DAIRY FARMING DAIRYING. 581 



In the author's opinion, the advisability of grinding depends upon 

 its cost. 



Ancient Egyptian bread, L. Wittmack (Sonder-Abdruck Sitsber. Gesell. Naturf. 

 Freunde, Berlin, 1S9G, No. 5; aba. in Bot. Centbl., 71 {1897), No. .9, p. 328). —The author 

 made a microscopical examination of Egyptian bread 1, 1(10 years old. The bread 

 was made from ground barley, and the remains <>f yeast cells and other bacteria would 

 seem to indicate that it was fermented. Bacteria similar to the butyric acid bacteria 

 were particularly noticeable. The starch was largely gelatinized. Unchanged starch 

 grains were, however, found which gave the characteristic reaction with iodin. 



Report on food products, A. \V. Ogden, A. L. Winton, and E. H. Jenkins (Con- 

 necticut Slate Sla. Rpt. 1896, pp. 1-79).— Reprint of Bulletin 123 of the station (E. S. R., 

 S, p. 508). 



The composition of prepared cereal foods, E. E. Si.osson (Wyoming Sta. Rpt. 

 1S97, pp. 71-84).— Reprint of Bulletin 33 of the station (E. S. R.,9,p. 472). 



The African kola nut, E.Heckel (te Kolas africains. Paris: Socie'le' d' Editions 

 Scientifique, 1896, pp. 406, pis. 3, figs. 46; rev. in Jour. Egg., .'.'(1897), No. WHS, p. 478).— 

 The author discusses the botany and chemistry of the kola nut. as well as its pharma- 

 ceutical preparations and its use in therapeutics. Experiments are summarized in 

 which it was used by soldiers as a stimulant, or food in cases of fatigue or when 

 special muscular effort was required. 



Composition of feeding stuffs, F. W. Woix (Wisconsin Sta. Rpt. 1896, pp. 309- 

 320). — Analyses are given of some of the more common feeding stuffs, feediug stand- 

 ards are quoted, and brief directions given for preparing rations. 



The value of meat extract as a food and as a condiment, C.VoiT (Munchen. 

 Med. Wchnschr., 44 (1897), p. .'19: abs. in Vrtljschr. Chem. Nahr. u. Genussmtl., /.', 

 No. 2, p. 158). 



The salt content of eggs preserved in brine of different strength, W. Hanna 

 (Arcli. llji(f.,.;<i | 1891 I, No. (,pp. 341-347). — The results of a number of analyses are 

 given. 



Studies on the chemical changes which take place in the body of a nor- 

 mal animal, M. Kauffmann (Arch. Physiol. Norm, et Pathol., 5. ser., 8, p. 329; abs. in 

 Jahresber. Agr. Chun., 19 { 1896), /». 517). — Experiments were made with does. The 

 consumed oxygen, excreted carbon dioxid, nitrogen in the urine, and heat produced 

 were determined. The formation of fat from protein is discussed. 



Experiments with pigs, E. Meissl (Chem. Ztg., 21 (1897), No. 73, p. 731). — In a 

 brief note the author reports the results of pig feeding experiments in which a res- 

 piration apparatus was employed. Sugar and molasses were compared with starch 

 as part of a ration. lu the author's opinion the experiments showed that equiva- 

 lent quantities of sugar and starch do not have the same feeding value. This is not 

 in accord with theory. Sugar hindered slightly the gain of muscular and fatty tis- 

 sue. In the author's opinion this was due to some secondary effect of the sugar. 



Some standard varieties of chickens, G. E. Howakd ( U. S. Bept. Agr., Yearbook 

 1896, pp. 445-470, Jigs. IS).— This is a reprint from Farmers' Bulletin 51 (E. S. R., 9, 

 p. 378). 



Oyster culture in Europe, G. Roche (Rev. Sei. [Paris], 4. ser., 8 | 1897), No. IS, 

 pp. 552-557). — This is an extract from a work by this author entitled La Culture des 

 mers en Europe: piscifacture, pisciculture, ostreiculture. 



DAIKY FARMING— DAIRYING. 



Frozen milk (Milch Ztg., 26 (1897), No. 33, p. 527).— In this note 

 from the Journal iT Agriculture it is stated that the method of Casse 

 for transporting milk in a frozen state has been adopted by the Danish 

 dairy company. This company has an establishment about 100 miles 



