326 FARM ANIMALS 



eggs. The quality of the eggs after long preserva- 

 tion is about equal from the use of water glass and 

 lime solution while in the case of other preserva- 

 tives the quality is much injured. The loss from 

 evaporation in eggs preserved in dry salt after 

 several months is thirty-three per cent., from eggs 

 waxed and then preserved in salt twenty-five per 

 cent., and no evaporation takes place in eggs 

 immersed in lime water or water glass solution. 



The Cost of Egg Production. Cornell University 

 carried on an extensive series of experiments for 

 the purpose of determining the cost of egg pro- 

 duction in different flocks of poultry throughout 

 the state. In the first series of tests it was found 

 that the cost of producing eggs on ordinary farms 

 ranged from eight to thirty-four cents per dozen 

 while the cost of food for one hundred hens for 

 seventeen weeks ranged from $28 to $39. The 

 average profit for a period of seventeen weeks 

 was found to be $23 . 93 for each one hundred hens. 

 In a subsequent test the average annual production 

 per hen was one hundred and twenty-nine eggs. 

 The average cost of eggs per dozen was nine cents 

 and the average cost of feeding one hen a year was 

 ninety-nine cents. In this series of observations 

 of actual farm conditions it appeared that forty- 

 four per cent, of the total value of the eggs produced 

 was required for the feed and that the annual 

 value of eggs exceeded the cost of feed by $1.30 

 for each hen. These experiments were carried 

 on during still another year in which it appeared 

 that the average cost of feeding one hundred hens 

 for seventeen weeks was $35.33, and the average 

 profit from one hundred hens for this period was 

 $16.13. In a comparison of different breeds the 

 White Leghorn stood first and the Black Minorca 



