320 
Feeds—Raw and Cooked. 
In some carefully conducted feeding experiments, where the value 
of raw and cooked food has been compared, the evidence has been in 
favor of raw food for domestic animals. 
Experiments at the Maine State College Farm* showed that it re- 
quired 0.57 lbs. more of cooked than of raw corn meal to make a 
pound of pork. 
A few experiments have been made with corn meal and hay to de- 
termine the difference between raw and cooked substances. 
Two meals were examined, each in duphcate, one an old meal 
having lain in the bin three months, and the other a fresh ground 
meal quite different in appearance. The meals were thoroughly 
dried as for an analysis, and then divided into two portions. One 
portion was carefully analyzed and its digestibility tested, and the 
other was cooked by boiling, then dried and analyzed. During 
the process of cooking and drying, the old meal suffered a loss of 
2.45 per cent. in weight, and the fresh ground meal 9.45. 
The analyses are given for each meal, raw and cooked, calculated 
to bases of raw meal : 
Old meal. Fresh meal. 
Raw. — Cooked. Raw. Cooked. 
Fat 5iAl BeS85s BIT 7 eee 
Crude fibre 2.00 BAL R00 eee 
Total nitrogen 1.670 1.580 1.975 1.800 
Albuminoid nitrogen 1.222 1.217 1.505 .831 
Amides 448 .3863 .470. .969 
Per ct. of nitrogenous matter digested 72.58 63.17 68.63 60.53 
A partial examination of clover hay and cotton seed meal, raw 
and cooked, gave the following: 
Alay. Cotton seed meal. 
a ——--- 
Fresh. Steamed. Raw. Cooked. 
Nitrogen 2.82. 2.29 6.91 6.83 
Fat 3.86 118141 \-bae cp yeeet 
Per ct. of nitrogenous matter digested 67.65 53.27 87.73 73.81 
In cooking there has been a change in the amount of ether soluble 
fat, probably not so much due to a loss or an oxidation, as to a sur- 
rounding of the fat by water soluble nitrogenous matter precipitated 
in cooking. Further there has been a loss in the corn meals, of the 
non-albuminoid nitrogenous matter—amides, which may have be- 
come broken up during the process.+ The slight difference in ni- 
trogen in fresh and steamed hay would not warrant the drawing of 
any positive conclusions, but leads us to think that the loss which 
takes place during the steaming is not so great as in the more con- 
centrated feeds. We find the nitrogenous matter of cooked meal 

*Report of the College for 1876. + Bied. Centr., 1885, 51--56. 
eg ee ee 
2 Re a ae 
