566 



EXPERIMENT STATION BECORD. 



Concentrated lime-sulphur, its properties, preparation and use, J. P. Stew 

 ART {Pennsijlvania Sta. Rpt. 1909, pp. 259-296, pis. 5, figs. 4). — This is a more 

 detailed account than that previously noted (E. S. R., 21, p. G57). 



Spray and practice outline for fruit growers, H. J. Eustace and R. li. 

 Pettit (Michiyan Sta. Spec. Bui. 51, pp. 3-16, fig. 1). — Directions are given for 

 the preparation and use of insecticides and fungicides in combating insect 

 enemies and diseases of deciduous fruits and potatoes. 



FOODS— HUMAN NUTRITION. 



Cotton-seed meal as human food, (i. S. Fraps {Tcras Sta. Bui. 128, pp. 

 5-15). — For several years systematic attempts have been made to use cotton- 

 seed meal as food for man and on this account the autlior studied the composi- 

 tion of cotton-seed flour and a number of food materials made from it, the 

 analytical data being reported in connection with a discussion of the general 

 problem of cotton seed as a food stuff. 



The table which follows shows the composition of the cotton-seed flour and 

 several cotton-seed food products : 



Composition of cotton-seed flour and cotton-seed bakery products. 



Cotton-seed flour 



Cotton-seed bread 



Cotton-seed steamed bread 

 Cotton-seed ginger bread . . 

 Cotton-seed ginger snaps . . 

 Cotton-seed biscuits 



Water. 



Per cf. 



7.21 

 24.98 

 40.00 

 22.80 



0.50 

 11.23 



Protein. 



Per cl. 

 48.25 

 14.13 

 13.48 

 17.19 

 16.32 

 18.52 



Fat. 



Per ct. 

 12.16 

 4.85 

 7.80 

 11.63 

 14.70 

 11.42 



Ni trogen- 

 free ex- 

 tract. 



Per ct. 

 22.85 

 51.98 

 33.59 

 42.98 

 57.64 

 51.53 



Crude 

 fiber. 



Per ct. 

 3.95 

 1.95 

 2.13 

 2.60 

 2.71 

 3.05 



Ash. 



Perct. 

 5.58 

 2.11 

 3.00 

 2.80 

 2.13 

 4.25 



"All the cotton-seed baliery products, as can be expected, are much richer 

 in protein than those made with ordinary flour. Cotton-seed bread contains 

 about 50 per cent more protein than ordinary bread. The difference would be 

 less if the two contained more nearly the same quantity of water. Four or five 

 jiarts of flour to one part cotton-seed meal was probably used for this bread. 

 Cotton-seed gingerbread contains three times as much protein as ordinary gin- 

 gerbread. Cotton-seed ginger snaps contain nearly three times as much protein 

 as ordinary ginger snaps." 



In his discussion the autlior draws attention to the fact that cotton seed has 

 more or less proved harmful when used as food for domestic animals, particu- 

 larly pigs, but he is of the opinion that the quantities likely to be used would not 

 prove harmful to man. Nevertheless, he cautions against using too large 

 amounts. His summary and general conclusions follow: 



"Cotton-seed flour is riclier in protein than meat, and resembles meat more 

 than it does wheat flour, rice, corn meal, or other vegetable food. Cottonseed 

 flour could be used as a meat substitute. 



" Cotton-seed flour, alone or mixed with wheat flour, can be used to prepare 

 bread, ginger calces, pudding, cakes, etc.. which are appetizing. 



" We have no reason to believe that cotton-seed flour will not be a wholesome 

 human food, when used in small amounts to rei)lace meat, or to reinforce a diet 

 poor in flesh foods. 



" Cotton-seed flour, being rich in protein, should not be consumed in such quan- 

 tity as to make the diet one-sided, and too rich in protein. One must be careful 

 not to over-eat it. 



