The more elaborate nutritive equivalents of Boussingault will be found to be very valuable and suggestive, and the following table is given in this connection for the sake of convenient reference. NUTRITIVE EQUIVALENTS. (PRACTICAL AND THEORETICAL.) ----------------------+------------------------------------------+ | THEORETICAL VALUES. | +------------------------------------------+ | BOUSSINGAULT. | +------+----------+------------+-----------+ | | Nitrogen | Nitrogen | | | | in 100 | in 100 | | | Water| parts of |parts of un-| | |in 100|dried sub-| dried sub- | Nutritive | ARTICLES OF FOOD. |parts.| stance. | stance. |equivalent.| ----------------------+------+----------+------------+-----------+ English Hay, | 11.0 | 1.34 | 1.15 | 100 | Lucerne, | 16.6 | 1.66 | 1.38 | 83 | Red Clover-hay, | 10.1 | 1.70 | 1.54 | 75 | Red Clover (green), | 76.0 | - | .64 | 311 | Rye-straw, | 18.7 | .30 | .24 | 479 | Oat-straw, | 21.0 | .36 | .30 | 383 | Carrot-leaves (tops), | 70.9 | 2.94 | .85 | 135 | Swedish Turnips, | 91.0 | 1.83 | .17 | 676 | Mangold Wurzel, | - | - | - | - | White Silician Beet, | 85.6 | 1.43 | .18 | 669 | Carrots, | 87.6 | 2.40 | .30 | 382 | Potatoes, | 75.9 | 1.50 | .36 | 319 | Potatoes kept in pits,| 76.8 | 1.18 | .30 | 383 | Beans, | 7.9 | 5.50 | 5.11 | 23 | Peas, | 8.6 | 4.20 | 3.84 | 27 | | | | | | Indian Corn, | 18.0 | 2.00 | 1.64 | 70 | Buckwheat, | 12.5 | 2.40 | 2.10 | 55 | Barley, | 13.2 | 2.02 | 1.76 | 65 | Oats, | 12.4 | 2.22 | 1.92 | 60 | Rye, | 11.5 | 2.27 | 2.00 | 58 | Wheat, | 10.5 | 2.33 | 2.09 | 55 | Oil-cake (Linseed), | 13.4 | 6.00 | 5.20 | 22 | ----------------------+------+----------+------------+-----------+