QUANTITY OF MILK. 



G. H. WHITCHER. 



The work above reported on by Messrs. Wood and Parsons 

 was carried on by them in connection with a series of experi- 

 ments designed primarily to test the relative efficiency of a ra- 

 tion containing a large amount of albuminoids as against one 

 containing a large amount of starch. 



The materials for bringing about this variation in the ra" 

 tions were corn meal and gluten meal, the latter being a waste 

 product from the manufacture of glucose from corn ; it is, in 

 fact, corn meal from which a large part of the starch has been 

 removed, it is, consequently, rich in albuminoids and oil. 



The following table gives a cotnparative statement of the 



average digestible matter in the two food stuffs : 



Corn Meal. Ghiten. 



per cent. per cent. 



Albuminoids, 7.78 25.14 



Non-albuminoids, 71.60 61.90 



Nutritive ratio, i : 9.2 i : 2.4 



Now, as both are made from corn, it follows that whatever 

 difference may be noticed, either in quantity or quality of the 

 product resulting from feeding these grains, must be due the 

 relative proportion 0/ albuminoids and non albuminoids, and not to 

 any specific differences in the characteristics of the foods, as 

 might and probably would be the case if linseed or cotton • seed 

 were contrasted with corn meal. 



In almost every case, with each of the eleven cpws, a change 

 from gluten to corn meal, that is, a change from a natrow to a 

 •wide nutritive ratio, resulted in a decided falling off in the pro- 

 duct, while the reverse change resulted in an equally decided in- 

 crease. In some cases this variation is obscured by the natural 

 shrinkage which was all the time taking place. The following 

 table shows the detailed results, each period being for fourteen 

 (14) days: 



10 



