Mechanical peeling of potatoes removes an exceedingly thin skin that is notably richer in ether extract, fibre and lime, but much poorer in N-free extractives, than the thicker parings obtained by ordinary hand peeling. The latter, in respect of their general composition, do not differ to any marked extent from whole potatoes.

The results of digestion trials with pigs have shown that potato peelings, after cooking, are highly digestible when included in the rations of bacon pigs. The N-free extractives, which form about 80% of the dry matter of the hand peelings, have a digestion coefficient of 96·2%. An allowance of 5 lb. of such peelings supplies as much digestible organic matter as 4 lb. of whole potatoes, and it is concluded that 1 lb. of barley meal in the rations of bacon pigs may be replaced by 4 lb. of potatoes or by 5 lb. of potato peelings. Both the potatoes and the potato peelings should be cooked before feeding.

In conclusion, the writers take this opportunity of expressing their thanks to Messrs V. Thurlbourn and C. Bendall, in whose experienced hands the care of the experimental animals was placed during the digestion trials.