FOODS ANIMAL PRODUCTION. 



275 



The composition of the eggs of the different breeds is recorded in 

 detail. The averages are given in the following table: 



Analyse* of brown- shelled and white-shelled egys. 



"It has been said by some that the brown eggs are richer than the white ones. 

 This statement is not borne out by a chemical analysis, and the physical examination 

 proves that the main points of superiority, although extremely slight, are possessed 

 by the white eggs. The minute differences that are found between the two groups 

 are exceeded by variation between the varieties within the same group. 



" We can therefore state as a conclusion, both from a chemical and a physical point 

 of view, that there are practically no differences, so far as the food value is con- 

 cerned, between the white-shelled and brown-shelled eggs." 



Report of the chemical department, H. A. Huston (Indiana Sta. 

 h'pt. 1897, pp. 1(1-24). — Brief statements are made concerning the work 

 of the station on sugar beets, fertilizer experiments on clay soils, experi- 

 ments on the prevention of root rot, and laboratory studies on available 

 plant food in worn soils. Many samples of cheese purchased in the 

 open market were examined, but no tilled cheese was found. "The 

 cheap cheese that has taken the place of the filled cheese contains very 

 lit tie fat and the casein [when tested by methods of artificial digestion] 

 seems to be in such a condition as to offer great resistance to digestive 

 ferments." Analyses are reported of linseed meal, cotton-seed meal, 

 silage from corn stover, purslane, rye middlings, buckwheat middlings, 

 Idaho coffee pea, malt sprouts, wheat, strawboard waste (fertilizing 

 constituents), and marl. 



The analyses of purslane, Idaho coffee pea, and strawboard waste 

 are given in the following table: 



Composition of purslane, Idaho coffee pea, and strawboard waste. 



