1918.] ANIMAL PRODUCTIO]Sr. 571 



The author states that the data bring out one fact of general application, 

 that lysin is indispensable even for the maintenance of young animals. The 

 literature on this subject is reviewed. 



The soft corn problem, J. M. Ewakd (Iowa Sta. Circ. 40 (1917), pp. 8).— The 

 utilization of soft corn is a problem that confronts the Iowa farmer espe- 

 cially in backward seasons or in case of an early frost. This circular dis- 

 cusses methods of employing such corn to the greatest profit. 



The silo is deemed the most satisfactory storage for soft corn. It may be 

 ensiled, using the entire plant or only the ears. Shocking will help to save 

 the stover, that of soft corn being of high quality. Cribbing is generally 

 .safe when the corn runs from 25 to 30 per cent of moisture. Shredding is 

 usually unsatisfactory as the excess moisture in soft corn causes it to spoil 

 in storage. The marketing of soft corn should be done while it is in a frozen 

 state. Feeding soft corn is the logical disposition to make of it. Hogs and 

 cattle can dispose of it with least danger. If moldy it is considered dangerous 

 for horses and young sheep. 



The composition, digestibility, and feeding value of pumpkins, J. B. 

 LiNDSEY (Massachusetts Sta. Bui. 174 (1017), pp. 55-71). — In four analyses of 

 pumpkins grown in two seasons the average water content was 87.53 per cent, 

 crude protein 1.92, fat 1.49, fiber 1.84, extract matter 6.25, and ash 0.96 per 

 cent. The dry matter contained more protein than roots or grain, with a por- 

 tion of it in the amido form. Of nearly 18 per cent of sugar i was in the form 

 of cane sugar. Nearly all the fat was contained in the seed. 



Two digestion trials were made during successive seasons with two sheep 

 in each case, the details to be published elsewhere. The dry matter of the 

 pumpkin was about 81 per cent digestible, which is estimated to be about 20 

 per cent greater feeding value than mangels and turnips. 



An experiment was made to test the value of pumpkins as a feed for dairy 

 cows. Two cows were fed hay, bran, cottonseed meal, and hominy meal through 

 three periods of 21 days each. In the second period 5 lbs. of the hay was re- 

 placed with 30 lbs. of the cut pumpkins, which contained 1 lb. more of digestible 

 matter than the hay. The yield of milk was substantially the same. The total 

 solids, evidently due to an increase in the percentage of fat in the milk, in- 

 creased with the pumpkin ration. The results indicate that from 5 to 6 lbs. 

 of pumpkins was equal in food value to 1 lb. of hay. 



Prickly-pear stock feeding experiments at Wallumbilla (Queensland Agr. 

 Jour., n. ser., 7 (1917), No. 2, pp. 62-70, figs. 18). — These experiments were car- 

 ried out to test the value of prickly pear as a cattle feed, how to feed and the 

 amounts, the water requirements where pear is fed, and the physiological effect 

 of the diet. 



The trials were carried on for six months with 18 young bullocks. The 

 animals had to be gentled and taught to eat the pear, and some lost as much 

 as 80 lbs. before becoming used to the feed. None of the animals fed exclu- 

 sively on pear consumed more than 90 lbs. daily, and on the average maxiumm 

 of 62 lbs. per day they obtained insufficient nutriment to maintain life for more 

 than limited periods. With the addition of from 3 to 3.5 lbs. of lucerne chaff 

 or from 2 to 2.5 lbs. of linseed cake to the ration the animals gained during the 

 coldest months i lb. per day, and during warmer weather some gained i lb. 

 per day and became fit for beef purposes. It was not necessary to singe the 

 pears ; passing them through a power-driven slicer made them fit to feed. 

 Machine-sliced pear was as acceptable as boiled pear. 



Two of the animals slaughtered to test the effect of an almost exclusive pear 



diet proved satisfactory for beef purposes and carried a light but even distri- 



ibution of fat. The veterinarian's report found that with the exception of a 



