68 



EXPERIMENT STATION RECORD. 



Bread was made from mixtures of the first lupine flour (with 49,25 

 per cent of protein) with rye meal, and with rye meal and potatoes, in 

 difierent proportions, and for comparison from the rye meal coutaininj;- 

 6.81 per cent of protein. The following table shows the mixtures and 

 the composition of the bread : 



Analyses of bread with and uithout lupine meal. 



No. 



Kind of bread. 



Rye alono 



2 "varts rye, 3 of potatoes, 1 of 

 lupiue tiour 



3 parts rye, 2 of potatoes, 1 of 

 lupiue flour 



5 parts rye, 1 part lupine flour . . . 



2 parts each of rye, potatoes, and 



lupine flour 



4 parts rye, 2 parts lupine flour . . , 



Water. 



37.33 



35.45 

 35.89 



42.08 

 41.68 



In dry matter- 



Crude 

 protein. 



Per cent. Per cent. 



11.94 



13.81 

 16. 00 



18.88 

 21.69 



Crude 

 fat. 



Per cent. 

 0.14 



0.43 

 0.38 



0.70 

 0.65 



Crude 

 fiber. 



Per cent. 

 0.12 



0.11 

 0.11 



0.22 

 0.22 



Nitrogen- 

 free 

 extract. 



Per cent. 

 89.28 



83.60 

 81. rA 



78.65 

 75.63 



Ash. 



Per cent. 

 1.21 



1.42 



2.05 

 1.94 



1.55 

 1.81 



The yellow color of the luiiine flour gave a yellowish color to the 

 bread. The bread from mixtures 2 and 4 was especially successful; it 

 had an agreeable taste and was in every respect x^alatable and good. 

 The others were not all as good, that from 6 especially being heavy 

 and less i^alatable. Bread from 2 and 4 was eaten by two i^ersons in 

 place of rye bread for a long time without tiring of it. 



The lupine flour may also be used with potatoes in soups, etc., to 

 advantage, and without danger of injuring the taste or palatability of 

 the food. 



The investigation of the several breeds of dairy cattle, with 

 reference to their relative value in the production of milk, but- 

 ter, and cheese, P. Collier [New York State Sta. Rpt. 1892, pp. 39- 

 152). — Tliis is a continuation of the investigation of Jersey, Guernsey, 

 Ayrshire, American Holderness, Devon, and Holstein breeds of cows, and 

 records the data for nearly the whole of the second period of lactation. 

 The record for the first period was given in the annual report of the 

 station for 1891 (E. S. R., 4, p. 255). The data presented includes the 

 individual record by months for each of the 23 cows, showing amount 

 of food and of food ingredients eaten, the yield and composition of milk, 

 the yield of milk ingredients, the relation of food to production, the 

 cost of milk production, and other data mentioned under dairying. 

 The data are not summarized by breeds so as to present easy compari- 

 son of the breeds except in respect to the cost of food. This is given for 

 each breed in the first and second periods of lactation as follows ; 



