176 



EXPERIMENT STATION EECOED. 



Different dry mash mixtures were tried, but there was no apparent pref- 

 erence. With the exception of certain hens, dry mash consumption was very 

 slight regardless of the mixture used. None of the hens showed a particular 

 liking for meat scrap. It was found that the consumption of oyster shell varied 

 with the egg production. 



The consumption of grit was small and in practically all cases governed by 

 the season, reaching its height in early winter and dropping to practically noth- 

 ing in .spring and summer, at which time also shell consumption reaches its 

 highest point. Attention is called to the fact that the heaviest grit consumption 

 is at the time when new feathers are being formed and when presumably the 

 greatest demand is being made for mineral elements. While the average con- 

 sumption of grit by these hens, on a ration consisting mainly of whole grains for 

 an entire year averaged 0.14 oz. per hen per week, cockerels being fattened on a 

 ration of finely ground grains and buttermilk have been found to consume 0.84 

 oz. weekly per fowl. 



The effect of season and production on food consumption, while it seems to be 

 indicated in the records of individuals, gives uncertain results when applied to 

 totals or averages for a number of individuals. The year divides itself into 

 three periods, two laying periods and one nonlaying period. The first period runs 

 from July 6 to October 25, 16 weeks ; October 26 to February 28, 18 weeks ; and 

 March 1 to July 4, 18 weeks. The average food consumption and performance 

 per week for each hen is given by periods in the following table : 



Average food consumption per week per hen for the three seasonal periods. 



It is seen that tliough the production of eggs dropped practically to zero 

 during the second period, tlie food consumption dropped very little as com- 

 pared with the first period. In the third period egg production was fairly heavy 

 and weight increased ; food consumption perceptibly decreased. Apparently, 

 winter conditions make as much of a draft on the fowls as egg production. 



All uonproducers were found to be diseased either in the liver or ovaiT. 

 and it is deemed an interesting point for further observation as to the extent 

 to which nonproduction may be the result of pathological conditions which 

 do not noticeably affect general health for months or even years. 



Report of the poultry husbandman, H. R. Lewis and W. C. Thompson {New 

 Jersey Stas. lipt. I'JUf, pp. 99-139, pis. 6). — In exiieriments to determine the 

 value of sour milk as a suppleiuentary feed for growing chicks there did not 

 appear to be any appreciable difference between the palatability of the naturally 

 soured skim milk and a commercial product, Bulgalactine milk. The sour 

 skim milk formed a source of easily digested protein. The chicks receiving sour 

 skim milk consumed a larger amount of mash and on the average more grain, 

 with a corresponding increased rate of growth. The sour skim milk seemed 

 to increase the appetite, causing a greater consumption and a more economical 

 use of the food. Sour skim milk fed chicks made a larger and more uniform 

 gain than those not receiving it, and appeared brighter and healthier at the 

 close of the experiment than did the others. There was also lower mortality 

 iu all milk-fed pens than in those not receiving milk. 



