BY HORACE ATWOOD 29 



How many hens can be kept in one flock to best advantage? How 

 many chickens can be reared in one flock most profitably? How does food 

 effect the color and flavor of eggs? Of flesh? What is the best combina- 

 tion of foods, and most economical ration and method for fattening? What 

 is the comparative value of poultry foods and various by-products? Is 

 grit essential? How should fowls be fed during the moulting season? 

 What is the importance of green food and free range as compared with 

 bare yards? 



Who knows the chemical and embryological changes that take place 

 within the egg during incubation? Who knows the chemical and physical 

 changes which occur in the keeping of poultry products inside or outside of 

 cold storage? Who knows whether poultry will keep better and be more 

 wholesome when drawn or undrawn? Who knows the life, history and the 

 rapidity of multiplication of external and internal poultry parasites, several 

 hundred of which have been discovered and named?" 



These are a few of the more important practical problems now before us. 

 They are all capable of solution." 



