ANIMAL PEODUCTION. 165 



with molasses as a food for animals. This feed has been successfully pro- 

 duced in Italy and France. The average composition of such a product is as 

 follows: Water 20.31, protein compounds 7.84. amido acids 3.91, ether extract 

 3.09, sucrose 9.57, invert sugar 1.91, raffinose 0.71, nitrogen-free extract 20.6, 

 crude fiber 20.52, ash 5.11, and sand 0.13 per cent. 



Inspection of feeding stuffs, E. L. Baker et al. (jVcw York State Sta. Bui. 

 S^O, pp. 197-295). — Analyses are reported of cotton-seed meal, linseed meal, 

 malt sprouts, dried distillers' grains, dried brewers' grains, malt germ, gluten 

 feed, hominy feed, barley feed, beef scrap, cooked meat scrap, alfalfa meal, pea 

 meal, buckwheat screenings, corn meal, hominy grits, dried beet pulp, rice bran, 

 poultry feeds, and mixed feeds. 



It is stated that the feeding stuff trade in the State is in a very unsatisfactory 

 condition because there are so many so-called compounded feeds, some of 

 which contain inferior materials. Oftentimes they contain screenings, weed 

 seeds, and oat hulls, and in some cases even sand, as high as 8.0 per cent of 

 silica and sand being found in one sample of oat clippings. 



[Analyses of feeds], A. Devakda {ZtscJir. Landw. Versuchsiv. Osterr., M 

 (1911), No. .}, pp. SI'i, 375). — ^Analyses are reported of molasses feed, dried 

 slop, rice feed meal, and rape, sunflower, pumpkin, sesame, linseed and coconut 

 cakes. 



Manual of farm animals, M. W. Harper {New York, 1911, pp. XXV+5.'f5, 

 pi. 1, figs. 177). — This is a practical guide to the choosing, breeding, and keep- 

 ing of horses, cattle, sheep, and swine. The common diseases of live stock are 

 also briefly treated. The author's purpose is to discuss the general care and 

 management of farm animals rather than the breeds. 



[East Anglian breeds] {Mark Lane Express, 105 {1911), No. J,160, pp. 825, 

 827, 829, 8.31, S.}//. S6/f, pis. 3, figs. 9).— An account of the origin, history, and 

 characteristics of several breeds of stock which originated in the counties of 

 Norfolk and Suft'olk, England, including the Red Polled cattle, Suffolk horse, 

 Suffolk sheep, and Large Black pig. 



On skulls of oxen from the Roman military station at Newstead, Melrose, 

 J. C. EwART (Proc. Zool. 8oc. London, 1911, II, pp. 2Jf9-282, figs. 29; a6s. in 

 Proc. Zool. Soc. London, 1911, I, Al)s. 90, p. 2). — In addition to the crossbed 

 animals at Newstead the author found 5 distinct types of oxen, (1) Celtic short 

 horn type, (2) longhorn Urus type, (3) oxen with the occiput of the Bos acnti- 

 frons type, (4) oxen with a convex forehead, and arcutated intercornual ridge 

 and horns curving outwards and backwai'ds, and (5) hornless oxen of 2 dis- 

 tinct types, one with a nearly flat forehead and nearly straight intercornual 

 ridge and square occiput, and the other with an uneven forehead ending in a 

 pronounced mesial prominence. 



In a comparison of these types with others in the British Museum the 

 author comes to the following conclusions, based to a large extent on the char- 

 acter of the premaxilje, the occiput, and the temporal fossje : That the Celtic 

 Shorthorn {B. longifrons) is probably more closely related to the zebu of India 

 {B. indicus) than to the European urus {B. primigenius) ; that long pre- 

 maxillse are usually correlated with an occiput of the B. primigenius type, 

 while short premaxillfe are usually correlated with an occiput of the B. acuti- 

 frons type ; that polled-black Galloway cattle and polled-white " wild " Cadzow 

 cattle are intimately related to the urus ; that the white-polled Somerford, and 

 the round-polled Aberdeen-Angus cattle with the premaxilise extending well up 

 between the maxillae and nasals, may be the descendants of an Oriental race 

 allied to a modern Syrian breed apparently in the act of losing the horns; and 

 that some of the cattle in the south of Scotland during the Roman occupation 

 were descended from an Indian race allied to B. acutifrons. 



