BULLETIN OF THE BUSSEY INSTITUTION. 37 
other words, they complain that a considerable quantity of tender and 
easily soluble cellulose is classed precisely as if it were starch or sugar. 
Thus Poggiale and Oudemans, and after them y. Bibra, regarding bran 
as a possible admixture in bread, have been at pains to exclude from 
our term ‘‘ carbohydrates” everything but starch, dextrin, sugar, and 
fat. Poggiale and Oudemans in particular have estimated “cellulose ” 
not by treating the bran alternately with dilute acid and alkali after 
Millon, Peligot, and the generality of chemists, but by means of 
diastase (used to remove starch) and alkali. The matter recorded as 
“cellulose ” in their analyses is consequently not comparable with the 
substance to which that term is ordinarily applied. Their analyses 
may be stated as follows :— 
Poggiale. Oudemans. 
a b 
Water . S fe Ee Ary: 14.07 14.27 
Ash . ‘ - : : 5.51 6.52 6.26 
Albuminoids . i ; fuck .00 13.46 12.68 
Dextrin, starch, and sugar . 31.31 31.638 34.98 
Woody fibre . : ; . 384.58 30.80 27.21 
Fat ©. a : ‘ 4 2.88 2.46 2.88 
These analyses have comparatively little interest in the present con- 
nection. They are given merely for the sake of showing what has 
been done by chemists who have looked at the subject from another 
point of view. It is to be remembered that we are here considering 
bran as food for cattle, and that the analyses tabulated on the preced- 
‘ing pages do compare one kind of cattle food with another. Their 
sole purpose is to enable us to contrast the different kinds of fodder. As 
regards the item “ cellulose,” for example, the table shows conclusively 
that while hay contains thirty per cent of woody fibre, so compact that 
it can withstand the tolerably long-continued action of dilute acid and 
alkali; that while oats contain ten and one third per cent, brewers’ 
grains 6.2 per cent (in a total of only twenty-two and one quarter per 
cent of dry organic matter), and dry whiteweed thirty-one per cent of 
this resisting substance, bran yields no more than eight and one third 
per cent of it when exposed to precisely similar treatment, and maize 
only about three per cent. The method ordinarily used for determin- 
ing cellulose is undoubtedly far from being perfect, as I may have oc- 
casion to show in a future communication ; but, with all its faults, it 
certainly does enable us to make many useful comparisons like those _ 
