IO STORRS AGRICULTURAL EXPERIMENT STATION. 
such experiments is the reason for using them instead of cows 
for testing the digestibility of some of the feeding stuffs of 
importance in the State. The experiments of the past year 
have been chiefly with green fodders and hays. In two cases 
milling products were fed in addition to the hay. 
FOOD AND NUTRITION OF MAN. 
The inquiries under this subject have been conducted for the 
most part in codperation with the United States Department of 
Agriculture. ‘They have included: Analyses of food materials; 
Studies of dietaries of families; Experiments upon the loss of 
nutritive material from potatoes when they are cooked in 
different ways; Digestion experiments with men; Experiments 
with men in the respiration calorimeter. 
Analyses.—Not far from fifty analyses of specimens of arti- 
cles used for the food of man have been made in connection 
with the dietary, digestion, and respiration experiments. 
The experiments on the cooking of potatoes were intended to 
get light on the amounts of nutriment which are lost from 
potatoes in boiling in different ways. When boiled with the 
skins on the loss was too small to be of consequence, but when 
boiled with the skins off the loss was quite considerable. 
The dietary studies are made by weighing, measuring, and 
analyzing the food purchased and consumed by a given 
number of people—a family for instance—during a certain 
number of days, and noting how the amounts and nutritive 
ingredients of the food compare with physiological standards, 
and how the actual cost compares with what the same amount 
of nutriment would have cost in more economical forms. ‘The 
present Report includes studies of three dietaries of farmers’ 
families, one of the Station agriculturist’s family, two of poor 
families in Hartford, and three others which can be assigned 
to no particular class. ‘These studies as they accumulate are 
useful, not only in bringing out the peculiarities of dietary 
usage of the different families, their methods of purchase and 
preparation of foods, the amounts of food wasted, and thé ways 
in which improvements could be made to the advantage of both 
health and purse, but also in throwing light upon the general 
habits of living of people of various classes, such as farmers, 
mechanics, and those in business and professional life. The 

