534 



INDEX 



Driiikiii'j vessels, 383, 3S5, 410, Egg 



413, 4 U 

 Dro|)ping boards, 2S3 | 



Dry bone, 353 



mash, 336, 380 

 picking, advantages of, 400 H 

 methods of, 4G0 

 Dryness, importance of, in house, 



250 

 Duck farming, advantages of, 47 



429 

 Ducklings, feeding of, 435 

 Ducks, Aylesbury, 00, 429 

 breeds of, 60, 429 

 care and management of, 



43 1 ff 

 feeding of, 433 ff 

 growing, standard for, 433 

 housing and yarding of, 432 

 Muscovy, origin of, 429 

 number of, in United States, 



18 

 Pckin, for market, 429 ff 

 I'unaer as egg producers, 429 

 standard style of pack, 476 

 Duodenum, 312, 315 

 Dust wallow, need of, 283 



E 



Early maturity, 133, 105 



relation of, to high pro- 

 duction, 105 

 Economic value of fancy points, 01 

 Ectoderm, description of, 182 

 Egg, analysis of the, 303, 304 

 appearance of fertile, 225 

 bound, 507 



effect of feed on flavor of, 373 

 formation and fertilization of, 



80, 90 

 freak, 90 



incubation, development of 

 parts of, 180 

 periods, 197 

 lime contents of, 302 

 packages, 480 

 position of during incubation, 



215 

 prochiction, 82 

 average, 1 17 

 forcing of, 398. &c 

 Lights. 



production, indications of, 

 148 

 structure of, 175 

 tester, 22(j 

 Eggs, absorption of odors, 490 

 average price paid for, 22 ff 

 bacterial content of, 374, 489 

 candling of, 491 

 causes of dirty, 293, 491 

 demand for, 21 ff 

 as food, 21, 23 

 hatching, care of, 191 

 cooling, 208 

 disinfecting purchased, 



190 

 resting after shipment, 



195 

 selection of eggs for, 



188 

 temperature for holding, 



193 

 time of holding, 193 

 turning of, 194 



during hatching pe- 

 riod, 210 

 warming of, 195 

 washing of, 194 

 home preservation of, 501 

 imports of, 24 

 infertile, production of, 89 

 market, cleterioration of, 487, 

 491 

 grades of, 49 Iff 

 loss in, 487 



where it occurs, 487 

 precautions which will 

 effect improvement of, 

 486 

 preparation of, 463-479 

 moisture, loss of, during incu- 



Ijation, 210 

 shrunken, cause of, 488 

 size of, 190 



storage packed, 25, 492 

 weak or heated, 493 

 weight of, 190 

 Emljryo^of chick, ISO ff 

 Endoderm, 182 

 ICiighsh class, origin and history 



of, 80 

 E(|uii)mcnt of poultry house, 277 

 k'vaiioration during inculjation, 



210 

 E version of (he oviduct, 508 



