FOODS ANIMAL PEODUCTION. 279 



Poultry experiments, W. P. Brooks and H, M. Thomson {Massa- 

 chusetts Hatch Sta. Rj^t. 1899^ pp. 4.9-56). — The value for egg produc- 

 tion of rations with wide and narrow nutritive ratios was tested in the 

 winter and summer. h\ each case 2 lots of 20 White Wyandottes and 

 2 lots of 20 Barred Plymouth Rocks were used. The principal grain 

 in the ration with the narrow nutritive ratio was wheat, and in the 

 ration with the wide nutritive ratio corn. Therefore the tests are in 

 effect a comparison of these two grains for laying poultry, supple- 

 mented by a variety of other food. 



The winter experiment began October 25 and closed April 27. The 

 summer experiment began May 1 and closed September 27. 



The authors summarize the results of the tests as follows: "Our 

 results with both breeds, both summer and winter, are greatly in favor 

 of the ration richer in corn meal and corn. On its side we have (1) 

 lower cost of feed, (2) from 23 to 91 per cent more eggs, (3) a far 

 lower cost per egg., making possible a saving of from 4f to 16f cts. 

 per dozen in the food cost of their production, (i) a greater increase 

 in weight, and (5) a much earlier molt." 



It was the intention to test the wide and narrow rations with Black 

 Minorca pullets, but this test was discontinued owing to roup. The 

 results are not given in detail. "The test with this breed was 

 not ... at all conclusive. . . . Up to the time the test was closed, 

 however, the corn-fed Minorcas had laid about 50 per cent more eggs 

 than the others." 



Erroneous ideas regarding food value, H. Snyder {Sanitary Home, 3 {1900), 

 No. 3, 2ip.53-55). — The author points out a number of widespread popular errors 

 concerning potatoes, mushrooms, white wheat flour, white and yellow corn meal, etc. 



Domestic science in agricultural colleges, Juniata L. Sheppard {Amer. Kitchen 

 Mag., 12 [1000), No. 5, pp. 177-17 9, fig. 1).—A descrii^tive and statistical article. 



Handbook of domestic science and household arts, Lucy L. W. Wilson {Neiv 

 York and London: The Mucndllan Company, 1900, pp. XIII-\r407, ill.). — This is a text- 

 book giving concise directions for lessons on food and nutrition, cooking and serving 

 food, cleaning, household pests, and other topics generally included under the term 

 domestic science. The chapters are contributed by a number of different writers. 



Bread and the principles of bread making, Helen W. Atwater ( U. S. Dept. 

 Agr., Farmers^ Bidktin 112, pp. 38, figs. 3). — The cereal grains and the flours made 

 from them are discussed, as well as yeast, the theory of fermentation, bread raised 

 with yeast and with leaven, special breads, household and bakery methods of bread 

 making, chemical composition of bread, imperfections and impurities, nutritive value 

 as related to cost, and similar topics. 



Samples examined by the station {Comieclicut State Sta. Rpt. 1899, pt. 2, pp. 

 93-100) . — The Connecticut Pure Food law and the law regarding commercial feeding 

 stuffs are quoted and brief statements made concerning the foods and condiments 

 analyzed by the station. These include 149 samples of coffee, 2 of coffee substitutes, 

 92 of Soda-water sirup, 23 of bottled sirup, 5 of fruit juice, 90 of bottled carbonated 

 drinks, 2 of peanut butter, 31 of food preservatives, 2 of borax, 3 of banana flour, 2 

 of butter and imitation butter, 213 of molasses and sirup, 45 of vinegar, 2 of honey, 

 and 43 of milk and cream. 



