FEEDING VALUE OF THE HAY. 361 
periments were made at Creighton University, the leading Cath- 
olic school in the west. That alfalfa as a food has passed the 
joking stage is shown by the fact that more than a score of 
students have formed a club to demonstrate its value to the 
world. More than that, the housewives of Omaha have started 
to use it in preparing meals. Its enthusiasts say alfalfa will 
revolutionize the food question, and that it will solve the serious 
problem of supplying the world with flour a few decades hence. 
The alfalfa is carefully selected, and the bright and tender 
leaves and a small portion of the upper parts of the stalks are 
ground together. Then they are run through a bolting machine 
that turns out a meal almost as fine as flour and having a rich 
brown color. The meal is then bleached. This having been 
done, it is ready to go to the culinary department of the college 
club. There it is cooked into a large number of palatable dishes. 
There are alfalfa gems, and they are so tender and rich when 
properly cooked that they almost melt in the mouth. The most 
delicate muffins cannot compare with them. They are light, 
palatable and easily digestible. Experts who have studied their 
value as food say that a man can make a meal on alfalfa meal 
muffins and do more work and with less fatigue than he could 
if he had eaten beefsteak, bread and potatoes. Cakes of all 
kinds are made of alfalfa flour, the recipes being similar to 
those employed in the construction of the cakes in which wheat 
flour plays the leading part. For every day bread alfalfa flour 
has been tried at the club. It is darker than wheat flour. The 
taste is most delicious, being a little sweet, and is much more 
palatable if a little sugar is added to the dough before it goes 
into the baking pans. In making bread, yeast is used in about 
the same proportions as in the manufacture of the bread made 
from wheat flour. 
It may be that the day will come when we will 
cease eating animals and when that day comes we 
may possibly take to alfalfa meal; at present it is 
a matter of some interest to know that alfalfa is 
actually rich enough to make food for mankind. 
This ought to give us a clue to several important 
facts. One is as to its value in nourishing animals, 
the other that one can feed it in too liberal and 
wasteful amounts. Horses, for instance, can con- 
