ANIMAL PRODUCTION. 471 



"There was great variation in tlie results secured in fattening. This was 

 due to the difference in the ability of the birds to take on flesh, to their weight, 

 and to the effect of weather conditions. The variation in birds makes their 

 selection in fattening of considerable imx>ortflnce, if the labor of the extra work 

 can be handled economically. The influence of the weather in fattening allows 

 a chance of error in comparing fattening experiments conducted at different 

 times. The bleach produced by fattening with buttermilk varies according to 

 the amount of milk solids consumed by the birds. 



"The average cost of fattening hens in November and December was 10.92 

 and 8.74 cts. in 1911, and 10.83 and 10.43 cts. in 1912, respectively, per pound 

 of gain at two stations. This is higher than the average cost of fattening 

 chickens for the entire seastm at the Siime stations but less than the cost of 

 fattening chickens in November and December. Hens cost 7.7 cts. per pound 

 in 1911 and 10.3 cts. in 1012, into the feeder, so that their flesh can be bought 

 cheaper than produced at this time of the year. Cheaper gains were secured 

 in fattening hens in 1911 on the rations used in fattening chickens than on a 

 ration of corn chop with 15 per cent of shorts mixed with buttermilk. 



" Chickens cost 17.6 cts. per pound into the feeder in July, 1911, while the 

 gains cost 7 cts. per pound at this time; in November, 1911, they cost 9 cts. per 

 pound into the feeder, and the gains cost 10.5 cts. per pound. This influences 

 the profit in fattening and the best length of time to fatten, maldng it advisable 

 to feed longer in the first part of the season. The cost of picking, grading, and 

 packing (including freezing) was about 7 cts. per head, making the total aver- 

 age cost of a pound of dressed poultry in July 20.5 cts., which gradually de- 

 creased through the season to 13.1 cts. in November, 1911. 



"The best results were secured with the following 3 rations: No. 1, corn 

 meal, low-grade wheat flour, and shorts 3:2:1; No. 2, corn meal and low- 

 grade wheat flour 3:2; and No. 3, corn meal, low-grade wheat flour, and 

 shorts 5:3:1, and 5 per cent of tallow. The same feeding value is secured in 

 a ration of corn meal and oat flour 3:2 but at an increased cost of 37 cts. 

 per 100 lbs. of gain. Com meal, low-grade wheat flour, and shorts 4:2:1, 

 gave very good results during the latter part of the feeding season, or in cool 

 weather; that is, the proportion of corn meal and low-grade wheat flour may 

 be increased in cool weather." 



The origin of the " systems of selecting layers," J. H. Robinson {Farm 

 Poultry, 24 (1918), No. 12. pp. 246-2Jf8) .—Comments are made on the reliability 

 of the Hogan method of selecting laying hens and determining their capacity 

 for laying (K. S. R., 30, p. 270). 



Fifth Annual Conference of Poultry Farmers (Dcpt. Afjr. .V. S. Wales, 

 Fanners' Bui. 11, 1913, pp. 25). — This includes a report of the conference, 

 together with papers on the following subjects: Quality as a factor in produc- 

 tion: the cost or rearing; management, housing, and confinement; wart disease; 

 and the limitations of egg production. In the last paper the author calls atten- 

 tion to the dangers ensuing from forced ep:^ production, among others to the 

 deterioration in the quality of eggs, ovarian troubles, faulty incubation, and 

 weakly chickens. 



The poultry industry in the United States, H. R. Lewis (Ann. Rpt, N. J. 

 Bd. Agr., JfO {1912), pp. 81-92, pis. 6). — A discussion on the poultry industry in 

 the United States in general and New Jersey in particular. Items included 

 are selection, food, care and management, desirable rations, and poultry house 

 construction. 



A remarkable hybrid {Country Life [London], S^ {191S), Xo. 882, p. 161, 

 fig. 1). — An account of a hybrid between a black-winged peacock and a 

 domestic hen, this being the second known cross of this kind. 

 33788°— No. 5—14 6 



