652 



Diffusion residue added to hasal rations; nutrients in total rations; gains in weight; finan- 

 cial results. 



Series. 



Qiuiiititics (per head) per day 

 added to ba.sal rat inn : 



Wet ditt'usioii residue. jHJund.s.. 



Dry ditt'usion residue. . . .do 



Digestible nutrients in total food: 

 Per ten head per day- 

 Protein pounds.. 



Non-protein do 



Per 1.000 pounds live weight — 



Protein pounds . . 



Non-protein do 



Nutritive ratios 



Potential energj- in digestible 

 nutrients per 1,000 pounils live 



weijjht per daj" Calories. . 



(Jain in live weight per ten head 



j)er day X'^'inds. . 



financial gain or loss ( — ), per 

 ten head per day cents. . 



Results of experience. Feeding rations. — The information obtained 

 from tlie experiments was sup] demented by eollating- from twenty or 

 more farms the results of actual exi)erien(e in feeding wet and dry 

 beet residue to different classes of animals. The data obtained in. this 

 way are given in detail and agree with the more exact experimental 

 results. Thus the value of the latter is materially augmented. To 

 make the teachings more useful to the practical feeder, the report 

 includes a con.sidoral)le number of daily rations for milch cows, fatten- 

 ing oxen, draft oxen, and fattening sheep. These are so calculated as 

 to contain ditterent quantities of dry diffusion residue combined with 

 such coarse and concentrated foods as the farmers of the region find 

 advantageous. 



Inferences regarding the feeding of diffusion residue. — The rejiort 

 summarizes the results in a number of delinite statements which are 

 extremely favorable to the drying of the residue. — [W. O. A.] 



Dairy investigations at the Institute for Animal Physiology, 

 Royal Agricultural School, Vienna, L. Adametz, and M. Wilckens 

 {Landic. ,Jaltrl>.. 4'/ (/>.'';'), pp. /.;/-/;>). — These iii\ estigati(»iis iueluded 

 trials of hand milk separators, comi»aiis()n of butter from sweet and 

 from sour cream, and experiments with the use of pure cultures in but- 

 ter making. 



In tlu^ tests witli liand se|»aiators a sami>lo of fio.shly drawn milk 

 was found to cream more thoroughly than the saini»les which came 

 from a distance and were several hours old, from which the authors 

 infer that transportation diminishes creamability of milk by the cen- 

 trifuge. 



