Number of eggs laid. | 79.00 | 26.00 Weight " " " lb. | 8.25 | 2.92 Average weight of eggs, oz. | 1.67 | 1.80 Gain in weight, including eggs, lb. | 6.03 | 1.36 ____________________________________|______________|________
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GAIN IN LIVE WEIGHT—­CHICKENS.
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|              |
|    Lot I.    |    Lot II.
| Nitrogenous. | Carbonaceous.
|______________|________________
|              |
Live weight, July 26.               |      8.94    |      9.06
"     "     November 27.           |     17.89    |     12.63
Gain, lb.                           |      8.95    |      3.57
"    per cent.                     |    100.11    |     39.40
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Samples of the eggs from each lot of fowls were privately marked and sold to a boarding house where the cook did not know that the eggs were undergoing a test.  On meeting the cook several days later the following words were heard:  “Do you expect me to cook such eggs as these!  About every other one is spoiled.”  On examination of the ovaries after slaughtering, it was found that in the case of one of the carbonaceous fed hens the ovules were in a more advanced stage, but on the whole the nitrogenous fed hens were much nearer the laying period.  With this single exception, the clusters of ovules in the carbonaceous fed hens were uniformly small.  Neither group would have laid under any probability for several weeks.  It would seem from these facts, together with the fact that during the experiment the nitrogenous fed hens laid more than three times as many eggs, that a nitrogenous ration stimulates egg production.

THE RESULTS OF SLAUGHTERING.

On November 27 the fowls were slaughtered.  Each fowl was weighed, wrapped in a bag to prevent floundering, and killed by severing an artery in the roof of the mouth.  The blood was caught in a glass jar.  The fowls were then picked and the feathers weighed, after which the body was laid open longitudinally by cutting alongside the sternum and through the back bone.  When all had been thus prepared, they were hung up in groups to be photographed, but the photographs were quite unsatisfactory so far as showing the relative proportions of fat and lean.  The accompanying drawing made from the photograph shows the relative development of an average pair of chickens.  Attention is particularly called to the thighs.

[Illustration]

One-half of each fowl was tested by cooking for flavor, succulence, and tenderness.  The other half was carefully prepared for chemical analysis by separating the meat from the bones.  The flesh was thoroughly mixed and run through a sausage cutter, mixed again, and the process repeated three times.  From different parts of this mixture a large sample was taken, from which the chemist took his samples for analysis.  The right tibia of each fowl was tested for strength by placing it across two parallel bars and suspending a wire on its center, on which were placed small weights until the bone gave way.