174 MAINE AGRICULTURAL EXPERIMENT STATION. 



tion could be completed. The ether extraction of the feces was 

 accomplished with considerable difficulty, the results not being 

 regarded as wholly satisfactory. 



Heats of Combustion. — The heats of combustion of the food, 

 feces and urine were determined by burning in the bomb calori- 

 meter. The milk and urine were prepared for burning in the 

 following manner : A weighed filter block, previously dried for 

 tv\'o days over sulphuric acid, was placed in a platinum capsule 

 and saturated with the milk or urine. A second weighing gave 

 the amount of the fluid added. The block was then placed in 

 a drying oven and dried at a temperature not exceeding 70° C. It 

 was again saturated and dried. The burning was accomplished 

 in the usual manner, the fuel value of the filter block itself, pre- 

 viously determined by burning similar blocks, being deducted 

 irom. the result. 



Description of Breads. — Nos. 6,001-6,006. White bread made 

 irom Pillsbury's Best Flour and raised with yeast from the 

 following recipe: Flour 900 grams, salt 12 grams, sugar 18 

 grams, lard 23 grams. 



No. 6,007. Bread from bakery, made from Washburn's best 

 flour, with yeast. 



Nos. 6,034-6,037. Graham bread made from ground No. i 

 winter wheat and raised with baking powder, as follows : Flour 

 1,462 grams, sugar 90 grams, salt 50 grams, baking powder 

 32 grams. 



Nos. 6,047-6,049. Entire wheat bread made from Franklin 

 Mills entire wheat flour, and raised with baking powder, the 

 same as Nos. 6,034-6,037. 



Nos. 6,064, 6,065, 6,077, 6,078, 6,120. White bread made 

 from Pillsbury's Best Flour. It was raised with yeast and was 

 of excellent quality. 



Nos. 6,086 and 6,087. Entire wheat bread made from Frank- 

 lin Mills entire wheat flour, with yeast. No white flour was 

 ■used. 



Nos. 6,097 ^^"^ 6,098. Graham bread made with yeast, with- 

 out addition of white flour, from a locally ground white winter 

 wheat graham flour. 



The results of the analysis follow : 



