30 EEPORT OF OFFICE OF EXPERIMENT STATIONS. 



symptoms resembling tick fever. Ticks abound on the island, but 

 they were not known to be infected, as they probably are. The 

 other cattle showed some rise in temperature, but have apparently 

 recovered, as no further loss has been reported. This stock has been 

 fed almost exclusively on station-grown forage and grain, proving 

 the possibilities of the island in this respect. If this preliminary 

 introduction proves successful, other breeding animals will be intro- 

 duced into Guam as opportunity offers. 



A growing interest in the work of the station is noted, and all re- 

 quests for seeds and plants have been granted as far as supplies were 

 available, and instructions given regarding their planting and care, 

 every encouragement being offered to increase interest and bring 

 success to the planter. The cordial cooperation of the local author- 

 ities in furthering the station's work has aided materially in the 

 attempt being made to improve the agricultural condition of the 

 island. 



NUTRITION INVESTIGATIONS. 



The nutrition investigations of the Office of Experiment Stations 

 have to do with the value of agricultural products, both animal and 

 vegetable, used as food, and the work has been continued along a 

 number of lines. 



Studies have been made with the respiration calorimeter of the 

 relative ease of digestion of cheese (American Cheddar) and meat 

 (beef) when used in ordinary amounts as part of a mixed diet. The 

 results do not indicate that marked differences exist in the ease of 

 digestion of these foodstuffs under such conditions. Many tests have 

 been carried on also with respect to methods of preparing cheese for 

 the table. 



On the basis of this and earlier work with cheese, an article on this 

 foodstuff and other possible substitutes for meat was prepared for 

 the Yearbook of the department for 1910. and also a Farmers' Bulle- 

 tin on Cheese and its Economical Uses in the Diet, which considers the 

 ways in which cheese may be used in quantity as a palatable, whole- 

 some, and nutritious part of the daily food. Material has also been 

 accumulated for use in a technical bulletin on the digestibilit}' and 

 nutritive value of different sorts of cheese, which brings together 

 results of extended series of experiments, including those carried 

 on in cooperation with the Bureau of Animal Industry, which have 

 been summarized in a circular of that bureau. 



Numerous improvements have been made in method and equipment 

 in the respiration calorimeter laboratory. Very important acces- 

 sory apparatus has been installed which gi'eatly facilitates the heat 

 measurements in experiments with the respiration calorimeter and 

 gives an automatic and .continuous record of the heat output which 



