508 



EXPERIMENT STATION RECORD. 



FOODS— ANIMAL PRODUCTION. 



Examination of food products sold in Connecticut, A W. Ogden, 

 A. L. WiNTON, and E. H. Jenkins {ConneeHcut State Sta. Bui. 123, pj). 

 7^)). — The pure-food law and the Connecticut laws regarding the adul- 

 teration of food and drugs are quoted. Maple sirup, maple sugar, sirup, 

 sugar, strained lioney, comb honey, cream of tartar, lard, pepper, 

 mustard, milk, cheese, coffee, and cereal foods were exaiuined. The 

 methods of testing sugars and sirups, pepper, mustard, cheese, and 

 coffee, and of detecting lard adulteration, are given at length, and the 

 results of the various investigations are discussed in detail. The num- 

 ber of specimens of each article examined and the numbers which were 

 pure, doubtful, and adulterated are given in the following table: 



liestilts of examination of foods and condiments. 



Maple sirup. 



Maple sugar — 



Sugar 



Sirup 



Strained honey. 



Comb honey 



Lard 



Pepper 



Mustard 



Cheese 



Coftee 



Milk 



Cream of tartar 

 Cereal foods 



Total .... 



Examined. Pure. Doubtful. Adulterated, 



61 

 7 



16 



4 



48 



12 



118 



102 



69 



72 



124 



1(15 



103 



43 

 32 

 54 



254 



Fodder analyses, 0. L. Penny {Delaware Sta. Rj)t. 1895, pp. 

 197-199). — Analyses are given of bran, corn-aud-cob meal, cotton-seed 

 meal, cowpea-vine silage, sweet-corn silage, green rye for silage, oats, 

 Canadian peas, a mixture of oats and Canadian peas, corn silage, mixed 

 clover hay, and beets. The composition of some of these samples is 

 given in the following table: 



Analyses of silage and green fodder. 



In fresh or air-dry material. 



Water. 



Cowpea-vine silage 



Do 



Sweet-corn silage 



Green rye for suage 



Mixture of oats and Cana- 

 dian ijeas 



Per ct. 



80.24 

 76.56 

 70.26 

 74.92 



76.13 



Pro- 

 tein. 



Per ct. 

 2.57 

 3.42 

 2.56 

 2.30 



2.61 



Per ct. 



0.60 



1.07 



.54 



.92 



^i^- frTe 



Nitro- 

 gen- 

 free 

 extract. 



Per ct. 

 6.43 

 6.24 

 7.22 

 8.37 



7.58 



Per ct. 

 8.18 

 10.15 

 17.19 

 11.84 



11.32 



Ash. 



Per ct. 

 1.98 

 2.56 

 2.23 

 1.65 



1.50 



In dry matter. 



Pro- 

 tein. 



Per ct. 



13. 02 



14.63 



8.61 



9.18 



10.94 



Fat. 



Per ct. 

 3.05 

 4.57 

 1.85 

 3.69 



3.60 



Fiber. 



Nitro- 

 gen- 

 free 

 extract. 



Per ct. 

 32.52 

 26.62 

 24.27 

 33.34 



31.76 



Per ct. 

 41.37 

 4:^.27 

 57.76 

 47.21 



47.41 



The 2 samples of cowpea-vine silage were from the same source, tlie 

 first being taken February 8, and the second April 26. The green rye 

 was sampled May 3, and the oats and peas the latter part of June. 



