1088 



EXPERIMENT STATION RECORD. 



one-fourth the bulk of the ration were also fed. All the feed was mixed 

 with water to a crumbly mass and fed in troughs. No water was 

 allowed except for drinking purposes. 



The financial statement is based on corn meal at 1 ct., wheat bran at 

 0.9 ct., cut bone at 1 ct., and grit at 1 ct. per pound. Account was also 

 taken of the value of the clover fed, the eggs set, and the food of the 

 hens carrying the ducks. The ducks weighed 2 oz. when hatched and 

 4 lbs. ISA oz. at the close of the test. The cost of a pound of gain was 

 5.05 cts. The ducks sold for 50 cts. each. 



Incubator tests (pp. 16-22). — In the first test reported 86 strong 

 chickens were hatched from 250 eggs. Accidental causes are believed 

 to account for the apparently poor hatch. The chickens were fed for 8 

 weeks. During this time 13 chicks died. The average weight of the 

 chickens when 8 weeks old was 1.49 lbs. Taking into account the cost 

 of the food and eggs set, heat for the iucubator, etc., the average cost 

 of a pound of gain was 6.96 cts. 



In the second test reported, 135 chickens were hatched from 200 eggs. 

 The chickens were fed for 8 weeks, during which time 9 chickens died. 

 The average weight of the chickens when 8 weeks old was 1.49 lbs. 

 The average cost of a pound of gain was 6.42 cts. In this fest a simple 

 homemade brooder was used. It was heated with hot water. The 

 total cost, including labor and lumber, was about $3. 



In the third test only 65 chickens were obtained from 200 eggs. 

 Accidental causes were believed to account for the poor hatch. A 

 plan is suggested for keeping a monthly record of a poultry yard. 



Food supply, R. Bruce (London: Charles Griffin <\- Co.', Ltd.; Philadelphia: J. L>. 

 Lippincott Co., 1S9S, pp. 159, figs. 76). — This volume, which is described in the sub- 

 title as "a practical handbook for the use of colonists and all intending to become 

 farmers abroad or at home," contains chapters on climate and soil, drainage and 

 rotation of crops, seeds and crops, vegetables and fruits, cattle and cattle breeding, 

 sheep, pigs, poultry, horses, the dairy, the farmers' implements, and notes on the 

 settler's home. In an appendix preserved and concentrated foods are treated of. 



Concerning sitos [a prepared wheat food], E. Cappelletti (Ztschr. Untersuch. 

 Nahr. u. Gemissmtl., 1 (1898), No. G, pp. 384-389).— Sitos is a preparation of wheat made 

 by splitting the grain lengthwise and removing the outer layer by a special process. 

 It is made from hard Sardinian wheat (Triticum durum). Analyses of sitos, rice, 

 and Italian paste are reported. The digestibility of each of the materials was 

 tested with 3 men. The average coefficients of digestibility are shown in the fol- 

 lowing table : 



Coefficients of digestibility of sitos, rice, and Italian paste. 



In each case the materials were cooked in a thick soup. 



