ANIMAL PRODUCTION. 297 



made up of ground oats and barley 4:3 fed with skim milk, and that of the latter 

 ground oats, barley, and meat meal 4:3:1. In the 4 weeks of the test the average 

 gain per chicken on the grain ration was 1 lb. 13.5 oz. and the cost of feed per pound 

 of gain 5.4 cts. Similar values for the grain-and-meat ration were 2 lbs. 0.6 oz. and 

 5.6 cts. 



"These results show an increased efficiency for the ration containing the meat 

 scrap. When, however, the relative cost of the ration is taken into account, the 'all 

 grain' has slightly the advantage (by reason of it costing less), the difference being 

 two-tenths of a cent per lb. of increase more in the case of the ' grain and meat ' ration . 



"On killing and dressing, the two lots were found to be remarkably similar as 

 regards plumpness and weight, due largely, the writer thinks, to the uniformity of 

 type. They furnished identical data as regards the percentage of dressed carcass, and 

 were only distinguished into groups by the slightly yellow tinge of the 'all-grain' 

 fed birds; the chickens from the 'grain and meat' ration gave a perfectly white flesh." 



Growth of chickens and cost of rearing, E., E. T., and W. Brown {Reprinted 

 from Poultry, 1904, July 22, pp. 4).—Ai the Reading University College Poultry Farm 

 the comparative merits of White Wyandottes and crossbreeds were tested under 

 uniform conditions. White Wyandottes made an average gain of 2.17 lbs. and the 

 crossbreeds of 2.26 lbs. in 12 weeks, the cost of a pound of gain in the 2 cases being 

 6.96 cts. as compared with 6.68 cts. The crossbred birds were at a disadvantage, in 

 the authors' opinion, in that 3 different crosses were used. The Faverolles-Buff 

 Orpington was the most profitable. The quality of the flesh of the dressed birds is 

 briefly discussed. 



It is evident, according to the authors, "that the larger profit is obtained in pro- 

 ducing market chickens by breeding from the table varieties of poultry. Further, 

 they must be salable at the right season, when prices for spring chickens are good." 



Laying 1 competitions, B. W. Horne {Jour. British Dairy Farmers' Assoc, 17 

 {1902), pp. 40-49). — The importance of laying competitions is briefly spoken of and 

 data regarding those carried on under the auspices of the Utility Poultry Club are 

 given. 



Turkeys: Standard varieties and management, T. F. McGrew ( U. S. Dept. 

 Agr., Farmers' Bui. 200, pp. 40, figs. 12).— Among the questions discussed are the 

 present condition of the turkey industry; standard varieties of turkeys; selection and 

 treatment of breeding stock; egg laying, incubation, and hatching; care of young 

 turkeys; feeding stock turkeys and feeding for market, marketing, parasites, and 

 diseases. 



"It should never be forgotten that in the wild state their food was the bugs, 

 worms, seeds, etc., which they could find for themselves, and which were hunted 

 for and scrambled after continually. There was then no overfeeding upon rich 

 unnatural foods that impaired health and produced bowel troubles or other ailments 

 that naturally follow unwholesome food. They subsisted by their own efforts in the 

 wild state, while now they are quite too often forced to eat unnatural foods that are 

 furnished in hope of forcing them to an unnatural growth." 



Wet or sloppy foods are not recommended for young turkeys. 



"Food should be given . . . [young turkeys] quite early in the morning and at 

 frequent intervals during the day. Never overfeed them, but use discretion in pro- 

 viding plentifully for their necessities. Give them all they will eat willingly and no 

 more. Avoid the use of rich foods, grains in hulls, and millet seed, which is not 

 good for them while they are young; a little of this seed, however, may be fed as 

 they grow older. Too much hard-boiled egg is bad for them, while a reasonable 

 amount of bread is beneficial. 



"Coarse sand is excellent for grit, and if sufficient of this is at hand no other grit 

 will be needed; but plenty of grit of some kind is a necessity, for without it the 

 poults can not grind their food." 



