FEEDING STUFFS. )07 FEEDING STUFFS. way as (1) coarse fodders, also called 'roughage,' or 'roughness,' including hays, straw, corn fodder, silage, and similar coarse materials, and (2) concentrated feeds, often referred to ;i- grain feed or 'concentrates,' which include such materials as cereal grains, leguminous seeds, and the by- products mentioned above. These classes of feeding stuffs differ widely in composition, i.e. in the proportion in which the various nutrients arc present. They all contain the same general groups of substances, namely, water, protein, fats, carbohydrates (starch, sugar, etc.), fibre, and ash. However dry a feeding stulF may be. it always contains a considerable amount of water, which can be driven off by heat. The amount may be only 10 or 15 pounds per 100 pounds of materials, as in the case of dry fod- ders, but in green fodders and silage it amounts to nearly 80 pounds, and in some root crops to tui pounds per hundred. The rest of the ma- terial, which contains the nutrients, is dry mat- ter, and since the water varies so widely feeding stuffs are often compared on the dry-matter basis. Protein is the name of a group of ma- terials containing nitrogen; all other constitu- fats, wax, the green coloring matter of plants, ami other materials extractable by ether; hence it is usually designated as crude- fat. The carbo- hydrates likewise include a variety of materials, and from the manner of their determination are usually designated in analyses as 'nitrogen free extract.' The fibre or cellulose is also of this class, but, as if i, determined separately, is usually so stated. The ash is the incombustible part of the fodder -the part. left, when it is burned. It consists chiefly of lime, magnesia, potash, soda, iron, and phosphates, and is used largely in forming hone. These constituents, ex- cept the water, are called 'nutrients,' as they are the materials which nourish the body. The comparison of feeding st nil's, or the pro- portion in which these nutrients are present, is determined by chemical analysis. A very large number of analyses of American feeding stuffs have been made, and while they show that the same kind of material varies in composition, de- pending upon the season, the stage of growth and other factors, the following table will serve to show the average composition of a number of the more important kinds: Average Composition of Feeding Stuffs GREEN FODDER Cora fodder Bed top Timothy Kentucky blue grass Red i-lover Alfalfa Dow-pea vines Corn silage BOOTS AND TUBERS Potatoes Bngar-beets Manp'l-wurzels Turnips Ruta-bagas Carrots HAY AND DRY, COARSE FODDER Corn fodder Redtop hay Tina it hy hay Kentucky blue grass hay Mixed grasses Red clover hay Mixed grasses and clover Alfalfa hay jQowpea hay Wheat straw Oat straw Cottonseed hulls GRAIN AND OTHER SEEDS Corn (maize) kernel Barley Oats Rye Wheat Boy bean (seed) IVa-uieal BY-PRODUCTS Gluten-meal Gluten feed Malt sprouts Brewers' grains, dried Wheat bran Rye bran I "ti.inseed-meal Linseed-nieal (new process) Peanut-meal Water 19.3 65.3 61.0 65.1 70.8 71.8 83.6 79.1 78.9 86.5 90.9 90.5 88.6 88.6 42.2 8.9 13.2 21.2 15.3 15.3 12.9 8.4 10.7 9.6 9.2 11.1 10.9 10.9 11.0 11.6 10.5 10.8 10.5 8.2 7.8 10.2 8.2 11.9 11.6 8.2 10.1 10.7 Ash 1.2 2.3 2.1 2.8 2.1 2.7 1.7 1.4 1.0 O.'.l 1.1 0.8 1.2 .1.0 2.7 6.2 4.4 6.3 5.5 6.2 5.5 7.4 7.5 4.2 5.1 2.8 1.6 2.4 3.0 1.9 1.8 4.7 2.6 0.9 1.1 5.7 3.6 6.8 3.6 7.2 5.8 4.9 1.8 2.8 3.1 4.1 4.4 4.8 2.4 1.7 2.1 1.8 1.4 1.1 1.2 1.1 4.5 7.9 5.9 7.8 7.4 12.3 10.1 U.3 II',. 6 3.4 4.0 4.2 10.6 12.4 11.8 10.6 11.9 34.0 20.2 29.3 24.0 23.2 19.9 15.4 14.7 42.3 33.2 47.6 5.0 11.0 11.8 9.1 8.1 7.4 4.8 6.0 0.6 0.9 0.9 1.2 1.3 1.3 14.3 28.6 29.0 23.0 27.2 24.8 27.6 25.0 20.1 38.1 37.0 46.3 2.1 2.7 9.5 1.7 1.8 4.8 14.4 3.3 5.3 10.7 11.0 9.0 3.5 5.6 9.5 5.1 Nitrogen- free extract 12.2 17.7 20.2 17.6 13.5 12.3 7.1 11.0 17.3 9.7 5.5 6.2 7.5 7.6 34.7 47.5 45.9 37.8 42.1 38.1 41.3 42.7 42.2 43.4 42.4 33.4 69.6 69.8 59.7 72.5 71.9 28.8 51.1 46.5 61.2 48 s 61.7 53.9 63.8 23.6 38.4 23.7 Fat 0.5 0.9 1.2 1.3 1.1 1.0 0.4 0.8 0.1 0.1 0.2 0.2 0.2 0.4 1.6 1.9 2.5 3.9 2.5 3.3 2.6 2.2 2.2 1.3 2.3 2.2 6.4 1.8 6.0 1.7 2.1 16.9 1.2 11.8 10.6 1.7 6.6 4.0 2.8 13.1 3.0 8.0 ents are non-nitrogenous or nitrogen-free. Al- buminoids, the casein of milk, and lean meat are examples of protein. They are the 'flesh-formers' of the food. The fat includes, besides the real Vol. VII.— 33. The protein is the most expensive nutrient, and the percentage of it largely determines the value of the more concentrated feeding stuffs. Another factor which influences the comparative value of J
