liEl'ORT OF TUB CHEillST 179 



SESSIONAL PAPER No. 16 



Owing to the difficulties in manufacturing a product of this character that shall 

 not vary in composition, it becomes necessary in considering analyses of the same to 

 overlook small differences. Further, the mechanical condition of these meals makes 

 ir an exceedingly hard matter to sample accurately — and irregularities of sampli'ie, 

 of course, become apparent in the subsequent analysis. We may, however, safely 

 divide the meals examined into three classes, according to their protein content. 



(lass I — 50 pr cent to 55 per cent Protein — Beef Scrap No. 1, Cyphers. Darling 

 Beef Scrap, 



Class II. — 4.0 per cent to 50 per cent — Superior Meat Meal, Freeman. 



Class III. — 05 per cent to 40 per cent — Beef Scrap No. 2, Cyphers. Morgan's Meat 

 -A[cal. 



FuL — This is also a valuable constituent, serving alike as a source of fat in the 

 body and for the production of animal heat, but a large percentage is not desirable in 

 poultry meat meals. In the brands analysed, this nutrient varies from 11 to 22 per cent. 

 In comparing these meals, using the tabulated data, we would impress upon the reader 

 tliat it is not desirable to have protein replaced by fat ; in other words, a high protein 

 content with a moderate percentage of fat will give better results than a meal contain- 

 ing a minimum of protein and a large percentage of fat. 



Asli. — The two last columns of the table allow us to form some opinion of the 

 amount of bone present. The proportion of this material undoubtedly affects the 

 value of the meal when used for laying stock. 



We may, for our present purpose, consider bone to consist of, approximately: 



Organic matter (nitrogenous and fatty) and moisture, 40 per cent. 

 i\[ineral matter (chiefly phosphate of lime), 60 per cent. 



On this assumption and, further, supposing that the diSerences between the data 

 of columns 4 and 5 of the table represent the mineral matter furnished by the bone 

 present, we obtain the following approximate percentage' of bones in the various 

 brands : — 



Beef Scrap Xo. 1, approximately 30 per cent, bone 



Beef Scrap No. 2 " 50 



Darlings Beef Scrap " 35 " 



Superior Meat :\[eal " 50 " 



--Morgan's Meat Meal " ? 



The very small percentages of 'insoluble ash' make it very plain that in nn in- 

 stance was son 1 present, either intentionally or by accident- 



MILLING PRODUCTS FROM PEASE, O.VTS AND BARLEY. 



Attention has repeatedly been called to the desirability of some official system of 

 inspection and analysis of concentrated feeding stuffs as sold in Canada and which 

 will, further, necessitate the manufacturer or vendor of these products to attach to 

 each bag or consignment a tag bearing a guarantee of the amounts of protein and fat 

 contained by the feed. Such a plan has long been in force with regard to the essential 

 elements of plant food in fertilizers and the ever increasing number of milling by- 

 products now in the market makes it equally important that a similar method be 

 adopted for them. This matter was discussed at some length in our report for 1003, 



**This brand effervesces strongly on the addition of acid, showing the presence of a 

 carbonate. It is the only one of the number analj'sed that so reacted. By reason of th'ia 

 carbonate {probably carbonate of lime) the method here employed for estimating the 

 amount of bone present cannot be applied. 



IG— 12\ 



