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14 STORRS AGRICULTURAL EXPERIMENT STATION. 
at each milking; percentage and weight of fat in milk; weight of — 
each kind of feeding stuff fed per cow per day, and the chemical 
composition of the feeding stuffs. 
A full description of these tests, together with a practical dis- 
cussion of the results is given by Messrs. Woods and Phelps on 
pages 69-115 of this Report. Statements of rations actually fed 
are summarized on pages 103-115, with suggestions of changes 
that might be made and of particular rations for special cases. 
This is only the beginning of an effort by the Station to codpe- 
rate directly with dairymen in the study of the methods of feeding 
their cows and the ways by which improvements may be made. 
The purpose of this work is parallel with that of the codperative 
field experiments by farmers for studying the effects of fertilizers 
upon the crops grown on their own farms. The experiments 
with fertilizers have proven most useful from both the educa- 
tional and the practical standpoints. It is hoped that the work 
on methods of feeding may be equally so. 
FEEDING STUFFS USED IN NEW ENGLAND. 
On pages 140-173 Mr. Woods has summarized briefly the 
results of the analyses of feeding stuffs grown in New England 
and the grains chiefly used for feeding in the same section. He 
has also summarized the results of tests of the digestibility of 
these materials by experiments with animals in Europe and in 
the United States, and has added a short explanation of the 
methods employed in calculating rations. 
ANALYSES OF FEEDING STUFFS. 
A considerable number of feeding stuffs have been analyzed in 
connection with feeding experiments upon the growth of plants. 
The results of 146 analyses, together with brief descriptions of 
the specimens, are given on pages 17-27 of this Report. 
INVESTIGATIONS OF FOODS. ANALYSES OF FOOD MATERIALS 
EXHIBITED AT THE WORLD'S FAIR. 
In connection with the studies of dietaries, a considerable 
number of food materials have been analyzed. The principal 
work in this direction during the past year, however, has been in 
the analyses of foods exhibited at the World’s Fair. 
As a member of the Jury of Awards at the Fair the writer was 
_assigned to the department which included food products, and 
was requested by the Executive Committee on Awards to take 

