8-S4 EXPERIMENT STATION RECORD. 



" The penned fowl, both turkeys and chickens, when dressed, were much plumper 

 and in every way more inviting than those which had been running at large, but the 

 close confinement and heavy feeding appears to injure the chickens otherwise, the 

 "White Plymouth Rocks being badly 'off their feet,' while those running -at large 

 were quite healthy and active. 



" Both turkeys and chickens made the largest increase during the first 3 weeks. 



" After 6 weeks of (dose confinement chickens are probably kept at a loss. 



" White Plymouth Rock chickens are better adapted for feeding in small pens than 

 Black Minorcas. 



"The White Plymouth Pocks were a better color and more attractive when dressed 

 than the Black Minorcas. 



'• Penned turkeys shrunk 5 per cent less in dressing than those running at large. 



" ( hickens whether penned or running at large lost practically the same in dress- 

 ing, viz, 34 per cent. 



Adulteration of commercial and edible fats and oils, A. Mtntz, C. Durand, 

 and E. Millau (Ann. Sci. Agron., 1898, II, Xo. 1, pp. 113-160; 2, pp. 161-186). 



The effect of fresh gluten upon old flour, Balland (Jour. I'harm. et Chim., 

 G.scr., 9 (1898), pp. 52-55; abs. in Ztsehr. Untersuch. Xahr. u. Genussmtl., 1899, Xo. 1, 

 p. 156). — It is the gluten in old flour which causes it to spoil. By sifting the spoilt 

 flour, the greater part of the material may be obtained which gives the flour its bad 

 taste, smell, and high acidity. If fresh gluten is then added, and the flour sifted 

 after about 14 days, a flour of improved smell, taste, and lower acidity is obtained. 

 It is also more suitable for baking and makes better-flavored bread. These conclu- 

 sions arc based upon 8 experiments. 



Diet in Italian hospitals, P. Albertoni (Arch. Hyg., 34 (1809), Xo. 3, pp. 244- 

 260). — Tables are given which show the foods supplied in a number of Italian 

 hospitals, together with their composition. 



An experiment in adding sugar to the ration of soldiers, Leitenstorfer (Bent. 

 Mil. Aerztl. Ztsehr., 27 (1898), Xo. 7, pp. 305-314). — Judging by the endurance mani- 

 fested by the soldiers receiving it, the addition of sugar to the ration was beneficial. 



Sugar in the ration cf soldiers, J. de Pietra Santa (Jour. Hyg., 24 (1899), Xo. 

 1169, pp. 49-51). — Some of the recent experiments on the use of sugar are briefly 

 reviewed, and the use of sugar in the French army is discussed. 



The calculation of rations on the basis of heat or energy, J. Konig (Milch Ztg., 

 27 (189S), Xo. 47, pp. 742-744). — This is a brief summary of the methods of determin- 

 ing the heat of combustion and the application of such data to the compounding of 

 rations for man and animals. 



Nitrogenous feeding stuffs, C. S. Phelps (Connecticut Storrs Sta. Bui. 18, pp. 16). — 

 This is a condensation of an article entitled "Nitrogenous feeding stuffs and feeding 

 formulas for dairy cows," by W. O. Atwater and C. S. Phelps (Connecticut Storrs 

 Sta. Rpt. 1897, pp. 67-129; E. S. R., 10, p. 683). 



Concerning sesame, A. Hebebrant (Landw. Vers. »§<«/., 51 (1898), Xo. 1, j>P- 45- 

 81, pi. 1). — The author describes the sesame plant, method of cultivation, gives the 

 composition of the sesame seed, and discusses the manufacture of sesame cake and 

 sesame oil. Considerable attention is devoted to a microscopical examination of 

 sesame cake and the opinions of a number of investigators on the use of this cake 

 are quoted. The article contains a bibliography. 



Rape-seed cake, O. Forster (Landw. Vera. Stat., 50 (1898), Xo. 5-6, pp. 371-447, 

 fig. 1). — The manufacture of rape-seed cake and meal is discussed, the characteristics 

 of rape-seed and similar cakes from a botanical standpoint pointed out, and many 

 investigations on the composition, impurities, digestibility, and feeding value of 

 rape-seed cake quoted. A method of estimating the fat in rape-seed cake is described 

 and determinations reported, which are compared with determinations by other 

 observers. • 



Rape-seed cake and its impurities, B. Oram (Landw. Vers. Stat., 50 (1S98), No. 

 5-6, ]ip. 449-481, pis. 12). — The author describes the microscopical characteristics of 

 rape-seed cake and its principal impurities. 



