154 . BULLETIN OF THE BUSSEY INSTITUTION. 
included in my own collection (B) of earlier analyses. For the sake 
of comparison, the average composition of American middlings and 
ship-stuffs is given in line D. 
Albuminoids 
Carbohydrates, 
including fat. 
Cellulose. 
Nitrogen ratio. 
It will be seen that Dietrich & Kcenig’s figures, though deduced 
from analyses of whose existence I had no intimation until long after 
the publication of the averages given in the table, are surprisingly like 
the figures given in line B; and that they have confirmed most fully 
my conviction that wheaten bran had been somewhat overrated in 
respect to the average amount of its nitrogenous constituents. The 
ratio of albuminoids to carbohydrates in A is 1 to 53; in B, 1 to 43; 
in C, 1 to 4,4, very nearly; and in D,1 to 6;4. Taking the mean of 
A, B, and C, it is as 1 to 44%, which is distinctly lower than the ratio 
(1 to 4) given in Wolff’s tables, and commonly adopted hitherto. The 
ratio of albuminoids to carbohydrates in the ordinary grains is 1 to 5 or 
53 in wheat and oats, 1 to 5 @ 61 in rye, and 1 to 6 or 7 in barley. 
In respect to milch cows, the application of the ideas above pre- 
sented, or, indeed, the administering of any new or unusual food will 
need to be set about cautiously, as every practical man knows. 
There is danger of making cows feverish if they are fed too high ; 
there are many kinds of food otherwise excellent that impart an 
unpleasant taste to the milk or butter, or injure the texture and 
appearance of the latter; and it is, in general, an easy matter to 
diminish the yield of milk by giving the animal foods which produce 
diuretic or purgative effects, or which in any way interfere with the 
normal processes of digestion. 
But all this has very little bearing upon the truth of the doctrine 
here presented. The intrinsic value of turnips and cabbages* and 
* For an interesting debate upon the influence of such food upon the flavor 
