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SHUTT ♦ 1 CHEMIST, CENTRAL EXPERIMENTAL FARM BEFORE THE SELECT STxVXDING COMMITTEE ON AGRICULTURE AND COLONIZATION 1899 PRINTED BY ORDER OF PARLIAMENT i' 'i \ 11 ,. OTTAWA PRINTED BY S. E. DAWSON, PRINTER TO THE QUEEN'S MOST EXCELLENT MAJESTY 1899 M Mi^^^ ^^- i' ^> ^• V- ■ r i' -;i^ 44 (U6 ■"Vi 1 FERTILIZERS AND FOOD PRODUCTS. ri i' Committee Room, No. 47, HoDsz OP Commons, Ottawa, 16th June, 1899. The Committee on Agriculture and Colonization met this morning at 10 45 a.m., Mr. Bain, the chairman, presiding. At the request of (he committee, Mr. Frank T. Shutt, M.A., chemist of the Experimental Farms, attended and made the following statement in reference to the work of the chemical division of the Experimental Farms. Mr. Chairman and Gbntlemen,— As I found it difficult on previous occasions owing to the limited time at our disposal to bring before you all the important features of our work for the past year, I have to-day departed from my usual cus- tom and prepared a statement in writing. I think this will enable me to present the inatter more concisely, and at the same time, more fuUv and need not in anyway interfere with the custom of asking questions usual on such occasions Of course I shall be very pleased to answer, to the best of my ability, any questions that mav be ar ::ed, as we proceed. '' By Air. Featherson : , r. Q- In reading your address I suppose you would prefer to have the questions left until afterwards. ^ A. That is just as the committee chooses. I shall not deem it an interruption if members ask me questions at the time if it is more convenient for them. It is my pleasure to be able to report that the work of the Chemical Division at the Experimental Farms has during the past year proceeded satisfactorily and afforded results of considerable value to Canadian farmers. This work is neces- sarily of a varied character, for chemical aid is needed in every branch of agricul- ture: our purposes, however, will be served to-day if we consider it accord in «■ to the loUowing classification. ° • .-}' ^/'g^"*! investigations and research work. This includes experiments instituted by the Chemical Division and chemical work in connection with the experiments conducted by the horticultural, entomological and other divisions of the Central Experimental Farm, as well as at the branch farms. It is scarcely dos- sible to give any typical example of this class of work, but I may cite as of creator importance the determination of the relative fertility of the virgin soils and of the degree of availability of plant food in certain soils and fertilizers ; ascertaining the effect of fermentation upon the elements of fertility in manures and the estimation of the comparative value of certain crops such as clover and of certain naturally occurring fertilizers such as marl, swamp muck, &o., for the improvement and enrichment of soils; the determination of the feeding value of crops and their pro- ducts. To these classes of research may be added investigations coverine the chemistry of insecticides, and fungicides. This is an important matter because the effectiveness and safety with which insecticides and fungicides can be used depend very largely upon their proper preparation ; wo have numerous instances where much damage has been done to foliage by the use of improperly prepared fungicides and insecticides. Investigations with dairy products, food preservatives, and investi- gations to ascertain the effect of certain foods on flesh, &c., also receive attention at our hands. 1^ r ■; 4 MR. F. r. SHUTT. 2. The examination of samples of an agricultnral nature that have been sent in by farmere and those engaged in one or otlior of iho various special branches of agriculture. 3. Correspondonoo, writing of reports and bulletins, and the delivery of addresses at agricuitumf, dairy and horticultural conventions. 1.— Original Invbst'oations and Reseabcji Work. This, as might be supposed, makes the first demand upon our time; other work must be talton up as opportunity permits. I shall endeavour to place before you, briefly, an account of the more important results obtained from investigations of this character during the past year. The Preservation of Bauntabd Manure. Our report for 1898, recently issued, contains a full account of the results obtained from a somewhat extensive investigation, commenced two years ago, to ascertain. (1) the relative value, weight for weight, of fresh and rotted manure; (2) the losses that occur during rotting under conditions of protection and exposure respectively; (3) the effect of rotting on the availability of th'o plant food in the manure, and (4) the effect of gypsum as an absorbent of ammonia in the manure heap. Ah this work was approaching completion when I addressed the committee last year, I took the opportunity of bringing before you some of the chief results and the deductions that 1 was able to draw therefrom. It may not therefore be neces- sary to-day for me to speak of this investigation further than to draw your atten- tion to two tables of data that 1 have specially prepared, setting forth (1) the weights of fertilizing constituents in the protected and exposed manures at differ- ent and stated periods throughout the year of rotting, and (2) the losses, calcu- lated in percentages, of the various fertilizing constituents in the rotting of the manure under the two series of conditions. Table II is calculated fVom the data fur- nished in table I. It will be remembered that the experiment we are now speaking of consisted in the rotting of manure composed of equal parts of horse and cow manure (a) in a well built shed with weather-proof sides and roof, and (6) in an open bin, the sides and floors of which were double boarded. The former we termed " protected," the latter " exposed." The manures were weighed and analyzed month by month for a year, and the following tables show the results in detail : — TABLE No. 1. WEIGHTS OF FERTILIZING CONSTITUENTS IN PROTECTED AND EXPOSED MANURES. Fresh. At end of 3mos. Atendof 6mos. At end of 9 mos. At end of 12 mos. Pro- tectee!. Exposed Pro- tected. Exposed Pro- tected. Exposed Pro- tected. Exposed Pro- tected. Exposed Manure Organic matter. Nitrogen Pliospnoric acid Piitash Lbs. 8,000 1,938 48 25 62 Lbs. 8,000 1,938 48 25 62 Lbs. 2,980 880 40 25 65 Lbs. 3,903 791 34 23 48 Lbs, 2,308 803 39 26 59 Lbs. 4,124 652 33 22 44 Lbs. 2,224 760 37 25 60 Lbs. 4,189 648 29 21 41 Lbs. 2,185 770 37 24 60 Lbs. 3,838 607 31 21 40 F! en sent ia 'anches of addfoasef} ther work afore you, gations of bo results .rs ago, to I manure; 1 exposure "ood in the le manure tnittee last ■esulta and ) be neces- rour atton- h (1) the I at diifer- ises, calon- ing of the e data fur- onsisted in re (a) in a 1, the sides ooted," the lonth for a POSED end of 12 mos. ro- ted. Exposed ba. Lbs. 185 3,838 770 607 37 31 24 21 60 40 FERTLlJZEHa AXl) FUOl) moiU'CTS. TABLE No. 2. LOSH OF FKI{TIL[/JX(J CONHTrTUKNTS IX THK ROTTrXO OF MAXURE. At ciui (if '•'i nioH I'er- tctfted. Lo»B of organic inattor. . 11 iiitroKi n IP |ilioH|)liiirm acid. 11 potash Loss in value per ton of original manure I p. c. 5,5 17 Niinii. None. 20c. Ex|xi«3d p. c. 00 29 H 22 04c. ,At end of (t nios. Pro- tected. P.O. 5H l!l None. 3 Kx posed p. c, 05 30 12 2it 80o. At end of 9 mm. At end of 12 mop. Pro- teoted. p, e. 00 23 Xone. •A 30f. FxiH«ed jJ^Jllj 'Exposed p. c. 07 4(1 10 34 itOc. P.O. 00 23 4 3 3«c. p. c. 0)» Id 10 30 95o. Value of fresh manure SiOl per ton. Without reading to you all the data prcsontod in those tablen, I think it may fluffloo if I make mention of some of the more important figures and explain the results that I have deduced from thuso figures. Barnyard manure, from its beneficial effect upon the mechanical condition of the soil, and the fact that its application introduces certain bacterial organisms which perform a useful function in setting free inert plant food in the soil, has a value peculiarly its own. But barnyard manure is valued ordinarily according to the per- centages of nitrogen, phosphoric acid and potash it contains. That is to say, that if we wish to rnake a comparative valuation of any pile of manure as contrasted with any quantity of a commercial fertilizer it is usual to estimate the amount of nitrogen, phosphoric acid and potash in that manure and assign to these elements the price which they have in the commercial fertilizer. However, as we know, barnyard manure has an additional value over and above the value of these elements of fertility. To these elements (nitrogen, phosphoric acid and potash) in my opinion we should add organic matter, for it is the constituent which by its decay adds humus to the soil. Humus, as we are aware, is not only the plant's storehouse which pre- vents undue waste of fertilizing elements, but the constituent that improves the water- holding or moisture-holding capacity of the soil and tends to regulate the soil's tem- perature, guarding against extremes in both directions. Now table No. I shows Ihe original weights of these constituents when the ex- periment was started ; the ■ "vre placed in the two first columns. The same amount of manure was experimented vv lii under the protected as under exposed conditions, and as they were alike in composition, the weights of the elements of fertility in both cases were the same. The first fact that I would draw your attention to is that in the protected manure there was practically no diminution throughout the whole period in the amount of potash and phosphoric acid, showing that there has been no leaching of these ele- ments. The phosphoric acid we started out with practically remained the same — about twenty-five pounds — till the experiment was closed at the end of twelve months. By Mr. Featherston : Q. That is the original weight ? A. Yes, twenty-five pounds ; this is the original weight of phosphoric acid in these manures. The weights at the end of three months are to be found in the third and fourth columns: it will be noticed that at the end of this period there had prac- tically no diminution in the amount of this elepient. The nitrogen and organic > 9 Mlt. t\ T. SlIUTT. matter, however, had aufforcd conwidorably by fei-mentation, thus the fortyoi^ht pounds of nitrogen oontainod in the four tons rotted under protoctiou, had been ro- uucod to forty pounds in the first threo months. (I. How muc'li munuro at iho outKot? A. Wo started with four tons in both oases. Q. That is fresh manure, not rotted? A. Wo commoneed with fresh manure. In rogiird to Dr^anio matter tho munuro at the outset contained 1,938 pounds ond this was reduced in tho protected manure in throe months to 88(1 pounds, and tho nitrogen from 48 pounds to 40 pounds. Now we will contrast that wilh the result obtained in tho exposed manure. Tho initial amounts wore originally the same. In the exposed manure tho loss of organic matter and nitrogen was greater than that just cited ; that is, tho loss of nitrogen and organic matter was greater than in the protected manure. The organic matter, originally 1,J)38 pounds, was roduoed in the exposed manure to 7D1 pounds; about !>0 pounds more organic matter hud been destroyed under these conditions than under tho conditions of protection. With regard to nitrogen, 48 pounds has been reduced to 34 pounds. Q. Well, what class of manure was that in tho first place ? A. Equal parts of horse and cow manure, taken fresh and put on the pile. Q. What was tho lood of tho cattlo ? A. That is rather hard to say; as wo have so many feeding tests going on it would be practically impossible to give tho data. Both horses ami cattle are liber- ally fed both as to amount and quality. This was fairly rich manure. This is evident from tho chemical analysis of it that wo made. By Mr. McGregor: Q. It was general feed ? A. General good feed, but I should add that great care is taken to preserve liquid manure from waste by a generous use of litter and absorbents. This is a very important aftuir, more important than many farmers realize, for the liquid manure is the more valuable of tho two. By Mr. Featherston : Q. Cattle fed on meal produce stronger manure ? A. Quite true. I presume, however, that if this manure had been of a poorer quality the loss, while it might not have been so great, would have been in the same ratio. By Mr. McMillan .• Q. Was the manure taken right from the stable to tho shed ? A. Yes, though it took us some two or throe days to collect the desired amount, namely, eight tons. During that time incipient fermentation had commenced. We should have liked to have avoided that, but it was necessaiy to work on compara- tively speaking, large quantities in order to get results from which to draw safe conclusions. We have now seen that there was a greater waste of nitrogen and organic matter in the exposed manure than in that which was protected. I have in addition to draw your attention to a very serious loss in potash and a slight one in phosphoric acid in the exposed manure. We commenced with in tho neighbourhood of 62 pounds of potash. In the exposed manure at the end of three months we found that that 62 pounds of potash had been reduced to 48 pounds. We also found that there had been some leaching of phosphoric acid ; we started with 25 pounds and this had been reduced to 23 pounds, not a very serious loss, but suflBcient to show there was a leaching away under these conditions of a certain quantity of this im- portant element of plant food. t'ntrni.txEKs Axit t'ooi) j'/ioducts. f'orty-oi^ht id been re- 38 poiindii cIh, and the tho result ) Hiimo. In ■ thun that han in the oduoed in miter had ion. With pile. foing on it 3 are liber- I. ThiM is preserve This is a the liquid f a poorer II the same )d amount, need. We oompara- draw safe id organio in addition )hosphoric lood of 62 we found bund that ounds and :it to show of this im- By Mr. Featheraton : Q. But you bud not praoliottlly ony phosphoric add or potash loss in the pro- tectod manure? A. Quito so, that is what I winh to ompbasi/.e. This loss of potuHh in the exposed manure occurred in spite of tho fact that the walls and lloor of the bin wore double bourdod. So I think we may conclude it is imjJOHsiblo to prevent loss from leaching of potash, unions wo put the manure in concrete pits or in pits containing a thick bid of some absorbents such ue air-driod muck. By Mr. McMillan : Q. I soe that in tho oxponed maiuire there was a loss of potUMh from (JH pounds to 48 pounds, but in tho protecte{anio matter and 21) per cont of itn nitroi^on and, in addition, 8 per cent of itn phoHphoriu acid imd 22 pur cent of its polunh, oqulvulont to a Iohh in valuo of (14 contH por ton. Wo valued liiu manure at the outHUl at 92.01 por ton; that Ih aHHi^nin); to thoHo three hubHtancoH, nitrogen, phoBphorie aoid and potaah the values which thuyrooeive in a eommorcial fertilizer. Starting with manurcH in each cano that contained plant food to tho valuo of 9lO.-i:3, we found at the (Mid of three monthn that Ihu plant food in tho protected manure wa^ worth 8i).()3 whilu that in tho oxpoHuil manure was worth only 87.86. In arriving ut thoHO vuIuom, it may bo remarked, wo havo not aHHigned uny greater values to thoHO proportionn of the phosphoric acid and potash whiuh by fermentation had become more available. We have mado it clear by thiH investigation that one of the boneticial etfeclH of rotting in that certain conutituentH (and more oHpooially tho nhoxphorio ucid) are rendered moro available for absorption by growing crops. VVere we to anHign a greater value to IhoHu elements in tho fermented manure than in tho frohh manure, aH I think wo should bo juHtided in doing, tho diiroionee I have referred to here between the values of the nroteotei and the jxposod manures would be greater than that shown by the Hgut-os just mentioned, :;nd would bo in favour of the protected manure. I may dose the consideration ofthis interesting subject by stating the deductions of ))ractical value that I have been able to make from this investigation, a complete discussion of which in, as I have already said, to be found in my forthcoming report. 1. That fermentation or rotting ot manure nocessai'ily cauHOs a greater or less loss of organic matter and nitrogen. The extent of thin loss will depend upon the conditions under which tho manure is rotted. 2. That tho least loss of those two constituents, organic matter and nitrogen, occurred in tho protected manure, the pile being kept moist and compact. The Eiinciple involved is that fermentation is controlled and to a groat extent retarded y tho exclusion of air. 3. That this Iosh of nitrogen was not altogether as is generally supposed, due to the production and volulili/ation of ammonia, but must in a largo measure be due to the production and escape of gaseous nitrogen. It is commonly held that the loss of nitrogen from manure results, if not priacipally, very largely from the formation and escape of ammonia (which is a compound of nitrogen) out 1 have come to the conclusion from our work that there is a very largo umount of nitrogen which is lost from manure in a free gaseous condition. The nitrogen which escapes in that way cannot be held or retained by gypsum or any absorbent of that kind, because tho action of gyphum is to form a fixed compound with ammonia. It cannot combine with nitrogen but it will with ammonia. 4. That at no lime during the rotting did we find in either manures any large or considerable amount of free ammonia, ammonium salts, nitrates or nitrites, forms of nitrogen that are moro or less directly uHuble by crops. Rotting, however, breaks down and disintegrates the litter and coarser parts of the manure making it more uni- form, and consequently allowing a more intimate mixing of the manure with the soil. It alFo no doubt hastens the formation of humus and available nitrogen compounds when tho manure is subsequently in tho soil. That is to say, it brings about the initial stage in the production of nitrates aud nitrites. While there is very little FhllTlLlXfCllS AXU FOOlt I'HOhVCTS. immeuinto ftvailiiblo nltmgon In freoh mnmire, thoro iiro nUroKflti pompmindt in rottuii inunuie the loadily furninh nitr<>>(on to growiiiK cropH. 5. Thnt AH rugiirdH potunh wo coiilil not dutoot any iipproninhlo or bunoHciiil etfoot upon itH avuilubility by n>ttini< ttio munuro. Wo (ound in round nuiulaM-N 85 f>er oont of the notaHb In fruHli miuiuru to b« in :in uvuilulile condition. Wu otuinot ool{ tberut'oru tor Any benoticiul utTi^ot upon tho poiuHh in tliu nmnuro by rotting. There Ih in this u very iinportAnt und prmilivul loHHon, nunioly, that we hnvo in tho fresh niAnuro potoMh nrnotioully uh iiviiilablo nn in tho rotto4pliorio aoid, rotting under tho iiortt conditioim dotiH improve itn availability. At tho oaltot til) per cent of the total phoHphorio aoid waH available and at tho oIoho of the experiment tho percentage available had been incroAHod to 75 per cent. So that rotting haa a bonoticial otfect upon tho condition of phottphoriu acid. By Mr. McMillan : Q, V'ou havo not tried rotting manure in tho oaMo whore it in Icept tramped bard and tirm by the animals and kept solid an against where it is left in tho shed? A. No, wo have not. But it was not allowed to be kept Iooho in the Hhod in either case. After each months turning wo were careful to make it as compact and solid as possible with ordinary mea(i;i. Q. Wau there any fermentation took place after three months ? A. Yes, but the fermentation practically ceased, that is to say, as far aH the evolution of the heat waa concerned, about the end of three months, but up to that it kept quite warm. Q. And didn't it inoroase tho h'" i when it was turned over ? A. Yes, it did for the first two or three months, not after. Q. In turning it over you kept it damp? A. Yes. Of ^courHO that outside or exposed was kept more or loss always damp by the rain. • Q. But inside you kept it from mould ? A. Yee. It must be kept solid and damp if we are to have tho most favourable conditions. I am convinced of that. 7. There was practically no loss of phosphoric acid and potash from the pro- tected manure? A. Practically no loss of these elements. 8. That tho expot^ed manure lost about one-sixth of its phosphoric acid und somewhat more than ono-tbird of its potash by leaching, in spite of Iho fact that it was on A fairly woli — constructed board floor. That is a very important deduction. 9. That all the benefit to be derived from rotting results from or is caused by the changes during the first two months, practically speaking, of rotting, certainly within three months. The most marked cban^es are etTected in the first month. A longer period than this gives, in my opinion, bat little additional value to the manure and may lead to further loss. After a period of three months I cannot detect any appreciable effect upon tho availability of the plant food in tho manure, and after that period in some particulars certain losses continue to tako place. Upon the ordinary every day farm we find no special provision for or pre- cautions taken in the preservation or rotting of manure. I am therefore led to conclude that the loss ordinarily suffered must be much greater than that from the exposed manure in our experiments, because, as I havo said, we constructed a fairly W( II built bin with a double boarded floor and sides, and in spite of that there was one-third lost in the valuo of plants food as well as a large amount of organic matter. If it is desired to rot the manure it seems to me that a concrete bin or cellar should be used, or in default of this a thick layer of air dried muck or earth rich in organic matter placed under the manure to obsorb the liquid portions. It is important that the latter should be well looked after, for it is of more value than the solid portion ; it contains not only the larger proportions of nitrogen and potash, y r 10 MR. F. T. SHUTT. but these are pi'esent in more available forms for plant use, than contaioed in the solid portion. I therefore tigain emphasize that it is important we should pay attention to the preservation of the liquid portion. Fiom what I know of the prevalent practice of this country the farmers preserve and put into tho ground the solid portion but take little or no pains whatever to prevent the liquid portion of the manure from running nway and wasting. As far as practicable the manure during rotting should be kept compact and moist. These conditions are frequently obtained by allowing cattle to run over the manure and tramp it. In this statement I have only set forth tho chief results of our experiments; tho principles have been enunciated and it remains for the individual farmer to apply them ats best he may according to his circumstances and as far as his conditions and circumstances will allow him. By Mr. McGregor : Q. Do you think it would be well to put ashes in your compost heap? A. No, sir, not wood ashes, or indeed ashes of any kind. Wood ashes contain alkali, and that would have the effect of liberating tho ammonia which would be lost. Q. You would rather use it on the land? A. Yes, I would use wood ashes directly upon the land, but I would not mix them with manure as that might occasion loss of nitrogen. Q. Lime would have the same etfect? „ A. Yes. Q. Nor salt, you would not use that? A. I see no object in using salt in that way. It would not have the same etfect as I have named, but I fancy it would tend to leaching. Salt has not the power to fix ei>caping ammonia. Q. Would it make the eompocu heap of manure more valuable? A. No, I do not think it would have any effect in that regard either one way or the other. . Muriate of potash has, however, been recommended for that purpose, but I don't generally advise it. Q, These are the losses I see there ? A. Yes, on that table (Table No. 2) are given the losses in percentage of the amounts originally present. Q. The losses at 3, 6 and 9 months. A. In table No. 1 the weights of the various elements of fertilily are given at the end of 3, 6, 9 and 12 months. Prom these data the losses in percentage (given in table 2) have been calculated. Bxj Mr. Erb : Q. Before leaving this question of manures, have you ever conducted any experiments to show what loss, if any, takes place in fresh manure kept compact and preventing fermentation ? A. No, we have not, chiefly because I do not believe it would be possible or at any rate practicable to preserve manure in such a condition. I do not think you could totally arrest fermentation without the use of some preventive such as formalin. Q. Generally speaking, a great many farmers allow their cattle to run over the barnyard and thoy keep the manure compact and solid ? A. I am afraid the majority of farmers do not take pains to keep the manure compact and protected from washing rains though, of course, there are some that do. £y Mr. McGregor : Q. In barnyards where there is plenty of straw and the manure is kept in the cellar, what my friend says is the larger portion of that manure is thoroughly tramped and solid, and is not taken out until June or July and is then put upon the WWll l rtrrTirrmi i Bliuil iil FKliTILIZEKS AND FOOD PRODUCTS. 11 n the solid attention prevalent the solid ion of the npaot and a over the teriraentB; farmer to conditions es contain I would be Id not mix ame etfect power to r one way ,t purpose^ age of the given at 8 (given in acted any it compact sible or at think you 9 such as n over the he manure ne that do. }pt in the horoughly ) upon the ground, and in that case it is not mildewed or moulded in any way, and that is the way in which we use it? A. Such manure would be very rich, because the conditions named would be such as to prevent both excesnive fermentation as well as leaching. Q. You don't think there is any loss from leaching of the liquid manure in such a case ? A. There might be and there might not be. If the floor were water-tight and plenty of btdding used, there would be but little loss from leaj ^ , , „.«., the introgon there converted into the tissues of root and stem and leaf. Without the aid of these bacteria, clover like all other farm crops can only use soil nitrogen. In other words without the assistance of these bacteria, the legumes can only take their nitrogen from soil in the form of nitrates in the same way as other farm crops. NITBAGIN AS A FERTILIZER FOR LEOaMINOUS PLANTS. With the aid of these bacteria, clover adds to the soils store of nitrogen, not without them. Many soils contain these bacteria in sufficient numbers, but n'ever- the less there are soils that app(>ar to be practically destitute of them. Last year I informed this committee that a preparation of these clover bacteria was being made and sold in Germany, and that we had used this preparation, known as nitra- gin, with good effect, increasing thereby the crop very considerably. I think last year [ brought a bottle of this preparation (nitragin) to this committee and said that there were about seventeen apparently distinct nitragins made in Germany each one being intended for a special member of the legume family. Wo have experimented with three, for clover, pease and horse beans. By Mr. McMillan : Q. Would it not be too costly for this use ? A. The bottle which I showed last year contained sufficient when diluted for half an acre ; it cost laid down here between 70 and 80 cents, There are two plans of using it, one the inoculation of the seed and the other the inoculation of the land In my evidence of last year the details of these methods are given. We have been using this material under both methods for the lant two"or three years to ascertain its effect upon the crop of clover. During 1898 the third year's experi- ments wore made, and the results corroborate those hitherto obtained, namely that treatment of the seed with nitragin caused a marked increase in the weight of crops pioduced. I shall only cite one of the experiments which I tried last year and which is still in force, giving you the data of last year's results and exhibiting a photograph which I took yesterday. These show most markedly the difference between the growth of the treated and untreated crops this year. For this experiment we selected a small area of practically pare sand. This soil—if it can be so called because it was practically destitute of humus and nitrogin— we famished with phosphoric acid and potash, supplied at the rate of superphosphate, 360 pounds ^ FERTILIZEHS AXD FOOD PRODUCTS. 16 per acre and muriate of potaHt 120 pounds to the acre. This application was made with the view of furnishing the clover with the mineral constituents which it required. Supplied with these the clover with the aid of the bacteria was to get its own nitrogen. Upon this plot were then sown two rows some eight inches apart of clover seed that had been soaked in nltraarin and at a distance of two leet from these two rows of untreated seed were sown. The crop from the inoculated need was much more luxuriant than that of the untreated seed. In October, the plants in four running feet in each row were carefully taken up, the roots washed and the whole plants weighed. We found that the weight of the plants from the untreated seed was 16 ounces, and those from the inoculated seeds weighed I8J ounces. Thi's represents a gain of about l.*) per cent which we must suppose wasdue to the fact of theinoculation of the seed and the beneficial action of the nitrigen. By Mr. Erb : Q. Did j'ou sprinkle or water that plot or trust to the natural rain fail ? A. 1 watered it at first; it is situated on a slope and I watered it when neces- sary, treating both sets of plants alike. The remaining portions of the rows were loft undug. The plants in both series survived the winter and the day before yesterday I photographed them in situ. On the left band of the photograph you Nee the clover Irom the inoculated seed on the right, the clover from the untreated seed. Nothing conld give you a better idea of the great luxuriance of the growth from the inoculated eeed as compared with that of the untreated seed. ( Vide plate 1, p. 31.) The results are truly remarkable. In a few weeks from the present date the plants in both series will be taken up, weighed and analysed. It is scarcely possible to exaggerate the importance to agriculture of this modern achievement of science, and it will be to the interest of every farmer to inform himself how clover can be made to improve his soil, and how the growth of clover can be encouraged. All who can should seize this opportunity of seeing this experiment at the Central Farm. The results are of a most convincing nature. By Mr. McMillan : Q. Eut it will be necessary in all such cases that the land should be well under- drained, so that it will be in a proper state of cultivation ?— A. You are referring now to the leaching of manure and loss on undrained land, I presume ? Q. No, not so much to that as to the preservation of bacteria which go into the nodulcH.asthey cannotwork with the nodulesin water ?— A. Yes.drainagoisimportant, especially if the soil is of a heavy nature. It is impossible to get a good crop of clover on land which is water foaked, that is, upon which and in which the water lies without draining away readily. From the results of this experiment I judge that with the use of nitragin a good crop of clover can be obtained on the poorest soil, provided phosphoric acid and potash are supplied. Of course moisture is necessary' one must have a favourable season, but I think we arejustitied in supposing that by providing the necessary mineral constituents, phosphoric acid and potash, as we have in this case, clover will thrive and finally turn out well on exceedingly light and sandy soils. Q. What will be the cost per acre of treating the seed ? A. About 8 1.50. By Mr. McGregor : Q. Can it bo bought readily ? A. It cannot as yet be bought readily in this country. There are one or two diflSculties in the way of its coming into general use at present. One is that it has to be used while still freshly made; it won't keep for any length of time. The manufacturers will not guarantee its fertility or rather vitality after some six r 16 MH. F. T. SIIUTT. wooks. Another poin , is that it must not be exposed to the light, i. e, to stronir sunlight, or to a temperature above that of the human body, about It'O" Fah. If the temperature is above 100 it very much diminishes the activity of the germ.' Q. It could be made here, I suppose ? A. It could be made here. Any farmer, to a certain extent, without making it could obtain the same results by taking soil from a field that has grown a eood crop of clover and sowing it over tho poorer field. By such means he would inoculate the poorer soil with clover germs and obtain a good crop of clover as the result. The earth which comes from about the roots of ibe clover contains the eerms and would serve to inoculate tho pooier soil. Another plan would be to pour cold water over the earth (previously placed in a barrel) containing these germs and after allowing tho soil to settle to pour off the supernatant water and soak in it the seed about to be sown. By Mr. Rogers: Q. A change of soil instead of a change of seed ? A. Having indicated the nature of our work in this matter, it will only be necessary for me to draw your attention to the following table, which gives the .amount of crop (both foliage and roots) and amount of nitrogen therein contained m the chief experiments since 1894. It gives us information as to the weight of nitrogen we can supply to a soil per acre (1) by ploughing under the whole crop or (2) simply by allowing the roots of the clover to decay, feeding off the clover I think we may safely say that 75 to 100 lbs. oi nitrogen can be furnished per acre simply by sowing eight to ten lbs. of clover seed. This, it appeai-s to me is the cheapest source of nitrogen known. In this connection it is important to remember that eight pounds of clover seed can bo sown with the grain (oats or barley) without diminishing the yield of the latter, at least, so we have found on the Experimental Farm. CLOVER AND GREEN MANURES. A. Mammoth Red. B. Common Red. ! 'i Kind. Sown. A Aprir94.. A 1. '93.. A July '96.. B .. '96. . A May '98.. B II '96.. A .. "97.. B II '97,. Collected. May '95.. I '95. . Oct. '96.. I '96. . May '97.. I '97.. Oct. '97.. I -gr.. Weight of Material (Fresh) peb Achk. Stems and Leaves. Tons. Lbs. 10 5 6 4 70 1,235 1.310 1,779 508 209 Roots. Tons. Lbs. 1,476 535 1,260 1,445 1,785 2JK5 Total. Tons. Lbs. 15 14 10 7 2 3 7 8 1,546 1,770 570 1,224 1,995 125 293 505 Nitrogen, per Acre, Stems and Leaves. Roots. Lbs. Lbs. 101 52 82 70 49 61 48 47 •62 •76 •35 •54 Total. Lbs. 150 111 130 117 81 62 •97 •130 Good spring growth when Nos. 1 and 2, roots taken to a depth of four feet, collected. Nos. 3 and 4, sown as cover crop in orchard. Eoots taken to a depth of two feet JNos. 5 and 6, dead stems, leaves and roots. Winter-killed. *Nos. 7 and 8, nitrogen estimated. - |. ■'■■"-' "■■""f'-'-r"f'ifi»-t'-iyi"rr'TfiHt8tiTT8rar 1 '. e. to strong Fah. If the jrm. ut making it •own a good J8 he would sloror as the ns the gernas to pour cold I germs and Dak in it the m\\ only be ih gives the n contained, le weight of whole crop f the clover, ed per acre ^0 me, is the ■ clover seed j^ield of the r, PER ACRB. oots. Total. .bg. Lbs. 49 150 61 111 48 130 47 117 81 62 •35 •97 •64 •130 owth when of two feet» FERTILIZERS AND FOOD PRODUCTS. Canadian and Hunoabian Flocbs. 17 •*u."u u''*^^*''®P''®*®?*'"*"'®*^®*^ demand in England for bard wheats to mix with the home grown and softer wheats, it may bo of interest, if C bring before yon the results of a comparative examination between Canadian best patents and the best grades of Hungarian flours, made a few months ago in our laboratories All our data point to the superiority of the Canadian flour for bread-makinir purposes; the percentages of albuminoids or protein— the most important part from, a nutritive standpoint— are as follows :— r i » ""*. Canadian, best patents 12.59 por cent. Hungarian, best grade \\-2*l " By Mr. McGregor : Q. It makes a, good deal of difference where you get that wheat from at first? .,«r!„7:flY.Il r^K ^' . ^ *" "°'' comparing the best grades of Canadian and Hun- garian flour. The analyses were made at the direction of the hon. Minister of Agri- best grade flonr from Canadian North-western wheat with what we may suppose to be the best grade Hungarian flour? ' "ppuoo w Q. That would be wheat from west of Winnineir ? A. It was. ' * flouri^as'followT!-"'"' °* ^'"''"' ^""^^ T ""'* ^'^' '' *''° '" ^*''*'"' °^ ^'*"'"^'*" ~ .. , WetC41uten. Canadian, best patents 34-22 Hungarian, best grade 2617 Dry Gluten. 12-33 9-79 From these figures I conclude that, weight for weight, Canadian flour would yield more bread than the Hungarian flour. I dare say you are suffloientlr onl versant with the manner in wtich this determination^ iri5e%nrUBvaUT^^ understand the great superiority which the above data give to the'Canadian Jour t«k«?«nH f^Ti^^ ^^ ''""^ f ^,"' "P?" "^^^^ '^"^ *J^-« ^fa«''t ^<^ taken off. If you :L';ir;2dt"^s gTuJr? ""' "^ ^°"« "•"^' '' '"^^^^ ^•^^^ '^^^ -•^-^ -•• »»-« -- whicL^^htirstra^i^^:^^^^^^^^^^^ condit pns generally undoubtedly are the factors that affect thi percentage of ^^^^^^^^^ Climatic and seasonal influences are most potent in their effect Spon wS? ^ By Mr. Semple . a' wJt^°" made any comparison with fall wheat compared with the others? A. We have not. But we are commencing, oi- rather 4e havroomm«n!.«H very extensive series of experiments to arrive at'the relat?ieTalurof certain of our SSSn?i''f°*'!j '^^'T'^ "°'« particularly in the North w^t The ^ «« noJ suffloiently far advanced at present for me tb give any information FlStKLTa as a class, contain loss gluten, than spring wholt. ^ "»wrmation. Fall wheats. By Mr. McGregor t easte?n Sou??' ^'''^™' they take out more bread to the pound than with the A. Yes. The wet gluten was 34 per cent in the Canadian WnrfK «,»=♦„ a as against 26 per cent in the Hungarian. These data makSL f.rm„. 1^ ^"^l"" ° ^.'""^' and more valuable for bread mafing. In resnect fo^hol n„5-.™ T',® "*«»orbent are valuable in bread making elaSty and rmnS^^^^^^^ ^j!*''* flour was the more marked of the two '''^'°°®««» *"« glaten from the Canadian 2 18 M/{. /'. r. SIIUTT. By Mr, jirb : Q. Is IhiH Ilurgarinn flour mado from whout grown in Ilungwry? A. Yob. Tho flour wnn nindo in Tlungnry. O. Ib there much export from there to Drituin ? A. I cannot tell you m to quantity, but 1 k-now it is largely usoJ in Groat Britain for mixing with soft homo grown flours. By Mr. Feaihrrsion: Q. Our wlicat is bettor ? A. YcH, flour from Red Fifo whout grown in our North-wost is richer in glulon and will mnJto more biond, weight for woight. FODDERS AND FEEDINQ STUFFS. It is now my wii-h to bring to your attention somo facts about foddorn and feeding 8tuUs. Fir»*t, in connection with tho native grasses of Manitoba and tho North- west Territories. During tho season of 18!)8 wo procured through tho suporinten- donis of tlio experimental farms of Manitoba and iho North-west Territories samples of many native gruHses, growing both upon uplands and sloughs, in order to ascertain their rolativo feeding value. Wo doomed this investigation of considerable import- ance, lis frequently the native grasses must bo depended upon as the chief supply of cattle food. Tho native liay cut from the u^ilands proved to consist of a mixture of grasses, comprising at least half n dozen species, together with various woods, such as artimesia, Canada thistle, stink weed, heliopsis, wild rose, &o. The hay cut from tho lowlands and sloughs consisted largely, sometimes wholly, of sedges. These sedges are charactoiizcd — they aro not true grasses — by having a solid triangular stems and very rough-margined leaves. Sedges aro usually considered as decidedly inferior to grasses as regards palatability and digestibility, though we have the testimony ot many reliable ond practical men in the North-west that animals not only eat i>nch sedge hay with avidity, but keep in good condition throughout the winter. Our analyses go to show that in many ])articuIarB this native hay compares favourably with thatof manj' cultivated grasses. Wo should probably find that tho sedges, like grasses, deteriorate in feeding value as they ripen, and that the most nutritious, digestible and palatable hay is that from sedges which have been cut before reaching maturity. We find many of these sedges contain a largo amount of nutriment, but not quite as good aa native grasses. No doubt as a coarse fodder for cattlo thoy are of value, especially when out early. By Mr. Sogers : Q. I thought thoy*wero considered more nutritious than our cultivated grasses? A. No, I should not like to say that sedge hay was equal to hay from the culti- vated grasses. By the Chairman : Q. It grows in the sloughs ? A. And on low lands as well as the sloughs. BROME GRASS. In regard to Brome grass, a comparatively speaking newly introducod grass — the importance of which, both for meadow and pasture, nas been brought betbro yoa on several occasions — we made last year a comparative stndy of its hay with that of Timothy, both having been grown in the same season on the Central Experi- mental Farm. This was done to make more complete our data respecting nutritive qualities of this grass. The analyses showed that the Brome grass from a feeding front Britain er in glutou (in J fcoding Iho North- suporinton- riosBnraplos to uscorlain (iblo import- iof supply of [V mixture of woods, Huch iiiy cut from Igos. ThoHO j triangular as docidodly 70 have the animals not throughout native hay robably find ind that the h have been irgo amount oarso fodder tod grasses ? tm the oulti- icod grass — it belbru yoa lywith that bral Experi* ng nutritive >m a feeding FEItTIUZKns AND FOOD PliODUCTS. 19 standpoint was somewhat the better of the two. I need not give tho data in detail asthoy will appear in my annual report, but will Htate that the albnminoidH the most important constituont of fodder, Htand thus: Timothy hay 1188 pounds por ton, and Bromo grass hay 132'2 pounds per ton, showing that tho Bromo grass hay is somewhat tho richer of the two. • 80.IA BEANS. In the matter of Soja boans we have made a series of anaiysos of this fodder plant grown under varying conditions. In common with other legumes it was found to bo rich in albuminoids, though in this lospoot not quite tho equal of many other members of this family. Tho chief obiect in growing tiiis plant was to obtain a foddor to put in tho silo with corn. We have been using horse beans for siloing with corn for Homo years, but wo find that tho horse beans will not withstand drought. Unfortunately tho Soja boans becomo bard and woody in the stalk before the corn is ready for the silo. It sooms doubtful whether they will bo largely grown for silo purposes for this reason. They fairly well withstand heat and drought, but the ditnculiy is that as the autumn advances tho stems got very woody and' fibious, "^ OAT FKK08. Wo have made some inquiry into the feeding values of coitain oat foods, milling by-products. In the manufacture of oat meal and the preparation of break- fast foods there result many by-products of the oat. These fine! a ready sale among farmers and dairymen under various names— oat dust, oat feed, oat shorts, &e., and differ greatly in feeding value, according to the pan of tho grain which predominates and the presence or absence of mill sweepings. Tho greater the proportion of oat hulls the less will be the feeding value. The so-called oat dust, consisting chiefly of the hairs of the kernel, is also poor in nutritive qualities. Oat feed or oat shorts, however, may contain but a small proportion of these materials. Feeds under shis name are usually prepared, or largely so, from the crushed broken and small grain and the shorts and bran of the oat form a valuable feeding stuff. Our analytical results make it apparent that a careful dosorimination is necessary on the part of the purchaser. Only those having a clean, bright appearance and are heavy, close and fine can be considered as comparable in feeding value to our ordinary milling pro- ducts. I bring this matter before you because I think it is wise to speak a word of warning to farmers and dairymen not to buy without first making a somewhat careful Bcrutiny of these feeds. It is not necessary to have an analysis in each case to form an opinion but those which consist largely of the hairs of tho kernel we must nnder- Btand do not contain much digestible food material. There are, say, two per cent of digestible albuminoids in oat hulls where there would be 12 per cent in meal pre- pared from small and broken grain. The several samples which I have brought here this morning illustrate this print. I have here, for instance, one sample con- taining 17 per cent of protein, and 'lere another containing 11*0 per cent. The first is worth half as much more as the second. Again, in this sample of oat dust there is contained a very small percentage of albominoids; it cannot be regarded as a concentrated feed at all. By Mr. McGregor : Q. When feed is so cheap it does not pay to bother with them ? — A. No, unfor- tanately, though, some people have taken a fancy to these foods and are feeding them very largely without using any discretion as to their quality. By Mr. Bogera: Q. It would be an incentive to grow heavy oats ?— A. Those are by-producti» in the mannfactare of oatmeal. The hulls and hairs of the kernel are verv noor and indigestible food. ' ^ 2i nl „r T *1 \ yfll. F. T. SHUTT By Mr. Featherston : Q. Can you ^ivo an iinul^siH of tho ditforent f«yd« an U> their digoBtible matter? —A. Professor Henry, of Wisconsin, statos their di^'estiblo nutrients, hb follows: t Dry Mutter ill 10(» Ll>H. l)ige»til)l<' NiitrieiitM in 100 Lb«, IVotcin. ^ (Ether hxtmct). Oatu Lb«. 890 )t21 !I2 3 ^36 90 (1 LI*. !C2 llT) 12-5 8i. 13 Lb«. 47 3 62 1 IfiO 38-4 40 I LIlH. 4'3 . 69 2-8 61 6 Ofttnieal Ont fi'fd or ShortH Ottt diiHt Oftt iiuIIh Molasses Eefusk from Befinino. A product of the nature of molases is obtained in the refining of HUgar (espec- ially that made from boots) from which tho further extraction of crystalized sugar is unprofitable owing to the prenence of certain saline and nitrogenous, (albuminous) materialH. This molasses has been used on the European continent with good re- sults either per se or mixed with various meals and used as a cake. In view of certain inquiries fVom correspondents who had been using this molasses in the maritine provinces and also from the fact that a company is being formed in Mont- real to manufacture a cake from it using cornmeal and bran (intending to sell it to cattle exporters for use on ship board), wo submitted to analysis two samples for- warded from Halifax. Wo found that this material would make a very valuable feed stuff, for it practically contained fifty per cent of sugar, the most assimilable of all the carbo-hydrates found in cattle feeds. Though not destitute of nitrogenous matter its use would have to be supplemented with a due proportion of some meal or concentrated mill product to make a balanced ration as well. (A certain amount of coarse fodder also would be necessary. The function of sugar in the animal economy is as a source of energy, to maintain the vital heat and for the production of fat. Being soluble it enters at once tho circulatory system and can be utilised. Animals take to this refuse readilv and evince a great liking for it. No doubt it stimulates the appetite and prooably increases the digestibility of the other con- stituents of the ration. This crude molasses contains about nine per cent of mineral matter about one half of which is potash. This element is a valuable plant food, and as it is eliminated by the animals through the kidneys, it behooves the farmer using this material to look well after tho liquid manure. By Mr. McGregor: Q. Did you over try sorghum ? tho product of sorghum. A. No, sir. Q. They grow a lot of it with us and make molasses from it and I was wonder- ing it you had tried it for feeding. A. No, sir. Li 1 LI)H. 4 2 . 50 2-8 ai •6 FKIiTlLlZKIts ,\yi> Fnni) I'llonrcTS. U The Prkskrvation of KdOi. Wo biivo recontly oundiictod n Horitm of oxporitnonU iti connoation with pro^or- vativoH for e^gM. You will (IouIjIIohh liiivo nolifod uii iiooount of " wiitor k'""*"" "'" Hilicato of BodiviiH II proKorvativo for ojo ogf^^H in Marcii of tho jji-oBont your. Aftor 8ix nionthft' trial wo tiiilod to boo that thoro wum :iny udditionul honoHt due to tho wulor rIuhb ovor tho ordinary linio ^ator, in other wopIh, that tho lime water and the Bolution of " water glaSH " woro oquiilly ofTliMiciouM. Since tho water gla«H is u caustic fluid and conooquontly ii.ore diHUKroeuble to uhb than limo water there was nothinj^ to roconimond tho former in preference to tho latter. In both cased all the oggn were good, using the term according to its UHual acceptation. We found on poaching the oggH (we think that iu the bout way to test them) that in all a peculiar flavour had been developed which I can only designate a« Hlightly Htalo or muHty. Wo oamo to the opinion tliut no jirosorvalivo, at present known, will pro- vent the losB of that flavour which charaoterizea tho froHh egg. Ilowovor, wo are continuing this work, and we have hope of greater buccobh than in tho paHi, more particularly with certain Bolutions containing glycerine. By Mr. McMillan : Q. I have Boon an egg put in tho pickle in March and taken out in September And you could not tlistiPguiBh any smell and you could not detect i«ny flavour. A. Was that in limo water. Q. I cannot say what it was. It was in Mr. G. D. Wilson's institution. A. We used a number of solutions of various Btrengthc. All the treated oggs looked beautifully fresh and oven when broken it was exceedingly difficult to notice any difference compared with a frosh eirg. Unless tho eggs were submerged, a alight shrinkage of tho contents had occurred. In thoae submerged in the lime water and water glass solutions, the air space, however, was not larger than in the fresh egg, showing little or no shrinkage, in the poached eggs from both prosor- we detected that Bligbtly musty or stale flavour that I have spoken of. By Mr. Rogers : Q. In poaching did the egg flatten or rise up ? A. It flattenod more than the fresh egg. By Mr. McMillan ; Q. Would those eggs boil without cracking ? A. Some did but some did not. Those continuously kept in the lime water and the water glass for tho most part did crack. All the eggs were strictly frei^h when wo started the experiment. This is an essential point. Another essential is that tho eggs shall be completely submerged in the preservative liquid. A shrinkage of the contentB in those not kept bubmorged occurred. As far as our experiment went, we believe the best way was to keep them is in lime water all the time. By Mr. Erh : Q. Will tho eggs sink of their own weight in that liquid— water glass ? A. Yes, sir, eggs sink in a ten per cent solution. That is the strength we used. Tho following statement gives our results concisely. EXPERIMENTS WITH EGQ PBK8EBVATIVBS. The liquids employed were (1) a saturated solution of lime-water, and, (2) a ten per cent solution of " water glass " (Sodium silicate). irr I . i ■ MU. f, T. SIWTT, Tlio CKK" wcro tronto.1 duriiiK iho first wock of Octohor, 181)8, and touted 22nd March, IHIiit. TIiumo oj(j(h which woro i\()t kept IhrouKhDiit thin luitn in oithor of tho prcworviitivoH, toj^cihor with tho untiiuito(i o^'^m, woro pliiccd in u rnclc within a dittwor ill tlio itthnratory. The OKK» in tho HoliitioiiH woro iIho in tho Inhoittlory, uiid citnuofiuciitly all woio at a toinpornturo of about 70 di-xrooH F. throu^^hout iho winfor. Tho oxamination fonHiiitod ot notin^^ tho appearnnoo on hroalm'H found. 'i. In ull coMOH whui'O the v^^h wuru not iiopt covortxl throii^^hoiit tliu period of (ho tottl with the proNorvalivo Kulutlon, Nhrii)l{f(H troated for movuii davD and lor-H with limowutor whowt'd itoinuwhat Iooh Hhritdi COMPQfllTION AND PROPERTIES OF THE PAT IN " FIRM AND "SOFT POttK. " It has become a matter of great im])ortanco to Canadian farmers and those directly interested in tho bacon export tru'le, to learn tho cau«o or causes which produce 'soft' or 'tender' pork, i-inco such pork sells nt a much lower price than 'firm ' pork, both in the home and tho p}nglish markets. With the view of furnishing useful information to pork producers, and, if possiblo, of solving this admittedly difficult problem, the chemical compoc-ition and physical chnraotor of the fat in these two classes of pork have been studied, it being considered that tho results of such an examination would form a valuable basis or standard for reference in making further experiments. * These latter would consist chiefly of feeding tests under various con- ditions (ago, breed, exercise, etc.), and the analysis, chemical and physical, of the resulting pork. On Ist February we receiTcd from The Wm. Bavies Co., Limited., Toronto, two Wiltshire sides ; the one marked ' firn^' un<^ reported on as of e.'tcollont quality ; the other marked ' soft,' and stated as of very inferior qualify. The former weighed forty-six pounds and a half ; the latter, forty-four pounds. Both were frozen when received, but, nevertheless, there was a most marked difference in the relative hardness of the two sides. As th'e sides thawed (al the 24 MR. F. T. SIIUTT. tempeiature of the laboratory, about 70° F.) this difference, which was ascertained or measured by the resistance of the futly portions to pressure by the fingers, became still more pronounced. This was further evidenced (February 2nd), by raising the ham by lifting as the sides lay on the table; the ' firm ' remained fairly bu-^ight; whereas, the 'soft' doubled over. The relative softness is also shown in the ac-companying photographs, taken 2nd February, at 3 p.m., and 3rd February, at 10 a.m. They illustrate the amount of 'drag' caused by the -vcight of tho sides similarly suspended by hooks. The extent of the 'drag' in the 'soft' side in much the greater. The samples of the fat for examination wore obtained by : (1) first cutting the sides (a) immediately in front of the ihigh joint (socket of the femur in tho pelvic arch), and (b) immediately in front of the first rib, and then taking the fatty tissue at each of these sections. Those taken at (a) are designated in the following tables as " Ham ", those at (b; as "Shoulder" (see photo). The precaution of confining tho place or area from which the fat was taken was made necessary from the fact that certain authorities stated that the fat varied considerably in composition, etc., according to its position in tho animal. Care was exercised in the preparation of the sample for analysis, to dissect out and reject all muscular tissue, blood vessels, etc. Though the •' Soft " bide was somewhat the lighter of the two, its proportion of adipose tissue (fat) to muscle (;lean) was the greater (vide Plate II, p. 32). In determining the composition of the fat of the two sides, the fo'llowing esti- mationswere made: water, nitrogen (from which the amount of tissue-other-than- fat was calculated), fat (which was obtained by difference) and the amounts of olein and palmilin and btearin. The amount of salt present was also determined. Table I, sets forth the results obtained : — TABLE I. COMPOSITION OF FATTY TISSUE IN " FIRM " AND " SOFT " BACON. Constituent. FlKM. Soft. Ham. Shoulder. Hani. Shoulder. Water '.' Salt '...'..'.'.'.'.'.'.'.'.'.'..'..'.'." Nitrogen, Nj p. c. 15-56 2-73 504 315 78-56 5005 28-51 p.c. 6-53 1-12 -285 1-78 J)0-57 58-33 32-24 p. c. 12-50 1-84 -243 1-52 84-27 66-37 17-90 p. c. 2-67 -48 142 -89 95-96 76-94 1902 Fibre, N„ x 6 ■ 25 (tissue other than fat) Fat by diflFerenct; Olein in bpcon [[ Pabnitin and stearin in bacon from the foregoing data we may notice several very important differences in the composition of tho bacons. These differences are discussed in the following paragraphs : 1. It is to be observea that the percentage of water in the fatty tis.'^ue of the '' firm " is greater than in the fatty tissue of the corresponding part of the " soft " tacon. 2. Also, that the percentage of tissue other than fat, that is, of a nitrogenous nature, wa« also greater in the " firm " than in the " soft." This falls into line with the results scaled in the preceding paragraph, since the water for the most part is contained in or held by tho nitrogenous tissue. I conclude from this fact that tho walls of the cells containing the fat proper are thicker ia the " firm" than in the " soft "or "tender "bacan. FERTILIZERS AND FOOD PRODUCTS. 85 ascertained the fingers, ry 2nci), by iinod fairly fihown in February, )f tho sides ide in much cutting the 1 tho pelvic fatty tissue iving tables •f confining )m the fact isition, etc., paration of od vessels, proportion H2). owing esti- other-than- nts of olein led. Table )N. Soft. Shoulder. p. c. 2-67 •48 142 •81) 95 96 76-94 19 02 ferences in following jhue of the the " soft " itrogenous ) line with ost part is it that the han in the 3. Further, it is to be noticed that the amounts of salt present are also larger in the " firm " than in the " soft " bacon. This is accounted for by the assumption that the salt, like the water, is held by the nitrogenous tissue to . greater extent than in the fat. 4. The percentages of fat are, from a consideration of the foregoing statements, necessarily greater in the " soft " than in the " firm " bacon. 6. Tho fat proper consists of olein, fluid at ordinary temperature, and palmitm and stearin, solid at ordinary temperature. /. „ . The data show that the percentage of oloin is much greater in tho ' sott than in the " firm " bacon, while as a natural consequence the percentages of palmitin and stearin are greater in the " firm " than in the " soft " baoon. These facts afford the cause of the greater softness in the " soft " or " tender " bacon. COMPOSITION OF THE FAT. In order to obtain a fuller knowledge of the composition of the fat proper in the " firm " and the " soft " bacons, the fatty tissue was rendered and the pure fat dltered oflf. The analysis of these fats furnished tho data in Table II. TABLE II. COMPOSITION OF FAT FROM "FIRM" AND "SOFT" BACON. Constituent. Olein (calculated) Palmitin and Btearin Ratio of imlmitin and stearin to olein Firm. Ham. p. c. 63-71 36-29 1 : 1-76 Shoulder. SovT. Ham. p. c. (J4-40 35-60 P.O. 79-95 20 05 1 : 1 SO I 1: 3 99 Shoulder. p. c. 80-18 19-82 1 : 4-02 These figures show very clearly'that the fat of the " soft " bacon contain much larger percentages of olein then that of the " firm" bacon, with a corresponding decrease of palmitin and stearin. ^ r. . r * - They also make evident that no great differences in the composition ot the tat teken from the ham and from tho shoulder of the " firm " bacon exist, and that the same statement regarding tho fat of the ham and shoulder of the " soft" bacon also holds true. Physical and Chemical Constants of Fat from " Firm" and " Soft " baoon. Table III. sets forth certain determinations that were made upon the pure, filtered fat. These are of considerable importance, since, though of a strictly scientific character, they allow us to make deductions easily understood regarding the nature of tho fats. \ I MR. F. T. SHUTT. TABLE III. PHYSICAL AND CHEMICAL CONSTANTS OF FAT FROM "FIRM " AND "SOFT" BACON. FlHM. Ham. 1 Welting fKjint I 37-6'C. &i.ec. GMvity, lit 96°C i 'Wm lOS-F aooB Satxm. •quivalent 285'3 ReichertNo -408 Iodine absorbed 55'3 Shoulder. 37 76'^C. ■8(!.f)9 •8980 282-3 ■714 65-9 SOfT. Uitai. 27 -4^. •8678 •8970 287 3 •408 G94 Shoulder, 28 ^"C. •8740 •8986 2860 »f 663 69^6 1. The melting point of the fat from the "soft' tigrade lower than that of the " firm " bacon. bacon is practically 10° cen- 2. The epeoifio gravitios in both eerioa are eo cIobo that it is not possible to use this constant as a means of diffeientiation or for deducing therefrom any informa- tion respecting the relative composition of the fute. ff)- .^Tiil 3. The saponification equivalent likewise appears to be of little value in the diagnosis. 4. The Keichert number shows the practical nbEcnco of volatile fatty acids in both series, though there is an indication of larger traces of the presence of such in the shoulder fat than in that) of the ham. 5. The " iodine absorbed " is of great value in this investigation. From it may bo calculated the percentage of oleiu or liquid fat present in a fat. The data here presented clearly demonstrate the larger amount of olein in the " soft " fat, a fact that gives the explanation for the greater fcoftiiess or teudcrneBS of the " soft " bacon. We have every reason to be encouraged by the results of this investigation which you will admit has by no means been an easy one. It is a problem which yet requires much careful work before it can bo finally solved. Having now the chemical and physical data that allows us to distinguish between the fat of the " firm " and of the " tender pork," it now remains to institute a series of ozperiments, feeding pigs with various kinds of foods and keeping them under difierent con- ditions, such as, with ond without exercise, and submitting the pork produced to analysis. These pigs should bo killed and analyzed at difierent periods of growth. In some such way as that the factors causing this " tenderness " will be eliminated ; at least, I hope so. Among the facts brought out by this preliminary investiga- tion, the chief is the larger proportion of olein — ft fat fluid at oi'dinary temperatures, in the " soft " pork. "Whether this is due, wholly or in part, to the character of the feed, we cannot as yet say. Probably there are several factors. It may be in part an inherited quality. I should not bo at all surprised to find that it is. Again it may be caused, in part, by lack of sufficient exercise or too heavy feeding before pigs have attained their growth. Experiment Bations for Hoqs. ;/ Associated with Mr. Grisdale, I am now at work on a much more extensive investigation of a similar character. Mr. Grisdale (Agriculturist of the Farm), is now feeding a large number of pigs, according to a scheme we have drawn up. These pigs will be slaughtered and analyzed from time to time to ascertain what efi'ect the various foods and conditions have had upon the pigs. V iwli T^ FERTILIZERS AND FOOD PRODUCTS. ft SOFT "BACON. Soft. C, 678 970 08 Shuulder. 28 ^"C. ■8740 '8986 2860 n •663 69-6 cally 10° cen- >088ible to use any informa- value in the fatty acids in lice of such in From it may The data here "60ft" fat, a of the "soft" inveBtigation I'oblem which ving now the he fat of the experiments, lifferent con- produced to Is of growth. i eliminated ; ly investiga- emperatures, racter of the ly be in part Again it may >re pigs have re eztensive le Farm), is ) drawn up. ertain what By Mr. Featherston : Q. Do you consider the " firm " pig to be a healthier animal than the other, is not that right ? A. I am not prepared to say that, though it ia po.sBible that " soft " fat betokens an abnormal condition. We have established a basis for reference and we have begun a farther investiga- tion of a very extensive character, feeding nearly 200 pigs. When the work is completed I trust we nhall be able to give to our farmers and pork raisers such infor- mation as will enable them to avoid the production of soft pork. Wo start this experiment with weaned pigs. They will be analysed at allstages of growth until they reach maturity, or rather the weight the pork packers desire them, fiy this means we shall be able to discover if this olein that I have referred to Is developed at any particular time in the pigs life or is there from the first. If we find the very young pigs just off the mothers milk with this soft fat, we may con- clude that it is an inherited quality. All the pigs to be experimented with are Tam- worths or Tamworth grades. By Mr. McMillan : Q. Were the pigs that you are experimenting with bought from outside or were they produced on the farm ? A. Some few were littered on the farm, but most of them were bought outside. Some of them came from this district and some of them from Essex and the west, so we have pigs representing both east and west. The reason locality was intro- duced, was, that some consider soft pork is due more or less to the district in which the pigs are bred and reared. As many factors as possible have been taken into consideration in arranging or settling upon this scheme or this experiment. By Mr. Featherstone : Q. You have them ready for slaughtering now, have you ? A. The work has just begun. It cannot be completed for six or eight months yet. We shall slaughter them from time to time. Q. I thought yo'i said you were going to kill some next wi ok ? A. Tes, we are going to kill four of them only, and analj'se them; others will be killed at various stages of growth. SAMPLES RECEIVED FOR EXAMINATION FROM FARMERS. Having now brought before you some of the more important results obtained last year in the branch of original research, I wish to .say a word or two with regard to the other classes of work I have been engaged on, and more par- ticularly with regard to samples sent in by farmers for examination. In the follow- ing tables I have arranged according to their nature and locality the samples received during the years 1808 and 1899, respectively: — SAMPLES RECEIVED FROM 31«T MAY, 189S, TO 1st JUNE, 1899. B.C. ? ? 2 3 N.W.T. Man. 3 1 Qnt. 3 5 11 21 23 Que. 12 2 2 3 10 6 36 N'.B. 1 8 4 ! 1 20 N. S. P.E.I. Total. Soils Mucks, mud and marl. . . ManureH and fertilizers. . 2 1 6 5 7 10 5 2 7 1 5 6 6 29 30 27 Forage plants and fodders Well waters Miscellaneous, including dairy products, fungi- cides and insecticides . . 30 6 6 19 10 1 91 100 43 Total 12 46 34 120 34 25 325 SI ' Mil. F. T. SIIUTT. SAMPLES UKCEIVEI) FROM 31«t MAY, 181)7, TO IsT JUNE 181)8. /-• B.C. N.W.T. Man. 3 Ont. Que. 10 N. B. N.S. P.E.I. Total. Soils 5 !l 5 3 4 39 MuckM, iiiiiil itiul marl. . . 5 1 7 (> 9 12 17 67 Manures mid fcrtilizerH. . 4 1 3 2 7 3 20 Fora^ff plautnaiKl fodilws 18 1 It! . 1 6 2 43 Wi-11 watiis 2 •A 4 34 23 2 S 18 89 MiHCt'lIaneoiiH, including dairy (n-oductw, fuu«i- c'ides and iiiKecticidoM. , 2 36 3 1 6 17 7 3 39 Total 8 1) 7r) 56 19 37 47 287 Last year, that is to say up to tho 1st of June of the present mouth, we received 325 sample^ for examination ; the year before, for the same period, we received 287 samplos. These consist chiefly of soils, naturally recurring fertilizers including muck, mud and marl, manures and fertilizers, forage plantaand fodders, well waters, and miscellaneous including dairy products, fungicides and inaectioides. By the Chairrmn : Q. You have apparently a little of everything ? A. Yes, we get something of everything relating to agriculture, or nearly so. It is scarcely necessary to say, perhaps, that only those samples which we consider fall within our province to examine, are analysed. There is constantly on hand a large number of samples awaiting attention, as of course it is work that can only be taken up as time permits. Many of tho results of these analysis are inserted in the annual report of the Chemicul Division for the reason that they furnish useful information to our readers. Thus many of our reports on soils are of sufficient importance to merit publication, for thoy contain suggestions regarding treatment and improvement which will be of value to those possessing soils similar in character. The data regarding various natu- ral fertilizei's occurring in Canada, obtained from samples forwarded to farmers, are also for tho most part published since they serve to make known to others the presence of materials of fertilizing value which can often be obtained at little or no expense. By Mr. McMillan : Q. Before you leave the matter of soft pork, has a case come under your notice of a lot of hogs, we will suppose a litter of hogs all brought up together and made ready for the market, all being fed together and kept together, and some baoon being soft and other being hard on the same treatment, the same breed and the same feeding ? A. indeed, no ; I must confers I have not. Although I have read a considerable amount on this subject, I have never seen any account of that case. There are many and conflicting theories abroad as to tho cause of soft pork. It may be due to the breed or to the feed or to both. I don't w'sh to be understood as speaking definitely, because we really as yet don't know anything as facts, but I am of the opinion, it is only an opinion, that it is not due to any one cause. Probably it was at first induced by feed, and that after a number of years the quality became such that it was acquired either through the mother's milk or they inherited the soft fat when born. Soft and firm pork are, I understand, to be found in all breeds. By Mr. Featherston : Q. The Swine Dealers' Association in the west are conducting experiments now and Mr. and Mr. Hodson, the Secretary of the Association, told me the : / FERTILIZERS AND FOOD PRODUCTS. 29 18!I8. th, we received e received 287 !ser8 including 1*8, well waters, )r nearly so. lies which we ittention, as of report of the .0 our readers, t publication, ^ioh will be of : various natu- } farmers, are Lo others the at little or no ir your notice er and made e baoon being md the same considerable lere are many 9 due to the ng definitely, opinion, it is I first induced that it was t when born. iriments now told me the other day they found there is a good deal in tho breed, and they are afraid it la going to bo quite a question. By Mr. McMillan : Q. As far as I can see there is a good deal in allowing the pigs to get plenty of exercise and to be kept thriving all the time ? I coul A. I certainly think exorcise is necessary to keep them in good health, though aid not say that lack of it caused " softness." Well Waters from Farm Homesteads. The work on waters from farm wells, creameries and cheese factories has been continued; we analysed in the neighbourhood of 100 samples last year. It will be unnecessary for me to emphasise to-day the value of this part of oar work, since on several occasions in past years I have dwelt at some length upon the danger to health, stock and dairy products from a polluted water supply. All farmers and dairymen can obtain an analysis of their well water free of expense, provided they follow certain instructions as to collection that we issue and prepay express charges. p ^ , The examination of samples sent in by farmers has been the means of extend- ing a helping hand to the intelligent farmer. It has gained tho sympathy and coope- ration of our people in the work of this branch of the exporimentftl farm system, a very important matter and convinced them of the practical aid to be obtained through chemistry. Correspondence. The experimental farm is now and has been for some time recognized through- out the Dominion as the bureau from which information can be obtained for the asking on agricultural matters. Letters addressed to us as you know need no postage, but it is not this fact altogether I feel sure that has caused the yearly increase in the number of our correspondents. It is rather duo to the fact that it becomes more widely known year by year that information of a helpful and reliable character can be obtained gratis. The letters for the most part contain inquiries respecting fertilizers, cattle foods, soils, thechemistry of dairy pro Jucts, insecticides and fungicides and allied subjects. Many of them require a certain amount of research and analytical work before they can be answered and it will therefore be obvious that a considerable portion of my time is occupied in this branch of our work. For the year ending last of June, 1899, we received 1,309 letters and dis- patched 1,610. Bulletin on Farm Yard Manure. A bulletin on farm yard manure (No. 31, Central Farm Series) was written and issued last December and was distributed to those on our mailing lists during the earlier months of iho present year. It treats of this important subject from all the practical aspects of the question, and no doubt will be found of value for reference by our farmers. From the tenor of the letters acknowledging its receipt we have every reason to conclude that it is not only filling a long felt want but that it will have a good effect upon the negligent and wasteful practices in connection with the preservation of barn yard manure, practices which, I am sorry to say, have been altogether too common in the past. Addresses at Conventions. Addresses have been delivered at some of the more important agricultural con- ventions in Ontario, New Brunewick, and Nova Scotia since last I appeared before your committee. 30 MR. F. T. SHUTT. Tdbercolin. Tho tuberculin furnished by the department ot agriculture to veterinary sur geons throughout the Dominion is prepared and Ront out by ub. Thia necessarily has encroached upon our time, for tho quantity now used by the Governmont Ins- pectors is over 10,000 dosos per annum. It is important work, however, and we are consequently making arrangements to carry it out carefully and at the same time in such a way that the chemical work proper of tho farms may not be interfered with. New Labobatories. I am glad to report that a new and substantial building, devoted entirely to chemical work, has been constructed at tho Central Farm. It comprises two labor- atories in addition to offices and weighing rooms on the first floo»', storage and sample rooms in the basement, and a suite of three rooms in the attic, two of which will be used for grinding and drying of samples and the third for photographic purposes. The building is now being fitted up and equipped with the necessary laboratory appliances, and we confidently expect to bo in a position to move in within a month or two. Since the fire that occurred in 1896 we have been seriously incommoded. The new laboratories will enable us to accomplish more work and with greater con- venience than heretofore. Having road over the preceding transcript of my evidence I find it correct. FEANK T. SHUTT, Chemist to the Dominion Experimental Farms. i 1 i re to veterinary sur IB. This necessarily he Governmont Ins- howovei", and wo are ad at the same time %y not be interfered devoted entirely to jomprlaes two labor- ', storage and sample two of which will be )tograj)hic purposes, necessary laboratory 'e in within a month •iously incommoded, nd with greater con- I find it correct. JTT, rimerdal Farms. PLATE 1. [31 PLATK II. [32] r/