FOODS ANIMAL PRODUCTION. 67 



Tlie feeding was in two |)eii()(ls, January 28 to February 20, and Feb- 

 ruary 21 to Marcli 9. In the second period the rabbits were reversed, 

 No. 1 receiving the heated oats and No. 2 the raw. In both periods 

 the agreement in the digestibility of the raw and heated oats was very 

 close, giving as the result of the investigation that the prolonged heat- 

 ing of the oats to 100° C. had not rendered them less digestible than 

 the raw oats. 



Two control animals of the same litter which were fed on hay and a 

 little oats made a large gain in weight and developed a heavier skele- 

 ton, with more mineral matter, than rabbits fed exclusively on oats. 

 The proportion of lime, phosphoric acid, carbonic acid, j)otash, soda, 

 etc., in the fat-free and water free bones was lower in the case of the 

 exclusive oats feeding, though the magnesium was the same for all. 

 Compared on the basis of the bone ash, the difference in percentage 

 of lime disappears, and the main difference remaining is in respect 

 to the carbonic acid. The smaller amount of mineral matter in the 

 bones of the rabbits fed exclusively on oats was due more largely to 

 the deficiency (^'loss") of lime than of phosphoric acid. The author 

 comes to the conclusion that the abo\ae-mentioned ill effects of exclu- 

 sive oats feeding on the live weight, and especially on the bones, is not 

 due to a lack of lime in the food, but principally to the acidity arising 

 from the acid ash and the sulphuric acid formed in the body from the 

 sulphur of the albuminoids, etc. This has been true in all cases where 

 oats or grain have been fed to rabbits for some time without the addi- 

 tion of a fodder having an alkaline ash (as hay, etc.). Hence he assumes 

 that all continued feeding of such "acid food" to herbivora will have 

 an ill effect similar to that following the addition of acid or acid salts 

 to the food. 



Bread from lupine seed as human food, H. Weiske {Landiv. 

 Vers. Stat., 43, N'o. 6, pp. 451-457). — The author recommends lupine-seed 

 meal as a means of making bread richer in protein and decreasing the 

 cost. Being the richest of cultivated leguminous seeds in protein, 

 growing on light sandy soils, and utilizing the nitrogen of the air, it 

 seems well adapted to this purpose. The meal can be mixed with rye 

 flour or with the potato and rye mixture often used. The bitter, 

 poisonous alkaloid of the seed must be removed, and this the author 

 does by cooking the lupine seed (yellow) in water for an hour, and then 

 washing it with cold running water. The treated seed had an agree- 

 able nutty taste and was not bitter. A quantity of this was ground, 

 giving 3 products, namely, Hour (42.82 per cent), coarse meal (42.60), 

 and bran (11.72). The fine flour contained 49,25 per cent of i>rotein, or 

 56.25 per cent in dry matter, and was of a yellow color and pleasant 

 taste. The 2 other products were adapted as food for stock. By remov- 

 ing the outer husk before grinding a flour was obtained from disembit- 

 tered lupine which contained 70.19 x)er cent of iirotein and 8.54 per 

 cent of fat in dry matter. 



