370 EXPEEIMENT STATION EECORD. [Vol. 36 



One calf of lot 2 of the first and second tests Is not included in the above 

 table on account of unsatisfactory gains due to constitutional weakness. 



In order to test the residual effect of feeding linseed meal the calves in 

 lots 1 and 2 of test 2 were put on pasture without extra feed at the close 

 of the experiment. The average daily gains per head for 160 days on pasture 

 were 1.6 lbs. for lot 1 and 1.59 lbs. for lot 2. 



The object of test 3 was to ascertain the gains that may be secured by 

 heavy feeding of skim-milk calves. The daily rations per head in this experi- 

 ment averaged 2 lbs. of grain, 14.3 lbs. of skim milk, and 7.3 lbs. of alfalfa hay. 



The pods from the carob tree (Ceratonia siliqua) used in test 4 were crushed 

 in the ordinary machinery used in rolling barley or oats. The crushed pods 

 were greatly relished by the calves. The high cost of gains in this test were 

 due to the fact that whole milk was fed during the first part of the experiment, 

 some of the calves being too young for skim milk. The average daily gains 

 during the last half of this experiment, when skim milk was fed, were 1.87 

 lbs. for lot 1 and 1.79 lbs. for lot 2, the feed cost per pound of gain being 

 4.5 cts. and 4.4 cts., respectively. 



Charts are given showing the weekly gains of the different lots in each 

 experiment. 



Feeding calves with skim milk and partially hydrolyzed starch, H. Edin 

 {Meddel. Centralanst. Forsoksv. Jordhruksomrddet, No. 124 {1915), pp. 40, fig. 

 1; K. Landtbr. Akad. Handl. ocli Tidskr., 55 (1916), No. 1-2, pp. 83-120, fig. 1).~ 

 PJxperiments are reported in detail in which a ration prepared as follows was 

 fed to calves with excellent results : Ten kg. of oatmeal was mixed with poor 

 wheat, rye flour, or corn meal, moistened with water, and allowed to soak 

 through the night. Next morning 15 liters of skim milk and as much water 

 v/ere added and the mixture heated to 100° C, with constant stirring to avoid 

 the formation of lumps. The mass was cooled to about 60°, and finely ground 

 brewery malt, previously prepared by mixing 1 kg. of malt with 2 liters of 

 skim milk and carefully warming to 60°, added. The entire mixture was kept 

 at a temperature of from 55 to 60° for some little time and stirred occasionally 

 to prevent any formation of lumps. It was then made up to a volume of 50 

 liters with skim milk and fed to the animals. The material could be safely 

 preserved with formalin in the proportion of 1 : 10,000 for later feeding. 



Another feed which yielded excellent results was prepared by mixing 1 kg. 

 of skim milk, 50 gm. of starch, 10 gm. of 1 per cent formalin, 2 gm. of chalk, 

 and 1 gm. of salt. The milk was sterilized for 15 minutes by heating to 85°, 

 after which the starch and other materials were added. For partially convert- 

 ing the starch into sugar a suitable quantity of diastase was added. 



Value of alfalfa and other green feed in hog raising, N. Hansson (Meddel. 

 Centralanst. Forsoksv. Jordbruksomrddet, No. 123 (1915), pp. 29, fig. 1; K. 

 Landtbr. Akad. Handl. och Tidskr., 55 (1916), No. l-£, pp. 30-56, fig. i).— Ex- 

 periments in hog feeding are reported covering a period of five years with 

 alfalfa combined with skim milk and corn, and with green oats and clover 

 combined with alfalfa. 



The results indicate that green feed cut in an advanced stage of develop- 

 ment is a good feed for hogs which are being fattened, though its use is not 

 so desirable for young growing pigs. Green fodder should be added to other 

 feed in amounts of from 20 to 22 per cent, and even in greater amounts for 

 suckling mothers. Its food value depends to a large degree on the season in 

 which it is cut, being highest in the summer and autumn. From 7 to 7.5 kg. 

 of alfalfa were equivalent to 1 kg. of corn. Green clover had about the same 

 food value as alfalfa but was not so convenient to use. Green oats, having 

 a lower content of dry matter than alfalfa and clover, has a smaller food value, 



