INSPECTIONS. 59 



in composition ; — one sample carrying about 26% and the other 

 about 33% of protein. A large part of the ash is common salt. 



These goods were sent to an expert on food mixtures and 

 adulterations at the Connecticut Experiment Station who reports 

 as follows : "I have examined Blatchford's calf meal under 

 the microscope and find it contains linseed meal, some product 

 from the wheat kernel, some product from the bean kernel and 

 a little fenugreek. The linseed meal appears to be the chief 

 constituent. The wheat product is bran, middlings or some 

 similar product consisting of starchy matter mixed with more or 

 less of the seed coats. Bean bran was present in considerable 

 amount and more or less of the starchy matter." 



In a letter, Mr. J. W. Barwell, the proprietor of these goods, 

 said : "Regarding the ingredients, I cannot give you the exact 

 constituents of it, but I may say that it is composed mostly of 

 locust bean meal with leguminous seeds such as lentils, etc., 

 and oleaginous seeds such as flaxseed, fenugreek and annis 

 seed, all cleaned, hulled and ground together and thoroughly well 

 cooked. There is no cheap mill food and no low grade feed 

 enters into this composition. I am prepared to go into any court 

 in the United States and make an affidavit that there is no farmer 

 in the United States that can compound Blatchford's calf meal 

 for less than $3.50 per hundred." 



Locust bean meal which Mr. Barwell claims to be the chief 

 constituent of Blatchford's calf meal is practically not used in 

 this country as a cattle feed. The average of ten English and 

 German analyses show it to carry : — water, 14.96% ; ash, 2.53% ; 

 protein, 5.86% ; crude fiber, 6.39% ; nitrogen-free-extract^ 

 68.98%; fat, 1.28%. 



It is evident from the chemical analysis that locust bean meal 

 cannot be the chief constituent of Blatchford's calf meal, but 

 that the microscopist is correct that linseed meal is the chief 

 constituent. Locust bean meal has only six per cent of protein 

 and in order to make a mixture carrying from twenty-six to 

 thirty-three per cent of protein, it would be necessary to add 

 large quantities of goods like linseed meal rich in protein. As 

 seen from the analysis Blatchford's calf meal has a feeding 

 value somewhat inferior to old process linseed meal. Whatever 

 it may cost to manufacture, no man who has sufficient intelli- 



