FOODS ANIMAL PRODUCTION. 



509 



Dietary studies at the University of Missouri in 1895, and data 

 relating to bread and meat consumption in Missouri, H. B. (Jib- 

 son, S. Calvert, aud D. \\\ May; commeuts by A\". O. Atwater and 

 C. D. Woods ( U. S. Dept. Ayr., Office of Experiment Stations Bui. 31, 

 pp. 24). — Two dietary studies were made of a students' (ilub at tlie 

 University of Missouri. The methods followed were those mentioned 

 in Bulletin 21 of this Office (E. S. R., 7, p. 148). A number of Missouri 

 foods were analyzed. The comj)osition of other foods was computed 

 from standard tables. Tables are given which show the amount and 

 kind of food purchased, wasted, and eaten, and its composition and fuel 

 value. The results of these studies are briefly summed up in the fol- 

 lowing table: 



Results of dietary studiea^'ood eaten per man per day. 



First dietary study . - . 

 Second dietary study 



Nutrients. 



Protein. Pat. Carbohy 



Grams. 

 96 



Grams. 

 155 

 165 



Grams. 

 417 

 404 



Fuel 

 value. 



Calories. 

 3,540 

 3,585 



In the comments on these dietary studies the results are compared 

 with the results of similar studies made in Tennessee and Connecticut. 



Statistics were gathered regarding the kinds of bread and meat con- 

 sumed by j)eople of different classes in Missouri. The results are 

 expressed in tabular form. 



''There is relatively miich less raised bread and more corn bread and biscuit eaten 

 in the country than in the town. It would seem natural to assume that the larger 

 proportion of yeast-raised bread in the cities is due to bakers, to the ease with which 

 good quick-acting yeast can be obtained, and to the f;ict that city people have more 

 convenient markets to buy in and more ready money. The effect of supply upon the 

 kinds of meat eaten is even more evident. Pork is easily raised on the farm, and in 

 the form of salt pork, bacon, and ham is readily preserved for later use. On the 

 other hand, city people can always have fresh beef, veal, and mutton from the mar- 

 kets. That this accounts largely for the fact that pork constitutes 57 per cent of the 

 meat supply of the farmers' families and only 27 per cent of that of families living 

 in the large towns is hardly to be doubted, though, of course, the relative cost may 

 be a factor also. The fact that beef, veal, and mutton make more than half of the 

 total meats eaten by well-to-do people in the cities and less than a quarter of that 

 used by thrifty farmers is naturally explained in the same way." 



Composition and digestibility of corn silage, cowpea silage, 

 soja-bean silage, and corn fodder, C. C. Hopkins {Illinois Sta. 

 Bui. 43, 2)p. 181-308). — TLe digestibility of corn silage, cowpea silage, 

 soja-bean silage, aud corn fodder was determined in experiments made 

 with 4 grade Shorthorn steers, about 2 years old, weighing on an aver- 

 age 1,100 lbs. Each experimental period was of G days' duration and 

 was preceded by a preliminary period of 1 week. The steers Avere fed 

 twice a day and were given all they would eat up clean. 



"Three composite samples of the feed were analyzed in each experiment, thus 

 showing the average composition of the feed for 2 periods of 2 days each . . . Two 

 composite samples were made of tlie refuse [aiid of tlie manurcil from each steer, one 

 for a period of 2 days and the other for a ])eriod of 4 days." 



