1 920. J 



Notes on Feeding Stuffs. 



meeting a portion of the growing home demand for various 

 nitrogen products. The recommendations are mainly concerned 

 with the development of the various processes by which nitrogen 

 is obtained, the encouragement of research, and the safeguarding 

 of imperial supplies. 



It has recently been decided to remove maximum prices 

 from all oil cakes and meals. Prices are not at present 

 sufficiently stable to make it possible to 

 Notes on Feeding compile a table of prices for any con- 

 StufFg for March : giderable number of feeding stuffs. The 

 Aninial^Nutyition ^^^^ possible course for guiding purchasers 

 Institute Cambridge present time is to advise them to 



University. make use of the annexed table, which 

 gives the feeding value of a number of 

 the more common feeding stuffs classified according to 

 their relative richness in proteins, fats and carbohydrates. 

 Column (i) of the table gives the name of the feeding 

 stuff. In this connection it should be noted that the 

 table does not include all the feeding stufts on the market. 

 This is best explained by a few examples. The first feeding 

 stuff on the list is ground-nut cake. The cake referred to 

 under this name is a decorticated cake from which the husks 

 of the ground nuts have been removed. Two other kinds of 

 ground-nut cake are now on the market, known respectively 

 as undecorticated and semi-decorticated. The latter of these 

 has only come on to the market recently, and the writer is not 

 at present in possession of figures for the composition of this 

 cake. Before next month it is hoped that a number of samples 

 may be collected and analysed so that figures for the compos- 

 ition and feeding value may be added to next month's table. 

 Readers of these Notes will confer a favour on the wTiter if 

 they will inform him of any common feeding stuffs on the 

 market which are not included in the table, so that samples 

 of these may be collected and examined with a view to their 

 future inclusion. 



Column (2) of the table gives the nutritive ratio, that is to 

 say, the relative proportions in which protein or flesh-forming 

 constituents, and carbohydrates and fats or heat-forming 

 constituents, are present in the food. 



