64 



EXPERIMENT STATION RECORD. 



Low grade and high grade cotton-seed meal compared, J. M. Bartlett 

 {Maine Sta. Bui. 115, pp. 71-76). — Different grades of cotton-seed meal are discussed, 

 and brief directions given for judging the quality of such goods. 



A first-class meal, according to the author, should contain over 40 per cent protein 

 and about 9 per cent fat, and should he of a light yellow color. Dark color and the 

 presence of many fine Mack specks is an indication that ground hulls have been 

 added. A rusty brown color indicates that the meal is old or has undergone fermen- 

 tation. Such meals are not safe to use. Cotton-seed meal should have about the 

 same texture as corn meal, and should be practically free from lint. 



The amount of lint can be determined by sifting a portion of the meal. Lint and 

 hulls can also be detected by stirring the meal in water, when the black hulls will 

 settle to the bottom, the good meal will be in the next layer, and the lint on top. A 

 first -class meal should have only a few black hulls and scarcely any lint. The quality 

 of the cotton-seed meal can also be judged by tasting it. "The best fresh meals have 

 a very agreeable nutty flavor not found in inferior goods. The presence of much 

 fiber is readily noted by the sense of touch in the mouth. The absence of the nutty 

 flavor and the presence of a rancid taste indicates that the meal is old." 



The author roughly divides cotton-seed meals into -4 grades, analyses and the 

 digestion coefficients of which are given. The results of the digestion experiments 

 follow : 



Average coefficients of digestibility of different grades of cotton-seed meal — Experiments 



with sheep. 



The author points out that although the different grades of meal did not differ 

 much in chemical composition yet the digestion experiments showed that the low- 

 grade meals were decidedly inferior. 



Licensed concentrated feeding- stuffs, F. W. Woll and G. A. Olson ( Wiscon- 

 sin Sta. Bui. 12 '. pp. 16—21, 25-28). — The percentage of protein and fat in 58 brands 

 of concentrated commercial feeding stuffs licensed for sale in Wisconsin for the year 

 ending December 31, 1905, is given, and the text of the Wisconsin feeding-stuff law 

 is quoted. 



The cost and value of concentrated feeding- stuffs, (f. Fa ye (Landmandsblade, 

 37 {1904), No. 29, pp. 4O0-4OS). — The value of the various concentrated feeding stuffs 

 used in Denmark is calculated on the basis of their average chemical composition and 

 relative cost of nitrogenous substances, fat, and nitrogen-free extract of 1.5:2:1, as 

 obtained by Stein (Ugeskr. Landm., 1904, p. 211). — f. w. woll. 



The identification and adulteration of feeding cakes, G. D'Ippolito {Staz. 

 Sper. Agr. Tt<d., 37 {1904), No. 4-5, pp. 309-324, pis. 3).— The data reported have to 

 do with the detection of adulteration in feeding cakes by microscopical methods. 



Poisonous Italian linseed cakes, J. Hughes [Mark Lane Express, 92 {1905), 

 No. 3830, p. 235). — Castor beans were identified in some Italian linseed cake which 

 was found to be poisonous when fed to steers. 



Peat-molasses, H. Pellet {Sucr. Indig. et Co/on., 34 {1904), No. 11, pp. 325-330).— 

 Fxperiments on the digestibility and feeding value of peat-molasses are summarized. 



The value of amids in animal nutrition, W. Voltz {Fuhling's Landw. Ztg., 

 54 {1905), Xos. 2, pp. 41-49; 3, pp. 96-100).— Investigations which have to do with 



