26 ReEpPorRT oF THE DIRECTOR OF THE 
The results of experiments in feeding dry vrain food and foo 
soaked in water from eighteen to forty-eight hours are not yet 
ready for publication, but show little difference between the 
methods. 
Experiments are being made to ascertain how long young pigs 
can profitably be kept with the sow. 
Several feeding experiments have been made with pens of lay- 
ing hens, several feeding periods each extending through one 
whole laying season and one feeding period through two seasons. 
It wus found that while disease attended the exclusive or execs- 
sive feeding of corn meal, yet of two mixed grain rations that 
containing the more corn meal gave the best results in egg pro- 
duction except with the largest breeds when closely confined, 
when less corn gave better results. (Eighth Report, p. 61. Ninth 
Report, pp. 123-127. Bulletin 29.) 
When laying hens were fed an unusually large proportion of 
fat in their rations no disadvantage in laying was apparent se 
long as a fair amount of proteine was fed, but the period of moult- 
ing was delayed and lengthened, while moulting was hastened 
under a liberal feeding of linseed meal. (Tenth Report, p. 194-199. 
Bulletin 39.) 
Experiments in feeding salt to hens indicated that fine salt at 
the rate of one ounce per day for 100 fowls could be fed without 
injury. (Tenth Report, p. 200. Bulletin 39.) Experiments 
have shown that skim-milk can be profitably fed to srowiny 
chicks, chicks being grown to marketable age at cost for foud of 
less than five and a half cents per pound. (Tenth Report, pp. 139- 
198. Bulletin 39.) 
It has been found that oyster shells :an be used by the hens as 
a source of material for egg shell. JJardly any question has 
been the cause of more controversy among poultrymen during the 
last few years. (Tenth Report, pp. 182-189. Bulletin 38.) 
Experiments with capons have been made and are being con- 
tinued. 3 
Results of feeding experiments with capons made in 1891 are 
held for publication with those obtained in 1892 as the ate 
data will make conclusions more reliable. 
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