1>AIKY FARM1 N<i l> AIKVI ffG. 193 



ings for sheltering them, tin- comparative value of different feeds, the Buperioi value 

 of raw over rooked feeds, slaughtering, marketing, and dressing, and other topics 

 a"re considered, and a number of test rations suggested. The problem of standard 

 types for crate fattening is also taken up, and it is pointed oul thai the desirable 

 characteristics are presenl in the American class of poultry. 



Attention is directed to the fad that after dressing, chickens should be thoroughly 

 cooled before packing, and the author considers it desirable to keep them for 10 to 

 24 hours at a temperature of 30 to 35 . A one-layer wooden shipping case is, in his 

 opinion, tin- mosl desirable for shipping. The tray should be lined with parch menl 

 paper and the chickens neatly arranged. 



Tests were made of the amounts of edible flesh on crate-fattened and other birds 

 with 6 pairs of Barred Plymouth Rock cockerels each pair weighing on an averaj 

 U»s. 8 oz. Two birds were killed at the beginning of the tesl and weighed together, 

 plucked but not drawn, 6 lbs. 8 oz. After cooking the edible flesh was removed and 

 weighed 1 lb. 10 oz. The weight of the bones was 12 oz. and of the offal 2 lbs. 4 oz. 



The author states thai the chickens killed cosl 16 cts. per pound, and calculates 

 that the edible flesh cosl 64 cts. per pound. The remaining lOcockerels were fed in 

 crates for three weeks, the average live weight at the end of this time being 12 lbs. 

 per paii-. Two cockerels were killed, their weight when plucked but nol drawn 

 being 10 lbs. 12 oz. The cooked edible meal weighed 5 lbs., the l ss 18 oz., and 



the offal I lbs. 10 OZ. The author assumes that the crate-fed birds cost 20 cts. per 



pound and calculates that the edible flesh, therefore, cosl 42 cts. per pound. He 

 calls attention to t lie fact that in addition to being cheaper the flesh of the crate- 

 fed birds was markedly superior as regards flavor and quality. 



Turkeys— from shell to market, .1. C. Clipp I Va. Dept. Agr. Am,. /.'/</.. ?6 

 {1904), pp. 154 156). — On the basis of experience the author discusses the feeding 

 and care of turkeys. For young chicks he recommends sweet milk and raw eggfi 

 aboul twice a week, in the place of hard-boiled eggs and sour-milk curd. Millet and 



whole wheat are regarded as the mosl satisfactory grains for turkey chicks. 



DAIRY FARMING DAIRYING. 



Influence of feeding sesame cake on the properties of butter fat, .1. Denosl 



Rev. GSn Lait, ', {1905), Nos. 20, />/>. .',>; ;-}>;!>; 21, pp. 490-496).— -In a test with 1(5 



COWS, 2.5 ku r . of sesame cake, and at times .1 liter of sesame oil in addition, were fed 



each animal daily without the butter in any instance showing a red coloration upon 



the additi >f hydrochloric acid and furfurol, not even when the temperature was 



raised from 60 to 70 C. It is believed that a red coloration reported bj someobserv- 

 ers as occurring with hydrochloric acid and furfurol alone was due to the use of 

 impure furfurol or an old solution. 



The author also reviews the results obtained by various investigators with the 

 Baudoin reaction and discusses the different means which have been proposed for 

 enabling the ready detection of margarin, such a.- the compulsory addition of sesame 

 oil in the manufacture of margarin, concluding that none of them answers perfectly 



the end desired. 



Feeding fat into milk U. 8. I ></>!■ Agr., /»'"/•. Anim. Indus. Cite. 75, pp. 

 This is a reprint from the annual report of the Bureau of Animal Industry for 1902 

 of the two articles, Recent Experimental Inquiry upon Milk Secretion, by C. D. 

 Woods | E. s. R., 15, p. 505), and The Physiology of Milk Secretion, by A. W. Bitting 

 (E. s. R., 15, p. 523). 



On the feeding value of distillery pulp for milch cows, N. II insbon 

 Mejeri Tidn., :0 I 1905), No. '■>'. pp. S08SU).—A feeding experiment with 30 cows, 



