The Monmouth inquirer., 1898-03-24
POULTRY FEEDING
Climate should Govern what We Feed
to Some Extent.


to Some Extent
"What shall / feed" is the question
oftenest asked. If the correspondents
column of Farm m-Poultry is any critic
rion. In this article we don't propose
to compound a ration. for it couldn't {
be used in all the many SECTIONS "
psultrydom Farm-Poultry reacnes'
Not only does climate govern Wnae
we feed, but so does the end we are
striving for, whether it is preeuins
stock, or egg production, or marke.
poultry. Another factor tne iooal
cost of the food stuffs; but there are
certain principles that are funaamen-
tai, which if we heed. Will greaty as-
sist us and increase the pronts.
must be the hen What does sne re-
Naturally our first consideration
quire? To know this we must know
her makeup, etc.
In a sense a hen is machine. She
requires fuel to keep herself warm ane
maintain her activity, and material to
produce eggs. The food eaten furnish
es this.
From her food she also repairs all
waste of her tissue, and clothes hersell.
When we make a chemical analysis Oh
pcultry we find it to consist OF ABOUT
one-half water; one to Two per cent.
ash from one to ten per cent rat,
non -nitrogenous substance extremely
rich in the element carbon combined
with hydrogen and oxygen; and the
most important group known as nitro
genous substance, which is composed
chiefly of carbon, hydrogen, ioxygen
and nitrogen, with small amounts OF
phosphorus and sulphur.
The nitrogenous matter may be sub
divided into three groups: lst-The
albunrinoids the most important, be-
cause animal life is dependent chiefly
upon them and the organs composed OF
them: these are the nutritious parts OF
the white of an egg, and OF lean meat,
and the fibrin of blood. These diner
greatly in appearance, but each con,
tain about sixteen per cent. OF nitrogen.
2nd--The gelant .noids. These form le
nitrogenous substances Of bone, SKIN,
and cartilage and connective tissue
of the body, and contain about the
same amount of nitrogen as the alDu-
minoids. 3rd-Horny matter. Ihe
feathers and horn of the claw nails, and
of the beak are mostly horny matter,
and contain about the same amount OF
nitrogen as the albuminoids, but more
sulphur.
Now if we would attain the greatest
success with poultry, we must feed II
to keep this animal system in normal
health and abnormal egg production. Y
say abnormal egg production, because
naturally the hen only lays to repro
duce her kind So it seems that having
found the chemical composition OF our
fowls our aim should be to supply them
with the same chemical con stituents,
and in as nearly the same proportion
as possible.
Still chemical analysis of food
doesn't determine wholly its food
value. because sometimes it contains
elements or compounds not determined
in the analyses that are unpalatable,
ETC.; but generally the feeds mostly
used should be used according to the
chemical analysis and the end sought.
The chemical analysis is stated thus
for example, take the analysis OF
wheat: water, 105 per cent; crude fat.
2.1 per cent; crude protein, lib per
cent. crude ash, 1.S per cent; marDo-
hydrates. 72.0 per cent. Let us CONSIDER
THESE terms UFl6Hyy lOI 1 We oS->i iAAesAAs
misconceptions of their meaning
The protein of the food makes the
writers as 'albuminoids" nitrogenous
~ltter. and as "proteids." They usual
ly mean the first, protein, and it is pre-
ferable.
The protin OF the food makes the
lean flesh. the fibrin of blood, the albu-
men of egg, the gelatinoids OF bone,
tendon, cartilage, and flesh, and horny
matter of feathers, claws and beak. Let
us bear in mind always that the protein
of food is the sole source of the supply
for the forming and maintenance OF
these parts.
The protein also furnishes fuel for
heat and muscular energy, and is un-
der some conditions transformed into
fat, which is stored heat and energy.
The chemical composition of protein OF
foods is very similar to the nitrogen
nous matter of animals The fat or
food furnishes heat, or produces ener-
gy. or is stored as fat. 1t agrees very
closely in composition with the fat
of the animal
What One PotatOe Did
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