FOODS ANIMAL PKODUCTION. 677 



servative salts in excess, or of coloring matters; (2) by the addition of starch, flour, 

 rice flour, and breadcrumbs; (3) by the use of flesh of animals which have died nat- 

 urally or have been slauglitered on account of disease; (4) by the use of parts of ani- 

 mals not usually eaten (as the hides of oxen); and (5) by the use of the flesh of such 

 animals as the dog, cat, and horse. The methods of detecting adulteration are dis- 

 cussed in some considerable detail. 



Notes on vinegar, J. Edmunds (BritiKh Food Jour., 2 [1900), No. 20, pp. 

 210-214). — Discussing malted vinegars, the author states that on account of watering 

 and bad brewing most of them contain only about 3 per cent of acetic acid. These 

 vinegars tend to spoil and hence manufacturei.A often have to resort to the addition 

 of suli^huric acid to preserve them. A good malted vinegar should contain about 6 

 per cent of acetic acid, but not more than 0.01 to 0.03 per cent of sulphuric acid. — 



C. B. AVILLIAMS. 



Nutrition investigations in California, M. E. Jaffa ( U. S. Dept. Agr., Office of 

 E.rperintinit SUtfum^f Ihil. 84, pp. ■!!>) ■ — Four dietary studies of infants, one of a foot- 

 ball team, and one of a family are reported, as well as digestion experiments with an 

 infant and determinations of the balance of income and outgo of nitrogen. A num- 

 ber of foods were analyzed in connection with the studies. 



Composition of Apios tuberosa, C. Brigheiti {Staz. Sper. Agr. Ital., 33 {1900), 

 pp. 72-7.'i; uhx. In Jour. Chein. Soc. [Londori], 78 {1900), No. 453, II, p. .^9,?) .—Anal- 

 yses of the ground nut. 



The digestibility of some nonnitrogeneous constituents of certain feeding 

 stuffs, Cr. 8. FRAPS [Jovr. Airier. Chem. Soc, 22 (1900), No. 9, pp. 543-553).— 'Noted 

 from another report of this work. (See p. 667.) 



How far is sugar to be recommended as a feeding stuff? F. Lehmann {Braun- 

 Kchireig. Lmidir. Ztg., t:s (l'.H)i)), No.^. 10, }>p. 39, 40; 11, pp. 40, 47; 12, pp. 51-53; 13, 

 pp. .57-59). — A general discussion, quoting the work of a number of investigators. 



Beet molasses feeding stuffs, Gerlach {BI. Zuckerri'ibeiihau, 7 {1900), No. 6, pp. 

 92-94). — The value of several molasses feeds is discussed. 



Analyses of prickly pear, F. B. Guthrie {Agr. Gaz. Neir SouthWaleH,ll {1900), 

 No. 8, pp. 671-674, 1^1 ■ 1). — Analyses of the leaves of different sorts of prickl}- pear 

 are reported and their feeding value discussed. 



Stock feeding, F. C. Burtis {Oklahoma Sta. Rpf. 1900, pp. 120-131). — A general 

 article on feeding farm animals, with tables showing the composition of common 

 feeding stuffs. 



Experimental pig feeding, J. ]VIahon {Queensland Agr. .Tour., 7 {1900), No. 1, 

 ]>}). 23, 24). — Results of tests for the purpose of ascertaining the value of cane molassea 

 when combined with other foods. Pigs fed ground barley required 5.5 lbs. for a 

 pound of gain and those fed barley and molasses, 5.08 11 )s. 



Pig-feeding experiments {Bd. Agr. [Londonl, Rpt. Agr. Education and Research, 

 1S90-1900, ]>]>. 113-116). — Two pig-feeding experiments at University College, Not- 

 tingham, are briefly reported. In the first scalded maize meal was compared with 

 raw maize meal, no advantage being found for the former method of feeding. Both 

 lots were fed whey in addition to the maize meal. In the second test sweet and sour 

 separator skim milk were compared; some grain, principally maize meal, being fed 

 in addition. The conclusion w'as drawn that the feeding value of skim milk was not 

 increased Ijy souring, but, if anything, slightly diminished. 



Swine feeding especially relating to the use of succulent foods, C. S. Plumb 

 {Nat. Farmer and Slock Grower, 4 {1900), No. 1, pp. 74-78). — A popular article 

 gathered from various sources and read before the Indiana Swine Breeders' Associa- 

 tion, January, 1900. 



Fundamental principles of feeding horses for light and heavy work, J. 

 Shirokikh {Arch. Vet. Nauk., St. Pelersburg, SO {1900), Nos. 2, II, pp. 64-87; 3, II, 

 pp. 122-142). — A general discussion of the subject. 



