Audubon Republican. [volume] (Audubon, Iowa) 1894-1925, 1895-02-07
Feeding for Egg Production.

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In the report of the Canadian expe-
riment farm, the following, relative to
poultry occurs: Food is a very inn
portant factor, because by finding
what the egg is composed of, and feed
ing such constituents we are more
likely to get the egg. Turning then
to Mr.. Warrington-an English chemist
of note-he tells us in an article in the
Agricultural Gazette of London, Eng
land, that the white of an egg is rich
in the alkalies, potash and soda, part
of the latter being present as common
salt; that the yolk is extraordinarily
rich in phosphoric acid, and contains
much more lime than the white. The
fundamental principles to be borne in
mind, continues Mr.. Warrington, in
arranging the diet of a hen, are that
the largest ingredients in eggs are
lime, nitrogen and phosphoric acid.
We have thus found from one chemist
learn from another that green bones,
which have been heretofore thrown
away or given away by the butchers,
when ''cut up" not ground up, are the
best and cheapest egg making material
eXtant. Green bones are rich in albu-
men, phosphate of lime, and phos-
phoric acid which go to make egg and
shell. The result has been revolu
ton in the economy of egg production
in winter. An immediate result has
been the invention and manufacture
of mills to "cut up" the bones. And
so we have what has heretofore been
actual waste converted into eggs COM
handing high price. Surely this is
a great step in the right direction
SCRAPS.
A good plan whereby farmer may
utilize more waste, is to have pot set
aside, into which all the kitchen and
table waste in the shape of meat scraps,
pieces of bread, uneaten vegetables,
ETC., may be thrown. Heat this up in
the morning with boiling water and
mix in bran, shorts, provender or
whatever is cheapest and most abund-
ant on the farm, until the whole is a
crumbly mess. A small quantity of
black or red pepper should be busted
in before mixing. Let the mixture
stand for few minutes until partially
cooked, and feed IN narrow, clean
trough to the layers in the morning.
A light feed of oats at noon, and a lib
eral ration of wheat, buckwheat or
other grain for the evening meal should
bring plenty of eggs. Each layer
should be sent to roost with full crop
to carry her over the long night fast.
1t is imperative that green food in the
shape of unmarketable vegetables,
clover hay or lawn clippings-the two
latter dried in summer and put away
to be steamed for winter use, should
be supplied. If green. bones are fed
they may be given in lieu of any of the
regular rations, reducing the quantity
of grain in proportion to the quantity
of bone used.
PROPER QUANTITY TO FEED.
The practice of examining the hens
with wheat at every ration is the very
way not to get eggs. Too much wheat,
buckwheat or barley will go into fat
rather than eggs, and fat is a disease
in poultry. The morning mash should
be fed in long narrow trough about
| one and three quarter inches in width,
| nailed to the side of the house so that
the hens can not jump into and soil
the food. Feed only enough soft food
! to satisfy, never so much as to gorge.
| When hen has had so much food that
she will go into corner and NOPE, she
has had too much, and if the overfeed-
ing is continued she will become too
fat to lay. If cut green bones are fed,
it should be in proportion of one pound
to every sixteen hens. If fed morning
and night, small feed of oats at noon