48 



Tbe conclusion arrived at from personal observation and notes leads me to believe 

 tbat tbe deatb of tbe trees is probably due to tbe coaib.ned effect of two causes: 



(1) Tbe ravages of tbe insects primarily succeeded some injury to probably a few 

 trees in isolated localities. 



(2) When tbe conditions were no longer favorable to tbeir existence iu tbe injured 

 trees, and tboy bad increased to great numbers, tbe possibility of tbeir attacking tbe 

 healtby trees from sbeer necessity and continuing to sjjread until checked by some 

 natural cause, seems to me evident. I reach this conclusion froui tbe fact tbat I 

 have found these same scolytids working in tbe green, sappy wood and bark. 



Still further investigations will bo made in the spruce forests of tbe State in this 

 and other localities, and a liual report will ai)i)ear in a future l)ulletiu. This bulletin 

 will also contain a list of all insects taken iu these forests, and such other additional 

 facts as may be determined. 



Report of Agriculturist, 1). D.Johnson, M. A. (pi). 181-185). — 

 Brief statenionts re^aidin^ tlie, i)liui on which tiie station coiKliicts 

 coilpcnitivi' oxperiinentts with rarmcrs, and the I'aiineis' institutes carried 

 ou under the auspices of tlje station. 



Wisconsin Station, Bulletin No. 27, April. 1891 (pp. 13). 



The fi;eding value of whey, W. A. IIenuy, B. Agr. — "One 

 liundre<l pounds of averag:o milk contain about 13 parts of solids. In 

 the process of butter making most of the fat is removed by skimming, 

 leaving nearly all of the other solids. In cheese making the casein is 

 coagulated by rennet so that nearly all of it is recovered. Most of the 

 fat goes with the casein also. The albumen, a valuable food product, 

 is not coagulated by the rennet, but remains in the whey, as does most 

 of tbe ash." The constituents of 100 pounds of average milk, and of 

 the buttermilk and skim millv. <ir the wlu'v from the same, are calcu- 

 lated as follows : 



Ingredients of 100 pounds of whole milk and the by-products from the same. 



Olio liuiiiln><l ]iiiunil.s of aviTaijc full milk contain abont . 

 Tim sUiin milk anil bntti'iiiiilk Io;n'tlii'r from tlie above 



100 jdinnils woiibi contain about 



The wbey I'lom tbe above 100 poiiuds woiiKl contain about. 



Ash. 



JJ>$. 

 0.7 



0.7 

 O.G 



Four feeding trials were made with i)igs during the fall and winter 

 of 18!)(M)1 to ascertain the value of sweet whey for pigs, ami the most 

 advantageous manner of feeding it. "In each trial one lot of pigs 

 ret^eived grain only. This consisted in one instance of corn meal and 

 shorts, half and half; in the others, of two thirds shorts to one third 

 corn meal. Three pounds of water were mixed with each pound of the 

 grain ration to form a slof); in the other cases, whey in varying pro- 

 portions was fed mixed with the meal to form a slop. In all case^ tho 

 whev was fed sweet." 



