980 EXPERIMENT STATION RECORD. 



a rule, in favor of the white or light-colored bird. Toulouse, Brown China, and 

 African geese, unless very fat, are generally of a darker appearance when dressed 

 than Embdens or White Chinas." 



The importance of an abundant supply of pasturage for geese is 

 insisted upon and the need of supplementing any lack in this direction 

 by suitable soiling crops. Grass seems to be preferred by geese to all 

 other green crops. When pastured on oats and peas the oats were 

 always eaten before the peas. Cabbage, turnips, and sweet corn are 

 regarded as excellent soiling crops. Sweet corn sufficiently advanced 

 to be in the roasting- ear stage will be almost or quite devoured when 

 fed at night. Sorghum and dwarf Essex rape were found to be very 

 satisfactory green crops. 



Blood-rnolasses feed for horses, E. J. Hansen ( Ugeskr. Landm., 43 (1897), No. 

 50, pp. 672-674). — The process of manufacturing the molasses feed is explained in 

 detail. The feed is a mixture of 250 parts of blood, 200 parts beet molasses, 200 parts 

 Scotch oat bran, and lOOparts "starch-free maize meal." Analysis shows its com- 

 position to be as follows: Water 10.10, protein 19.63 (albuminoids 16.48), ether 

 extracts 2.00, crude fiber 6.32, nitrogen-fret- extract 55.11, and ash 6.84 per cent. 

 The feed was relished by horses. A blood molasses feed for cattle and one for swine 

 are also manufactured. — P. w. woll. 



Composition of hay from mountain pastures, F. H. Werenskiold (Tidsskr. 

 Norske Landbr., 4 (1897), pp. 427-430). — Six analyses of hay from Norwegian moun- 

 tain pastures (sa'terho) are given, and the results discussed and compared with earlier 

 analyses of similar hay and of meadow bay. < >f the total protein 61.5 per cent was 

 found to be digestible by the Ktutzer-Kiihn method. The analyses indicate that the 

 hay from the mountain pastures possesses a higher nutritive value than the cultivated 

 grasses, and perhaps as high value as the cultivated legumes. Their crude fiber 

 content, in connection with the relatively high percentage of moisture which they 

 contain, makes the grasses tender and soft when cured. Such hay may be more 

 palatable to cattle than the rather stiff hay from the common cultivated fodder 

 plants. — f. w. woll. 



What the Mexicans eat (Dietet. and Hyg. Gaz., 14 (1898), No. 3, pp. 144-146).— 

 An abstract of a paper by F. Semeleder read before the section of physiology and 

 dietetics of the American Medical Association at its last meeting. A uumber of 

 typical foods and food products are enumerated and some are described. 



Boarding houses and clubs for working women, Mary S. Ferglsson ( U. S. 

 Dept. Labor IlnJ. 15, pp. 141-196). — A number of boarding houses and clubs conducted 

 under the auspices of charitable or other organizations are described and discussed. 

 Statistics which include cost of food are given of 90 institutions. 



The composition of different kinds of flour used in Italy, G. Fabrls and O. 

 Severim (Ann. Gabelle. Roma, 3, p. 27; abs. in Bui. Soc. Chim. Paris, 20 (1898), No. 

 2, pp. 109,110). — A large number of Italian flours were examined. A classification 

 is given based on the ash content. Thus, first-class flour shows an ash content of 

 about 0.6 per cent, medium 0.6 to 1 per cent, and ordinary above 1 per cent. 



Flour in China and Japan ( U. S. Consular Itpts., 1897, Dec, pp. 519-528).— Sta- 

 tistics as to the amount of flour used in cities in China and Japan and its source. 

 The bread and similar products made from Hour in a number of cases are described. 



Adulteration of wheat flour, A. J. Wedderburn ( U. S. House of Hep., 55. ''(in- 

 gress, 2. Session, Doc. 309, pp. 42). — The author, under the direction of the Division of 

 Chemistry of this Department, has gathered from a number of manufacturers and 

 millers information concerning adulteration of flour. 



The use of horse flesh as food (Rev. Set., 4. aer., S (1897 |, No. ?/. p. 762). — The use 

 of horse flesh in different countries is briefly discussed, and its composition com- 

 pared with that of beef, mutton, and pork. 



