No 6. 



DEPARTMENT OF AGRICULTURE. 



621 



These figures agree with European analyses. 



The compositiou of the "calf meal" and the carob bean are too 

 different, therefore, to make it possible for the latter to constitute the 

 greater part of the former. Dr. A. L. Winton, of the Connecticut 

 Station, found linseed meal to be the chief constituent, and beside the 

 carob beau, there were also present cotton-seed meal, a wheat pro- 

 duct and fenugreek. These findings agree essentially with those of 

 our microscopic examination of sample No. 254. 



Composition of Other Condimental Foods. 



Within the past year or two, extensive examinations, chemical 

 and microscopical, have been made of the more commonly sold con- 

 dimental foods. This work has been especially taken up by the Con- 

 necticut and Massachusetts Experiment Stations, though others have 

 added work of value. 



Owing to the prevalence of this class of goods in this State, it 

 has been thought of interest to present in compendious form, the 

 results of these investigations. The food analyses, made for the 

 purpose of determining the proportions in which the ordinary food 

 constituents are present, will be grouped in tabular form. The re- 

 sults of microscopical and special chemical examinations will be 

 separately presented. The prices per ton affixed are calculated from 

 the pound prices at which the goods are retailed; doubtless these 

 rates could be greatly reduced in wholesale transactions in these 

 several trade articles, but owing to the large claims commonly ad- 

 vanced as to the nutritive effect of these materials when consumed 

 in small quantities, the comparison of prices by the method adopted 

 is not an unfair one. 



American Cattle Feeding Salts, made by the American Cattle Feed- 

 ing Salts Co., 138-140 55th street, Xew York city, John M. Draper, 

 Agricultural and Research Chemist, Manager. Price not stated. 

 Claimed to consist of "various tonic substances and natural salts," 

 which when added to other feeds is a means of growing prime beef, 

 brighter in color, wavy or marbled in texture, and with pure white 

 fat, in much less time than under the present system of feeding." 

 Analysis by the Connecticut Station shows: 



