484 p:xperiment station record. 



poats and similar topic? are discupseil in a popular way. Persian fat-tailed sheep are 

 also Ijrictly HH^ntioned. 



Home pork making, A. W. Fulton {New York: Orange Judd Co., 1900, p. 124, 

 fig.^. 86). — The author points out the advantage of making pork on the farm, and 

 gives directions for slaughtering, dressing, and curing pork, the preparation of ham 

 and bacon, etc. Tlie book also includes a large number of recipes for cooking pork 

 and pork pro(h;cts. 



American breeds of fowls. I, Tlie Plymouth. Rock, T. F. McGrew ( U. S. 

 Dept. Ayr., Burenuof Aninud IndvMry Bid. 29, pp. 32, col. pU. 6, figs. 10). — The topics 

 discussed in this bulletin include, among others, the origin of the Plymouth Rock 

 breeds, descriptions of the Barred variety, White Plymouth Rocks, Buff Plymouth 

 Rocks, the Pea-Condied variety, as -well as the Jersey Blue and Rhode Island Red 

 breeds which are allied to the Plymouth Rocks. Information is given regarding 

 mating, breeding, and related topics. 



Farm poultry: A popular sketch of domestic fowls for the farmer and 

 amateur, G. C. Watson {Nfiv York: Tlie Maondlau Co., 1901, pp. 341, figs. 95). — 

 Poultry raising as a business, the breeds suitable for the production of eggs and meat, 

 fancy ))reeds, poultry buildings, incubators and brooders, poultry feeding, prepara- 

 tion for the market, and related topics are treated of. 



Practical poultry keeper, L. Wright {London: Cassell & Co., 1901, pp. 311, ]>ls. 

 8, figs. .37). — A new and revised edition. The volume treats of poultry houses, poultry 

 rearing, and the different breeds of domestic ])oultry. 



New^ egg farm; or, the management of poultry on a large scale for com- 

 mercial purposes, II. H. Stoddard {Neir York: Orange Judd Co., 1900, pp. 331, 

 figs. 145) . — A general treatise on the subject. 



Incubators and chicken-rearing appliances; how to make and use them 

 {London: Cassell <.(; Co., 1899, pp. 64, figs. .36). — Directions are given for making 

 incubators of different sizes, and makmg brooders, and for operating incubators. 

 Heat regulators for incul)ators are also described and discussed. 



DAIRY FARMING— DAIRYING. 



Hand feeding of cow^s for milk and butter production, G. S. Thomson {Jour. 

 Agr. and Ltd., South AiistraH<i, 4 {1901), iSo. 12, pp. 945-968, figs. 6). — Under tlie 

 above heading the author discusses a number of subjects connected with dairying. 

 The Ijenefits of feeding during the dry season in South Au.stralia are brought out, and 

 the rations used are discussed. One of the foods emj)loyed was copra cake, the resi- 

 due from crushed cocoanut kernels. It is highlv recommended as a part of a ration 

 for milch cows, but must be given sparingly at first, or cows will not eat it. A quarter 

 of a i)ound to a ration is sufficient in the beginning and may be increa.sed to 2 lbs. 

 daily. The cream from cows fed copra is said to require a higher temperature for 

 churning. The butter grains are firmer and the melting point of the butter is higher. 

 Heavy feeding of copra injures both the texture and the flavor of the butter. 



Rations for milch cows, H. J. Wheeler and J. A. Tillinghast {Rhode Jsland 

 Sta. Bui. 77, pp. 131-172). — Sixty-one rations for milch cows as reported by different 

 feeders throughout the State are given, with modifications and comments by the 

 authors of the bulletin. The principles of feeding are l)riefly discussed, and notes 

 are given on methods of feeding and on the relative manurial value of several feeding 

 stuffs. A table for use in calculating rations is reproduced from Vermont Station 

 Bulletin 81 (E. S. R., 12, p. 877). 



Domestic pasteurizing methods and the care of milk in the home, J. Nelson 

 {Nrw Jersey Stas. Bid. 152, pp. 22). — Tlie author discusses in a popular manner the 

 souring of milk, relation of milk fermentations to health, disease germs in milk and 

 their destruction, the use of ice and heat in preserving milk, pasteurization and 



