1909.] 



The Soy Bean. 



737 



country. Analysis No. 4 is by Mr. S. H. Collins; No. 5 by 

 Professor Kinch, of the Royal Agricultural College, Ciren- 

 cester, and No. 6 by Mr. James Hendrick. 





No. 1. 



No. 2. 



No. 3. 



No. 4. 



No. 5. 



No. 6. 





per cent. 



per cent. 



per cent. 



per cent. 



per cent. 



per cent. 



Water 



I7-38 



1 5 '90 



19-19 



'3'3i 



13 0 



n*3 



Oily substance .. 



976 



970 



9-18 



6*oo 



7'o 



8-i 



Albuminous substances 



40-98 



41-67 



45 - oo 



44 '37 



42-5 



44-9 



Carbohydra'e ... 



2073 



20-64 



15-62 



25-04 



37'5 



237 



Fibre, vegetable 



6-65 



6-64 



6-23 



3-90 



5"o 



5'2 



Ash 



4'5o 



4 '45 



478 



7-38 



5'° 



6-8 



Some of the cake and cake-meal which is being sold has 

 had the oil extracted from it by means of a solvent, instead 

 of by pressure. In such cases only ij to 2 \ per cent, of oil 

 remains. 



Feeding Experiments with Soy Bean Cake. — Up to the 

 present very few experiments on systematic lines have been 

 made with this cake, though it has been extensively used for 

 feeding purposes by farmers. 



One experiment, reported by Professor Gilchrist, of Arm- 

 strong College, was carried out at the Cumberland and West- 

 morland Farm School*, and was intended to test the compara- 

 tive feeding value of soy bean cake and decorticated cotton 

 cake. Three cows and three heifers, after their first calf, were 

 selected in February, 1909. They were all at an early stage 

 of their lactation period, and as the milk naturally declined 

 in quantity as the trial progressed, it was decided to feed 

 soy bean cake during the first and last three weeks and decor- 

 ticated cotton cake during the middle six weeks. Each cow 

 received daily 49 lb. swedes or 42 lb. mangolds, 14 lb. hay, 

 7 lb. oat straw, 4 lb. crushed oats, and 4 lb. soy bean cake or 

 4 lb. decorticated cotton cake. 



As regards milk production, there was a slight advantage 

 in favour of the soy bean cake, but it was so small that the 

 two cakes were considered to be equal in this respect. Both 

 foods also gave similar results as regards the fat content of 

 the milk. The cows gained rather more in weight while they 



* Trials of Soya cake for Milch Cows, Armstrong College, 1909. 



3 v 



