New York AGRICULTURAL EXPERIMENT STATION. 73 
ANALYSES OF FOODS. 
As heretofore, considerable attention has been given to analyses 
of foods, and, while some of them are discussed under appropriate 
heads, many of a more or less miscellaneous nature are brought 
together at this place in tabular form. A few notes descriptive of 
some of the foods will add to the value, and using the serial 
~ numbers we give the following: 
Nos. 1 to 4 inclusive were from the four successive cuttings of 
alfalfa from the same lot and cut in early bloom for the dairy 
animals. : 
Nos. 5 to 8 inclusive were mixed grasses cut in bloom and were 
from duplicate, unfertilized plats. 
Nos. 12 to 15 were from Burrill & Whitman corn taken at — 
watery stage of -kernels. 
Nos. 17 to 20, King Philip corn cut between period of glazing 
and full ripeness. 
No. 32 was an excellent quality of alfalfa hay used in the diges- 
_ tion experiment for the winter of 1888. 
Nos. 43 and 44 were samples of wheat middlings sent to the 
station for analysis by Mr. T. L. Cook, Palmyra. 
No. 45 was a sample of rye bran from G. C. Thomas, Waterloo. 
No, 46, a sample of buckwheat hulls from Dean & Burt, Owego. 
No. 51, a sample of feed from Smiths, Powell & Lamb, Syracuse. 
Examination indicated that it was a by-product from oats in the 
manufacture of some food and had probably been roasted. 
Nos. 52, 53 and 54 were samples of products sent to the station 
by the Atlantic starch works, South Brooklyn, and is claimed to 
have been prepared without the use of any chemicals. No. 2 is 
the same product as No. 1, but cooked in process of drying. 
No. 59 is a mixture made up of the following: Wheat bran, 
10 parts; linseed meal, 6 parts; oats crushed, 4 parts. 
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