ANTMAL PRODUCTION. 265 



Some of the conclusions wliieh were drawn follow : " The soy-bean fodder 

 apjiears to he slightly less digestible than that of other legumes, due in all 

 pr()l>al)ility to the tough woody stems which are characteristic of the plant. 

 Note the low digestibility of the tiber and the high digestibility of the protein." 



The Sucrene dairy feed " is decidedly less digestible than either flour mid- 

 dlings or gluten feed, and either of the two latter feeds would furnish digestible 

 matter and especially digestible protein for less money than the Sucrene feed." 

 Similar conclusions were drawn for the other sugar feeds tested. 



Standard hominy feed, apparently, " has fully as much digestible matter as is 

 contained in a like quantity of an average quality of corn meal. Hominy con- 

 tains rather more protein and noticeably more fat than clear corn, and for some 

 purposes may be considered a preferable feed." 



Judged by composition and digestibility, oat middlings "would be a few per 

 cent more valuable than average wheat-flovu* middlings for ordinary feeding 

 purposes. It ought to make a valuable feed for young calves. 



" It is evident from the analysis, from the digestion coefficients obtained, and 

 from the retail price of the article ($2G to .$28 a ton) that genuine buckwheat 

 middlings is an economical source of dry matter and digestible protein." 



The sorghum fed as a soiling crop was found to have had the same digesti- 

 bility, according to the authors, as millet and corn fodder at a similar stage of 

 growth. "The protein only seems to be less digestible than that contained in 

 the other two fodders. Sorghum is eaten well by dairy cattle, is available 

 just before corn is sufliciently mature to be at its best, and is considered a satis- 

 factory addition to the list of soiling crops for Massachusetts." 



When the smaller amount of molasses, 150 gm. per head daily, was consumed 

 with 800 gm. of hay the x'esults were somewhat contradictory and definite con- 

 clusions can not be drawn " other than to conclude that this quantity of molasses 

 was well assimilated, without causing any serious digestion depression." When 

 the larger amounts of molasses, 250 gm., were consumed with a like quantity 

 of hay or with (>()0 gm. hay and 200 gm. gluten feed, a depression in the digesti- 

 bility of other constituents of the ration was noted and it is intended to continue 

 the work to secure additional data. From the results as a whole it is evident 

 that "2,000 lbs. of Porto Rico molasses contain between 1,080 and 1,160 of 

 easily digestible carbohydrates, and that its crude pfotein has little or no value 

 as a source of nutrition. 



" The gluten feed appears to have been thoroughly digested, showing higher 

 coefficients than the average of previous trials." 



It is claimed that the hulls of Sea Island cotton seed are thin and that it is 

 not possible or profitable to thoroughly separate them from the meats. In gen- 

 eral, the Sea Island cotton-seed meal was inferior in digestibility to high-grade 

 meal. 



" The fat in the low-grade meal is shown to be nearly all available, while the 

 protein is somewhat less digestible than that contained in a high-grade meal : 

 the chief difference, however, in the digestibility of the 2 grades is to be found 

 in the total dry and extract matter, decidedly lower coeflicients being secured 

 lr()m the low-grade meal containing a high fiber percentage. . . . The low-grade 

 meal contains only about one-half as much of the most vahiable ingredient 

 (digestible protein) as does the high-grade meal. The former meal will likewise 

 reiiuire considerably more energy for its digestion." 



In the authors' opinion, the observed increased digestibility of protein of 

 white wheat and feed barley over red wheat protein is probably due to the 

 relatively higher i)rotein contents of these two grains and consequently of the 

 rations containing them. " It is believed that the protein in ordinary grains 



