36 EXPERIMENT STATION. [Jan. 



mended to be fed daily is iisnallj so small (1 ounce or less) 

 that very little if any effect can be expected nnless the material 

 is fed for a considerable length of time. While it is probably 

 true that some of these stock foods may prove beneficial under 

 certain conditions, it is also true that most of them are hetero- 

 geneous mixtures, and evidently put together by parties quite 

 ignorant of the principles of animal physiology, pathology and 

 veterinary medicine. 



Claims made by Manufactueers. 



The following are the principal claims made by one of the 

 largest manufacturers of stock and poultry foods : — 



Horses. — Gives greater speed endurance. Imparts new life 

 and strength. Makes colts grow very rapidly and keeps brood 

 mares and colts healthy. Guaranteed to save corn and oats. 

 Makes horses fat, gives glossy coat and fine appearance. 



Cattle. — Increases the milk yield 15 to 25 per cent, and 

 increases the richness of the milk. Removes taint from milk, 

 cream and butter, and makes milk more healthful for human 

 use. Such milk will convey some of the beautiful elements of 

 the vegetable ingredients we use into the systems of your chil- 

 dren, and they will ]3e stronger to ward off disease. Makes 

 calves grow as fast as new milk. Saves thirty days' time in 

 fattening cattle, and 15 to 25 per cent, of the grain usually re- 

 quired. 



Hogs. — Cures and prevents hog cholera, and is the quickest 

 hog grower ever discovered. Makes juicy aud tender meat. 



Poultry. — It prevents disease and cures chicken cholera. 

 It greatly increases egg production and makes chickens grow 

 very raj^idly. 



The. amount advised to be fed daily to horses and cattle to 

 accomplish these marvelous results is two-thirds of an ounce ! 

 The material costs 14 cents a pound in 25-pound lots. 



The Connecticut, Pennsylvania, Rhode Island, Virginia, 

 Iowa, South Dakota and Massachusetts stations have found this 

 stock food to consist principally of wheat (bran and middlings), 

 to which has been addccl fine charcoal, a bitter substance resem- 

 bling gentian, cayenne and common salt. Another large manu- 



