ANiMAi, iMionrc rioN. 978 



years tlial tlic tlici-inniiictcr la.u' has conic In be applied in tiie calcnial ions of 

 tlie results. 



'• 'riiese oN'erlooUed or at times unknown dilliculties . . . may he tlu^ 

 cause cf some of the d isaixreements of results as experienced hy dilferent 

 invest iira tors." 



The aulhoi- helicves that "•much work is yet needed in the (lifl"er(>nt lines 

 indicated helofe the method lor detefminations of heat of coml)Ustion l»y 

 means of the honih caloriniotef can he called iieii'ect." 



Animal breeding in Europe, W. .(. Ki;.\.M:nv iAiiicr. Uncdirs' Assoc, /'roc. 

 J [I'Jili)). pii. I.i.')-I 'ill ) . — 'Pli(> leadinir featufes which imdeflie tin- successful 

 animal In-eedinir in i;ui-o]ie. according' to the author, are "a u'cnuine likin.i; 

 for irodd animals, a keen Ju(fL:ment of aiumal form, a cle.ar <-ut and well- 

 deliiied aim cr jjurpose, i)erm;inency of work. i,'ood .jud.i;ment and care in the 

 selection of sires, impartiality toward f.ids and fashions, the heiidicial intlu- 

 euces of ;;overument aid, the favorable climatic influences in certain districts, 

 and the iieciuiiary ji<lvjintat;es accruiui; fi'oni live-stock farndni,'." 



American work in breeding plants and animals, \V. .M. Il.ws (.l/;/r/-. 

 lirccilcrs' Assoc. Proc. .i (IDOfi). pp. I.',.',-H;7) . — As the autJKn' jioints out. th(> 

 I 'lilted States as a whole and the individual States are uM\in^ \-ery lu'oad 

 reeojiuitioii to breediui,' interests. The lines of work followed .ire concerned 

 with the introduction of jilants and animals, breedlnij experiments carried on by 

 jirivate individuals, cooperative work between imblie and private agencies, 

 educational work in breeding, and research work In heredity and breeding. In 

 all these lines exceiit the second the National (government and the States take 

 a [iromineut part. 



Carcasses of beef and live-weight prices, W. Dinsmore (Breeder's (/«,:.. -'i/ 

 { I!)(i7). \<). s. p. J/OH. p!/s. J I. — The conunercial cuts into which a beef carcass is 

 divided are illustrated and the proportion of high-](rieed and low-priced cuts 

 discussed with reffM'ence to i)ractical feeding. 



■• I"or years there has been, and there is now, a keen demand for cattle that 

 will cut out heavy loin :ind rib cuts with a miniiuum per cent of those cuts that 

 are less in demand. The heavy nniscles on the back and loin, which give thick- 

 ness to these parts, can not be develojied by exercise, for they ai'e tised only 

 in bending the back' down or to one side; and if they coidd be so develo]ied it 

 would not lie desirable, as it would but result in coarsening the fiber, thereby 

 m.'ddng them less tender. Feeding within ])ractical reasonable Innlts has but 

 little influence on the per cent of lean meat, and the only way in which we can 

 increase the thickness of tlesli element on these most-desired jiarts is by the 

 selection of lhick-11(>shed sires and dams, by the utilization of evt'ry favorable 

 \ariation in this direction." 



Skim milk as a feeding stuff for calves, A. I'luocciii (.!/;». Isf. Afir. 

 \Mil(ni\. (1 { I'Jol :, ) . pp. l.iJ-lS!), lips. .>t. — Kxperimental studies are reported 

 and d;ita snnnnari/.ed regarding the feeding \alue for calves of skim milk 

 alone and supplemented liy diff(>rent matei'ials. including among others rice. 

 groiuid ni.ilr. corn meal, linseed oil, jicinut oil, sesame oil, oleomargarine, dried 

 blood, eggs, and commercial calf feeds. (Jain was most cheaitly made with 

 skim milk supplemented b.v oleomargarine, and was most exi)ensive with whole 

 nnlk. 



.\ liiltliogr;iph\- of sl<im milk as a feeding stuff is an importaTit addition to 

 the re|Hirt. A briefer ac<(iunt of the experimeid h.is already .appeared ( ]•;, S. U.. 

 IT, p. S'.M ). 



The amount and fat content of the milk taken by sucking calves, 

 ScHiLLER-TiKTZ (Vrtlj-'ichr. Buijer. Luiul ic. Ru I., 11 (11)06), .\o. '/. pp. U79-68T). — 



