--------------------------------+--------+------------------------------ | No. 1. |Obtained in the Dublin Market. |From Co.+---------+---------+---------- |Wicklow.| No. 2. | No. 3. | No. 4. --------------------------------+--------+---------+---------+---------- Water | 14·00 | 14·00 | 14·00 | 14·00 Flesh-forming principles-- | | | | _a._ Soluble in water | 4·08 | 2·02 | 2·04 | 1·46 _b._ Insoluble in water | 2·09 | 3·16 | 3·00 | 2·23 Oil | 1·84 | 1·40 | 1·26 | 1·00 Sugar, gum, and other | | | | fat-forming matters | 13·79 | 12·67 | 10·18 | 11·16 Woody fibre | 59·96 | 61·79 | 65·45 | 65·29 Mineral matter | 4·24 | 4·96 | 4·07 | 4·86 +--------+---------+---------+---------- | 100·00 | 100·00 | 100·00 | 100·00 --------------------------------+--------+---------+---------+---------- All the specimens of oats, the analyses of which are given in the preceding table, are assumed to contain 14 per cent. of water, in order the more correctly to compare their nutritive value. No. 1 contained 18·23 per cent. of water; No. 2, 12·90; No. 3, 12·74; and No. 4, 12·08. Oat straw, before its removal from the field, often contains nearly half its weight of water; but after being for some time stacked, the proportion of moisture rarely exceeds 14 per cent. ANALYSES OF IRISH WHEAT-STRAW.