A GUIDE FOR KEEPERS OF POULTRY 295 
a mash moistened with water. In all other respects the 
fowls were treated alike and the birds themselves were 
as near alike as possible. In two trials 802 quarts of 
skimmilk were fed, resulting in an increase in the egg 
production of 702 eggs. These eggs sold at from 20 to 
23 cents per dozen. At these figures the value of the 
skimmilk for hens was from 1% to 2 cents per quart. In 
reporting this experiment Prof. Atwood remarks that 
thick sour milk seems to have greater value for hens 
than sweet milk and that more experimental work is 
needed to clear up this matter. Very recently an eminent 
European physician announced that he has discovered a 
preparation of milk, which is fermented, that promotes 
health in human beings, and it has long been understood 
that the koumyss of the Tartar tribes (which is fer- 
mented milk) is a very wholesome drink. It seems to be 
well established that the lactic acid in sour milk improves 
digestion, and is beneficial in assisting the organs of 
elimination in throwing off the waste matters of the sys- 
tem. No doubt something of this kind is brought about 
when sour skimmilk is fed to hens. At any rate, Prof. 
Atwood has demonstrated that skimmilk is more valuable 
when fed to hens than for any other purpose to which 
it usually is put. 
SORGHUM SEED.—The seed of sorghum cane is es- 
teemed as a feed for poultry. In many sections it is freely 
grown for the purpose of making syrup for table use. 
The seed is produced freely and is usually allowed to 
waste in the field where it was made. If it were saved 
and fed to poultry it would go a long way towards pay- 
ing the expense of growing the crop. 
STANDARD OF PERFECTION.—The “Standard of 
Perfection” is a book published by the American Poultry 
