190 | STORRS AGRICULTURAL, EXPERIMENT STATION. 
THE AVERAGE COMPOSITION OF AMERICAN FOOD 
MATERIALS. 
BY OW Oe. OA WA Res 

The Report of this Station for 1891 contained an account of 
investigations upon the composition and nutritive value of food 
materials which had been conducted in the chemical laboratory 
of Wesleyan University, under the auspices of this Station and 
otherwise, up to that date. ‘These included the analyses of a 
considerable number of specimens of American food materials. 
The results of these, and of similar analyses made elsewhere, 
were stummarized in tables of the Composition of American 
Food Materials. ‘ Exclusive of dairy products, especially milk 
and butter; and sugar, molasses, sirups, etc., of which a large 
number of analyses had at that time been made for experi- 
mental and commercial purposes, and for inspection to prevent 
adulterations, the tables referred to contained results of some 
400 to 500 analyses. ‘The majority of these had been made in 
the writer’s laboratory. | 
Since that time a large number of American analyses have 
accumulated, and a compilation of the results has been pub- 
lished in Bulletin 28 of the Office of Experiment Stations, 
U.S. Department of Agriculture.* A still later compilation 
has been prepared under the auspices of the Office of Experi- 
ment Stations, and now awaits publication in detail. This last 
includes such results as the compilers succeeded in finding up 
fowyilye 1’ 1890 bute no attempt was made to obtain at all 
complete data for dairy products, sugars, etc., as above stated. 
The number of specimens of which analyses were included in 
this compilation was not far from 3,000, representing several 
hundred different kinds of food materials. Of these not far 
from 1,300 were made by the writer and his associates. Fully 
half of these 1,300, as well as some g00 by other chemists, 
have been made in connection with the food investigations now 

* The Chemical Composition of American Food Materials. By W. O. Atwater and 
C. D. Woods. 

