364 EXPERIMENT STATION RECORD. tVol. 37 



" Dust from rough rice contains much dirt and hulls, and its presence in a 

 feed is highly objectionable. Light rice consists chiefly of hulls, and the addi- 

 tion of light rice or the grindings from it to rice bran is an adulteration. Rice 

 hull ashes consist mostly of silica and have an average fertilizer valuation of 

 $1.38 per ton." 



Experiments in th.e determination of the digestibility of millets, C. F. 

 Langworthy and A. D. Holmes (U. S. Dept. Agr. Bui. 525 {1917), pp. H) — 

 This paper reports the results of a study of the digestibility of common millet' 

 (Setaria italica) and proso {Panieum mUiaceum). The methods employed in 

 this investigation were similar to those used in an earlier study of the digesti- 

 bility of the grain sorghums (E. S. R., 36. p. 660). 



The millets were eaten in the form of a bread, which was added to a basal 

 ration low in protein and consi-sting of potato, orange, and sugar. Five normal 

 young men served as the subjects of the experiment. Since millets do not con- 

 tain gluten, they are not suitable for making leavened bread when used alone, 

 but may be used for making unleavened bread and may be prepared for the 

 table in ways similar to the grain sorghums and corn meal. The amount of 

 the protein supplied by the ration averaged less than .")0 gm. per day, due to 

 the low protein content of the bread prepared from millets. 



The breads made from bolted millet and proso meal did not show a high 

 digestibility for protein in these experiments, the values being 3.5.8 per cent 

 for millet protein and 41.2 per cent for proso protein. 



No marked difference was noticed in the flavor of the millet and proso 

 breads. A decorticated millet made into a mush was found to give a product 

 of pleasing flavor, but a sufficient quantity was not obtained for a study of its 

 digestibility. 



The carbohydrates of millet and proso were found in these experiments to 

 be as well utilized by the subjects as are those of the more common cereals, 

 the coefficients of digestibility being 0.5.7 per cent for millet and 96.2 per cent 

 for proso. 



The general conclusion is drawn that " while the millets would contribute 

 somewhat to the protein of the diet, they would bo decidedly more important 

 as a source of carbohydrates than of protein. In this they resemble such grains 

 us the sorghums more closely than they do wheat or rye, which are important 

 sources of both protein and carbohydrates." 



Bread and bread making in the home, Caroline L. Hunt and Hannah L. 

 Wessltng (V. S. Dipt. Affr., Farmers' Bitl. 807 (1917), pp. 26, figs. 5).— This 

 deals with the importance of bread in the diet, the qualities of good bread, and 

 t)ie principal re<iuiremeuts of bread making. Under the last head are includeil 

 choice of materials and utensils; cleanliness; proportions of ingi-edients; meas- 

 uring, mixing, and molding; and the care of the dough at various stages and 

 c.ire of the finished product. Recipes are given for making wheat bread by 

 different methods, and for biscuits, rolls, and potato, wheat, rye, corn, and 

 other breads. Suggestions for the judging of bread and a discussion of the 

 food value of bread and its pl*ce in the diet are included. 



Forty-thiee ways to save the wild plum crop, G. W. Cabveb (.Alabama 

 Tuskegee Sta. Bui. S^ (1917), pp. 12). — A compilation of recipes. 



How to select foods. — I, What the body needs, Caroline L. Hunt and 

 Helen W. Atwatee (U. S. Dept. Agr., Farmers' Bui. 808 (1917), pp. H, figs. 

 2). — This is a popular statement of what the body needs to obtain from its 

 food for tissue building, maintenance in good working order, and energj- for 

 its work. In general, it shows how different food materials meet these require- 

 ments and groups them according to their uses in the body, as follows: Foods 

 depended on for mineral matters, vegetable acids, and body-regulating sub- 



