FOODS ANIMAL PRODUCTION. 



1011 



Coiitpnyison of corn meal tvith ear corn on pigs. 



Lot. 



Food. 



Corn meal: 



First jieriod.. 



Second iieriod 

 Corn ou the cob: 



First period . . 



Second period 



Average 



tliiily 



gain in 



weiglic. 



Pounds. 



0.75 



.70 



.56 

 .48 



Food e.Tten per 100 

 lbs. live weight 

 per day. 



Total. 



Dry 



matter. 



Dry mat- 

 ter eaten 



per 



po'nd of 



gain. 



Pounds:. 

 2.48 

 2.21 



2.65 

 2.22- 



Povndn. 

 2.06 

 1.84 



2.27 

 1.90 



Pounds. 

 2.75 

 2.63 



4.05 

 3.96 



Cost of 



food per 



pound of 



gain. 



Cents. 

 3.43 

 3.26 



4.11 

 3.96 



In estimating the cost of food corn is rated at $15 and corn meal at 

 $20 per ton. 



"At the close of the trial the average weight for lot E was 173.4 lbs. and for lot 

 F 155 lbs. The gain made by lot E cost for the first period 16.5 per cent less than 

 that made by lot F and during the second period 17.7 per cent less." 



Is it advantageous to feed wheat and rye instead of the bran 

 from the same? A. Emmerling and P. Jensen [Landic. Wochenbl. 

 Sollies. Hoist, 44 (1894), Xos. 45, pp. 610, 620; 48, pp. ^67, 668; 19, pp. 

 684, 685), — A controversy as to whether it is most advantageous from 

 a financial standpoint to sell wheat and rye and buy bran for feed- 

 ing. Emnierling, in the first paper, calculates the value of the digest- 

 ible nutrients in wheat and bran and concludes that with wheat at 

 80 cts. per bushel and bran at about $17.25 per ton, the Hamburg 

 prices, it is advisable to sell wheat and buy bran, and states that 

 the same would apply to rye. Jensen criticises his taking Hamburg 

 prices instead of Kiel, and contends that at the local prices for wheat 

 and bran the calculations show the farmer can better afford to feed his 

 wheat than to draw it to market and buy bran. 



Einmerling recalculates the values on the basis of prices at a number 

 of points and insists that farmers reasonably convenient to depots are 

 warranted in selling tlie grain and buying bran. 



The source of fat in milk, P. Collier {¥ew York State Sta. Rpt. 

 1893, pp. 156-173). — This article opens with a discussion of the mech- 

 anism and chemistry of digestion, and of the theories of the formation 

 of fat from albuminoids in the food. Data for the fat in the food and 

 in the milk in the 90-day breed test at the World's Fair are presented, 

 of which the following is a summary: 



Fat in food and in milk in World's Fair breed test. 



