Labora- 

 tory 

 Number 



Rx26-l 

 R x 26-3 

 R x 26-4 

 R x 26-5 



Date Laid 



July 6-10 



Aug. 16-19 



Aug. 30-Sept. 1 



Sept. 30-Oct. 7 



12 



689 



602.5 



85.5 



375 



Laboratory 

 Number 



R x 26-1 



*Rx26-3 



Rx26-4 



Rx26-5 



Per Cent 

 of Fat 



46.82 

 48.63 

 49.35 

 44.63 



Per Cent 

 of Protein 



48.18 

 46.81 

 45.62 

 50.25 



Sum of Fat 

 and Per Cent 



95.00 

 95.44 

 94.97 

 94.88 



Per Cent 

 of Ash 



3.77 

 3.74 

 3.76 

 3.86 



Total 



98.77 

 99.18 

 98.73 

 98.74 



Per Cent 

 of P, 0, 



2.10 

 2.08 

 2.14 

 2.00 



*The Bone Grit was added to the ration August 1st. Sample 

 R x 26-3 is the first one taken after the addition of the Grit. 



There was no increase in the phosphorus conteJ|Fof the egg and 

 no increase in the ash, hence there was probably no increase in the 

 lime content of the egg. The sum of the fat and the protein remained 

 quite constant. 



HENS ON RANGE 



It has been noted by poultrymen that eggs from hens on ranges 

 produced more vigorous chicks than eggs from hens kept on bare 

 yards. In some cases, double the number of chicks were raised from 

 the hen on range in comparison with the chicks from the hen with 

 no range. Accordingly, samples of eggs of individuals of pens having 

 range, and of pens having no range, were taken. Numbers 32 and 33 

 are from hens having range and Numbers 78 and 79 are from hens on 

 bare yard. 



Per 

 Cent 

 of Fat 



12.91 

 12.54 

 12.19 

 13.93 

 12.66 

 13.44 

 12.67 

 12.46 



Per Cent 



of 

 Protein 



12.07 

 12.73 

 12.44 

 11.19 

 11.64 

 11.87 

 11.61 

 12.54 



Grams 

 of Fat 

 in Egg 



53 

 52 

 40 

 12 

 27 



6.95 

 6.34 

 6.46 



Grams of 

 Protein 

 in Egg 



6.11 

 6.62 

 6.53 

 5.62 

 5.76 

 6.14 

 5.81 

 6.51 



Number 



of 



Hen 



6062-32 

 6091-32 

 7212-33 

 7218-33 

 6095-78 

 7205-79 

 7545-79 

 7539-79 



Number of 



Egg in 

 in Sample 



4 

 4 



5 

 4 

 2 



4 

 2 



5 



Average Weight of 



Egg Minus Shell 



Grams 



50.6 

 52.0 

 52.5 

 51.1 

 49.5 

 51.7 

 50.0 

 51.9 



Per Cent 



Fat in 



Dry Matter 



48.62 

 47.05 

 46.63 

 52.45 

 48.83 

 50.21 

 49.05 

 47.14 



Per Cent 

 Protein in 

 Dry Matter 



45.47 

 47.78 

 47.59 

 42.69 

 44.88 

 44.37 

 44.93 

 47.41 



Sum of Fat 



and Protein 



Per Cent 



94.09 

 94.83 

 94.22 

 95.14 

 93.71 

 94.58 

 93.98 

 94.55 



While there is a variation of the fat content and of the protein 

 content, this variation is not confined solely to either group. With 

 the exception of Numbers 7539 and 7218, the hens on range produced 



