DAIRY FARMING DAIRYING. 383 



bred stock. Cousiderintr tlie lotsJ as a whole, the greatest gaui, 4S lbs., was made by 

 lot 3, fed coarsely ground corn, ground buckwheat, and finely ground oats (2:2: 1), 

 and the smallest gain, 28 lbs., by lot 2, on a ration consisting of tinely ground oats, 

 coarsely ground corn meal, and ground wheat (2 : 2 :1). As regards financial returns 

 the gains were made most cheajjly by lot 1 on a ration of ground barley, tinely 

 ground oats, and coarsely ground corn (2:2:1), the cost being 3.88 cts. per pound. 

 Gains were made least cheaply by lot 2, the cost being 5.8 cts. per pound. 



The comparative merits of cranuning and natural feeding was tested with 2 lots of 

 about 25 chickens each. Both lots were fed grain and milk. In 10 days the chick- 

 ens fed from a trough consumed 40 lbs. of grain and an equal amount of milk. They 

 gained 5 lbs., the cost of a pound of gain being 10.2 cts. In the same time the 

 chickens fed by the cramming machine consumed 50 lbs. of grain and 100 lbs. of 

 milk and made a total gain of 7.5 lbs., the cost per pound of gain being 9.33 cts. 

 On an average it was found that the machine-fed chickens were each about a half 

 pound heavier than the others and sold for about 0.75 ct. per pound more. 



E(j(j preservation. — During the year a number of methods of preserving eggs were 

 tested. AVhen preserved in a solution of water glass made in the proportion of 1 part 

 sodium silicate to 5 of water, the eggs were of fairly good flavor and all well pre- 

 served. In a solution made in the proportion of 1 part of water glass to 8 of water, 

 the eggs kept nearly as well as in the stronger solution. This is i-egarded as a good 

 preservative when it is desired to keep summer eggs for winter use. AVhen a 

 solution consisting of 1 part of water glass to 10 of water was used the eggs did not 

 keep as well. A second test was made with a solution of 1 part water glass to 8 of 

 water, " but in place of allowing the eggs to remain in the liquid, they were removed 

 after having been in it for a week, except the last lot which was put into the solu- 

 tion. This lot was allowed to remain the remainder of the season. 



" (a) The eggs, after being in the solution for a week, were removed and placed in 

 an ordinary egg case in the cellar. They were all good when tested, but had evap- 

 orated considerably and were lacking in flavor. 



" {h) These were the second lot of eggs to be placed in the licjuid. They were 

 handled similarly to those in a, and were of about equal quality. 



" {c) These eggs were allowed to remain in the liquid. They were well preserved, 

 all being good." 



As a whole these eggs did not keep quite as well as those which remained in the 

 1:8 solution, but were superior to those kept in the weaker solution. 



Eggs were also preserved in a solution of limewater and salt and in dry lime and 

 dry salt. The first of these methods gave fairly satisfactory results; the last 2 were 

 unsatisfactory. 



Capons and caponizing, 0. M. Watson {SoutJi Caroliivi Sta. Bui. 62, j:>p. 10, 

 pis. 2). — The superior market value of capons is pointed out, and the method of 

 caponizing described. According to the author, "capons are very useful in taking 

 care of broods of young chickens. They take them without any trouble, and care 

 for them just as well and we think lietter than a hen." 



DAIRY FARMING— DAIRYING. 



Repjrt of the professor of dairying, H. H. Deax {Ontario Agr. Col. and Expt. 

 Farm Rpt. luoo, pp. .i7-44).~\n accuunt is given of the different lines of investiga- 

 tion conducteil during the year. 



:\Iilk was pasteurized at temperatures ranging from 140 to 200° F. and compared 

 for butter-making purposes with milk heated at 90 to 100° F. before separation. 

 Some of the results are as follows: 



"The cream from the milk separated at the higher temperatures contained a higher 

 percentage of fat, was less in bulk, churned in less time, and produced slightly more 



