FOODS ANIMAL PRODUCTION. 



779 



thoroughly and allowed to rise until it had doubled its bulk, when it 

 was again kneaded and allowed to rise, and then baked. In 1 trials 

 the fermentation was more prolonged. A batter was made from flour, 

 yeast, and water and allowed to ferment over night, usually 10 to 15 

 hours. More flour was then added, the dough was kneaded and allowed 

 to rise a second time. It was then treated as by the first method. By 

 the second method a much smaller quantity of yeast was used than by 

 the first method and the fermentation was carried on at a lower tem- 

 perature. The Hour, yeast, and bread were weighed and analyzed and 

 the results are tabulated. All the dour used was from the same lot of 

 patent Hour made from hard spring wheat. 



'• When the bread was made by the short fermentation process, there was a loss of 

 1.74 jter cent of dry matter, equivalent to a loss of a little more than 3 lbs. of flour 

 per barrel. When the bread was made by the prolonged fermentation process there 

 was a loss of 8.08 per cent of dry matter, equivalent to a loss of about 1 1 ;. lbs. of 

 flour for every barrel of flour used. 



■• \\ hen the bread was made by the short fermentation process there was an aver- 

 age loss of 2.10 per cent of the total nitrogen; with the prolonged fermentation 

 process the loss of nitrogen was 7.77 per cent. When a barrel of Hour is made into 

 bread by the prolonged fermentation process, the loss of nitrogen exceeds the Loss 

 by tin- short fermentation process in protein value equal to about 7 lbs. of the lust 

 sirloin steak." 



The digestibility of potatoes and losses of food rubies when potatoes, 

 carrots, and cabbages are l><>iletl in different ways (pp. 52-57). — This is a 

 brief account of work reported in Bulletin 43 of this ( Office E. S. Iv.. 9, 

 pp. 077, 079). 



The rational feeding of men (pp. 00-90). — The author summarizes in 

 a general way the results of numerous investigations, and briefly dis- 

 cusses the general laws of nutrition. The composition of a large num- 

 ber of foods and the amounts and composition of different foods which 

 can be purchased for 10 cts. are quoted. 



Studies of dietaries, W. O. At water and A. P. Bryant (Connec- 

 ticut Storrs Sta. Rpi. 1890', pp. J 17-158). — This is a continuation of work 

 previously reported by the station (E. S. E., 8, p. 419). The results of 

 9 dietary studies hitherto unpublished are reported in full. A sum- 

 mary follows: 



Results of dietary studies — food eaten per person daily. 



Poor family in Connecticut 



Laborer's family in Connecticut 



Farmer's family in Connecticut 



L><. ' 



Station agriculturist's family 



Private boarding house in Connecticut. 



Farmer's family iu Vermont 



Man in the Adirondack.? in midwinter . 

 Camping party iu Maine a 



Cost. Protein. 



Cents. 

 14 

 16 



Grams. 

 87 



108 

 94 

 96 



104 

 92 

 89 



200 



172 



Fuel 

 value. 



Calories. 



3, 14U 

 3.165 

 3,695 

 3,145 

 3.180 

 2,875 



3. 295 



4. 335 

 5,3" 



a The figures represent the quantities purchased. 



