248 The Feeding of Animals 



solution of pepsin, and his results verified those se- 

 cured with animals, the protein of the old process 

 samples proving to be 10 per cent the more soluble. 

 This difference is believed to be caused by the addi- 

 tional cooking with steam which attends the driving 

 out of the naphtha from the new process meal, for it 

 seems to be well proven that the digestibility of vege- 

 table protein is diminished by cooking. American 

 experiments do not indicate a lower digestibility of 

 total dry matter for the new process meal, which is 

 contrary to the verdict of German digestion trials. 



The property of swelling to a mucilaginous condi- 

 tion is one well known to pertain to flaxseed. This 

 is due to mucilage cells found in the seed -coat. When 

 this mucilaginous matter has once been swollen, it will 

 not repeat the process after drying. WolPs tests 

 showed that the old process meal responded to the 

 swelling test, but not the new process, a result due 

 probably to the steam cooking of the latter. This 

 may serve as a means of determining the method used 

 in manufacturing a given lot of meal, but probably has 

 no special significance as to feeding value, unless it 

 indicates the new process meal to be less useful in 

 making a porridge for feeding calves 



CHEMICAL DISTINCTIONS IN CATTLE FOODS 



The classes of cattle foods as arranged in the pre- 

 vious discussion have had reference to several factors, 

 chiefly those relating to origin and texture. Chemical 

 facts have not been considered in these divisions. There 



