FOODS ANIMAL PKODUCTTON. 



377 



mg food was tested with 2 lots, containing respectively 6 and 7 

 Fekin ducks. Lot 1 was fed shorts, bran, and corn meal, 1:1:1, 

 moistened with skim milk. Lot 2 was fed the same mixture, moist- 

 ened with boiling water. After the first week a little animal meal 

 was added to the ration of this lot. The lot fed skim milk made the 

 hotter gain in »> Aveeks. In 4 weeks following, when all had the 

 skim-milk ration, the gains were the same for l)oth lots. ''It wovdd 

 appear that there is no advantage in mixing the food with boiling 

 water." 



Brief statements are made concerning the food eaten and gains made 

 by 115 chickens fattened in coops. In 38 days the chickens consumed 

 a total of 910 lbs. of oats, 305 lbs. of buckwheat, 900 lbs. of skim 

 milk, and 9 \h>'. of tallow, and made a total gain in Aveight of 216 lbs. 



The possibility of influencing the color of dressed chickens by the 

 ration fed was tested with 2 lots, each containing 3 Plymouth Rock 

 pullets from the same hatching. Lot 1 was fed a mixture of finely 

 ground oats and buckwheat, moistened with skim milk, and lot 2, yel- 

 low corn moistened with water. After 11 days they were killed and 

 dressed. ''Those on the oat and skim-milk ration presented a creamy- 

 white appearance, while those fed on the yellow corn were of a deep 

 yellow color." 



What to eat and why, W. O. Atwater {Set. Siftings, 17 {1900), Nos. 436, p. 273; 

 437, p. 286; 438, pp. 800, 301; 439, p. 315; 440, p. 329; 441, p. 343; 442, pp. 356, 357; 

 18 {1900), Nos. 443, p. 7; 444, PP- 20,21; 445, p. 55).— Reprinted from Farmers' 

 Bulletin 23 of U. S. Department of Agriculture (E. S. R., 6, p. 752). 



Banana or plantain flour {Indian Forester, 26 {1900), No. 3, pp. 90-92).— From 

 articles in Belgkjae Colon iale and Revue des Cultures Coloniale, the composition of 

 unripe and ripe plantain is quoted, the food value of the fruit is discussed", and direc- 

 tions given for a number of dishes made from plantain flour. Two analyses of 

 l>anana flour are also quoted. (The term Ijanana and plantain seem to be used 

 interchangeably.) 



Tolokno, a useful food, W. F. Weljamowitsch {Wojenno Med. Jour., 77 {1S99), 

 p. 1277; Chem. Ztg., 23 {1899), No. 29, Repert., p. 514).— Tolokno is a food product 

 much used in northern Russia and other parts of the Empire. It is made by soaking 

 oats for a day in water, heating them in an oven for a day, and then drying and 

 removing the hull. 



Value of gluten in flour, R. Harcourt { Ontario Agr. Col. and Expl. Farm Rpt. 

 1899, pp. 40,41).— T\w author discusses briefly the importance of gluten from the 

 standpoint of baking quality of flour, tlie influence of climate and soil on the 

 character of the wheat, etc. 



Analyses of cocoa, J. Hughes {Jour. Jamaica Agr. Soc, 4 {1900), No. 5, pp. 

 288-290). — Analyses of a nmnber of brands of cocoa are quoted from the Ceylon 

 Tropica I Agricv Itur i.'it . 



Contribution to the chemical examination of tea, A. Bevthien, P. Bohrisch, 

 and J. Deiter {Ztschr. Tntersuch. Nahr. v.. fienussmtl. , 3 {1900), No. 3, pp. 145-153). — 

 The author reports analyses of a number of sorts of tea. 



Feeding stuff inspection, C. D. Woods and J. M. Bartlett {Maine Sta. Bui. 59, 

 pp. 22). — The points of the Maine law regarding the sale of feeding stuffs which the 

 authors fionsider of most interest to the dealer and consumer are noted, and analyses 



