978 EXPERIMENT STATION RECORD. 



Tho author's principal conclusiou.s on the effect of muscular work on 

 the excretion of urea follow: 



"When free perspiration was induced the percentage of urea in the sweat rose and 

 remained high as long as the perspiration continued. This was most marked when 

 perspiration was induced by those forms of exercise which involved the free use of 

 the bulk of the nuiscles of the body, e. g., bicycling and dancing and running. In my 

 opinion this rise in the urea of the sweat of exen-ise is the direct proof of an increase 

 in proteid metabolism during exercise. . . . During active exercise on a fixed 

 diet the urinary urea gives variable readings according apparently to the degree of 

 concomitant persi)iration. Tlie cutaneous urea is always increased; tlie urinary urea 

 may also be increased, it is more often unaffected, and sometimes it is decreased, but 

 only wlieu sweating has been profuse, and so has carried off an extra amount of urea 

 from the body. For a day or two after active exercise the urinary urea may rise. 

 This rise may be due to a continuance of the excretion of the additional urea in the 

 system, and to a persistence for a longer or shorter time of the stimulating effect of 

 exercise upon the bioplasm of the body. . . . 



"The reason why the skin excretes more urea than usual during exercise is proba- 

 bly because it and the limgs are for the time being the naturally predominating organs 

 of elimination. The most obvious accompaniments of muscular exercise are an 

 increased respiration and perspiration. During the perspiration of exercise the skin 

 discharges (1) more water, which by its evaporation serves to carry off most of the 

 additional heat which is being liberated within the body as the result of the increased 

 oxidations; (2) more carbonic acid, and (3) more urea, which is determined toward 

 those organs of excretion which are predominantly active at the time, and so is dis- 

 charged in relatively larger quantity by the sweat glands, anil in relatively less amount 

 by the kidneys." 



Milk and artificial foods for fattening calves, D. Dickson and L. 



Malpeaux (.1////. A(/n>M..JO {1900), y». '>, pp. 217-2Ji5,jigx. J^).— 

 Experiments are reported on the comparative value for fattening calves 

 of whole milk; skim milk and potato starch; skim milk, starch, and 

 a decoction of flaxseed; skim milk and rice flour; skim milk, rice flour, 

 and a decoction of flaxseed; whole milk with water and barley meal or 

 flour added; skim milk and malt flour; skim milk and artiflcial cream 

 (an emulsion of peanut oil, sugar and some other substance); skim milk 

 and oleomargarine; and, hay tea and flour. Among the conclusions 

 reached were the following: As regards the quantity of flesh pro- 

 duced and the quality of the meat, the best results were always obtained 

 in fattening calves with pure rich milk. Of the different substances 

 tised in combination with skim milk, the ])est results were ol)tained 

 with the malt preparations. A decoction of flaxsetnl with flour or rice 

 starch gave meat of a superior quality. Malt flour cooked with skim 

 milk i-onstituted an economical food and gave very good results. 

 Oleomargarine and sugar may be used with skim milk in the same 

 way as starch and rice flour. Rationally employed it gave very good 

 results. )»ut tlie (juality of the meat produced was not of the best. 



Feeding trials with work horses, J. H. Shei'i-ekd {Xorth Dahota 

 Sta. Bui. .'/>' IT' o77-J.*?7).— Timothy hay and brome grass supple- 

 mented by oats were compared with horses performing the same 



