1078 EXPERIMENT STATION RECORD, 



goat.«, their use, places adapted to their cultxiro, the rare wliich they require, the 

 biiildin<j up and management of a flock, shearing and shedding, diseases, and other 

 topics, including statistics. 



Profitable production of lean bacon, J. M. Harris {Jour. British Dairy Farmer's 

 Assoc, 15 {1900), }>l. 1, j)P- 7-15). — The requirements for the successful raising of 

 pigs for bacon for the English market are discussed and experiments undertaken l)y 

 the Wilts County Council and ])rivate enterprise are l)riefly rejxjrted. The author's 

 summary follows: 



"To produce at the greatest profit the best ])igs for tlii' production of prime qual- 

 it\' lean bacon, the farmer is recommended: (1 ) To breed his pigs from Large York- 

 shire Whites or from these and jnire Berkshires; never from crossbreds. (2) To house 

 his fatting pigs in dry, warm, well-ventilated styes whic-h allow of easy cleaning. 

 They should be placed, if jjossible, in a sheltered and sunny position. (3) For fat- 

 tening, to soak the meal used in cold water, to use barley meal as the staple food, 

 and to supplement this, as far as possible, by fresh, separated, skim, or buttermilk, at 

 the rate of about 1 gal. per pig per day, and, when procurable, by boiled potatoes 

 also, not mon; than 3 or 4 lbs. jier pig per day. 



" Where cheese is made, it would be well to supplement the barley meal and whey 

 by about 1 lb. of bean or pea meal per pig per day. 



" Where dairying is not carried on, bran, toppings, bean meal, or pea meal may be 

 used with care as a substitute for milk; but the dairy farmer has undoubtedly a 

 great advantage in the profitable production of the class of pig required for making 

 the best (juality lean bacon." 



Pigs at the Hawkesbury Agricultural College, G. Valder {Agr. Gaz. Nnu 

 Soutli Wales, 11 {1900), No. 10, pp. 870-877, pis. 7).- — A test on the comparative value 

 of bacon breeds is reported, but definite conclusions are not drawn. Bacon curing 

 is described. 



Report of poultry division, D. D. Hyde {Netu Zealand Dept. Agr. Rpt. 1900, 

 pp. 364-375, figs. 9). — The work of the division during the year is described briefly, 

 and directions given for marketing poultry, etc. 



Petits poussins ["broilers"], G. A. Palmer {.Tour. British Dairy Farmers' Assoc, 

 15 {1900), pt. 2, pp. ll.i-119). — The raising of chickens for use as "broilers" has 

 been practiced for centuries in Belgium and France, and the author describes the 

 breeds used and the methods followed. Directions are also given for attractive 

 dressing and marketing of this class of poultry. 



DAIRY FARMING— DAIRYING. 



The influence of feed and care on the individuality of co-ws, 



C. F. DoAXK {Miin/hiiid Sta. Bui. GO, pp. 31-GO. j>ls. 7).— Sev(n-al 

 years ago the station purchased a herd of grade cows to represent as 

 nearly as possible the average dair}' herd found in the State. The 

 record of the cows as to history, feeding, and production previous to 

 their purchase })y the station was very inconi])h>te. The attempt was 

 made to increase the productive capacity of tlie individual cows in the 

 herd by systematic feeding and good care extending over a number of 

 3'cars. The I'ations fed varied from time to time, and were not uni- 

 form for the herd. No attempt was made at forcing. All received 

 the same care. Records of 10 of the cows by lactation periods for 2, 

 3, or -i years are tal)ulated and discuss(>d. Notes are given on the his- 

 tory and feeding of each, IHustrations from photographs are given 



