FOODS ANIMAL PRODUCTION. 873 



Dried brewers' grains, IT. P. Armsby (Pennsylvania Sta. Bpt. 1896, pp. 53, 54)'. — 

 Analyses are reported of 2 samples of dried brewers' grams. These are compared 

 with analyses reported by the New Jersey Station. 



Oil-cake meal and germ meal, F. T. Shutt (Canada Expt. Farms Bpts. 1896, pp. 

 21 .'-.'14). — Oil-cake meal and germ meal are described and analyses of samples 

 reported. 



Miscellaneous fodder crops, J. L. Hills ( Vermont Sta. Bpt. 1896-'97, pp. 188-190).— 

 Analyses are given of red clover rowen, mammoth red clover rowen, alsike clover 

 rowen, white clover rowen, Hat pea, vetch and oats, green soybean, alfalfa, millets, 

 Hungarian grass, Kafir corn, white mustard, endive, and Swiss chard, with remarks 

 upon the value of some of these. 



General observations on oats, Balland (Jour. Ayr. Prat., 2 (1897), No. 44, pp. 

 681, 682). — A discussion of the feeding value- of oats. The chemical composition of 

 different crops of oats is given to show how the different constituents vary. 



The composition of preserved egg yolk, F. Jean (Monit. Sci., t. ser., 6 (1897), p. 

 561; Ztschr. Analyt. Chem., 36 (1897), p. 406; abs. in Vrtljsehr. Chem. Nahr. u. Genussmtl., 

 I.', No. 2, p. 162). 



The composition of white of egg, A. Panormofe (Bev. Internat. Falsi/., 10 (1S97), 

 p. 27; abs. in Vrtljsehr. Chem. Nahr. u. Genussmtl., 12, No.. 2, p. 162). 



The use of aseptics in food materials, F. Jean (Jour. Hyg., 22 (1897), No. 1109, 

 pp. 607, 608; 23 (1S9S), No. 1011, pp. 10-12). — An address before the Societc Francais 

 d' Hygiene. 



The preservation of eggs and the production of eggs rich in iron and phos- 

 phorus, L. Beenegau (Pharm. Zty., 42 (1S97), p. 381; ah*, in Vrtljsehr. Chem. Nahr. 

 u. Genussmtl., 12, No. 2, p. 161). 



The curing of meats ( U. S. Dept. Agr., Bureau of Animal Industry Bpts. 1895 and 

 t896, pp. 97-108). — The process of curing Smithfield hams is described at length as 

 well as the methods followed by n number of packing houses in curing beef, ham, 

 mess pork, dry salted backs, etc. 



Foods, hygiene, and dietary standards, II. Cathelineatj and A. Lebrasseur 

 (Des aliments, hygiene, et regimes alimentaires. Paris: Buell $• Co., 1S97 ; rev. in Jour. 

 Hyg., :2 ( 1898), No. 1014, p. 48). — In addition to general discussion, this volume con- 

 tains tables of analyses of a number of foods with dietaries suited to persons of dif- 

 ferent ages and occupations. 



Dietary studies at the Maine State College ( Maine sta. Bpt. 1896, pp. 128-140). — 

 This is a brief account of work reported in Bulletin 37 of this Office (E. S. R., !>, 

 p. 162). 



On the condition of the protein in resting and working muscles, D. I. Kcraev 

 (0 Byelkovom Sostoyanil Muishtz Pokoinuikh i Dyeyatelunuikh. Inaug. Diss., St. Peters- 

 burg (Russian), 1SD6, pp. ..'04). — A large number of experiments were made with iso- 

 lated muscles of frogs and rabbits. The work is described and discussed in detail. 

 The author believes with Pfliiger that there is in the muscles a reserve substance of 

 unknown composition which by its cleavage performs work. This is neither sugar, 

 nor fat, nor ordinary protein, but is living matter. Fat and carbohydrates in one 

 way or another enter into the living protoplasm and thus participate in the produc- 

 tion of mechanical work. The ride of the fats and carbohydrates is very important 

 and perhaps essential. The author's principal deduction is that living tissue of 

 muscle, !. c, the proteid bodies it contains, must necessarily take part in the produc- 

 tion of mechanical work. 



The computation of rations for farm animals, H. P. Armsby (Pennsylvania Sta. 

 Bpt. 1896, pp. 18-52, pis. 2). — This includes a discussion of the general principles of 

 feeding, computation of rations, and the composition, digestibility, and fertilizing 

 value of a number of feeding stuffs, as well as the percentage composition of the 

 bodies of sheep, steers, and pigs. 



1G43G— No. 9 



