Farmers' Cooperative Experiments. 469 



No. 61. The importance of meat in a ration for egg-production, and 

 to observe the effects upon number, size and fertility of eggs and vitality 

 of chickens. 



No. 62. Tlie value of a ration of ivholc grain as compared to the 

 same ration part of which is ground and fed dry or fed in a " hot mash." 



No. 63. Comparative value of hot mash and the same feed fed dry. 



No. 64. Breed test. — A comparison of pens of the same number of 

 individuals of different varieties of similar age. 



No. 65. Making observations and post mortem examination to deter- 

 mine the cause and cure of zvhitc diarrhoea in chickens. — List of ques- 

 tions and illustrations will be sent upon application. 



No. 66. Feeding chickens zvhole grain versus soft food, or rations 

 with and without some form of meat or skimmed milk. 



No. 68. Keeping the record of a Hock of hens in order to balance 

 their rations. — Weigh all the food which a flock of fowls consumes dur- 

 ing one or more weeks. Keep a record of the eggs laid each day and the 

 age, variety and number of hens in the flock. Send report on blanks 

 which we furnish on application and if it is desired, we will figure the 

 nutritive ratio and cost of the ration, and will suggest changes if necessary. 



No. 69. Estimating the capacity and cost of a poultry house. — Send 

 measurements of poultry houses, giving length, breadth, height to plate 

 and ridge. Figure the square feet of floor space, cubic feet of air space, 

 square feet of window opening: number and kind of fowls enclosed. 

 Draw end view, front view, ground plan and show construction of walls, 

 kind of roof, straw loft, etc. Blank forms will be furnished. 



VII. DAIRY INDUSTRY. 

 R. A. Pearson. 



No. 80. Churning. — To churn cream from fresh and stripper cows 

 to determine best method of handling the cream from cows far advanced 

 in the period of lactation. 



No. 81. Small-top milking pails. — To determine their practical ad- 

 vantages and disadvantages. 



No. 82. Period of ripening. — A comparison of long and short 

 periods of cream ripening. 



No. 83. Washing cream. — The effect of this treatment upon the 

 flavor and grain of butter. 



No. 84. Whey butter. — Best methods of handling whey and cream 

 for making whey butter. 



No. 85. Sanitary dairying. — To determine cost in labor and cash 

 outlay necessary to improve the sanitary condition of a dairy, using 

 score card to report conditions existing. 



