218 EXPERIMENTAL FARMS 



2-3 EDWARD VII., A. 1903 



tant liquid, which is now ' saturated ' lime-water is drawn off and poured over the eggs, 

 previously placed in a crock or water-tight barrel. 



As exposure to the air tends to precipitate the lime (as carbonate), and thus to 

 weaken the solution, the vessel containing the eggs should be kept covered. The air 

 may be excluded by a covering of sweet oil, or with sacking upon which a paste of lime 

 is spread. If after a time there is any noticeable precipitation of the lime, the lime- 

 water should be drawn or siphoned off and replaced with a further quantity newly pre- 

 pared. 



It is essential that attention be paid to the following points : — 



1. That perfectly fresh eggs only be used. 



2. That the eggs should throughout the whole period of preservation be completely 

 immersed. 



Although not necessary to the preservation of the eggs in a sound condition, a 

 temperature of 40° F. to 45° F. no doubt materially assists towards retaining a good 

 flavour, or rather in arresting that ' stale ' flavour so characteristic of packed eggs. 



EXPERIMENTS IN CHICKEN FATTENING. 

 By Frank T. Shutt, M.A., F.I.C. 



Chemist, Dominion Experimental Farms. 



There is probably no branch of agriculture in Canada regarding which, to-day, 

 there is a greater desire for information than that of chicken fattening. The high prices 

 paid for properly fatted, or perhaps more correctly speaking, fleshed young poultry, both 

 in the home and English markets have already had the effect of inducing many to enter 

 upon this lucrative employment, and many more will engage in it as the requisite 

 knowledge becomes disseminated, for we are assured on good authority there is relatively 

 as much room for the development of this industry as there was years ago in Canada 

 for the expansion of that of butter and cheese. 



Recognizing this, the Chemical Division in conjunction with the Poultry Depart- 

 ment of the Central Farm, instituted and carried on during the past season several series 

 of feeding experiments, which, though of a preliminary character, would it was hoped 

 furnish information of an accurate and reliable character on this important work. This 

 investigation naturally had for its chief object the study of fattening rations, but certain 

 other factors closely related to profitable fattening, such as breed, age, exercise, rela- 

 tive fineness of food, &c., also received attention. 



FOODS AND RATIONS. 



Fowls may be said to be naturally omnivorous ; they feed not only on vegetable 

 matter (grains, grass, &c.), but also largely on insect life. This fact points to a ration 

 for poultry richer in albuminoids than is usually found economical for other classes of 

 farm stock. Practical experience with laying hens has shown this to be correct — which 

 is not at all remarkable when we remember that eggs are very largely albumen. Further, 

 there are on record the data of carefully conducted experiments which also indicate such 

 a ration to be best suited for fattening chickens. Foods rich in carbo-hydrates (starch) 

 and fat and low in albuminoids tend to excessive deposition of fat, an undesirable feature 

 in both laying stock and table fowl. . 



Rations of the first order, rich in protein or albuminoids, are said to have a narrow- 

 nutritive ratio and are sometimes termed nitrogenous. They would, for poultry, con- 

 tain in addition to the grain or meal, crushed green bone, meat meal or skim-milk, all of 

 which have a high protein content. 



Pv-ations of the second class have a wide nutritive ratio, and are commonly known 

 as carbonaceous, since starch and fat (rich in carbon) predominate. Such a diet, for 

 instance, would be one consisting largely or entirely of Indian corn — a popular and 

 favourite grain among many poultry keepers — but one that must be used sparingly if 

 satisfactory results are to be expected. 



