~ New York AGRICULTURAL EXPERIMENT STATION. 57 
The composition of the food used was as follows :* 



Indian Oat Meat Corn 



Mixture.| “Gorn, S- | scraps. | meal. 
Mardonewnoisture .o..) see dee. 8.61 11.63 13.51 5.18 10.55 
PII Sle Cot con Gao Pee ances 4.60 1.23 2.66 5.95 1.49 
Percent albuminoids..............-0ece00- 25.47 10.99 11.62 44,14 12.58 
METRO oe wei e vy de dines wed isis a bheas e’s 10.02 1.19 11.81 5.03 2.36 
Per cent nitrogen-free extract............ 45.75 71.07 EU Ea us Sa is 68 .26 
OS a at ee Re 5.55 3.89 5.29 39.77 4.76 

The per cent of moisture in the mixture varied considerably 
(from 13.24 to 8.61), but the composition is given ‘with 8.61 per 
cent, in which condition it was during most of the time. 
Although the fowls in each pen were fed only the kinds of food 
assigned them, they were allowed to select the amount and pro- 
portion, and thus to a certain extent make their own rations. The 
conditions were more normal than in the similar experiment last 
year, but there was much less contrast between the rations in the 
proportion of albuminoids to carbohydrates. 
An accurate account was kept of the weight of the different 
constituents in the food consumed, the gain or loss in weight, and 
the product of eggs, etc. The results, calculated to the average 
for one fowl, for the different periods of the experiment, are given 
in the following tabulated form. The ratio of albuminoids to 
- carbohydrates here given is the simple proportion between these 
constituents. No account is taken of the digestibility, and the 
weight of the fat is not multiplied. In column A of the table is 
found the weight of water-free food which was required to pro- 
duce one ounce of egeg entire, without regard to the gain or loss in 
weight of the fowls. Column B gives the weight of water-free 
food consumed for every ounce of egg free from shell produced, 
the gain in weight being added or the loss of weight subtracted 
from the egg product exclusive of shell. 
* These analyses of the poultry foods were made by Mr. Whalen. 
