1070 EXPERIMENT STATION RECORD. 



Diastasolin as a nutrient for horses, Sciiadk (Dciil. Tirriirzfl. Wrhnschi:, 

 17 ( IHOlh, .\i>. /, pp. '/J-'/.S). — The autlior adcknl small (luantilies of diaslasoliu 

 to the ration of 4 eoacb horses. At the end of i) days they had jiaiiied an aver- 

 ajie of 4.H k}i. eaeh in \veij;ht, thoufih they had been kept at work. Good results 

 were also obtained by feeding diastasolin to sick horses. 



Egg records (Dcpt. Agr. and Tech. Iiisir. Ireland Jour., 9 (WOS), No. 1, pp. 

 1^1-128). — Kgg-hiyins statistics gathered from breeders of White and Brown 

 Legliorns, Black Minorcas, Buff and White Orpingtons, White Wyandottes, Ply- 

 month liocks, Faverolles, Iloudans, Light Snssex, and mixed flocks are reported. 

 The best record was made by the Brown Leghorns, which laid an average of 

 3!».0 eggs each from July 1 to September 30. The Iloudans laid an average of 

 lil.N, which was the lowest recoi'd of any breed. 



The egg trade of the United States, M. M. Hastings (U. tS. Dcpt. Ai/r., Bur. 

 Aiiiiii. JndiiN. Cirr. t.'iO, pp. S'l, figs. 2). — This is a study of the. conditions which 

 snironnd the production and marketing of eggs, made for the purpose of de- 

 termining the causes of deterioration in quiility and consequent loss. The 

 topics discussed are the importance of the poultry industry, quality in eggs, 

 detrimental changes, methods of marketing and preservation, requisites for 

 the jiroduction of good eggs, and how to effect improvement for the benefit of 

 both producer and consumer. 



The author states that the enormous waste due to the actual spoiling of eggs 

 is caused by ignorance of the correct method of caring for the product and 

 because the farmer and storekeeper are not financially rewarded for taking 

 greater pains. This latter condition will continue until the present method of 

 bartering eggs for merchandise is discontinued for some plan of buying eggs 

 on a (piality basis. 



Infection and preservation of eggs, G. H. Lamson, Jr. ( CU'nnrcticiit Storrs 

 .S'/«. liid. 55, pp. 203-21-'i, figs. 7). — This bulletin reports bacteriological studies 

 with reference to the cause of deeomi)osition and sources of infection of eggs, 

 the part played by temperature, and precautions to be observed in i)reserving 

 eggs. 



Dissections of liens were made by the author and the ovary and oviduct were 

 examined. " Bacteria [were present] in the oviduct of the hen even in the 

 upper portion, so that an egg may be infected in the earlier stage of its forma- 

 tion, particularly at the time when the white or albumin is secreted. A dis- 

 eased condition of the ovary of the hen may cause infection of the eggs. Poul- 

 trynien, especially those who dress large numbers of fowls, frequently find 

 hens that are so diseased. . . .' Unfertile eggs are infected as well as fer- 

 tile. . . . 



"Eggs may be infected after they have been laid, as it is possible for the 

 bacteria to pass through the pores of the shell. Moisture plays a part in such 

 infections, for while the egg is covered with its normal mucilaginous coating 

 and kept in a dry place it is difficult to infect. Infection is not a difficult mat- 

 ter, however, when the egg is moist. Many egg shells are defective, caused by 

 not feeding hens a sufficient amount of shell-forming food. Eggs are liable to 

 be infected soon after they are laid." Nine species of bacteria were found in 

 one nest, hence the author thinks that nesting material is a great source of 

 infection, for if this has been allowed to remain unchanged for a long time it 

 becomes foul and teems with bacteria. 



" Whatever the means of infection, it has been found that a larger percentage 

 of the July, August, and early September eggs are infected or contain a greater 



