. Australian Garden and Field. 666 THE GARDEN AND FIELD. July, 1913 Lucerne. The value of lucerne as a green food for poultry is pretty generall3; recognised by breeders, though its great superiority to most other forms of green food is not so well understood as yet. This, superiori- ty is made very evident in a report of the chemist at the Dominion of Canada Lvxperimental Farm, Otta- wa, in which he states that " al- falfa furnishes a large amount of forage especially rich in Hesh-fonn- ing constituents," and that it be- longs to "a class of plants, in- cluding the clovers, pea
. Australian Garden and Field. 666 THE GARDEN AND FIELD. July, 1913 Lucerne. The value of lucerne as a green food for poultry is pretty generall3; recognised by breeders, though its great superiority to most other forms of green food is not so well understood as yet. This, superiori- ty is made very evident in a report of the chemist at the Dominion of Canada Lvxperimental Farm, Otta- wa, in which he states that " al- falfa furnishes a large amount of forage especially rich in Hesh-fonn- ing constituents," and that it be- longs to "a class of plants, in- cluding the clovers, peas, beans, vetches, etc., that is characterized by possessing a large proportion of nitrogenous matter (crude protein) in their ; This expert fur- ther states that cured alfalfa pos- sesses fourteen per cent, of crude protein, that red clover possesses twelve per cent., while mangels, which are used veey commonly by poultrymen as winter green food, contain only one and one-half per cent, of crude protein. He then adds, "It is evident that alfalfa furnishes a more nutritious fodder, weight for weight, (than the grasses, Indian corn or ; The chemical division of the agri- cultural experiment station at the University of Minnesota, referring to an analysis of foods it has made, states that " the most striking feature shown is the large amount of protein in the alfalfa," in comparison with clover, " the former possessing, in this analysis, seventeen and one-half per cent, of protein and the latter thirteen per ; " This substance " (pro- tein), adds the chemist, " is al- ways the most valuable constitu- ent of a feeding stufl. It is the substance that enters so largely into the composition of the llesh and the vital fluids of the body, and, in a dairv animal, of the milk. Here, then, we have a source of protein which seems to be far superior to red clover, which here- tofore has held >in(lis])uted the title of be
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