FOODS ANIMAL PRODUCTION, 



381 



the protein, nitrogen-free extract, and fat multiplied by 2.5. The digest- 

 ible nutrients consumed per day were calculated. The amount of 

 digestible protein and total digestible nutritive material consumed per 

 day and the gain in weight per gram of nutritive material in the sev- 

 eral rations are shown in the following table: 



"Results of pig-feeding experiments. 



The greatest gains were obtained with the oats. Of the other mate- 

 rials the total nutritive material consumed and the gain made was 

 largest in the case of meat meal. Barley meal and peanut cake and 

 potatoes were practically equal. 



The pigs were slaughtered. The flesh of all the lots was of good 

 quality and no differences were observed. This is of interest, since the 

 opinion is more or less prevalent that the flesh produced by meat meal 

 is of inferior quality. The author believes that if this is true it is due 

 to the fact that the proper mineral salts are not fed with the meat meal. 

 Meat meal contains an excessive amount of potassium salts. These 

 are eliminated from the body and, it is said, remove considerable quan- 

 tities of phosphoric acid and sodium. Therefore a corresponding 

 amount of sodium chlorid and phosphoric acid salts should be sup- 

 plied with the food. 



Salicylic acid and calcium sulphite as preservatives of ciders, E. H. Si Bailey 

 and C. M. Palmer {Kansas Univ. Quart., 6 (1S97), pp. 111-116). 



Observations on the nutritive value of "integral" whole-wheat bread, G. 

 Albini {Rend. Acad. Set. Fis. e Math., 3. sir., 4 {1808), No. 3-4, pp. 117-120).— The 

 author quotes at length the experiments of Pagliani and C. Mazza 1 on the digesti- 

 bility of the so-called integral whole-wheat bread, made by Desgoffe and Avedyk's 

 method without grinding the grain. It is believed that the results indicate that 

 while the bread can be recommended on account of its price it is not a suitable 

 article of diet on account of its inferior digestibility. 



"Integral" whole-wheat bread, A. Celli ( Uffic. Sanit., 11 {1S0S), No. 3, pp. 121- 

 127. — The composition of bread made directly from grain without grinding (accord- 

 ing to Desgoffe and Avedyk's method) is reported as follows: Water, 46.30 percent; 

 protein, 13.88 to 14.22; fat, 1.11 to 2.39; starch, 77.12 to 7-7.32; crude fiber, 2.6 to 3.12; 

 ash, 3.49 to 3.85; and acid, 1.8 to 2.1 per cent. The author considers the bread 

 inferior on the basis of composition, physical properties, indigestibility, and lack of 

 keeping qualities. 



Feeding stuff inspection, C D. Woods {Maine Sta. Bui. 44, pp. 16).— Iu compli- 

 ance with the Maine feeding-stuff law determinations were made of the protein and. 



Lapanification integrale col sistema Antispere (Desgoffe et Avedyk), Torino, 1898. 



