1902.] STORRS EXPERIMENT STATION DAIRYING. 24! 



You have heard something before regarding- the experi- 

 ment in bovine tuberculosis. The cows constituting the 

 herd which has been kept since 1896 were all sold during the 

 past year, and some of the calves which were being fed with 

 the milk from tuberculous cows were kept for several months 

 under close observation. I will not go into the details of 

 the results of that experiment, but here was a case where a 

 subject or line of inqiiiry has been followed through a course 

 of years. Let me say this, however, with respect to that 

 subject, that the scare that we have had about bovine tuber- 

 culosis, and the getting of human tuberculosis from it, was 

 perhaps somewhat exaggerated. Prof. Conn is here and 

 perhaps will tell you more about it. The danger is not as 

 great as some of us feared at one time of human beings tak- 

 ing the disease from cattle. My own impression is that the 

 danger to herds of cattle, and the danger to the farmers and 

 the dairymen, is certainly very large, and will continue to be 

 until you get rid of tuberculosis in your herds. 



Then we have had feeding experiments with dairy herds 

 about which Prof. Phelps has told you from time to time, 

 and which have brought out some very interesting results 

 regarding the need of a well balanced ration for cows, and 

 the need of rations rich in protein. 



Experiments on the food and nutrition of man have been 

 carried on by the station, as I said before, in co-operation 

 with the U. S. Department of Agriculture, including an 

 analysis of different food materials in order to determine their 

 digestive value, and the study of the digestive value of dif- 

 ferent kinds of food in order to learn more about their value 

 for nutriment. These studies have been carried on so that 

 we might get an idea of the relation existing between the 

 amount of food which a man buys for his family's use, and 

 the amounts which are eaten or thrown away and wasted on 

 the one hand, and the relation between the actual amount of 

 nutrition obtained and the cost of same. Then we have car- 

 ried on studies of the food of many different classes, including 

 not only our own experiments, but co-operative experiments 

 have been made in other states, in other institutions, uni- 

 versities, and colleges literally from Maine to California, and 

 from Manitoba to Alabama. The result of this has been to 

 bring together a very large amount of accurate and useful in- 

 Agr. — 16 



