Year: 1872

49, 10000


The amount of fat was not accurately


determined, but it was proved to be


more than one per cent. The amount


of water is probably smaller than it


would have been had the corn been


taken directly from the grain house, in


stead OF the warm room in which it had


been hanging for some weeks. The re-


suits of the analysis prove that there is
IN corn cobs considerable amount of


fat-producing and fesh-forming constit-


uents. In the sixty per cent. of carbo-


hydrates, albuminoids, fat, etc., are


found the elements which have nutritive


value, and in order that we may obtain


some idea of its comparative worth, let


us contrast it with the dry straw of some


grains. Wheat straw contains about 80


per cent. of carbohydrates, per cent


of albuminoids, and } per cent. of fat !;


oat straw, 38 per cent. of the irst-named


substances, % of the second, and 2 of


the third; rye straw, 81 of the first, II of


the second, and l $40 of the third. 1t is
shown that cobs have higher value


than wheat or rye straw, and they
equal in nutritive constituents the best
quality of oat straw.


These results indicate the utility of
feeding them to our animals, provided
there are no objections of a strictly
physical nature, or objections arising
from bulk and difficulty of reducing the
cob to sufficiently fine powder. 1t is
not probable that cob meal can be per-
fectly digested unless communion is
carried to an extreme point, and there
fore the finer the cobs are ground, the
higher the value, and the less the liza
bility of gastric disturbance. 1t is cer-
tain we do not give sufficient attention
to the matter of grinding any of the
grains fed to the animals. They should
be ground as fine as possible, in order
that they may be easy of digestion, and
in order that the nutritive substances
may be fully utilized. There is posi-
tive loss in feeding out coarsely ground
grains of any kind, and in grinding the
cob with the corn, give special attention
to the work of communion. The corn
In the ear should be thoroughly dry be-
fore it is carried to mill, and there will
be less difficulty in reducing it to a fine
powder.-BostOn Journal Of Chemistry.


Soil for the PotatO.-Almost any we'll |
drained soil will do. A clay loam is |
probably the best. 1t is the best as it is |
cool and. moist, two characteristics |
which the potato requires, and which |
are not SO readily obtainable with sand |
or gravel. But the land wants to be |
AA1SAAOU1 SAAN ACOPAf W Be- |
cure the one quality, moisture, which,
in our droughty summers is generally |
found lacking; it must not lack with |
the potato. Hence deep culture, and |
when the soil is in condition to make it |
most mellow, the state between the dry
and wet, always avoiding the wet, the
dry not important in the fall, so that
the land can be well plowed. And the
fall is the time, and good at that. The
soil must be re plowed with the first
chance in the spring; it cannot be
done too early, providing it is dry
enough and the sod is well rotted,
which it will be if the plowing has been
done early enough in the fall. This is
this early work, so as to give
chance for early planting, for it should
be understood, if it is not, that the po-
tato cannot be planted too early. With
the first mellow soil this should be
lone. Plow not only, but cultivate and
so as to get the soil powdery
mellow, which the rotten turf will
favor.