12 STORRS AGRICULTURAL EXPERIMENT STATION, 
FEEDING EXPERIMENTS WITH SHEEP. 
The object of these has been to observe the effects of different 
kinds of food upon the production of fat and lean flesh in sheep. 
Lambs of the same age and breed and as nearly alike as could be 
obtained, were divided into three groups, numbered one, two and 
three. ‘Those of group three were butchered at the beginning of 
the experiment. ‘The other two groups were fed for three months 
‘upon different rations; group two having a “narrow” ration 
(rich in protein), and group three a ‘‘wide”’ ration (rich in carbo- 
hydrates). The results are given by Messrs. Woods and Phelps 
on pages 28-42 of the present Report. ‘The work is being con- 
tinued during the winter of 1893-4, and the details of the practical 
deductions are reserved for future publication. In general it 
appears that, as was to be expected from experiments elsewhere, 
a reasonably large allowance of protein in the fodder is desirable. 
The results tend to confirm the belief that Connecticut farmers 
need to increase the proportion of nitrogen jn their feeding stuffs. 
DIGESTION EXPERIMENT WITH SHEEP. 
The greatest difficulty in the experiments just referred to on 
feeding sheep with mixed rations was to calculate the amount of 
food actually digested by the animals. In order to overcome this 
difficulty as far as possible, several digestion experiments with 
the same kinds of food were undertaken with animals of the same 
breed, age and weight as those of the feeding experiment. This 
study was begun in the fall of 1893. The results could not be 
made ready for printing in the present Report. They are there- 
fore reserved for later publication. 
BACTERIA IN THE RIPENING OF CREAM. 
During the past six years investigations on the Bacteria of 
Milk have been conducted in behalf of the Station by H. W. 
Conn, Professor of Biology in Wesleyan University.* The 
results of practical trials of artificial cultures upon the ripening 
of cream and other related topics are discussed by Prof. Conn 
upon pages 43-68 of this Report. ‘The principal points are there 
summarized as follows: ioe 

* Some of the results have been given in the publications of the Station, as follows: Bacteria 
in Milk, Cream and Butter, Bulletin 4, and Annual Report for 1889, pp. 52-67. Ripening of 
Cream, Annual Report for 1890, pp. 136-157. A Micrococcus of Bitter Milk, Report for 1891, 
pp. 158-162. The Isolation of Rennet from Bacteria Cultures, Report for 1892, pp. 106-126. 
See also The Fermentations of Milk, Experiment Station Bulletin No. 9 of the Office of 
Experiment Stations of the U.S. Department of Agriculture. 
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