474 



EXPERIMENT STATION RECORD. 



Coefficients of digestibility of distillery refuse. 



Meadow hay 



Distillery refuse I (maize, rye, some potato 



and barley) 



Distillery refuse II (largely oats and maize 



with a'little barley) 



Distillery refuse III (maize, barley, and 



oats) 



Distillery refuse IV (rye, maize, oats with 



a little barley) 



Distillery refuse V (barley and maize with 



rye and potato) 



Fat, 



Per ct. 

 56.7 



94.2 



93. 7 



94.3 



91.9 



93.6 



Jn'frW Crude 

 e'xt'racT flber ' 



Per ct. 

 68.5 



67.6 



53.8 



82.9 



82.1 



85.0 



Per ct. 

 60.5 



67.1 



45.6 



91.8 



69.1 



40.5 



Concentrated feed stuffs, J. B. Lindsey (Massachusetts Hatch Sta. 

 Bui. 53, pp. 24, figs. 3). — In addition to definitions of terms used and a 

 description of a number of feeds, the bulletin contains a report of the 

 first official inspection of concentrated feeding stuffs in Massachusetts. 



" [Analyses are reported of] 4 different brands of gluten meal, 5 brands of gluten 

 feeds, 10 different makes of wheat bran, 19 distinct brands of middlings, 22 different 

 mixed feeds, besides a great variety of other feed stuffs, many without manufac- 

 turer's name or brand. The total number of analyses was 265. 



"The inspection shows the feed stuffs to be comparatively free from serious adul- 

 teration. Some show rather wide variations in composition, which it is hoped will 

 be corrected in the future. 



"Many new materials, by-products from various industries, are constantly appear- 

 ing, frequently without name, brand, or guaranty. This leads to much confusion as 

 to feeding and actual commercial value on the part of the buyer. Materials of this 

 character ought not to be purchased without a guaranty of quality. Guaranteed 

 articles ought always to be given the preference." 



The author discusses the comparative commercial value of different 

 feeding stuffs on the basis of nutrients contained in them, and suggests 

 a number of grain mixtures to be fed with coarse fodders to dairy cows. 



Fodders and feeds, E. B. Yoorhees and J. P. Street (Neio Jer- 

 sey 8ta8. Bpt. 1897, pp. 76, 77). — Analyses (food and fertilizing constitu- 

 ents) are reported of oats and peas, Japanese millet, cowpeas, soy-bean 

 vines, barley and peas, green rowen, corn (stalks, kernel, cob, etc.), 

 corn stover, corn fodder, corn silage, timothy and clover hays, shelled 

 corn, corn sprouts, Atlas gluten meal, H. O. Feed, wheat bran, dried 

 brewers' grains, and linseed meal. Japanese millet was shown to have 

 the following percentage composition: Water 86.57, protein 1.49, albu- 

 minoids 1.02, fat 0.32, nitrogen-free extract 0.09, ash 1.78. 



Breakfast foods, E. B. Voorhkes and J. P. Street (New Jersey 

 Stas. Bpt. 1897, pp. 80-98). — The authors studied a number of cereal 

 foods generally classed as breakfast foods. These included 21 samples 

 of prepared wheat flour, 12 of prepared buckwheat flour, 30 wheat 

 foods, 17 oat foods, 7 maize foods, 3 rice products, and 3 sorts of zwie- 

 back. Four ordinary wheat flours and 3 buckwheat flours were also 

 examined for purposes of comparison. The samples were purchased in 

 open market. 



