1876 .] 
AMERICAN AG-RIC CJLT URIST. 
329 
exhibition main entrances for $1 a night—not very 
spacious rooms, or very luxurious beds, but those 
that will answer for a week or so. Add 60 cents to 
$1 for supper and breakfast, to be got at the hotels 
or restaurants without or within the grounds. 
There are numerous boarding houses in West Phil¬ 
adelphia, which take persons for $12 a week, or 
$2 a day, furnishing lodging, supper, and break¬ 
fast. Every train going into the city is traversed 
by agents, who furnish tickets for lodging, break¬ 
fast and supper, for $2.50 per day. One at all ac¬ 
customed to travel, or make his way, can usually 
do quite as well to look out for himself after ar¬ 
rival. Those who wish to economize the most pos¬ 
sible, can thus get along quite comfortably for $3 
a day, including entrance fee. By careful economy 
in lunches, etc., many can reduce this amount 50 
to 75 cents. One with a family of children can 
make the average somewhat less. We have allowed 
nothing for purchases, or other extras; almost 
every one will desire a few dollars for such pur- 
this and the Farm Wagon Building, into Agricul¬ 
tural Hall. Walk through to the south-east cor¬ 
ner, and ride over the Elevated Railroad (3 cents) 
to Horticultural Hall; walk through it, ascend to 
the second story, and see the grounds around it on 
every side, especially at the west. Pass south to 
the “Annex” of the Art Building (102), and 
through this into and through the Main Art Build¬ 
ing ; then west to the Annex of the Main Building 
(106), and you are near the main entrance. If one 
merely walks leisurely along, without stopping to 
particularly examine any objects, this can all be 
done in two to five hours, and the visitor will 
have a general idea of what there is to be seen and 
examined. This round may be extended to a day or 
two even, if one is to spend 8 or 10 days or more, 
but we advise hastening on through this first gener¬ 
al view, and not stop to see anything particularly. 
Each point will then retain its novelty until specially 
visited. Next to the buildings named, one will be 
interested in the Leather Building (7), the Glass 
with sufficient accuracy and thoroughness to give 
definite and decisive results. The experiments in 
cattle feeding at the European Stations are carried 
out with an amount of patience and painstaking, 
with an outlay of money for apparatus and labor 
which, to those not versed in such matters, is quite 
astonishing. Connected with the Stations are barns, 
stables, and chemical laboratories, so that provis¬ 
ion is made not only for keeping and feeding the 
animals, but for accurately measuring, weighing, 
and analyzing the food they consume, the dung 
and urine they excrete, and even the air they 
breathe. One great result of these experiments 
has been to show that economical feeding is not 
simply a matter of so much hay, roots, grain, or 
other foods, but depends rather upon the ingredi¬ 
ents of which the foods are composed. To use 
foods economically, we must know what their in¬ 
gredients are, and how they supply the wants of 
the animal’s body. We can then decide what 
amounts and proportions of different foods we 
poses. We are only writing in the interest of our 
readers, desiring as many as possible of them to 
enjoy and profit by this opportunity, and we are 
trying to figure out how it can be done.—By the 
above it will be seen that one can go and spend 10 
days at the exhibition for $30—perhaps $25—in ad¬ 
dition to the excursion ticket to and from Philadel¬ 
phia—less for less time, and more for more time 
there. 
How to Examine the Exhibition. —Whether 
one goes to Philadelphia or not, it is well worth 
while to get a copy of the “Authorized Visitor’s 
Guide.” (Any book seller will supply it, or one 
will be mailed from the American Agriculturist 
office, post-paid, for 25 cents). Get this now and 
study it beforehand.—Arriving at the grounds we 
advise the following: Enter at the main (south) 
gate; turn to the right; pass leisurely down the 
center of the Main Building to its middle ; ascend 
to the top by stairs, or better by the elevator (10c.), 
and with the map in the Guide before you, look 
down upon the whole grounds, and locate the lead¬ 
ing buildings. Descend and continue on to the 
east end ; cross over the avenue to the north and- 
enter the open railway cars, and (fare 5c.) ride 
around the whole grounds, stopping off, on return¬ 
ing, in front of the “House of Public Comfort.” 
Cross over to east end of Machinery Hall, and pass 
down through the whole length of this. Go up 
Fountain Avenue to the Government Building, and 
pass through the middle of this, east and west, and 
north and south. Leave the north-east end ; cross 
over to the Women’s Pavilion, and take a glance 
through it. Then cross over to your own State 
Building and rest. Next enter the cars and ride 
(5 cents) to the Brewer’s Building. Pass through 
Building (15), the Kansas Building (157), the 
Penn. Educational Building (122), and so on. 
There are few of the smaller structures, all over 
the grounds, that will not repay an examination. 
Having taken the above general survey, one can 
divide the time at his command, so as to give most 
attention to those things that most interest him. 
Remember that sight-seeing is tiresome to body 
and mind, even for the strongest man. Therefore 
stop, sit down, and rest 5 to 10 minutes every half 
hour, or every hour certainly, whether you feel 
weary or not. You will thus see more in the course 
of the day. If one merely takes lodgings, he can get 
his meals, at least those after breakfast, inside the 
grounds, which are open from 7i A. M. until dark. 
Science Applied to Farming.—XXI. 
BV PROF. W. O. ATWATER. 
Experiments ill Cattle Feeding at tlie German 
Agricultural Experiment Stations.—Tile 
Respiration Apparatus. 
Every thinking farmer in America feels the 
need of more definite knowledge of the effects of 
different kinds of fodder and ways of feeding upon 
his stock. It is important to know what are the 
relative values of different foods, what ones are 
best for working or for fattening animals; what 
best fitted to produce milk for butter or for cheese, 
and so on, and in what proportion and amounts 
they should be used, so as to bring the best return 
with the least cost. These things can be learned 
only by feeding trials with different animals and 
kinds of food. The great trouble with our ordi¬ 
nary farm experiments is, that they are not made 
must use to supply the needed ingredients in the 
proper proportions and with the least waste. 
Wlxut is done witlx tlie Food in the Body. 
If we could watch the processes of nutrition and 
assimilation inside the body of the animal, if we 
could follow the course of the particles of gluten 
and starch as they are separated from the hay and 
grain in the stomach, taken into the circulation, and 
finally stored away as flesh or fat, or made over 
into the casein and butter of the milk, or consumed 
in respiration, the solution of these questions would 
be easy. But this cannot be done, and we must 
employ an indirect method of experiment. The 
method which the patient and skillful German ex¬ 
perimenters have devised for learning how the ani¬ 
mal disposes of the food in its body, consists, prac¬ 
tically, in determining all that goes into the animal’s 
body and all that comes out of it. Then by apply¬ 
ing known principles of chemistry and physiology, 
which we have not space here to explain, they infer 
how each ingredient of the food has been used in 
the body. The whole amount of the food is learned 
by accurate weighings and measurements, and its 
composition determined by chemical analysis. 
Thus we learn how much of albuminoids, carbo¬ 
hydrates, and fats, of water and mineral matters, 
the animal consumes. These undergo various 
transformations in the animal. The part which is 
not digested passes off in the solid form, as dung. 
The digested portion is used in the growth and in 
the continual rebuilding of the different parts of 
the body, as flesh, fat, bone and milk, and in res¬ 
piration. When its work is done, the products of 
its transformation are given off, either in a liquid 
form in the urine, or in the form of gas or vapor in 
respiration through the skin, and, more especially, 
