FOODS ANIMAL PRODUCTION. 73 



The cooking of meat (fiev. Gen. Set. Pures et Appl., 8 {1897), No. 

 19, p. 7 (id). — A brief summary is given of experiments by (1. Fiore 1 and 

 E. Vallin 2 on the temperature of the interior of meat cooked in different 

 ways. Fiore measured the temperature by inserting bits of metal, 

 whose temperature of fusing was known, into the interior of pieces of 

 meat. Pieces of meat were also inoculated on the surface and interior 

 with a solution rich in the spores and bacilli of charbon. After cook- 

 ing the meat in various ways guinea pigs were inoculated with the 

 meat juice. It was found that prolonged broiling was the most satis- 

 factory method for destroying the bacilli and the spores. The broiling, 

 roasting, and brazing practiced were not entirely satisfactory. 



Vallin tested the temperature of different parts of the meat by the 

 introduction of capillary tubes containing chemical substances whose 

 melting point was known. In general his conclusions were the same 

 as those cited above. He calls attention to the fallacy of the popular 

 opinion that rare meat is more nutritious and digestible than well- 

 cooked meat. 



Pig-feeding experiments, J. Klein {Milch Ztg., 20 (1897), Nos. 8, pp. 

 114-116; 9, pp. 130-133). — The author reports experiments made at the 

 Dairy Institute at Proskau in 1896 to study the nutritive value of skim 

 milk, beans, peas, whey, and potatoes. The eight pigs used were 

 divided into four lots, each lot including a boar and a sow. The test, 

 which began July 15 and continued twenty-four weeks, was divided 

 into four periods of 35, 12, 42, and 49 days, respectively. Lot 1 was fed 

 skim milk, whey ad libitum, potatoes, and beans,- lot 2 received the 

 same ration as lot 1 except that peas were substituted for beans ; lot 3 

 had the same ration as lot 1 except that the quantity of beans was 

 decreased one-half and the quantity of skim milk proportionately 

 increased ; lot 4 received the same ration as lot 1 except that half as 

 much whey was fed and a proportionately larger amount of potatoes. 



It was assumed that 1 kg. of skim milk was equivalent to 120 gm. of 

 beans and that 3.2 kg. of whey was equivalent to 1 kg. of potatoes. A 

 slop was made of the different feeding stuffs, the beans or peas being 

 first soaked and the potatoes cooked and mashed. In the early part of 

 the test the milk and whey were fed warm. 



For four weeks before the beginning of the test proper the pigs ate 

 628.25 kg. of skim milk, 157 kg. of whey, and 47.5 kg. of potatoes and 

 gained 37.5 kg. in weight. 



One of the pigs in lot 2 was sick and was dropped at the end of the 

 second period. 



1 Ann. Ig. Sper., 1897, No. 1, P- 21. 



2 Rev. Hyg. et Police Sanitaire, 1897, No. 9. 



