— 29 — 
that these two components are also present, the proteids in 
even larger proportion, in the seed. The ether extract 
however, does not foreshadow the large amount of oil in 
the seed 1 he profeids are most abundant in the hay,when 
cut at about half bloom, as the flowers themselves do not 
form a sufficient percentage^ the hay to account for the 
total increase ; it is probable that there is really more pro¬ 
teids elaborated just before or at this period of growth than 
at any other. In making this statement we bear in mind 
the total weight of the plant as well as the percentage com¬ 
position.. Some of our analyses indicate that the dry mat¬ 
ter contains a higher percentage of proteids if the hay be 
made from very immature plants, (samples cut on May c ) 
but others cut at a later date, the (plants not yet in bud) do 
not show the same richness in albuminoids; and Mr. Har¬ 
rington s. series, Texas Bulletin No. 20, leaves it doubtful 
whether it be true, that the dry matter from very immature 
plants contains a higher percentage of proteids than that 
cut at a later stage of growth, but previous to the formation 
and ripening of the seed. The analyses of the leaves shows 
the proteids to be practically stationarv from early bloom 
on, but to decrease after the plant has past full bloom. 
We have treated so far principally of the compounds 
entering into the question of hay making and have selected 
our samples with the view of gaining information as to the 
best time for cutting, the influence of high or low land, and 
of irrigation.. The results are tabulated below, being given 
on a hay or air dry basis. I have chosen to do this because 
such results correspond more nearly to the article with 
which our average reader is familiar than if they were re- 
duced to the basis of dry substance. I he results reduced to 
this basis may be found in the appendix. The statements 
made under the subject crude fiber seem pertinent to the 
other food constituents and the plant in general. The 
h ay does, as is clearly understood, make some 
differ ence , but it varies so little that its effect upon the re¬ 
lative results is negligible. The fats are present in com¬ 
paratively small quantities, being equivalent to from 3 to 
5.5 per cent, digestible carbohydrates and do not vary 
enough in the different samples to show clearly that the 
variations are due in any way to the stages of plant devel¬ 
opment; while the fat—ether extract—in Mr. Harrington’s 
analyses (Texas Bulletin No. 20) is very much higher 
throughout than mine, and, in the irrigated alfalfa, shows a 
diminishing percentage as the season advances. The sam¬ 
ple,which had no irrigation,shows the reverse. The fat con¬ 
tent as shown by Mr. Voorhees’s analyses (New Jersey 
