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THE work described in this paper was undertaken in an attempt to obtain further information on comparative physical, chemical and cooking qualities of eggs stored by five different methods of preservation that could be easily duplicated in the home. Methods chosen for study were waterglass, freezing, application of a commercial creamy emulsion, oiling, and coating with a plastic. The eggs were tested at the end of three and six months’ storage. EXPERIMENTAL METHODS Clean, grade AA eggs from New Hampshire hens were delivered daily from the college poultry farm to the laboratory during a three-week period. All eggs except those to be frozen were dated, numbered, weighed and marked with their individual fresh weights. The eggs treated by means of commercial creamy emulsion, oiling and plastic coating were packed, small end down, in paper egg cartons. All eggs were stored in the dark at 50 to 60°F. and at a . . .

THERE are many reports in the literature concerning the influence of various grain combinations and ration supplements on the rate of growth, utilization of feed, and market grade of poultry; however, only a few of these investigations have been extended to include palatability studies. Previous reports from The Montana Agricultural Experiment Station have reviewed available literature and indicated the effects of certain grain combinations and of fish solubles or a vitamin B12-aureomycin supplement on weight gain, feed efficiency, mortality and market grades of turkeys and broilers (Halbrook et al., 1953, 1954a, b). This report concerns palatability studies on turkeys and broilers fed rations containing certain grain combinations and the effects of fish solubles and a vitamin B12-aureomycin supplement upon palatability. Maw (1935) reported that single grain rations of corn, barley, oats or wheat resulted in palatability ratings for cooked chickens in that order of preference. However, North (1941) reported that …