66 EXPEEIMENT STATION RECORD. 



not cause ffrineutatiou uiul iv(juirc only n small aiaount of jiuiterial for their nourisli- 

 mciit. Oliliijati^ anaero])i(s du in.t onlinarily <rro\v in cotton-seed meal. The acids 

 jir(Mlui('il by the bacteria which form sii<i:ar hinder the development of such forms. 



When the ainoiiiit (if air is limited, only the sii^'ar-fermeiitinf; varieties are observed 

 in till- iinier jxirtiim of the decomj)osing meal. On the surface, bacilli with very 

 resistant sixjres, which attack protein violently, khmi gain tlie uj)per hand. Tliese 

 penetrate into the mass a.s the acid formed by the coli types is neutraliz-ed by tlie 

 ammonia which they form. The 1)acterial growth is always accompanied by a 

 measurable loss of organic material. When air is excluded this loss is largely car- 

 bohyih'ates. When the air suj)ply is limited the loss at the beginning is almost 

 entirely this nutrient. Later on i)rotein and pentosans are actively attacked. Fat 

 is generally only a little changed. Crude lll^er is at first markedly increased and later 

 diminished. The sugar fermenting bacteria decompose pentosans, fat, and probably 

 proteids also, though in a le.ss degree. They cause a marked fermentation of raffi- 

 nose, producing gases and acids. 



Bacteria which attack the proteids of cotton-seed meal cause the same kind of 

 cleavage in vegetable and animal proteids, including fibrin. The following cleavage 

 products were identified: Allniminose, pei)tones, amin bases, volatile fatty acids 

 such as butyric and valeric acids, aromatic acids as phenylacetic and phenylpro- 

 pionic acids, succinic acid, skatolcarbonic acid, aromatic oxygen acids, indol, skatol, 

 phenol or kresol, ammonia, carbon dioxid, and volatile sulphur compounds. At no 

 stage of the decomposition of cotton-seed meal were poisonous bodies formed by the 

 bacteria commonly present, a fact which was brought out by physiological exjieri- 

 ments. 



Meat meal, V. Schenke {Landw. Vers. Stat., 08 {190S), No. 1-3, pp. 9-35).— The 

 availal)le information regarding the composition and feeding value of meat meal has 

 been sunnnarized and discussed, ex])eriments on the feeding value of tliis material 

 for different farm animals being referred to in considerable detail. 



Meat meal made fronl diseased animals, V. Schenke {Latidir. JVcs. Siat., '>S 

 {190S), Xo. 1-2, ]>j). 36-f>4). — The author has sunnnarized the available information 

 regarding the composition, feeding value, and wholesomeness of meal made from 

 contaminated meat, diseased animals, etc. {''Kudaverme.hr'), the product being, of 

 course, sterilized during the process of manufacture. A bibliography is included. 



Fish meal, V. Schexke {Landw. Vers. Stat., ,58 {1903), No. 1-2, pp. 55-64).— On 

 the l)asis of available information the composition and feeding value of fish meal is 

 discussed at length. Tlie artiide contains a bibliograi<hy. 



The feeding- value of fish, meal, S. ILvls and A. K.wli {Norsk. Landmandsljlad, 

 22 {1903), Nu. 3, pp. 38-41). — Analyses of fish meal made fi-om slightly salted her- 

 ring and from the offal of heavily salted herring are given. The percentage com- 

 position of the former was as follows: Water 11.11, protein 61.11, fat 14.06, and ash 

 11.79; of the latter, water 10.81, protein 49.29, fat 13.17, and ash 23.06. As shown 

 by artificial digestion experiments the meal from whole herring furnished 12.7 n>s. 

 of digestible fat and 56.3 lbs. of digestible protein per 100 Ibsi. Similar values for the 

 offal meal were 11.9 and 42.6 lbs. The 2 kinds of fish meal, taking into account the 

 fertilizer value, are to each other according to the author as 100 to 75. — f. w. woll. 



New food for live stock in Germany, B. F. Liefeld {JJ. S. Coiimhir Rpts., 71 

 {1903), No. 268, pp. 79, SO). — The manufacture and use of a l)lood molasses feed is 

 described. 



The use of molasses in feeding farm animals, B. de Lau.jardiere {Bui. Agr. 

 Alger le et Tuiiixie, 9 {1903), No. 7, pp. 153-155). — The value of molasses is pointed 

 out in this article, which is quoted from Annales du Merite Agricole. 



Cane-sugar molasses, A. and P. Axdouard {BtU. Sia. Agron. Loire- Inferieure, 

 1901-2, pp. 39-42). — Proximate and ash analyses of cane and beet molasses are 

 reported. Cane molasses is regarded as superior for animal feeding on account of itn 



