No. 4.1 POULTRY AND EGG PRODUCTION. 13 



POULTRY AND EGG PRODUCTION. 



HARRY R. LEWIS, POULTRY HUSBANDMAN, NEW JERSEY AGRICULTURAL 

 EXPERIMENT STATIONS. 



It is with extreme pleasure that I have been able to meet 

 with you at these sessions and receive some of the spirit of 

 progress and co-operation which is so very apparent every- 

 where. I feel especially at home among you, for I not only 

 have met many personal friends, but am, myself, a native of 

 southern New England, having been born and reared on a 

 large poultry and general farm in Rhode Island. While the 

 conditions are somewhat different in New England than they 

 are in New Jersey, yet a careful study of both have convinced 

 me of the fact that the principles underlying the successful 

 management of the flocks are the same. Any slight differences 

 which may be necessary are of application, the method of 

 applying the principle varying with the breed kept, climatic 

 and market conditions. We have, as you know, in New Jer- 

 sey a State which is noted for its large commercial egg farms, 

 where White Leghorns predominate, and where the white- 

 shelled egg for the New York market is the primary consider- 

 ation. Here in New England, the larger, heavier, general- 

 purpose breeds, useful for both meat and eggs, have by far 

 the leading advantages. New England is especially fortunate 

 in having not only suitable land and admirable climate, but 

 also unlimited markets, and I firmly believe that with more 

 attention to the farm poultry flocks, with better methods of 

 production, the poultry industry of New England could be 

 made one of its leading and most remunerative branches of 

 agricultural effort. In order to accomplish this there are cer- 

 tain fundamental considerations which must be studied, and I 

 would present the following to you for consideration. 



