66 EXtEEiMENT STATION RECORD. 



" The digestibility of the protein of cotton-seed meal averaged 77.6 per cent 

 and that of cotton-seed meal-flour 78.4 per cent. ... It is eight-tenths as 

 digestible as that of meat and nine-tenths as digestible as that of cereals, and 

 equally as digestible as that of peas and beans. 



" The digestibility of the fat of cotton-seed meal and flour appears to be very 

 high. The fats are probably digested about 95 per cent and the carbohydrates 

 about 68 per cent. The fat of meat was digested 99 per cent. . . . 



" Cotton-seed food products made from 1 part cotton-seed meal and 4 parts 

 wheat flour contain from one-third to less than one-half more digestible protein 

 than eggs. The digestible fat and carbohydrates of cotton-seed meal, calculated 

 as fat, are nearly equal in amount to that of beef flank, and more than equal to 

 that of beef loin and mutton leg." 



A number of recipes are given for making cotton-seed meal food products. 

 In the author's opinion, these foods are as palatable as similar ones made from 

 corn meal or wheat flour. 



" In preparing cotton-seed cakes or bread, use 1 part cotton-seed meal or 

 flour to 4 parts corn meal or wheat flour, and use the same recipes commonly 

 used for wheat and corn bread and cakes. . . . 



" One part of fresh, sweet meal, sifted free from hulls and lint should be 

 used mixed with at least 4 parts of corn meal or wheat flour. Diluted in this 

 way, few people will be able to eat more than 2 oz. of cotton-seed meal daily. 

 Cotton-seed meal should not be eaten in addition to meat, unless it is known 

 that too little meat is being eaten." 



In a preface to the bulletin, G. S. Fraps summarizes similar data regarding 

 the general question of the use of cotton-seed meal as food for man. 



Rice cleaning and polishing (Thirteenth Census U. S., 10 (1913), pp. 451- 

 Ji59). — Of the 71 establishments included in making the report for 1909, 41 

 were engaged exclusively in merchant milling, 8 exclusively in custom milling, 

 and 22 in both merchant and custom milling, but largely merchant milling. In 

 1904 there were 12 mills engaged exclusively in merchant milling, 31 exclu- 

 sively in custom milling, and 31 in both merchant and custom milling, the 

 larger part of the operations of mills of the last class being custom milling. 



A total of 1,777 persons were engaged in the 71 establishments included. Of 

 these, 1,239 were wage-earners. " The value of products was $22,371,457, but the 

 value added by manufacture was only $2,870,377." 



In a comparison of the present with earlier statistics, it is pointed out that 

 " rice has been cultivated in the United States for more than 200 years, and 

 prior to the Civil War had reached considerable proportions. The largest 

 gain, however, has occurred during the last decade, during which period the 

 production quadrupled." 



With the exception of Oregon and Washington, where only foreign-grown 

 rice was treated, the rice cleaning and polishing industry in the United States 

 was confined in 1909 to six Southern States (Arkansas, Louisiana, South Caro- 

 lina, Texas, Georgia, and North Carolina). The establishments there treated 

 domestic rice exclusively. Louisiana reported 56 per cent of the total value 

 of products, and Texas 36.4 per cent. 



The soy bean and its use for food and condimental purposes, C. Grimme 

 (Eonscrv. Ztg., 15 (1914), A'o.s. 1, pp. 1-3; 2, pp. 10, 11). — Data are presented 

 regarding the manufacture, characteristics, composition, and uses of soy bean 

 milk, soy bean cheese (curd), soy bean bread, soy sauce, and other products. 



Servian plum butter (Konserv. Ztg., 15 (1914), No. 2, pp. 11, 12). — A sum- 

 mary of studies by W. Brunetti on the composition and characteristics of a 

 large number of samples. 



