— 29 — 
is i:i. There is evidently no approximation to a uniform 
ratio shown by these figures. 
The residue obtained from the mature sample by suc- 
cessive extractions with alcohol and cold water yielded, 
upon distillation with hydric chlorid, xylan equivalent to 
8.01 per cent, of the air dried hay, or 78.2 per cent, of the 
total xylan. This seems to indicate a greater difference 
between the pea-vine hays, in regard to the character of 
the lignocelluloses present, than in regard to the other 
constituents. The deportment of the hay from the 
vines in pod toward heat, i. e., the readiness with which it 
browns, is probably due to the large amount of these ligno- 
celluloses present. I \mve not observed so great a sensitiv- 
ness in any sample of fodder which I have analyzed. The 
roots of alfalfa alone have exceded it in this respect. 
Accepting the phloroglucin reaction as indicative of the 
amount of these lignocelluloses, I began a series of obser- 
vations on samples of alfalfa taken from the same root, at 
intervals of seven days, the first sample being taken when 
the stems were only four or five inches high. The inten- 
tion was to continue the taking of samples from this plant 
at the stated intervals until the plant was fully ripe, and to 
study the development of the lignocelluloses in thin sections 
under the microscope for each internode of stems through- 
out the whole period of growth. An accident to my chosen 
plant, it having been cut up, brought this experiment to a 
sudden end. My observations indicated the absence of 
these in the very young joints, and their subsequent devel- 
opment in two rings, the first continuous with the fibrovas- 
cular ring whose outer margin was fiuted, while the second 
one lay outside of this and was composed of individual 
bundles, sometimes, but not always, coalescing so that the 
ring was broken. 
The co-efficient of digestion of the proteids in these 
pea-vine hays, as determined by artificial digestion, are 
rather higher than, Init not very different from, those found 
for the proteids in alfalfa hay. They are, for the pea-vine 
hay, cut when the plants were in full bloom, 84.71 ; and, cut 
when the plants were in full pod. 81.61. 
I can not find that the co-efficient of digestion of such 
hay has been determined by experiments with animals, 
though such experiments have been made with pea straw, 
the proteids of which have a digestion co-efficient of 61; 
also with pease in which the co-elficient is, for ruminants, 
89; for horses, 86; and for swine. 88, from which it would 
appear that the proteids in such pea-vine hays are of nearly 
