FOODS ANIMAL PRODUCTION. 713 



of the protein of the former Avas fouud to be !)4..> per cent, and the 

 rauge from 81>.8 to 06.5 per cent; the average of the hitter was S4.1 per 

 cent, and the range from 79.8 to 80.G per cent. 



" AVo notice that the digestion coi'fficieiits of the new-process meal ranie below 

 those of the old-process meal in every instance, the average ditference being 10.2 

 per cent. These resnlts substantiate those obtained by direct digestion experi- 

 ments Avith animals, bnt give greater ailvantage of the old-process meal. . . . 



"On the basis of the digestion coi-fficients found by the writer for old and new- 

 process linseed meal, the content of digestible protein in the 2 kinds of oil meal will 

 be as follows: ()ld-i)rocess, 33.8 per rent; new-process, 31.9 per cent." 



The power of absorption of water was tested with a number of sam- 

 ph'S of ohl and new process meal, and the starch content was also 

 determined. ^Vhen stirred with water the seed coat of tlax will absorb 

 the water and swell up, forming a mucilaginous mass. The old-process 

 meal retains this characteristic, and shows it in a more marked degree, 

 owing to the absence of the large excess of oil in the meal. In the 

 manufacture of new-process meal this property is largely destroyed, 

 "possibly because [absorption] takes place during the steam cooking 

 of the mixture in the percolators." In making the test, 5 gni. of finely 

 ground meal was mixed with 50 cc. of boiling water in a cylinder grad- 

 uated to 50 cc. The whole was stirred and shaken. The cylinder was 

 left for 2 hours, and the amount of clear liquid, if any, remaining on 

 top was read off. 



"The swelling test, therefore, gives decisive information concerning the process by 

 which the meal is manufactured, and is in this respect of considerable value. Our 

 knowledge of the subject does not, however, warrant ns in basing any opinion as 

 regards the comparative feeding value of the 2 kinds of meal on the quantity of 

 water absorbed by the meal, as is often done in pushing the sale of one kind at the 

 expense of the other." 



The various materials used to adulterate linseed meals are discussed, 

 as w ell as the comparative value of old and new-process meals. 



The author insists on the need of purchasing meals of guarantied 

 composition. 



The fat in meat, E. Bogdanow {PjiUfjer^s Arch. Phi/stoL, 05 (1896), 

 Xo. 1-2, i)p. S1-S9). — This is a more extended account of work pre- 

 viously reported (E. S. E., 7, p. 919). Tlie author made a number of 

 experiments, from which the following conclusions were drawn : 



Two kinds of fat exist in meat, which are characterized by the very 

 different (quantities of fatty acids which they contain. The amounts 

 of fatty acids in each are fairly constant. One fat, which is easily 

 extracted, is the fiit obtained by the ordinary methods of analysis. The 

 second fat, which can be extracted only with dilliculty, is found in the 

 muscle plasma and is called by the author muscle-plasma fat. 



Investigation of food materials, M. E. Jaffa {California Sta. Bpt. 



1895, pp. 140-1 (id). — The principles of cattle feeding and the terms used 



are reprinted from Bulletin 100 of the station (E. S. Jl., 1, p. 732). 



Analyses of a number of additional California feeding stuffs are given, 



14780— IS'o. 8 G 



