FOODS ANIMAL PRODUCTION. 583 



the need of State control similar to that of fertilizers is insisted upon. It is noted 

 that in many cases interior goods are sold under names which are delusive. So- 

 called condimental feeding stuffs are also discussed. As shown by analysis, these 

 materials have comparatively little feeding value as compared with their price. 

 The medicinal substances which they contain arc of doubtful value and, as shown by 

 tests, they do not produce the improvement which is claimed for them. 



Composition and nutritive value of millet, Balland ( Compt. Rend. Acad. Sci. 

 Paris, 127 (1S9S), No. 4, pp. 239,240). — The maximum and minimum composition of 

 African, French, Italian, and Turkish millet is reported. 



On the quality of the so-called molasses feed, now found on the market, 

 M. Weibull (Tidskr. Landtmiin, 19 (1S9S), No. 24, pp. 423-426).— -Ten samples of dif- 

 ferent origin were examined and analyzed, and only three samples were found of 

 standard quality, made up of beet molasses, wheat bran, and palm-nut meal, in the 

 proportions of 50:40: 10. 



Investigation of the milling products of rye which are used as feeding stuffs, 

 B. Schulze (Ztschr. Landw. hammer Schlesien, 1898; abs. in Centbl. Agr. Chem., 27 

 (1898), No. 11, pp. 746-751). — A report of the examination of a large number of sam- 

 ples of rye bran, etc. The various causes which injure such feeding stuffs are 

 pointed out. • 



Nutritive value of mushrooms, Mary H. Abel {Amer. Kitchen Mag., 9 (1898), 

 No. 4, pp. 127, 128). — A general discussion of the subject. The author calls attention 

 to the fact that the actual amount of nutriment in mushrooms is small. 



Chicory: Its manufacture, sophistication, and adulteration, A. Rukfin (Bui. 

 Assoc. Cliim. Sncr. et Distill., France, 16 (1898), No. 1, p. 107). — A note on a paper 

 presented before the Societe" Chimique du Nord de la France, and also the Societ6 

 industrielle du Nord de la France. 



Preservation of eggs (Jour. Soc. Arts, 46 (1898), No. 2363, p. 370; abs. in Jour. Soc. 

 Chem. Ind., 17 (1898), No. 3, pp. 261, 262). — A brief account of experiments previously 

 noted from another source (E. S. R., 9, p. 981). 



Foods, A. P. Bkubaker (Sci. Amer. Sup., 46 (1898), No. 1196, pp. 19179-19182).— 

 A lecture delivered at the Drexel Institute, Philadelphia., and revised by the author 

 for publication. 



Food and feeding, Sir H. Thompson (London: F. Warne 4" Co., 1898, 9 ed. rev. 

 and enl., pp. 312). 



The feeding of farm animals (Rpt. Agr. New Brunswick, 1897, pp. 183-208). — This 

 is a reprint of U. S. Dept. Agr., Farmers' Bulletin 22. 



The principles of stock feeding, W. J. Spillman (Washington Sta. Bui. 29, pp. 

 31). — A general treatise on the subject. Amoug the points covered are the composi- 

 tion of the animal body, uses of foods, constituents of feeding stuffs and the functions 

 of each, compounding rations, feeding standards, and rearing calves. The amount of 

 digestible nutrients in a number of feeding stuffs are shown and a number of feed- 

 ing standards for various farm animals are quoted. Some of the points are discussed 

 with special reference to conditions prevailing in the State. 



Contributions to the comparative physiology of digestion. II, An enzym 

 in the liver secretion of Helix pomatice which dissolves cellulose, W. Bieder- 

 mann and P. Moritz (Arch. Physiol. [Pfliiger'], 73 (1898), No. 5-6, pp. 219-287). 



Increase in body weight by transformation of fat into glycogen, C. BOUCHARD 

 (Compt. Bend. Acad. Sci. Paris, 127 (1898), No. 14, pp. 464-469).— Experiments are 

 reported in which a rabbit, a mouse, and dogs were fed fat. The conclusion was 

 reached that under certain conditions sugar can be formed from fat. 



Observations on the supposed transformation of fat into glycogen, M. Ber- 

 thelot (Compt. Rend. Acad. Sci. Paris, 127 (1898), No. 15, pp. 491-496).— A discussion 

 of the question of the formation of sugar from fat proposed by C. Bouchard. (See 

 above.) 



