274 



EXPERIMENT STATION RECORD. 



FOODS— ANIMAL PRODUCTION. 



The composition of hay as affected by maturity, R. Haroofrt 

 (Ontario Agr. Col. and Expt. Farm Rpt. 1897, pp. 31-38). — During the 

 seasons of 1890 and 1897 clover and timothy were cut at different stages 

 of maturity, and during the last year alfalfa also. The clover was cut 

 when the first blossom was just appearing, when a third of the blossoms 

 had turned brown, and when the heads had all turned brown or were 

 dead; the alfalfa when the plants began to bloom, when they were in 

 full bloom, and when most of the blossoms had fallen, and the timothy 

 when the heads began to appear, when the first blossoms had just fallen, 

 and when the seeds were well formed. 



Analyses are given of the different cuttings, together with the calcu- 

 lated yield of dry matter. A digestion experiment with one sheep was 

 made with each cutting, and from the results the yield of digestible dry 

 matter is calculated. 



The results indicated that in each case the crop deteriorated and its 

 digestibility decreased with maturity and that alfalfa contained the 

 largest amount of digestible matter from early to full bloom. It is rec- 

 ommended that clover be cut when the heads begin to turn brown and 

 timothy soon after the first blossoms fall. When alfalfa has reached 

 its full bloom it deteriorates faster than clover or. timothy. 



Food value of California eggs, M. E. Jaffa {California Sta. Rpt. 

 1895-1897, pp. 120-124). — A comparison which included the physical 

 properties and composition was made of brown-shelled and white-shelled 

 hens' eggs. The brown-shelled eggs were from Partridge Cochins, Dark 

 -Brahmas, Black Langshans, Wyandottes, and Barred Plymouth Rocks; 

 and the white-shelled from Brown Leghorns, Buff Leghorns, White 

 Minorcas and Black Minorcas. The size, weight, specific gravity, and 

 the ratio to total weight of the shell, yolk, and white are shown in the 

 following table: 



Comparison of brown-shelled and white-shelled eggs. 



