List of Co-operative Experiments for 1907. 81 



65. Making observations and post mortem examination to determine 

 the cause and cure of zvhite diarrhea in chickens. — List of questions and 

 illustrations will be sent upon application. 



66. Feeding chickens whole grain versus soft food, or rations with 

 and without some form of meat or skimmed milk. 



68. Weigh all the food which a flock of fowls consume during 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. 



69. 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 con- 

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

 furnished. 



VII. DAIRY INDUSTRY. 

 R. A. Pearson. 



80. Churning. — To churn cream from fresh and stripper cows to 

 determine best methods of handling the cream from cows far advanced 

 in the period of lactation. 



81. Small-top milking pails. — To determine their practical advan- 

 tages and disadvantages. 



82. Period of ripening. — A comparison of long and short periods of 

 cream ripening. 



83. Washing cream. — The effect of this treatment upon the flavor 

 and grain of butter. 



84. Whey butter. — Best methods of handling whey and cream for 

 making whey butter. 



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. 



86. Over-run in churning. — To determine effect of temperatures of 

 churning and temperatures of wash water. 



87. Variations in the composition of milk. — To determine effects of 

 different conditions upon the fat content of milk. 



88. Small sized cheese. — A test of the market demand for small 

 cheese. 



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