72 EXPERIMENT STATION RECORD. 



"During the time covered by the iuvestigatiou the income received from persons 

 paying board at the rate of $3.50 per week was only sufficiently large to permit of 

 an allowance of 25 cts. for raw food material per day per person, including the 

 large staff of servants." 



Chinese soja bean preparations, H. C. P. Geerligs {Chem. Ztg.,30 

 {1896), No. 9, j)p. 07-69). — Tlie author describes in detail the process of 

 manufacture of Chinese bean cheese {tao-hu), soja sauce {tao yu), and 

 iao tjium/, which is very similar to Japanese oniso. Analyses of these 

 products are given, also of Javanese and Chinese soja beans and of the 

 pods of the black variety of soja beans. The author discusses at 

 length the importance of fungi in the manufacture of soja beau prod- 

 ucts, and describes briefly a similar use of fungi in Java in iDreparing 

 a food from peanut cake. The fungi change starch and pectin sub- 

 stances into sugar, and also break up cell walls, rendering the contents 

 more available. 



"Nutriotone," a condimental food, J. L. Hills ( Vermont 8ta. Bpt. 

 1894, pp. 150, 151). — The trial of this material was made away from the 

 station and not under its auspices, but "under such circumstances as 

 cause it to be entirely trustworthy." 



Seven Jersey cows were fed a daily ration of 15 lbs. of hay, 3 lbs. 

 each of bran and corn, 2 lbs. each of oats and gluten meal, and 1 lb. of 

 malt sprouts during 5 two-week periods. During the third and fifth 

 periods 2 tablespoonfuls of the " Nutriotone," the amount prescribed, 

 were added to the ration of each cow daily. The yields of milk and the 

 percentages of fat are given. The material costs from $250 to $500 

 per ton, according to the amount purchased. 



"The circular of the maker states that if 2 tablespoonfuls are mixed with each 

 grain feed the user 'will be agreeably surprised at the increased quantity and 

 improved quality of milk . . . and productiveness of the animals.' 



"The material does not appear to have increased production in this particular 

 experiment." 



Four ways of preserving fodder corn, J. L. Hills ( Vermont 8ta. 



Bpt. 1894, pp. 168-192). 



Synopsis. — The four methods used were as follows: (1) The whole plant cut up and 

 ensiled; (2) the stover ensiled, the corn being removed and afterwards ground 

 and fed with the silage; (3) the whole plant stooked in tbo open air and cut 

 and fed as needed; and (4) the stover stooked in the open air, the corn being 

 removed and afterwards ground and fed with the stover. The loss of dry mat- 

 ter was practically the same by the four methods, namely, about one-fifth of 

 that harvested, the losses falling mainly upon the carbohydrates. "The ears 

 in the silo lost more of their food value than those handled in other ways." 

 Cowa relished the silage better tlian the dry fodder. There was little difference 

 in the product of milk and butter on the two kinds of silage, although the 

 results slightly favored the whole silage as regards the amount of milk and but- 

 ter i)roduced per jiound of drj^ matter fed. 



This is a repetition of 2 experiments previously reported (E. S. E,, 5, 

 p. 312). In the fall of 1894 the corn (a mixture of Sanford and Eed 

 Cob) harvested at the station was treated in the following manner: 

 That from the first 2 rows was cut in ^-inch pieces, ears and all, and 



