78 REPORT OF THE CHEMIST OF THE 
of foods. Some very interesting results are manifest as shown by 
an inspection of the above table. In maize with B. and W. corn 
cut when in milk and King Philip corn at maturity, all cut for 
forage, we find the invert sugar ranging from 4.60 to 13.16 per 
cent, sucrose from 2.40 to 10.32, and starch from 11.40 to 43.13 
per cent. Can the nitrogen-free extract of these foods have like 
nutritive value? Differences such as I have just indicated, though 
less marked, are found in hays, grains and waste products. A 
comparison of cotton-seed and linseed meals with corn meal 
indicates interesting differences which may throw some light on 
their feeding value and their proper place in feeding rations. 
When we have studied more fully the composition of nitrogen- 
free extract we may find that the sugars and starch are a fair 
measure of its digestibility. Below, I present in parallel columns, 
the per cent of nitrogen-free extract as sugars and starch, and the 
average coefficient of digestibility for nitrogen-free extract as 
found by German and American investigators. 
| Number of determin- 
ations. 
bo 
DN NWN H HH HEHE PR REE OOOO 
ETVORINV FUSS Teg 2S ite ora eie o a oo Sdn ce meintee oteiaas was elem opiates 
PET Oty s1S8S8c0%, aes co ee ees in loa cc cae s ee eee anche enon eee 
AI fa fa Geet] ¥2DLOOML). ccc sak tee ocak hee ee Bis aR Re eee 
MESAGOWs PL TUSSOS LCS cee oeick were oie bone oa Se He RE Rete s ee annie 
ReEGClLOVEr (COLOOMT);. wc sacs eees cule ate Sala cue ne ae Sec aa eee Cue Ee 
REGVGabed Wa FWalee 2a gt ha 1- Pree hey par Nee ee AP tate Schl Puree Cie i a mre 
FLV OAGPALO: elcG Le aca pe va we pace eeen u hanaenpeeseoees te ie erwatearrats 
MEI7Z TOTAL OC AMIN OLITO) Sacccs ooo ook cco eek Camano cee ae es 
WAiZe POT AMO AINALULO) o5 eos ck eccdele ba eect edd Pic anne ceeene saw ebeae 
Brig tt FOTR BO J. cee aig nce'c-s< ve dc ans step uwenn es Sate seen aaeee ee 
INESIZ O° GDR SILLA Oicits cn. ies acs Spo daie chat co Sine Vere eete ae ee eee eaeees 
APRGCASEIE, Wirsiacio ese ao Onin wks ok 6 BACT eo emer Be COS Tae CR Eats Seaaie 
WATOA CSL A Wis ce hoo he aiew nee Ue eae eak Be SLUR Souhae BEER eee 
EMITS ccs: 265 wae cee ke pane woe oN SLO aa a be Doo ae aa eee 
ORS a ees rere ence aah doe Boe a Sn Ee eee 
ERISET. AOL s oe coke oe he le ASR ROE PEL VOM TURE Seon ee oeeee as Ean 
WHOS DLAI esa ees oe opie SERS eee ee SURES eee ee 
ASOTUGN SEO GUE TRO v5 6 Sok ca shea eke take Mamedins an abe Da eNotes 
ETITS ORGAO HA ioe oaks ois oitec each Se Sic oe git CSO CL REA OEIC EN cea lee 
bo 

free extract,as sugars 
Per cent of nitrogen- 
and starch. 
oO 
for) 
nitrogen - free 
extract. 
Digestion coefficient 
for 

With two exceptions, red clover and linseed meal, we find that 
the per cent of nitrogen-free extract, as sugars and starch, agrees — 
very closely with the per cent digested. Until other experiments 
can be concluded I am unable to explain this difference for 
a 
