ANALYSES OF MISCELLANEOUS FOOD 

 MATERIALS. 



Chas. D. Woods and L. H. Merrill. 



During the past three years the Station has had occasion to 

 make chemical analyses of quite a number of different kinds and 

 classes of materials used as food for man. The specimens were 

 received from various sources, and while the results of the anal- 

 yses have been used for the specific purposes for which they 

 were made, they are for the most part still unpublished. Because 

 it is believed that the results are of quite general interest, they 

 are here brought together and discussed. 



Eggs ok Domesticated Fowes. 



The compilers of Bulletin 28 of the Office of Experiment 

 Stations of the U. S. Department of Agriculture (the Chemical 

 Composition of American Food Materials) found that, while 

 there had been many (90) analyses of hens' eggs, no other 

 American eggs had been analyzed. Accordingly, at the sugges- 

 tion of the Director of the Office of Experiment Stations, the fol- 

 lowing analyses of turkey, goose, duck, and guinea fowl eggs 

 were made 



The turkey eggs (6387) were furnished by the Rhode Island 

 Experiment Station and were thus described by the Director : 



"The birds which yielded the eggs sent you for analysis by 

 request of the Office of Experiment Stations were just 'turkey.' 

 I presume they were descendents of bronze turkeys, but they 

 were certainly not pure bred fowls. The eggs were laid rather 

 late (October) which enabled us to send them at that time. 

 They had free range and were apparently healthy, vigorous 

 birds." 



The goose eggs (6388) were from the Sunnyfield Poultry 

 Yards, South Portsmouth, R. I. 



The duck eggs (6390) were "from pure blood Pekin ducks," 

 and the guinea fowl eggs (6391) "from the ordinary speckled 

 breed." Both samples were furnished by the Marvland Experi- 

 ment Station. 



