38 HATCH EXPERIMENT STATION. [Jan. 



1. Effect upon egg-production of the use of condition 

 powders. 



2. Comparative value for egg-production of dry-ground 

 animal meal and cut fresh bone. 



3. Comparative value for egg-production of cut clover 

 and fresh cabbage. 



General Conditions. 



In all of these experiments pullets purchased in Plymouth 

 County and sent to us in December were used. A few had 

 laid before we received them, and production was stopped 

 by the move, as is generally the case. Some of the pullets 

 moulted after reception here, which served to reduce the 

 egg, yield. Plach of the six lots of fowls occupied a house, 

 with roosting and laying room ten by twelve feet, and 

 scratching shed eight liy twelve feet in size. Each had the 

 liberty of a large yard, which furnished a little grass after 

 April 15, but in all alike. Each of the feeding trials began 

 January 1 and continued until May 2, — 122 days. 



Soft foods were mixed for the morning mash with boiling 

 water the nisht before usino-. Sufficient of the materials 

 for a fortnight were mixed dry at one time. Oats were 

 always scattered in the straw in the shed at noon. At 

 night the wheat was fed in the same manner. As a rule, a 

 little cut bone was fed once a week, in place of the noon 

 ration of oats. About twice a week cabbage was hung up 

 in each coop except the one where cut clover was under 

 comparison with this vegetable. Clear water, shells and 

 o:rit were before the fowls all the time. Occasionally salt 

 was added to the morning mash. At the conclusion of the 

 experiment the dressed fowls were sent to G. M. Austin & 

 Son, Boston, who reported upon the quality of the several 

 lots. 



1. Effect of Condition PovKler upon Egg-production . 



This experiment was carried out in most respects in the 

 same manner as last year. Light Brahmas were selected 

 for this test, 20 in the coop receiving condition powders 

 and 19 in the other. The food of the two lots was the same 



