DAIRY FARMING DAIRYING AGROTECHNY. 273 



the amount given is large, the flavor of the eggs is injuriously affected. The 

 number of eggs produced is not affected by the presence of the male, but the 

 average weight of the egg is increased. 



" Concentrated vegetable foods such as soy bean meal, linseetl meal, gluten 

 meals, etc., should not be used to rephice all or even a very l^rge part of animal 

 foods, such as meat or animal meals, beef scraps, cut bone, ainl tu^tit. etc. The 

 dry prepjired animal foods such as beef scraps and animal or meat meal.s if of 

 good quality are cheaper and safer feeds than cut fresl' meat and bone ard 

 can be so used as to produce an equal egg yield. 



" Feeding the mash in the morning, with care not to give too large a quiuui y, 

 is pi-eferable to feeding it at night. The differences in egg yield on the two 

 systems are small, but giving the mash at night especially in winter must mean 

 empty crops and gizzards long before morning. 



" Corn may safely be largely used in rations for laying hens, but its use 

 requires unusual cai"e not to overfeed for best results, and it must be sup- 

 plemented by a liberal proportion of animal food. With such care and so sup- 

 plemented, the use chiefly of corn, whole or cracked, and corn meal rather than 

 much wheat and wheat or corn by-products is attended with the following 

 advantages : Lower food cost both per day and per egg, rather more eggs, 

 higher average weight of fowls and better market quality when dressed and an 

 earlier and better molt. 



" Buckwheat in any large in-oportion is a less desirable food for laying fowls 

 than corn . . . Under otherwise similar conditions the less |liard tough] flber 

 in the ration, the better will be the egg pi'oduct. Oats, barley, buckwheat and 

 by-products containing the husks of these grains should be sparingly used." 



The relative live weig'ht of the organs in chickens, A. Zaitschek {Landw, 

 Jahrb., 37 (1908), No. 1, pi). 150-171). — No regular differences in weight were 

 noted in the organs of chickens grouped according to the amount of gains made. 

 The percentage amount of blood, however, was noticeably lower in the case of 

 chickens which had been most quickly, that is, most satisfactorily fattened. In 

 general, the author concludes from the large number of weighings which were 

 made, that the gain in weight is proportionally distributed among the several 

 organs regardless of the method of fattening. In the case of 131 Hungarian 

 chickens, the average dressed weight was 79 per cent of the live weight. 



DAIRYFARMING— DAIRYING— AGROTECHNY. 



Conditions affecting' the -proportions of fat and proteins in cow's milk, 

 L. L. Van Slyke {Jour. Amcr. Chcm. Sac, SO {190S), No. 7, pp. 1166-1186).— 

 The summary of this article as presented by the author is chiefly as follows: 



The deductions presented are based upon: (1) 300 analyses of the mixed milk 

 of numerous herds, obtained at cheese factories such as are common in the 

 dairy regions of New York State; (2) 650 analyses of milk of 50 separate herds 

 of cows, covering a period of about six months; and (3) several thousand 

 analyses of milk of individual cows, representing seven different breeds of 

 cows. (American Holderness, Ayrshire, Devon, Guernsey, Holstein Friesian, Jer- 

 sey, Shorthorn), covering several lactation periods for each individual, and an 

 aggregate of about 100 periods of lactation. 



General range of variation in the percentage of fat and proteins in tnillc. — 

 (1) In single milkings of individual cows, the fat varied from 2.25 to 9 per 

 cent, the total proteins from 2.19 to 8.5G per cent, the casein from 1.59 to 4.49 

 per cent, and the albumin from 0.31 to 5.32 per cent. The highest percentages 

 are found in case of cows far along in lactation. (2) In the case of individ- 



59778— No. 3—08 6 



