78 EXPERIMENT STATION RECORD. 



"Rations compounded with the new corn product as a base are eaten well by cat- 

 tle. These rations are more digestible than the same grains fed with fodder blades 

 and will produce more grain in live weight per 100 lbs. of food fed than the fodder 

 blades ration. Such rations are more easily fed and there is less waste than in feed- 

 ing in the ordinary manner. 



"This new corn product is in such a shape that it can be easily and uniformly 

 mixed with any kind of ground grain or any of the by-product cattle foods so com- 

 mon on the market. By the use of this corn product as a base it is possible to mix 

 a complete and normal ration for stock in one bulk and which can be fed at one 

 feeding, so obviating the necessity of feeding grain and hay separately. This is a 

 thing that has not been possible heretofore with any class of food products ou our 

 markets in the shape in which they existed. Rations mixed in this matter are as 

 stable and possess as great keeping qualities as cotton-seed meal or wheat bran. 

 Animals fed upon such rations ate them with relish and kept in normal condition at 

 all times. Cows and steers would lie down and chew their cud as naturally as when 

 fed hay or in pasture." 



Food and nutrition investigations in New Jersey in 1895 and 

 1896, E. B. Voorhees (U. S. Dept. Agr., Office of Experiment Stations 

 Bui. 35, pp. 40). — Investigations of the following subjects were under- 

 taken by the New Jersey Experiment Station in cooperation with this 

 Department: (1) The composition and cost of bread in New Jersey; 

 (2) bakery experiments; (3) composition and cost of milk in cities in 

 New Jersey, and (4) a dietary study. 



Composition and cost of bread (pp. 7-14). — Seventy-seven samples of 

 of bread were collected in 4 cities of New Jersey and analyzed. The 

 cost and weight of each loaf was also recorded. The average composi- 

 tion of all the samples was as follows : 



Per ceiit. 



Water 35.81 



Protein 9. 30 



Fat 1.26 



Carbohydrates 52.55 



Ash 1.08 



The composition of the different samples varied more or less from 

 these values. The variation was caused (1) by the composition of the 

 flour used in making the bread, and (2) by the different methods 

 employed by the bakers. In some cases the bread was made of flour, 

 yeast, water, and salt, and in other cases milk, butter, sugar, or lard 

 were added, either alone or in combination. 



The prices ranged from 3 to 10 cts. per loaf. The 3, 4, and 5 cent 

 loaves weighed practically a pound; the (>, 7, and 8 cent loaves about 

 li pounds; and the 10 cent loaves about 2 pounds. That is, a pound 

 of bread in the form of a 3-cent loaf cost 2.7 cts., and in a 10-cent loaf 

 on an average 5.3 cts. 



"The results of these investigations, conducted for the sole purpose of securing 

 exact information, indicate strongly that the standard by which sales are now made 

 and which is expressed by the term 'loaf' should be changed, because it is a variable 

 standard, and the term 'pound of bread' should be adopted instead, or that a stand- 

 ard loaf should contain a definite number of pounds or ounces. 



i 



