FOODS ANIMAL PRODUCTION. 



171 



natural benzoic acid, artificial sodium benzoate, sodium benzoate, boro- 

 glycid, sodium carbonate, salicylic acid, citiic acid, boric acid and 

 borax (alone and together), tartaric acid, sodium fluorid, and sodium 

 silieo-fluorid. The digestive ferments employed were malt diastase, 

 taka diastase, pancreatic extract, peptcuzym, and carase. A few quali- 

 tative experiments on the effect of preservatives on peptic digestion 

 were made but are not reported in detail. 

 The general conclusions follow: 



"Salicylic acid m all its forms, i. e., natural, crude commercial, and refined com- 

 mercial, is distinctly antagonistic to most enzynis, especially those that convert 

 starch. There seems to be no reason to believe that the natural form of the acid 

 will be less objectionable than the artificial in this respect, even if its price does 

 not exclude its use. 



".Sodium benzoate is without appreciable interfering action, and as its preserva- 

 tive action is undoubted audits disagreeable taste will prevent its liberal use in any 

 food article, it seems to be well adapted for general use. 



" Boric acid and borax show hut little interfering action with either starch or 

 proteid digestion. Boroglycid seems also to possess but little interfering action. 



" Beta-naphthol interferes with the action of malt-diastase, but not seriously Avith 

 taka-diastase or pancreatic extract. It interferes very decidedly with peptic and 

 pancreatic digestion of proteids. 



"Sodium fluorid has but little interfering action with starch transformations, but 

 sodium silieo-fluorid interferes decidedly with pancreatic extract. 



"Sodium acid sulphite is without retarding effect. 



" Salicylic acid does not interfere seriously with proteid digestion." 



Analyses of feeding stuffs, B. F. Ladd (North Dakota Sta. Bui. 32, 

 p. 277). — Analyses are reported of corn silage, prairie hay, Hungarian 

 hay, and fodder from corn planted at different distances. The results 

 of the latter analyses are as follows: 



Composition of fodder from torn planted at different distances. 



In drills 3i by 2 ft.... 

 In drills in. apart. .. 

 In rows 3i- by 18 in . . . 

 In drills 30 in. in drill 



Protein. 



Per cent. 

 9.38 

 8. 14 

 8.20 

 8.67 



Fat. 



Per cent. 

 2.00 

 2.01 

 2.48 

 2.98 



Nitrogen- 

 tree 

 extract. 



Per cent. 

 63. 85 



57.60 

 63.39 

 58.49 



Crude 

 fiber. 



/'. /■ cent. 

 19.84 

 23.22 

 20. 96 

 23.98 



Ash. 



cent. 

 4.93 

 8.37 

 4.97 

 5.88 



In the author's opinion the best fodder was obtained when the plants 

 had room for full development. 



Nutrition investigations at the University of Tennessee in 1896 

 and 1897, 0. E. Wait (U. 8. I)ept. Agr., Office of Experiment Stations 

 Bui. 53, pp. 46). — The investigations include studies of the composition 

 of a side of Tennessee beef, a side of Tennessee mutton, and the meat of 

 chickens; two dietary studies with mechanics 1 families, and two with 

 students' clubs; and a number of experiments with man on the digesti- 

 bility of combinations of two food materials and of a mixed diet. In 

 connection with the latter experiments the balance of income and 

 outgo of nitrogen was usually determined also. 



