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of about 4 feet 6 inches, while that of the oats grew to about 3 feet 6 
inches. These experiments have been several times repeated, with the 
same success. 
ANIMAL FARINA—NEW FOOD FOR BEASTS.—The journal of the Cen- 
tral Society of Agriculture in Bavaria gives a curious report upon the 
utilization by agriculture of the residuum obtained in the preparation 
of the extracts of meats by the process of Dr. Liebig. At Fray 
Bentos, Uraguay, about 700,000 pounds of this product, the greater 
part of which is consumed in Europe, is prepared annually. It is 
obtained by throwing finely minced meat into water at the temperature 
of 61°, and evaporating the broth until it has acquired a sirupy con- 
sistency, always taking the precaution to carefully remove the fat upon 
the surface. About 200 pounds of fresh meat will prepare 6 pounds of 
the extract that is brought to the market. 
The meat thus boiled, and which constitutes the residuum of the ope- 
ration, has until of late been only imperfectly utilized, and has been 
destroyed by incineration, or by being thrown into the river. Lately, 
however, it has been used in the preparation of a fertilizer. Recently 
Liebig suggested the idea of utilizing this matter, which is so rich in 
nutritive properties, as food for domestic animals; and it is interesting 
to inquire if this end can be accomplished, as at Fray Bentos nearly 
500,000 pounds of this dried residuum are annually produced. In order 
to appropriate the waste to this use, it is dried and reduced to powder. 
Samples of this new product having been sent to Munich, experiments* 
were made with it upon swine, as it appears, with very advantageous 
results. In the agricultural review of the Journal des Debats M. G. 
Fouquet gives the following very clear and interesting information: 
The pulverized material when completely dried is of a grayish color, and presents in 
its composition a ratio of 73.52 per cent. of albuminous matter, and 12.70 per cent. of 
fatty material. 
A comparison of the composition of this animal farina and the fodders most fre- 
quently used shows that the former is much richer in nitrogen and fatty matter. In 
fact it contains three times as much of albuminous matter as vegetable fodder, and 
two and a half times as much as oil-cake, including also the same quantity of fat. No 
food can be complete if to the fatty and nitrogenous materials there is not united a 
certain quantity of salt, of the phosphates of lime and potassa, chlorides that exist in 
all the tissues and fluids of the animal organism, and for this reason the meat-flour 
does not possess the desirable qualities, as the process to which it has been submitted 
robs the muscular flesh of the salt that abounds in the extract given to the market. 
The analyses of M. Lehmann, president of the Agricultural Society at Munich, have 
demonstrated that the meat of dried beef contains ten times as much of the phosphate 
of potassa and the chloride of sodium as that which has been treated by the process 
of Liebig. Vain attempts have been made to nourish dogs with ‘the animal flour. 
After a short time the dogs would refuse this food, and if they were persistently and 
exclusively fed with it they died. But if the precaution was taken to add to it the 
salt of which it had been deprived, the results were very different. The dogs would 
then consume their rations with avidity, and rapidly increase in weight. 
M. Lehmann selected the pig as the subject of his experiments, as it is well known 
that this animal can be sustained on either vegetable or animal matter. In his exper- 
iments potatoes were added to the pulverized residuum of the extract of meat. Two 
series of attempts were made. In the first, in order to replace the salt contained in 
the fresh meat, Lehmann made a substitute of the chloride of potassium and the 
phosphate of soda. In the second trial, considering the potatoes as sufficiently rich in 
alkaline salts, he only added the phosphate and carbonate of lime. 
The experiments were made upon five gelded pigs of the Yorkshire breed, two of 
which were born on the 15th, and the other three on the 20th of August. In order to 
satisfy himself that the young animals were endowed with the same aptitude for as- 
similation, the experimenter submitted them to a preliminary trial, which demonstra- 
ted that they utilized all food with the desirable uniformity. This trial was followed . 
by the experiment which was to ascertain the nutritive worth of the meat-flour, and 
which begun on the 18th of November, and continued until the 31st of December. The 
animals were separated into three divisions. The first two divisions, each comprising 
