.2 
2.0 1.3 15.5 0.2 
0.5 0.9 9.7; 0.1 
1.0 1.3 15.4 0.1 
1.4 1.7 
1.3 1.1 
1.1 0.8 
1.6 1.0 
1.7 
1.8 
2.2 
2.7 12 
1.5 10 
1.8 9 
0.5 7 
2.4 22 
3.1 25 
3.4 20 
3.9 19 
4.5 16 
7.8|22 
0.4 0 
1.0 0 
10.8 
9.5 
5.3 
10.2 
.0 3.0 
.0 3.5 
.0 7.1 
,0 9.3 
.0 5.5 62. 
.0 15.0 58, 
.71 2.2 75, 
.4 6.4 52, 
.5 9.4 45, 
.5 7.2 19, 
,4 10.3 12, 
.3 13.1(21. 
.8 16.0 15, 
,4 4.311, 
,6 2 7 6 . 
0.8 35.6 
0.8 36.5 
1.3 40.6 
1.4 40.1 
3.4 31.9 
2.9 33.4 
5.0 35.2 
4.2 28.5 
1.1 37.0 
10.6 
8.0 
6.1 
7.1 
5.9 
5.0 
5.0 
3.3 
4.6 
3 9 
4.0 
7.2 
8.1 
6.3 
8.2 
7.1 
0.43 
0.64 
0.75 
0.59 
0.70 
0.79 
0.76 
0.71 
0.76 
0.77 
0.77 
0.72 
o.;o 
0.74 
0.64 
0.66 
7.0 
4.4 
3.6 
5.9 
8.2 
8.1 
6.3 
7.2 
13.0 
7.4 
7.0 
2.5 
3.8 
5.7 
4.2 
3.2 
3.1 
3.0 
3.7 
5.1 
5.2 
3.8 
3.9 
16.6 
1.2 35.0 
4.0 36.2 
5.1 34.7 
0.6 41.7 
2.0116.8 
0.5 10.6 
3.4, 1 
0.4 0 . 
0.8 6 . 
0.0 4. 
1.2! 4. 
7.2 17. 
5.4 14, 
6.6 15. 
5.2 14. 
3.0 13. 
3.4 10, 
3.4 17, 
10.6 10 , 
8.8 29, 
7.3 33. 
4.2 16. 
6.4 23. 
7.6 33. 
3.7 72. 
4.1 80, 
0.7 3. 
0.8 3, 
0.5 3 
2.5 10 
0.7; 1 
0.6 2 
1.5 11, 
4 2.0 9, 
9 2.5 8 
7 6.0 9, 
1 6.5: 8 , 
7 1.5! 6 , 
2 : 0.4 6 
5 2.0 20, 
9 1.6 23. 
6 37.0 17 
1 42.5 15 
3 33.6 12. 
1 30.3 17 
0 , 
5 0.1 0, 
,7 61.3 
,9 65.4 
0 58.9 
,11,43.3 
.4 60.6 
,8 47.0 
,9 72.7 
,2 54.4 
,0 50.2 
,2 18.9 
0.2 
0.11 
o.ij: 
0 . 2 ; 
O.il 
0 . 1 : 
0.2 
3 18. 
011 . 
7 18. 
4 15. 
2 11 . 
3 48, 
7 55, 
1 52, 
.7 58. 
,8 63, 
0 61 
,7 46. 
1 47, 
7 29, 
.8 33, 
.4 41, 
1 30, 
2 19 
" A 
5 
5, 
5 
. 52 
■ j 5 
.1 2 
3! 
7* 
9 
4 
0 
7 
,0 
,2 
, 6 . 
f 
4 
:Si 
,7, 
0 10, 
.5 6 , 
.5 13 
.. 12 
.6 0 , 
.0 3 
.0 0 
.4 1 
.9 12 
.1 0 
,9 31 
10.2 
16.2 
14.7 
12.9 
7.1 
2 1.8 24, 
1 0.8 13, 
5 5.2.18, 
2 3.7 15. 
1 3.9 10. 
1 12.8 51, 
8 11.8-44. 
2112.6 42, 
5 12.2 46, 
310.8 54 
8 7.9 56 
4 13.5 44 
9, 8.6 47, 
9 24.8 27 
3.27.8 33 
0 16.1 55 
IS 
17 
4, 
5 
3 
4 
3.0- 4 
117.5 
7 31.0 
0 69.2 
5 54.1 
6 3.2 
7 3.5 
0 3.0 
9 10.2 
6 1.0 
8 2.7 
2.6 
3.6 
0 2.9 
6 3.4 
0 3.9 
2 8.8 
5 8.9 
.9 2.1 
4 9.5 
9 5.5 
.3 12.3 
. 11.2 
.6 0.5 
0 3.6 
0 0.7 1 
4 1.0 2 
9 12.9 
1 0.6 6 
.9 31.3 
Explanation of the Table. 
0.22 
0.21 
0.27 
0.23 
0.28 
0.23 
0..0 
0.15 
0.12 
0.19 
0.20 
0.25 
0.19 
0.17 
0.19 
0.17 
0.23 
0.18 
0.18 
0.14 
0.17 
0.18 
0 12 
0.15 
45.8 0.37 
46.9 0.35 
32.2 0.44 
29.9 0.45 
9.8 0.46 
12.0 0.44 
7.3 0.55 
7.4 0.49 
34.4 0.39 
1.4 32.8 0.4 24.1 0.37 
1.131.9 0.4 32.6 0.37 
1.6 36.6 0.6 23.8,0.39 
' ‘ ‘ 0.6 31.4 0.38 
1.2, 9.8 0.55 
1.2 7.4 0.53 
0.4 71.2 0.41 
1.1 22 . 8 ; 0.2 21.6 0.26 
' * 8.7 0.24 
21.7 0.12 
17.0 0.19 
9.3 U.18 
8.3 0.15 
: 5.80.11 
7.3 0.18 
5.8,1.13 
7.0 1.08 
7.9,0.95 
6.1 0.98 
8.6 1.11 
7.4 0.77 
10.7 0.96 
2.9 1.44 
2.3 1.51 
.... 2.47 
...,;2.55 
.... 2.01 
....2.08 
43.0 0.18 
18.4 0.08 
0.30 
0.16 
0.44 
0.37 
0.30 
1.09 
1.04 
1.04 
1.10 
1.08 
0.99 
1.15 
1.16 
1.72 
1.61 
1.61 
1.14 
2.07 
3.54 
2.32 
0.34 
0 23 
. 6 : 0.22 
S I .48 
.6 0.11 
.511.54 
The table herewith is takeu, with 
some slight alterations, from a 
much larger one by Wolff, in the 
“ German Farmers’ Almanac,” fre¬ 
quently referred to in these col¬ 
umns.* These figures, from Eu¬ 
ropean products, mostly German, 
represent the average results of 
many hundreds of analyses, hut 
they enable American farmers to 
estimate the probable composition 
of their own feeding stuffs. Tables 
showing variations in composition 
of the same kinds of foods, and 
results of analyses of American 
products, are in preparation for a 
future issue. So far as analyses 
made up to the present time show, 
the American and European pro¬ 
ducts in general agree pretty close¬ 
ly. The most marked exceptions 
are in grasses and hays, ours aver¬ 
aging poorer than the European, 
probably because of poorer ma¬ 
nuring and much poorer culture. 
Water.— The figures in the first 
column give the number of pounds 
of water in 100 lbs. Thus, 100 lbs. 
of young grass contain from 75 to 
80 lbs. of water, while 100 lbs. of 
dry hay contain only about 14‘/s 
lbs. In 100 lbs. of bran there are 
about 13 lbs. of water, while 100 
lbs. of potatoes contain 75 lbs. of 
water, and 100 lbs. of turnips 92 
lbs. of water. The bran thus lias 
(100—13) about 87 per cent, or 
seven-eighths, of dry substance; 
the potatoes 25 per cent, or one- 
fourth ; and the turnips only 8 per 
cent, or one-twelftli dry matter. 
Asn or Mineral Matters. — 
The mineral matters—potash, soda, 
lime, phosphoric acid, etc.—which 
remain as ashes when the material 
is burned, vary from i lb. in 100 
lbs of milk, to from 5 to 8 lbs. in 
100 lbs. of bran or linseed-cake. 
These substances are necessary for 
supporting auimal life, but there is 
generally an abundance of them in 
all the foods used on the farm. 
Organic Substance, Total and 
Digestiele.— Columns 2 to 6 give 
the Albuminoids , Carbohydrates , 
and Fats, which together make up 
the combustible or Organic Substance. 
Columns 7, 8, and 9, give the 
amounts of these that are digesti¬ 
ble. The figures represent general 
averages as shown by the results 
of probably more than 1,200 actual 
feeding trials, with oxen, cows, 
horses, sheep, and swine. The 
digestibility varies considerably, 
even in "the same kind of food. 
The digestibility of some of the 
materials, as Hungarian grass, 
which have not been tested, is cal¬ 
culated from the known digestibil¬ 
ity of similar foods. 
Nutritive Ratio.— The “ nutri¬ 
tive ratio ” expresses the ratio of 
digestible albuminoids to digesti¬ 
ble carbohydrates and fats (each 
pound of fats being assumed equal 
to 2.5 of carbohydrates); that is to 
*Mehtzel & von Lengerke, Landw. 
Kalender, 1880. Publisfisd by Wie- 
gaiult, Hempel & Parey, Berlin, Prus¬ 
sia. In answer to numerous inquiries, 
we may say that it may bo obtained 
direct from the publishers in Berlin, 
or through any importer of foreign 
books in this country. The cost in 
Germany is 2X marks (about 62 cts.); 
here, including duties, etc., not far 
from 90 cents. [Eds.] 
say, it shows the number of pounds of digestible 
carbohydrates to one pound of digestible albumi¬ 
noids. For instance: The “poor” hay contains 
1 lb. of albuminoids to 10.6 lbs. of digestible carbo¬ 
hydrates. Tlie nutritive ratio is 1:10.6. The 
“ very good ” hay lias 1 of albuminoids to every 6.1 
of carbohydrates. The ratio is 1:6.1. Linseed- 
cake and cotton-seed cake are rich in digestible al¬ 
buminoids, having 1 lb. to every 2 lbs. of carbohy¬ 
drates, while straw Is very poor, tlie nutritive rate 
being 1 to 30, or even 1 to 45. The value of a food 
in practice depends mainly upon the amounts and 
proportions of digestible ingredients it contains, 
and the way it is fed. The “ asl: ” at head of col¬ 
umn, “ Nutritive Ratio,” means as one to —. 
Tiie Money Values of the Foods in the table 
are calculated by assigning a certain price to each 
pound of digestible ingredients. The prices as¬ 
sumed by AVolff for tlie German market in 1880, 
are, for digestible albuminoids and fats, each 4 1 3 
cents per lb., and for carbohydrates °/ 10 cent per lb. 
They vary a little, but not widely, from the values 
in many of our American markets. Of course, 
these values are relative, and apply only when 
properly fed. Doubtless both the prices-current in 
our markets, and the intrinsic facts of the case 
would require a revision of these rates to make the 
valuations entirely correct with us. Nor oan such 
computations be absolutely accurate at best, hut 
they do give a general idea of the comparative val¬ 
ues of the materials as food for stock lohen properly 
used. W. O. Atwater. 
[The above table, which Professor Atwater has 
translated, and with the explanatory notes put iu a 
clear form, will, we think, when carefully consider¬ 
ed, furnish a fund of information of great value to 
many of our readers. There is food for thought for 
the winter evenings in the feeding stuffs, the com¬ 
position of which is given in a handy form.— Ed.] 
How to Make Splint Baskets, 
In the winter season a stock of baskets for use in 
the ham, the stable, or the field, may be very easily 
made. The best material is splints of hickory, oak, 
black ash, or any other wood that can be separated 
into layers. The best 
timber is the butt of a 
straight - grained young 
tree, cut about eight feet 
long. In clearing timber 
land, it is common to se¬ 
lect these butts and sell 
them tc basket-makers by 
the cord, at two or three 
times the value of common 
timber. The butts are 
split into narrow pieces, 
which have the annual layers arranged convenient 
ly for being rived into splints. The manner of 
splitting is shown at figure 1. These strips are split 
again, if necessary to bring tlie splints to a proper 
size for working, which is 11 inch or 2 inches for 
Tig. 1 . 
Fig. 2.— LOOSENING THE FIBRES. 
large baskets ; the smaller strips, down to half an 
inch,may be used for hand-baskets,strawberries,etc., 
or for binding the edges of larger baskets. The split 
pieces are steeped in water for some days, to loosen 
