POULTRY NOTES I9II-I913. 



161 



from the source of green food. From about May 15 until the 

 corn has grown enough to cut, fresh clover from the range is 

 used. During the summer the growing chicks on the range are 

 given rape (Dwarf Essex) and green corn fodder cut as de- 

 scribed above, to supplement the grass of the range, which 

 rather rapidly dries out and becomes worthless as a source of 

 green food under our conditions. The very young chicks in the 

 brooders are given the tops only of green sprouted oats chopped 

 up fine. 



Dw^arf Essex rape is an excellent source of green food for 

 poultry but it must be fed with great caution to birds which are 

 laying because if eaten in any considerable amounts it will 

 color the yolks of the eggs green, with disastrous results in 

 the market. 



Technical Studies on Poultry Already Published. 



A considerable portion of the more technical scientific work 

 of the department O'f biology of the Station, which has in 

 charge the work with poultry, is published in current biological 

 journals, not readily accessible to the agricultural public. It 

 is the purpose of the present section of this bulletin to give 

 briefly the essential points brought out in certain of these techni- 

 cal studies which have been published during the period cov- 

 ered by the present bulletin. 



HOW THE WHITE OE THE EGG IS MADE.* 



The oviduct of a laying hen is divided into five main parts, 

 readily distinguishable by gross observation. P)eginning at the 

 anterior end of the organ these parts, in order, are: (a) the 

 infundibulum, or funnel, (b) the albumen secreting portion, 



*This is an abstract of a more extended paper b)'- Raymond Pearl 

 and Maynie R. Curtis having the title "Studies on the Physiology of 

 Reproduction in the Domestic Fowl. V. Data regarding the Physiology 

 of the Oviduct," published in the Journal of Exper. Zoology, Vol. 12, 

 pp. 99-132. 1912. 



