724 
Supplement to the "Tropical Agriculturist." [April 1, 1903. 
is formed from bone, shells and grit. Of 
grains wheat, oats, barley and maize come in 
order. Of green foods clover, cabbage, carrots, 
turnips, &c. 
Six large eggs will weigh about a pound. 
As a flesh-producer one pound of egg is equal 
to one pound of beef. About J of the weight 
of an egg is solid nutriment, which is more 
than can be said of meat. There are no bones 
and tough pieces to be put away. Eggs, at 
average price, are among the cheapest and most 
nutritious articles of diet. Like milk, an egg 
is a complete food in itself, containing everything 
necessary for the perfect development of a per- 
fect animal. It is easily digested, if not spoilt 
by cooking. 
Fertile eggs with strong vigorous germs can 
only be secured from healthy well-cared-for birds. 
Despite the various theories and methods sug- 
gested, no one can tell which egg will hatch 
and which will fail till after a period of in- 
cubation. It is an impossibility to discern the 
sex of the prospective chick. 
A fresh egg has a somewhat rough shell, while 
that of a stale egg is smooth. When cooked 
the contents of a fresh egg stick to the shell and 
must be removed with a spoon ; but a stale egg, 
when boiled, can be peeled off like the skin of 
an orange. 
Bran is an excellent food for poultry. It con- 
tains more lime than any other cheap food 
derived from grain, and in a more serviceable, 
because better digested, form than that in shells. 
— Agricultural Gazette, S. W. 
GENERAL ITEMS. 
The following is Prof. Church's analysis of 
the fresh kernel of the coconut : Water 46'6, 
albuminoids &c. 5*5, oil 35*9, sugar &c. 8'1, 
cellulose 2*9, mineral matter I'O. Th« Eeport 
of the Agricultural Experiment Station, California, 
contains the following analysis of good coconut 
oil cake (poonac): moisture 12"87, pure ash 
4*54, crude protein 20'06, crude fibre 11*50, 
nitrogen free extract (starch, sugar, &c,) 40"90, 
crude fat 10'13. Prof. Henry in his Food and 
Feeding gives a summary of experiments made by 
the French War Department in feeding with 
coconut meal, and says that the results proved 
that the meal was equal and even superior to the 
same weight of oats. 
A contemporary writing about "What the 
Onion can do," says : To keep off disease eat onions 
raw, to cure spasms rub them on the spine, to cure 
typhoid fever bruise with a hammer and bind 
on the feet, to cure chills bind round waist and 
to the pulse, for diphtheria bind to the throat, 
for a burn wet with raw juice, to cure a cold 
boil and eat with butter, for croupy babies slice 
and sprinkle with butter and cover closely, and 
when the juice runs out give a spoonful every 
hour. 
Prof. Koch has shown that citric and 
malic acids as they occur in apples, lemons, &c. 
are able to destroy all kinds of disease germs. We 
are told that cholera germs are killed in fifteen 
minutes by lemon or apple juice, and typhoid 
germs in half an hour by these acids even when 
diluted. 
According to the Agricultural Neios {'RaTha.&os) 
the banana known as "Pisangmaas" proves to 
be the same as the variety well known as " figue 
sucree" or ladies' finger. This is one of the eight 
varieties received from Queensland for the Colombo 
Stock Garden, It remains to be seen how many 
of there are distinct from local varieties. The 
same contemporary says that special mention 
deserves to be made of the " Guindy " banana, 
which produces large bunches of fine flavoured fruit 
and is well worth growing as a dessert fruit. 
The following simple method of making graft- 
ing, or budding tape is taken from the Bulletin of 
Miscellaneous Information for October, 1902, 
issued by the Botanical Department, Trinidad :— 
" Materials :— (1) White cotton tape, | inch 
wide ; " 
(2) Bees-wax 1 
(3) Ship's pitch f equal parts. 
Directions :— Put equal parts (i ft, of each is 
sufficient for about 15 yards of tape) of bees-wax 
and ship's pitch in a small metal or earthenware 
vessel with a wide mouth, and heat over a fire, 
stirring as the two constituents melt together. 
Then plunge a piece of tape of convenient length 
into the liquid, keeping hold of one end with the 
finger and thumb. With the other hand hold two 
small pieces of wood on each side of the outer end 
of the tape, just in front where it is held by 
finger and thumb. Then pull the tape through 
between the two pieces of wood so as to remove 
extra wax and distribute it evenly over the tape. 
As each piece is dipped, it should be hung on a 
wire to dry. It will be cool and ready for use in 
a few minutes." 
