ANIMAL PRODUCTION. 675 



"Dominance of pen comb over sinj;le is found to l)e far from perfect. Tlie 

 hybrids show a perfectly t,'radeil series of comb tyi)es rantjint,' from tlie perfect 

 single to the perfect pea condition. 



" In shape of body the hybrid males are essentially like the pure Cornish 

 Indian Game males. The hybrid females are intermediate in shape of body 

 between the females of the two pure breeds crossed." 



Inheritance of hatching quality of eggs in poultry, R. Pearl {Aiiicr. 

 Breeders Mag., 1 (1910), No. 2, pp. 12V-133).—A report of the committee on 

 breeding ijoultry of the American Breeders Association, in which the hatching 

 quality of eggs and the method of selection according to breeding capacity are 

 briefly discussetl on the basis of data previously note<^l (E. S. K., 21, {). T7;> ; 22, 

 p. 571). 



Poultry: Northwest Experiment Farm at Crookston, Minn., C. E. Brown 

 (Minnesota Sta. Bui. Hi), pp. 141-175, figs. i9).— This bulletin treats in a pop- 

 ular manner of poultry houses and other appliances, breeds of poultry, feeding 

 and management, killing and dressing poultry for market, and conmion parasites 

 of poultry. Several experiments are also briefly reported, including a test of 

 an advertised system for selecting hens with high egg production. 



A lot of 50 Leghorn pullets fed on a dry mash from December 12 to February 

 12 laid an average of 18.2 eggs per day at an average cost of 7.3 cts. per dozen. 

 During the same period a similar lot on a wet mash ration laid an average of 

 19.6 eggs per day, at a cost of 6.7 cts. per dozen. With lots of 100 hens each, 

 Leghorns gave a total profit for four months of $39.10 and Plymouth Rocks of 

 $52.04. On a ration of corn, oats, shorts, and skim milk 12 Plymouth Rock 

 cockerels in 3 weeks' time made an average gain per bird of 2 lbs., at a cost of 

 4.35 cts. i)er pound. On a similar ration a lot of 12 Leghorn cockerels made an 

 average gain of LIS l))s. ])er ])ird. at a cost of 4.9 cts. per pound. 



The present state of poultry culture in Russia, B. P. Gontsharoff (Farm 

 Poultry, 21 (1910), Nos. 1, pp. 1, 2; 2, pp. 37, 38; 5, pp. l-'i',, 1J,6, figs. .)).— 

 The fowl most common in Russia is a small scrub that averages per year only 

 about 60 to 70 eggs per hen, though it is hardy and matures very quickly. 

 Among the best distinctive breeds mentioned are the Orloff and Pavloff fowls 

 and the Arsamas.s, Holmogor, Toola. and Sebastopol geese. The Orloff is a 

 game type, though not used for that purpose. It is a heavy breed with a long, 

 deep breast bone; the comb is small, and the color of the skin and legs is deep 

 yellow. There are speckled, red, pile, and white varieties. The Pavloff is 

 a small, fancy breed, gold or silver spangled, with a large crest and feathered 

 legs. The meat qualities are indifferent. 



Recent investigations have proved that the Holmogor goose is a better breed 

 than the Embdeu. The Toola game geese were formerly used in the pit, and 

 like all fighting varieties have a well developed breast bone, giving plenty of 

 meat. They are esteemed as a cross with the Toulouse, which gives an im- 

 proved quality of tiesh. There are no s]iecial Russian breeds of ducks, the com- 

 mon variety being little better than a wild Mallard. Their merit consists in 

 being hardy and they find most of their own food themselves. The meat is 

 dark in color and when fatted furnishes an abundance of outside fat. Turkeys 

 are numerous in some localities and guinea fowls are bred in large numbers in 

 southern Russia. The Caucasian and Turkestan varieties of pheasjints are 

 hardy in northern Russia and do not require special care. They are much 

 superior to the Bohemian and the domesticated varieties of western Europe. 

 Many foreign bree<ls of fowl have lieen imported. 



Go.'its are kei)t to supi)ly milk for fattening fowls, which is accomplished 

 largely by old-fashioned methods, though tliere have l)een some improvements 

 in recent years. "All birds are usually fattened on thin porridge, mostly bar- 



