The Journal of the Royal Agricultural Society of England

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Page 149 - ... in the same year, in the adjoining field. Notwithstanding this, the soil from. which the clover had been taken was in a condition to yield 14 bushels more wheat per acre than that upon which wheat had been previously grown ; the yield of wheat after clover, in these experiments, being fully equal to that in another field, where very large quantities of manure were used. Taking all these circumstances into account, is there not presumptive evidence that notwithstanding the removal of a...
Page 406 - ... of increase. Thus, in reading the figures of the Tables, allowance has to be made, both for those of the non-nitrogenous constituents of the food, which would probably become at once effete, and also for the different respiratory and fat-forming capacities, so...
Page 170 - When land is not what is called " clover-sick," the crop of Clover may frequently be increased by top-dressings of manure containing potash, and superphosphate of lime ; but the high price of salts of potash, and the uncertainty of the ' action of manures upon the crop, render the application of artificial manures for Clover a practice of doubtful economy. When land is what is called " clover-sick," none of the ordinary manures, whether " artificial," or natural, can be relied upon to secure a crop.
Page 101 - ... contact. • (3) The absolute quantity of ammonia which is absorbed by a soil is larger when a stronger solution of ammonia is passed through it, but relatively weaker solutions are more thoroughly exhausted than stronger ones. (4) A soil which has absorbed as much ammonia as it will from a weak solution, takes up a fresh quantity of ammonia when it is brought into contact with a stronger solution. (5) In passing solutions of salts of ammonia through soils, the ammonia alone is absorbed, and...
Page 403 - ... attain their true indications, we think that it cannot be doubted that, beyond a limit below which few, if any, of our current fattening food-stuffs are found to go, it is their available non-nitrogenous constituents, rather than their richness in the nitrogenous ones, that measure both the amount consumed to a given weight of animal, within a given time, and the increase in weight obtained.
Page 453 - When the fattening food of oxen, sheep, and pigs, contains less than about 5 parts of non-nitrogenous to 1 of nitrogenous compounds, the proportion of gross increase for a given amount of dry substance of the food, will not increase with the increased proportion of nitrogenous compounds ; the proportion of carcass to the live-weight will probably be somewhat less ; and the carcasses themselves will be somewhat more bony and fleshy, and less fat.
Page 208 - The most probable supposition is, that propagation is done by halves, each parent giving to the offspring the shape of one half of the body. Thus the back, loins, hind-quarters, general shape, skin, and size, follow one parent ; and the fore-quarters, head, vital and nervous system, the other: and we may go so far as to add, that the former in the great majority of cases go with the male parent, and the latter with the female.
Page 455 - ... mineral matter. On the same plan of calculation, the final increase of sh-eep, feeding liberally during several months, will probably consist of 75 per cent., or more, of total dry substance ; of this, 65 to 70 parts will be fat, 7 to 8 parts nitrogenous compounds, and perhaps l£ part mineral matter.
Page 451 - Fattening oxen, liberally fed upon good food, composed of a moderate proportion of cake or corn, some hay or straw chaff, with roots or other succulent food, and well managed, will, on the average, consume 12 to 13 Ibs. of the dry substance of such mixed food, per 100 Ibs. live- weight, per week ; and they should give 1 Ib. of increase for 12 to 13 Ibs. dry substance so consumed.
Page 456 - ... matter — for 100 parts total dry substance consumed. There will, therefore, be 82 to 85 parts of the consumed dry substance, expired, perspired, or voided. 5. Pigs were found to store up 4 to 5 times as much fat as was supplied ready formed in their food. If the produced fat were formed from starch, about 2$ parts would be required for the formation of 1 part of fat. If the fat were so formed, about one-third of the total dry substance of the fattening food would contribute in a pretty direct...

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