CONTENTS,. 7 



Department Bulletin No. 470. — Studies on the Digestibility of the 



Grain Sorghums : Page. 



Introduction 1 



Milling the grain sorghums 3 



Cooking tests and the experimental diets ± 4 



Subjects of the experiments 6 



Methods of procedure 6 



Digestibility of the sorghum meals prepared as breads 7 



Check experiments with breads made from corn and wheat meals 19 



Digestibility of the sorghum meals prepared as mushes 22 



Summary and conclusions 29 



Department Bulletin No. 471. — Eggs and Their Value as Food : 



Introduction 1 



Description and composition of eggs 3 



Cooking and serving eggs 12 



Digestibility of eggs 15 



Wholesomeness of eggs 16 



The supply of eggs from the housekeeper's standpoint 17 



Preserving eggs and its effect on the household supply 21 



Frozen eggs, desiccated eggs, and egg substitutes 24 



Importance of eggs as food and their place in the diet 25 



Department Bulletin No. 472. — Improved Apparatus for Determining 

 the Test Weight of Grain with a Standard Method of Making Test : 



Introduction 1 



Variation in methods of making the test weight per bushel of grain 2 



Proper method of filling the test kettle 5 



Description of the device 9 



Operating the tester 14 



Standard method of making the test 15 



Department Bulletin No. 473. — Production of Sugar in the United 

 States and Foreign Countries : 



Introduction '. _ 1 



United States 6 



Hawaii : 16 



Porto Rico 17 



Philippine Islands 18 



Cuba 20 



British West Indies 22 



Mexico 24 



Canada 25 



Costa Rica 27 



British Honduras 27 



Argentina 27 



Brazil 29 



Peru : 30 



British Guiana 31 



Paraguay 32 



United Kingdom 33 



Germany 35 



Austria-Hungary 37 



Russia 43 



France 46 



Italy , 48 



Belgium 50 



Netherlands 51 



Spain 52 



Denmark , 56 



Sweden 57 



Roumania 58 



Switzerland 60 



British India 61 



Java 62 



Mauritius 65 



Japan 65 



