172 



EXPEKIMENT STATION EECOED. 



[Vol. 35 



ground corn, bran, and meat scrap 10 : 10 : 7 and in the other of ground corn, 

 hrau, middlings, oil meat, and meat scrap 3:4:4:1:2. The results of the two 

 experiments are summarized in the following table: 



Variety and simple rations for laying hens. 



Lot. 



1 

 2 

 3 

 1 

 2 

 3 



Average 

 number 

 in lot. 



Mor- 

 tality. 



Percent. 

 29.2 

 37.5 

 33.3 

 20.0 

 32.0 

 8.0 



Gain in 



weight 



per 



hon. 



Pound. 

 0.48 

 .53 

 .34 

 .36 

 .36 

 .11 



Cost of 

 feed 

 per 

 hen. 



$2.27 

 2.19 

 2.77 

 1.35 

 1.35 

 1.84 



Eggs per 

 hen. 



351 

 293 

 371 

 186 

 190 

 202 



Cost 

 Of 



feed 



per 



dozen 



eggs. 



Cents. 

 7.74 

 8.99 

 8.98 

 8.73 

 8.54 

 10.96 



Value 



of 



eggs 



per 



hen. 



$6.45 

 5.28 

 6.88 

 3.44 

 3.50 

 3.82 



In an experiment conducted for 364 days to study the effect of rations con- 

 taining approximately 10, 15, and 20 per cent of protein upon the rate and 

 economy of egg production by pullets, the grain mixture for all lots was made 

 up of shelled corn and wheat 3 : 1. The mash mixtures for the different lots 

 were composed of ground corn, bran, and meat scrap in the following propor- 

 tions : Lot 1, 11 : 3 : 1 ; lot 2, 6 : 3 : 6 ; lot 3, 1 : 3 : 11. 



The results are summarized in the following table : 



Effect of varying the protein content of rations for pullets. 



Feeding acorns to fowls, A. Hink (Deut. Tierdrstl. Wchnschr., 23 {1015), 

 No. 22, p. 169; abs. in Deut. Landio. Tierzucht, 19 (1915), No. 29, pp. 228, 229).— 

 Acorns were decorticated, pounded, and dried, mixed with bran and sugar, and 

 30 gm. daily per fowl added to the ordinary feed mixture. 



The result was a decrease in egg laying, culminating in complete cessation. 

 The ycjlk of the eggs was covered with a dirty colored brown membrane, the 

 interior of the yolk also being affected. It is thought that these results are due 

 to the tannin contained in the acorns. The albumin taunate formed in the 

 digestive tract passes in the form of tannate of albumin and tannate of soda 

 Into the blood, where fresh tannin is liberated, and exercises its astringent 

 action upon the capillaries of the ovary. The brownish color of the yolk of the 

 egg is due to oxidation. 



Poultry manag'ement; care of breeding- stock and chicks, E. .1. Peterson 

 {North Dakota Hta. Circ. 11 (1916), pp. 10, figs. 4).-A general discussion of 

 methods of poultry management 



