FOODS ANIMAL PRODUCTION. 



181 



wheat, or a mixture of the two, which were eaten in the form of a thick sonp. In 

 accordance with the usual custom the i'ood was taken in two meals — oue at 10 in the 

 morning and the other at 4 in the afternoon. Water was the only beverage used, 

 the quantity consumed varying little from day to day. 



The coefficients of digestibility and the income and outgo of nitrogen during the 

 different tests are shown in the following table: 



Results of experiments with polenta and Italian pastes. 



Coefficients of digestibility. 



Nitrogen — 



Food consumed per day. 



Dry 

 matter 



Corn-meal porridge 2,912 gin 



Soup from corn-meal paste, 3,459 



Soup from paste £ corn meal, 4, 



Io\v-gr de Hour, 3,117 gm 



Soup from paste of best wheat 



flour, 2,85'J gm 



Soup from paste of § corn meal 



and k low grade Hour, 3,077 gm. 

 Soup from paste of low-grade 



Hour, 2,814 gm 



Per ft. 

 91.50 



94.78 

 94.79 



Pro- 

 tein. 



Per ct. 



75. 



89 81 

 90.54 

 91.22 

 90.33 

 90.76 



Fat. 



Perct. 



84.99 



85.98 

 86.79 

 87.50 

 85. 70 

 86.19 



Carbo- In 



hydrates, food. 



Perct. 

 94. 00 



90.31 



96.49 



97.40 



96. 31 



96. 31 



Grams. 

 11.03 



13.35 



14.01 



13.45 



13. 33 



14.39 



In 

 urine. 



Grams. 



7.81 



10.51 

 10.97 

 10. 03 

 10.44 

 11.67 



In 



feces. 



Grams. 

 2.69 



1. 36 



1.87 



1.19 

 1.29 

 1.33 



Gain. 



G rams. 

 0.53 



1.48 



1.07 



1.63 



1.00 



1.39 



The authors discuss the experiments at considerable length. The following gen- 

 eral conclusions were reached: 



The Italian pastes made from corn meal are much better assimilated than the por- 

 ridge. In this respect they are nearly equal to the pastes made from the linest 

 qualify of wheat flour. The corn-meal pastes furnish a food product in which digest- 

 ible protein may be obtained at a less cost than in corn-meal porridge or wheat 

 pastes of different qualities. It is believed that such pastes will prove of the utmost 

 importance in dietaries of people of limited income. 



The composition and food value of bread purchased in Lisbon in March, 

 1892, A. de Seabra (Stir la composition ct la valeur alimentaire du pain dn marche" de 

 Lisbovne, aus mois de mars, 1892. Lisbon: Libanio da ,Silva, 1897, pp. 14). — The com- 

 position and digestibility of a number of kinds of Portuguese bread are reported. 

 Few details of methods followed are given. 



"Chocolate" oats, Balland (Compt. Rend. Acad. Sci. Paris, 126 (1898), No. IS, pp. 

 1289-1291). — The name " chocolate " oats is applied to oats which have acquired a 

 brownish color from exposure to rain and sun. The composition of such oats and 

 oats of normal color, grown near Mostaganeni, is reported. 



The value of the kola nut as a part of a ration, L. Bernegau (Die Bedeutung 

 der Kola-Xuss als Beifiitterstoff. Altona: 1897 ; abs. in But. Centbl., 73 (1S9S). No. I .', 

 p. 460). — A brief account is given of a feeding experiment with the kola nut iu Mada- 

 gascar. The author also reports investigations with horses. The addition of kola 

 feeding stuff to the ration enabled the horses, in his opinion, to perform more severe 

 labor, while at the same time they did not lose weight if the ration was diminished. 



Milk as food ( U. S. Dept. A<jr., Farmers 1 Bid. 74, pp. 39, charts 2). — This is a popu- 

 lar bulletin, discussing the composition, chemistry, variations, nutritive value, and 

 digestibility of milk and the comparative value of skim milk, cream, and butlermilk. 

 The use of* milk m combination with other foods is treated of and a number of daily 

 menus containing large and small amounts of milk are given. 



Vinegar, E. F. Ladd {North Dakota Sta. Bui. 32, pp. 278, 279). — A number of samples 

 of so-called pure cider vinegar were examined. In the author's opinion there is much 

 deception practiced, and the term "pure cider vinegar" does not give a fair indica- 

 tion of the product sold under that name in many cases. 



Coloring matter in confections, C. B. CoCHKAN (Pennsylvania Dept. Agr. L'pt. 

 1897, I, pp. 529-535). — The author examined 21 samples of candy. Of these 16 were 



