104 AGRICULTURAL ECONOMICS 



parts wheat flour contain from one-third less to one-third more 

 protein than eggs, depending on the amount of water in the bread. 

 Cottonseed meal is, therefore, a meat substitute and not a flour 

 substitute. 



2. Seven digestion experiments were made with men, three being 

 with cottonseed meal, two with cottonseed flour, and two with meat. 



3. The digestibility of the protein of cottonseed meal averaged 

 77.6 per cent and that of cottonseed meal-flour 78.4 per cent, as com- 

 pared with 96.6 per cent for the protein of meat. The protein of 

 cottonseed meal and that of cottonseed flour is equally digestible. It 

 is eight-tenths as digestible as that of meat and nine-tenths as digest- 

 ible as that of cereals, and equally as digestible as that of peas and 

 beans. 



4. The digestibility of the fat of cottonseed meal and flour appears 

 to be very high. The fats are probably digested about 95 per cent 

 and the carbohydrates about 68 per cent. The fat of meat was 

 digested 99 per cent. The fat of cottonseed meal seems to be more 

 completely digested than that of cereals, and practically the same as 

 that of meat. The carbohydrates of cottonseed meal are about 

 seven-tenths as digestible as that of cereals. 



Cottonseed meal and flour contain twice as much digestible pro- 

 tein as beef flank, three times as much as eggs, and twice as much as 

 mutton. Cottonseed food products made from one part cottonseed 

 meal and four parts wheat flour contain from one-third to less than 

 one-half more digestible protein than eggs. The digestible fat and 

 carbohydrates of cottonseed meal, calculated as fat, are nearly equal 

 in amount to that of beef flank, and more than equal to that of beef 

 loin and mutton leg. 



6. In these experiments the needs of the body for protein were met 

 with a daily ration of approximately two ounces cottonseed meal or 

 flour, one-half gallon milk, and eight ounces corn meal. If the milk 

 were removed from this ration, about twice as much cottonseed meal 

 and corn meal would have to be fed to maintain the protein in the 

 bodies of the subjects. 



7. A number of recipes for cottonseed food products are given. 

 These foods were equally as palatable as similar ones made from corn 

 meal or wheat flour. 



In preparing cottonseed cakes or bread, use one part cottonseed 

 meal or flour to four parts corn meal or wheat flour, and use the same 

 recipes commonly used for wheat and corn bread and cakes. 



