274 EXPERIMENT STATION RECORD. 



buttermilk and whey (or skim milk). In addition lot 1 was fed corn 

 and barley; lot 2 was fed two-thirds corn and barley and one-third 

 molasses feed; lot 3 was fed one-half each of the grain mixture and 

 molasses feed; and lot 4 was fed one-third grain mixture and two-thirds 

 molasses feed. All the lots received at first 1.3 lbs. per head daily ot 

 the grain or grain and molasses feed, the amount being increased to 3.8 

 lbs. toward the close of the experiment. The average gains in weight, 

 food consumed per pound of gain, and cost per pound of gain are 

 recorded in tabular form. 



The average daily gain in weight for lot 1 was 1.02 lbs. ; lot 2, 1.01 lbs. ; 

 lot 3, 0.97 lb.; and lot 4, 0.92 lb. The cost per pound of gain for the 

 different lots was as follows : Lot 1, 4.2 cts. ; lot 2, 4.07 cts. ; lot 3, 4.2 cts. ; 

 and lot 4, 4.3 cts. At the close of the experiment the animals were 

 slaughtered and flesh judged by an expert. The quality of the meat 

 of the lots fed molasses feed was excellent. As much as 2.8 lbs. of 

 molasses feed, equivalent to 1.80 lbs. of beet molasses, was fed per head 

 daily during the latter part of the experiment without unfavorable 

 influence on the health of the animals. Less food was required per 

 pound of gain, and the gains in weight were more economically made 

 when the grain was fed without the molasses feed than when both 

 fed. — F. w. WOLL. 



The food supply of Manchester, W. E. Bear (Jour. Boy. Agr. Soc. England, 3. 

 str., 8 (1S97), II, No. 30, pp. 205-228). — This article contains information on the 

 source of supply of fruits and vegetables, and on market gardening. 



Bread and bread making, L. BOUTROUX (Le pain et le ^unification. Paris : J. B. 

 Balliere $• Fils, 1897, pp. 358, figs. 57). — This is a handbook containing chapters on 

 flour, milling, bread making (French and foreign), fermentation, chemical composi- 

 tion of bread, adulteration, and nutritive value of bread. 



On the preservation of eggs, Stratjch (Milch Ztg.,26 (1897), No. 22, p. 342).— 

 Various methods were tried. The best results were obtained by coating the eggs 

 with vaselin and placing in lime water, or by preserving in water glass (soluble 

 glass). 



Malt coffee, J. A. Voelcker (Jour. Boy. Agr. Soc. England, 3. ser., 8 (1897), II, No. 

 30, pp. 337-339). — The inferiority of malt coffee to ground coffee is pointed out on 

 the basis of analyses. 



Meat inspection, C. A. Gary (Alabama College Sta. Bid. SI, pp. 289-355, figs. 25). — 

 This bulletin is divided into 2 parts. After explanatory introductory remarks, the 

 author gives a popular description of the symptoms and post-mortem appearances in 

 acute and chronic cases of hog cholera ; swine plague ; tuberculosis of cattle, pigs, 

 and birds; actinomycosis; anthrax; Texas fever; and malignant catarrh of cattle; 

 together with suggestions on staining tubercle bacilli and on the recognition of 

 putrefying meats. The method of procedure in post-mortem examinations is given. 



The following animal parasites of domestic animals are also discussed: Tape- 

 worm cysts or measles of cattle (Ca'nurus eerebralis, Echinoeoccua veterinortnn), 

 liver fluke (Distoma hepaticum), kidney worm (Stephanurus dentatus), parasitic 

 worms (Sfrongylus micrurus, S. filaria, S. rufescens, S. ovis-pulmonalis, S. paradoxus, 

 S.commutatis), (Esophagostoma columbianum, the spine-headed worm (Echinorhynchus 

 gigas), and A scar is lumbricoides, Lingulata tcenoidea and L. denticulatum. 



Explanation of the terms used in reporting the analysis of a feed stuff, A. A. 

 Persons (Florida Sta. Bpt. lS96,pp. 66-68). 



I 



