260 



ANNUAL. REPORT OF THE 



Off. Doc. 



Live fowl, 

 Feathers, . 

 Blood, 



Dressed fowl, 



Edible parts 



R. arm, first joint, . 

 R. arm, second Joint, 

 L. arm, first joint, .. 

 L. arm, second joint, 



leg, first joint 



leg, second joint, 



L. leg, first joint, 



L. leg, second joint, 



Entire breast 



Left pectorals 



Back, rump and neck, 

 Heart 



R. 



R. 



Liver 



Gizzard 



Total waste parts. 

 Lungs, 



Kidneys 



Head 



Shanks and toes, 



Testicles 



Offal 



Lost weight 



Male. 



B. P. R. 



W. Leg. 



These tabulations seem to give a decided advantage, as an economi- 

 cal meat fowl, to the Barred Plymouth Rock. 



Fig. 14 shows eight sections of the muscles; those on the left are 

 from the Plymouth Rock, those on the right from the Leghorn. The 

 first two on top are cross sections of the breast muscles. The next 

 two are longitudinal sections of the same muscles. The next two 

 are cross sections of the thigh. The next two are longitudinal sec- 

 tions of the thigh. It will be observed that the muscle, that is to 

 say the lean meat of the Plymouth Rock, has a larger proportion 

 than the Leghorn of the muscular fibres which contain the juicy, 

 tender meat, and a much smaller proportion of the tough connec- 

 tive tissue. The latter being shown by the light portion and the 

 former by the dark. 



I regret that through lack of time it has been impossible to take 

 up in detail, a discussion of the problems as thoroughly as it should 

 have been done, and apparently there will be very little opportunity 

 for informal questions and discussions, which to my mind, is one 

 of the most important features of a meeting of this nature. I thank 

 you for the opportunity of speaking to so large an audience and feel 

 very grateful to Director Martin, and trust that I may some day 

 have the pleasure of meeting you again, either in your own state or 

 that you will visit us in New York, where I may have the pleasure 

 of showing you what we, at Cornell University, are trying to do for 

 the poultry interests of the country. 



The CHAIR: The next subject for the evening is "Bee Keeping" 

 (illustrated by lantern slides) by Prof, H. A. Surface, Economic 

 Zoologist, Harrisburg, Pa. 



Prof, Surface addressed the audience on the subject of Bee Cul- 

 ture, illustrating his remarks by lantern slides, showing the various 

 processes of handling, and the methods of keeping bees, as fol- 

 lows: 



