THE COMMERCIAL FATTENING OF POULTRY. 6 
compare favorably with the results at the other stations. The cheap- 
est gains were made on short-fed lots, but many of the lots could have 
been fed longer with profit if conditions had been good for fattening. 
A ration made up of equal parts, by weight, of corn meal and low- 
grade wheat flour was fed from the commencement of the season, 
July 23, until August 11, when shorts were added, making equal 
parts of corn meal, flour, and shorts up to September 7, at which 
time the ration was changed to 3 parts corn meal and 2 parts flour, 
which was fed to the end of the season. All of these rations were 
mixed with condensed buttermilk, diluted with one part of water, 
making a thick feed. It may here be stated that whenever "parts" 
are mentioned in connection with a ration, it means parts by weight, 
and "flour" always means low-grade wheat flour. 
Each of the above rations produced good results, and no apparent 
change in gains occurred which could be attributed to the feed when 
the ration was changed. The heat at this station was at times very 
intense, which may have made the ration containing shorts prefer- 
able to the regular ration of 3 parts of corn meal and 2 parts of flour, 
but the results compared with those at Station 2 (Experiment D) do 
not indicate that there was any advantage in adding a large propor- 
tion of shorts to this feed, provided thick condensed buttermilk was 
used. Later in the season good results were secured on a ration of 3 
parts of corn meal and 2 parts of low-grade flour without any shorts. 
In this experiment the average cost of producing flesh was greater 
with broilers than with roasters, which was due to the unfavorable 
conditions in the house, particularly to the extreme heat in the first 
part of the season and to overcrowding later. 
Table 2. — Summary of Experiment A, 1911, Station 3, arranged according to length 
of feeding period. 
Per cent of gain. 
Grain per pound of gain. 
Number 
of head. 
Days 
fed. 
Average 
weight. 
High. 
Low. 
Average. 
High. 
Low. 
Average. 
Pounds. 
Per cent. 
Per cent. 
Per cent. 
Pounds. 
Pounds. 
Pounds. 
2,096 
6 
3.04 
18.0 
8.0 
12.4 
4.64 
2.17 
3.31 
13,587 
7 
3.12 
16.0 
9.0 
12.6 
4.72 
2.70 
3.47 
6,063 
8 
2.71 
19.0 
10.0 
11.8 
4.90 
2.75 
3.61 
12,925 
9 
2.38 
30.0 
14.0 
19.3 
4.55 
2.29 
3.20 
11,160 
10 
2.23 
27.0 
10.0 
21.0 
5.66 
2.91 
3.49 
7, 030 
11 
1.86 
33.0 
20.0 
24.5 
4.14 
2.67 
3.71 
3,040 
12 
2.39 
19.0 
17.0 
17.8 
5.22 
4.77 
4.91 
1,280 
13 
2.15 
26.0 
21.0 
23.5 
4.75 
3.61 
4.18 
1,372 
14 
1.58 
45.0 
25.0 
33.2 
6.64 
3.64 
5.20 
610 
16 
1.62 
43.0 
31.0 
37.3 
5.53 
4.62 
5.05 
501 
480 
15 
17 
1.7 
1.5 ' 
41.0 
40.0 
3.93 
5.17 
60, 144 
2.47 
18.6 
3.62 
10,153 broilers 
1.58 
26.9 
3.91 
22,256 roasters 
3.15 
13. 5 
3.56 
