ANIMAL PRODUCTION. 801 



The blood constituents rendered visible by ultramicroscopic methods, 



E. Rahlmann (Dent. Med. Wchnschr., SO {1904), No*. '29, p. 1049; 33, p. 1219; abs. 

 in Zenibl. Physiol, 18(1904), No. 17, pp. 537, 538).— Using Siedentopf and Zsig- 

 mondy's ultramicroscope (E. S. R., 16, p. 15), the author states that he was able to 

 identify proto-plasmic bodies with active motion, formed from the leucocytes. The 

 various stages of the formation of a different sort of body from the erythrocytes was 

 also noted, as well as the presence of round .swimming bodies in the fresh serum, 

 and other phenomena otherwise not visible. 



The conclusion was drawn that proteid exists in the blood and body fluids in 

 minute particles and not in solution, and that, therefore, the cleavage products of 

 the blood cells, according to the needs of the body and the rapidity of the circula- 

 tion, may be supposed to serve to regulate metabolism. 



ANIMAL PRODUCTION. 



Steamed silage, A. L. Kniselv (Oregon Shi. Rpt. 1903, /»/». 2,4-38). — In continu- 

 ing the work with steamed silage (E. S. R., 14, p. 278), large as well as small silos 

 were used. The sugar, acidity, and moisture were determined 'in the fresh material 

 and at frequent intervals when the silage was removed from the silo, samples being 

 reserved in all cases for complete analysis. 



In the case of cut vetch and whole and cut clover the acid in the fresh material 

 before ensiling ranged from 0.18 to 0.27 per cent, calculated as acetic acid, and in 

 the steamed silage when taken from the silo from 0.42 to 0.88 per cent. The sugar 

 in the fresh material ranged from 1.36 per cent to 2.07 percent, and in the silage 

 from 0.93 to 2.08 per cent. In a test in which the silage was not steamed the fresh 

 clover contained 0.18 per cent acid and the ensiled material 1.01 per cent, the pro- 

 portions of sugar in the fresh and ensiled material being 1.82 per cent and 0.75 per 

 cent. Another sample of ensiled clover, which was not steamed, contained 1.16 per 

 cent acid. 



In one of the tests of steamed silage immature corn fodder which had been touched 

 by frost was used. Full analyses of the fresh and ensiled material are reported, the 

 acid in the silage being determined at intervals of a week for about 2 months. The 

 fresh material contained 0.18 per cent acid ami 2.43 per cent sugar, and the material 

 when taken from the silo 0.48 per cent acid and 2.15 per cent sugar. For pur- 

 poses of com [unison a full analysis was made of ordinary corn silage. This contained 

 J .65 per cent acid and 0.49 per cent sugar. A comparison of the two materials led the 

 author to conclude that the ordinary silage "underwent considerably more chemical 

 or biological changes than did the steamed silage, these changes being indicated by 

 the large increase in acidity and decrease in sugar." The steamed corn silage was 

 fed to stock and was found to have suffered very little injury from the frost. 



As regards steamed silage in general, the author considers that "the operation 

 was quite beneficial and the steamed silage was much better than that which was 

 not steamed. Stall-fed animals were able to eat, without the least injury, 50 to 75 

 lbs. of this steamed silage per day." 



Protein in vetch hay, A. L. Knisely (Oregon Sta. Rpt. 1908, pp. 45, 46).— The 

 protein in single stalks of 10 samples of common vetch ( Vitia sativa) was determined, 

 all the plants 1 icing gathered when the lower pods were well formed but before the 

 seed had begun to develop. The amount of protein in the dry matter ranged from 

 14.63 to 21.31 per cent. 



" These results show that there is a wide variation in the percentage of protein in 

 vetch and it is believed that by careful, systematic selection, the vetch plant can be 

 improved and made more valuable for feeding purposes. It would cost no more to 

 produce vetch hay containing 20 per cent or more of protein than it does to produce 

 hay containing 12 to 16 per cent." The author states that this question will be 

 further studied. 



