180 



EXPERIMENT STATION RECORD. 



were fed the rations tested for at least a month before the beginning 

 of the experiments, which covered from 7 to 10 days. The coarse 

 fodders studied were fed alone. Corn fodder was fed with the wheat 

 bran and shorts, and its calculated digestibility was deducted in 

 determining the digestility of the grain. 

 The coefficients of digestibility are shown in the following table: 



Coefficients of digestibility of various feeding stuffs. 



The results are briefly discussed and compared with similar results 

 obtained elsewhere. 



Poultry, C. D. Smith (Michigan Sta. Bpt. 1896,pp. 109, 110).— A brief 

 report is given of the poultry kept at the station. Wheat was com- 

 pared with corn as the principal ration for grown chickens. In addi- 

 tion to green food 2.8 lbs. of wheat or 2.77 lbs. of corn was required for 

 a pound of gain. The cost of a pound of gain increased very rapidly 

 as the chickens approached 5 lbs. in weight. A record was kept of the 

 food consumed and eggs laid by three lots of 30 hens of the same age 

 and breed having the same feeding and care. In six months lot 1 hud 

 2,232 eggs ; lot 2, 2,357 eggs, and lot 3, 2,295 eggs. A record was also 

 kept of the temperature of poultry houses with different areas of glass. 

 The temperature was found to vary but little. 



The nutritive value of Italian paste made ■wholly or in part of Indian corn, 

 T. Jacoangkli and A. Boxanni (Bol. Not. Agr., 19 {1891), No. 29, pp. 434-44S).— The 

 authors discuss the food of the poor classes iu Italy, calling attention to the fact that 

 Indian corn is the principal food of the poor people in a considerable portion of the 

 southern part of the Italian Peninsula and adjacent islands. It has usually been 

 eaten in the form of polenta; that is, a porridge seasoned with fat, cheese, or other 

 material. Many investigations have been made on the possibility of making satis- 

 factory Italian pastes — i. e., macaroni, etc. — from corn alone or mixed with wheat. 

 The authors report a number of experiments on the digestibility and comparative 

 value of polenta and Italian pastes. In the first test the food consisted exclusively 

 of polenta (corn-meal porridge) seasoned with a little lard, preserved tomatoes, and 

 cheese. In the other tests the food consisted entirely of Italian pastes made of corn, 



