280 
WISCONSIN STATE AGRICULTURAL SOCIETY. 
So much for the effect of heat upon grain and roots; but it 
may be asked whether we can derive the same benefit from 
cooking hay, straw, and other coarse fodder for stock. The 
following quotation from Regnault will show what difference 
exists between them, the stems containing woody fiber as well 
as cellulose, while roots and grains do not: 
“ A microscopic examination of the various component parts 
of plants shows them all to be constituted of cellular tissue, va¬ 
rying in form according to the part of the vegetable subjected to 
examination. The cavities of the tissue are filled with a very 
diversified matter; sometimes, as in the case of wood, thepar- 
rities of the cells are covered by a hard and brittle substance 
called lignum, or woody fiber, which frequently almost com¬ 
pletely fills their interstices ; while, at other times, as in the 
grains of the cerealia, potatoes and other tubers, the cells con¬ 
tain a quantity of small ovoidal globules, varying in size, con¬ 
stituting ficula or starch ; and lastly in the case of the young 
organs of plants, the cells contain only a more or less viscous 
fluid, holding in solution mineral salts and various organic sub¬ 
stances. The principal of which are gum, gelatinous combi¬ 
nations, designated by the general name oi albuminous substan¬ 
ces." We conclude then, that if heat aids in rendering the nu¬ 
tritive principles of woods and grains more accessible to the 
assimilating faculty, it will also assist in softening the fiber of 
hay and straw. The cell walls which imprison the alimentary 
substances mentioned will, by the joint processes of cutting 
and steaming, be more or less broken and weakened.’’ 
The following extract from Johnson’s Agricultural Chem¬ 
istry shows the further effect of heat upon starch itself: 
“When wheat flour, potatoes or arrow root starch is spread 
upon a tray and gradually heated in an oven to a temperature 
not exceeding 800° Farenheit, it slowly changes, acquires a 
yellow or brownish tint, according to the temperature employ¬ 
ed, and becomes entirely soluble in cold water. It is changed 
into dextrine gum. During the baking of bread this conversion 
