992 EXPERIMENT STATION RECORD. 



Embden-Toulouse and next lowest in the case of the Toulouse- African. 

 The bones varied in weight from 9 oz. in the case of the Embden-Brown 

 China cross, to 19 oz. in the Embden- African cross. "In the latter case 

 the bones represented 7.2 per cent of the live weight. The head, feet, 

 wings, and intestines, with the contents of the gizzard, representing the 

 shrinkage in drawing, varied from 20.5 per cent of the live weight, in 

 the case of a Brown China-Embden cross, to 23.9 per cent in the Einb- 

 den-African cross. The percentage of offal was remarkably uniform, 

 there being a variation of only 3.4 per cent." 



The influence of one white parent in cross breeding geese is discussed 

 at considerable length, as well as the influence of Toulouse blood in the 

 production of goslings with yellow bills. The market quotations of 

 geese in 1897 are summarized. 



The food of man at the present time and in the future, E. Beketow (Pilanie 

 chelovyeka r ego nastoyashchen i budushchem. Moscow, 1806, ed. 2., pp. 48). 



Digestive ferments, -with especial reference to the effects of food preserva- 

 tives, H. Leffmann (Jour. Franklin Inst., 147 (1S99), No. 2, pp. 97-10S).— The experi- 

 ments reported have been noted from another publication (E. S. R., 10, p. 170). 



Tables for computing rations for farm animals, J. L. Stone (Netc York Cornell 

 Sta. Bui. 154, pp. 135-154). — The terms used in discussing the composition of feeding 

 stuffs and mixing of rations are defined. Feeding standards are quoted, and a table 

 is given showing the amount of digestible dry matter and digestible nutrients in 

 a number of common feeding stuffs, in quantities ranging from one pound to a 

 number of pounds. The quantities selected are such as would prove useful in 

 compounding rations. 



The differentiating characteristics of the products of pepsin and pancreatic 

 digestion of fibrin, V. Harlay (Jour. Pharm. et Chim., 6. ser., 9 (1898), No. 5 pp. 225- 

 232). 



The curing of bacon (U. S. Dept. Ayr., Bureau of Animal Industry Rpt. 1897, pp. 

 87-97, dgm. 1). — The method of curing bacon in England is described in considera- 

 ble detail, an article by L. M. Douglas in the Journal of the Royal Agricultural 

 Society of England being quoted. 



Bacon curing from the English point of view, L. M. Douglas (Ayr. Gaz. New 

 South Wales, 10 (1898), No. 12, pp. 1408-1420, figs. 2, pis. 3).— This article, reprinted 

 from the Journal of the Royal Agricultural Society of England, is noted above 

 from another source. 



Goose breeding, C. 0. Flagg (Rhode Island Sta. Rpt. 1897, pp. 409-480, figs. 10).— 

 This is a general discussion of the subject with many references to the literature. 

 The principal topics treated are peculiarities of geese, varieties, improvement of 

 breeds, marking, cross breeding, the goose industry in Rhode Island, marking geese, 

 location for breeding, mating, care of geese, feeding and management, rearing of 

 goslings, fattening, killing, and picking, the production of mongrels, and goose 

 raising in Sweden. 



DAIRY FARMING— DAIRYING. 



A feeding experiment with rations consisting of forage only 

 and of forage and feed, E. B. Voorhees and C. B. Lane {New Jersey 

 Stas. Bid. 130, pp. 16-22). — In this experiment oats and peas fed alone 

 were compared with the same fed with 5 lbs. of wheat bran and 3 lbs. 

 of dried brewers' grains. One hundred pounds of the forage was used 



