Apples For Stock Food

Apples are not a strong fJbd for live stock, and the lack of "strength" may be sfaown by a sliort table of comparison. The leading compounds for which a fodder is valued are the albumiuoids and carbohydrates. The former contains the substance for the making of the vital juices, muscle, etc., while the latter are to do the work of the animal machines, the f uel for the engine, so to speak. Of these groups of food elementa the f ollowing familiar food stuffs contain the averages as given after each: Carbohyiioifls. drates. Potat oes, per cent 8.54 84.2Í Turnips, per cent 9.40 69.64 Pumpkin, percent 17.32 56.02 Beets (field) 8.90 45.78 Apples (f resh) 1.43 91.51 Pomace ., 4.30 76.39 Thus far we have said nothiug as to the relativo valué of the albuminoids and carbohydrates, but when it is understood that the former are much more important, therefore expensive, it follows that f resh apples are a weak food. The pomace is much better because there has been a condensation of the albuminoids. But as the albuminoids are mostly in the skin and seeds and these are the least digestible, the actual feeding valué I is not what the table would otherwise represent. Apples are a poor food un less "-wormy" and the wish is to destroy tnese insects by feeding