268 REPORT OF THE CHEMIST OF [HE 
Other things being the same, itis evident that the timothy 
having the largest per cent of sugars and starch is the most valu- 
able for feeding, and to find just how great was the differences in 
the various feeding stuffs we have made determination of these in 
several of our most common foods. This work was begun nearly 
two years ago, and in the last annual reportis given, in connection 
with the other analyses, the per cent of. sugars and starch in a 
few foods. These, with others that have been completed, are 
brought og cher to show the variation, and not only is there a 
SUGARS AND STARCH IN OODS. 










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TI MOth VL AVES 21 Wy ISBT. ..c btn caer Us ccemecs ce uees 2.23 6.21 19.72 * 55.69 
TNIMOLO VA VELawers): LESSe sala uceteeeeacae Guus eases 5.68 4.54 24,20 69.24 
immothyCLate.cue) cases oe cic Se eee cee sae 2.31 4.87 92.31 57.07 
Red clover laverags 81). 3.c9500us cabeete ode meses 3.88 2.48 9.38 35.40 
RGy. CEASS (AVETALO 4) 5 scsi ch Sink ps ae hx oa ee ew ced te eemes 3.76 4,74 19,14 
ANSTO GLOV OI i ccks oe ces bros Gell eA ele ihe g Cece Soe bee nee aa ee Oe ere 14.63 33.81 
WYER RGU TH LW ake cles wees tisha coca star ale fotd bn Ave ora Spade eRe ONE toe ie Ma 22,42 59.52 
ADE SUT W eis Ey caer eiccd iad aig Soca wichaea ocd DLAe ab eiaya cents eta NE TeVTe Me eee ay Eee Pec ce 23.18 51.14 
SOronunuOUder), aeey nahn Wee ee ae eee ome Baer ies 17.60 3.40 12.19 64.21 
a 
HOMO AM GEO Mess AL a we clo een ae ie sata 9.00 40 13.87 53.48 
DES AO SUD VEE cehs i city S dats oh ie Shc ad Gere ae le eee ee 2.50 1.43 22.88 53.32 
EE eB cee OTA ce ates atccee dl al ia ac ath abd hye Ne celine Me ice nee ae lo anc VAN 53.20 81.05 
WY GE lites e ake a betnres, ove ok eer aie arscicie crate neler 1.64 2.36 57.91 16.37 
LOVEE ee terse vce ei ON kal ec da eee orn Aa Te MA 3.64 8.36 61.88 86.77: 
MOLT WUC R Licke archaea ce the caish odes Mai Maton EE ieee eer Pe MTe ae 71.97 88.69 
VILL OIE DEI wh octane oe theaic sina Sie Rien tear dare, marta res ers 1.60 4.40 45.60 83.53 
Wik atremnGQlime si wees we. tet oe cee ner etna eran 3.20 6.40 41.44 15.81 
POETS EUERT Gi at SG MERE ele oH late he Raw ghee eeaue hk Wale maleate 2.08 5.92 41.46 83.07 






difference in amount, but the starches of different foods possess 
different properties I believe chemical as well as physical. At 
least those products which we determine as starch in various 
*TIn afew the whole are calculated as starch, no determination of the 
sugar having been made. 


