1923.1 PUBLIC DOCUMENT — No. 31. 21a 



Studies of Heredity in. Poultry. 



The Massachusetts poultry industry is essentially intensive. It operates fairly 

 large flocks, but on relatively small areas. Most of the food consumed is pur- 

 chased, imported largely from the grain sections of the West. In order that the 

 Massachusetts industry may compete with that of other sections of the country, 

 it is necessary that the stock be of the highest possible grade. This fact gives a 

 peculiarly important economic significance to the work grouped in the following: 



Poultry Husbandry Project 1. "Broodiness in poultry." 



Professor Hays. 



The broody trait in poultry is being studied from the following angles: 



1. Possibility of establishing a stram of broody-free Rhode Island Reds by systematic 

 matings in pedigreed lines. An approach to this goal has been made in some families. 



2. Specific intensification of broodiness by the pedigree system of matings. 



3. The behavior of the factor or factors for broodiness in crosses. 



4. The physical relationship of different organs to broodiness. 



Poultry Husbandry Project 2. "To determine the mode of inheritance of 

 various characters in poultry, and to study factors governing form and function." 



Professor Hays. 



The basic idea for which this project has been carried is the analysis of the mode of 

 inheritance of factors for egg production. The results seem to indicate that at least 

 four or five pairs of factors are concerned. Progress of a very definite character has 

 been made by handling these factors as units in breeding. 



Human Food. 



The increasing cost of food products has brought about the necessity of more 

 attention being given to the conservation of food. Conservation essentially re- 

 quires control of those forces and agencies which cause decay and loss; and as a 

 first step a study of the conditions under which these agencies develop. The 

 very small amount of time given to this subject at this Station is not a measure of 

 the importance of the work. In fact the well-being of the great food-consuming 

 population of the State would be furthered were this work to be greatly increased . 



Microbiology Project 1. "Microbiological investigations in milk." 



Mr. A\'ERY and Mr. Neill. 



The following articles have been prepared during the year: 



"A Biological Study of the Hemolytic Streptococci from Dairy and Human Sources: 



The Differential Reaction of Methylene Blue." Roy C. Avery. 

 "A Review of the Literature of Lactic Acid Fermentation." James M. Neill. 

 "A Study of the Characters of the Streptococci of Dairy Lactic Acid Fermentations, 



with Special Reference to the Present Status of the So-called Streptococcus Lacticus 



Group." James M. Neill and Roy C. Avery. 

 "A Comparative Study of Different Types of Streptococci, with Special Reference to 



the Peptolytic Activity of the Lactic Group." James M. Neill. 



At the present time, however, this work is at a standstill, owing to the fact that the 

 men involved have left the institution or become burdened with other work. 



Microbiology Project 3. "Canning investigations in the light of normal and 

 resistant organisms in continuous, fractional and pressure methods of steriliza- 

 tion." 



Professor Marshall and Mr. McCrimmon. 



The first stage of this investigation is practically complete, although verification of 

 the results is essential and an extension of certain determinations must be made. It 

 is, however, being retarded owing to the resignation of Mr. McCrimmon. 



