|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.

-----------------------+--------+-------+-------+-----------------------
| No. 1. | No. 2.|No. 3. |
| Green, | | | Obtained in the Dublin
|changing| | | Markets.
| to | | Over |
| yellow.| Ripe. | Ripe. +-----------------------
| County |County |County | | |
|Kildare.|Dublin.|Dublin.| No. 4.| No. 5.| No. 6.
-----------------------+--------+-------+-------+-------+-------+-------
Water | 13.00 | 13.15| 12.14| 10.88| 11.22| 12.12
Flesh-forming | | | | | |
principles-- | | | | | |
_a._ Soluble in | | | |