FOODS ANIMAL PRODUCTION. 779 



tion of 4:1. Chemical analysis by V. Stein showed it to contain: 

 Water, 23.80 per cent; protein, 9.31 per cent; fat, 0.23 percent; car- 

 bohydrates, 52.00 per cent (sugar, 40.1 per cent); crude fiber, 3.75 per 

 cent; ash, 10.31 per cent. 



Twenty street-car horses were included in the experiment, which was 

 continued for about 4A months (December 20-May 2). The regular grain 

 ration of the horses consisted of 11 lbs. of oats, 5.5 lbs. corn, 1.65 lbs. 

 wheat bran, 0.55 lbs. rye bread. For 15 of the horses 3.3 lbs. of this 

 mixture was replaced by 3.3 lbs. of peat molasses, and after 2 months 

 2.2 lbs. were again replaced by 2.2 lbs. of peat molasses. The remain- 

 ing 5 horses formed a control lot and were fed the regular grain ration 

 during the entire experiment. The health of the horses and their 

 capacity for work were satisfactory throughout the test. The average 

 weight of the horses fed peat molasses at the beginning of the test was 

 1,220.5 lbs.; at the end of the first period there was a loss of 25.3 lbs.; 

 at the end of the second period a gain of 8.8 lbs. Considering the 

 experiment as a whole there was a loss of 23.1 lbs. The average weight 

 of the horses fed grain at the beginning was 1,298 lbs.; at the end of 

 the first period there was a loss of 14.3 lbs. ; at the end of the second 

 period there was a loss of 16.5 lbs. During the whole test there was a 

 loss of 34.1 lbs. 



While 3.3 lbs. of peat molasses could not quite take the place of 3.3 

 lbs. of grain feed in the experiment, it will be noticed that 2.2 lbs. of 

 the molasses feed under the conditions present had a higher nutritive 

 effect than the same weight of grain feed. Considering the average 

 results obtained for both periods the peat molasses proved somewhat 

 superior to the oats and corn. The experiment indicates that a few 

 pounds of peat molasses may be fed daily to horses with advantage, 

 if this feed is cheaper, pound for pound, than common concentrated 

 horse feeds. The decrease in weight of the experimental horses is in 

 accordance with general experience, as horses regularly fall off in 

 weight during the spring (according to the author, about 16.5 lbs. per 

 head). — f. w. woll. 



The distribution of gluten and its constituents in the starch layer of 

 wheat, E. Fleurent (Compt. Bend. Acad. Sci. Paris, 126 (1S9S), 2fo. 22, pp. 1592- 

 1505). — The gluten in the flour at different stages of grinding and the amount of 

 glutenin and gliadiu in the gluten are reported in several sorts of wheat. The 

 results, in the author's opinion, show that the gluten content and the composition 

 of the gluten varies in different varieties of wheat and in the products ohtained 

 from the same wheat at different stages of grinding. The quantity of gluten 

 increases from the center toward the periphery of the starch layer aud the gluten 

 contains a higher percentage of glutenin as it approaches the interior of the grain. 



Nuts as food in foreign countries ( U. S. Consular Bpts., 1898, No. 219, pp. 537- 

 548). — These articles, prepared hy the consuls to the various countries, describe the 

 nuts used as food in France, Italy, Korea, and Syria, In France these were chest- 

 nuts, almonds, and peanuts; in Italy, almonds, filberts, chestnuts, pistachios, wal- 

 nuts, aud pine nuts; in Korea, chestnuts, walnuts, pine nuts, peanuts, and jinko 

 nuts; in Syria, chestnuts, filberts, pine nuts, pistachios, and walnuts. In several 

 cases statistics of the amount consumed are given together with methods of culti- 

 vation, etc. 



