The St. Mary banner. (Franklin, Parish of St. Mary, La.) 1889-1931, 1910-05-21
FOOD AND FEEDING.

factor in the raising Of anv kind of
poultry for profit, says American
Poultry Advocate. The percentage of
failures IS directly traceable to the
question of feeding. By injudicious
feeding the entire flock can be ruined
III a very short time. Feeding is
PROBABLY the most difficult of the
many problems in successful poultry
culture. You should understand the
constituents Of the different foods, as
well as knowing the composition
OF the egg, which is composed of sew.
eral constituents, and the value of
suitable system of feeding fowls can
not be overestimated. Injudicious
Eeedlng, or the result of a wrong sys-
tenn OF feeding, are indigestion. liver
trouble, cnop-bound, dysentery, and in.
nammation Of crop, etc, etc. This
important subject of Food and Feed
ing IN every case, the chief essen.
uals being good wholesome food. fed
ID reasonable variety, and fed judici-
ousiy-therefore. that the study OF
proper feeding and its practice is one
OF the strongest factors in poultry
culture. 1t should be one persons
special duty to superintend the cook.
Ing and mixing Of the food. He should
understand the constituents of the
1000 to be fed to produce the elements
necessary to the demands of nature.
Inere are many good rations which
may all be adapted ITO suit the needs
OF the poultryman. There is no one
VINO can map out a definite plan for
1eedlng which will fit all cases-it's !
up 10 the individual to understand the .
value OF proper feeding in order to
insure success. Fowls should be fed
with as varied kind of food as nos.
sfole, but the greatest portion should
consist OF those foods which are most
hesh forming, the ration containing
an overplus OF fat producing matter.
like corn Or barley, should be fed
sparfngly. II fed injudiciouslv this
Kind Of food, If continued, will soon
make the fowls overfat and cease to
iay-the feeding of too much corn is
failure In egg production. as com.
pared with cereals rich in protein.
excessive fat is a foe to vital yigor
ana an overplus OF fat producing mat.
Ter is really the fundamental cause
OF your hens laying eggs that hatch
poorly. and il continued this fat con
oNlon becomes disease, and failure
ls pound to stare you In the face. II
we expect eggs from hens, we must
furnish the right kind of raw material
20 the body. Each day they must
nave their exact needs supplied IL
'aey are TO give us the best product
OF their labor. We should study the ,
composition Of the egg, which is com.
posed or several constituents, and ,
lnen draw conclusions as to how to 4
Iced for eggs. The hens are as much :
factory for the production of eggs 4
Il the cotton mills are for the produc. ,
lion OF cloth-a great many people :
forget that. There are many very !
satisfactory food rations that will give
'esults IN egg production, that can >
'e depended upon to give satisfaction
Z properly fed. The chief require. !,
nents are that the food be whole. =
ome' reasonable variety fed suff- n
lent incentive to exercise to keen !.
hem busy.
1t is not advisable to feed with :,
nucn soft food, 1t is too fattening for g
aging and breeding stock, and the
lrds are liable to tire of it and so
ct out OF condition. Young fowls fed
% exclusively on soft food are very .
able to suffer from rouo and other e
ilments, and hens become overload. =,
with fat, therefore 1t would be =
ood plan to feed moist mashes spar g,
leiy-that Is, not be fed oftener than -;
We times week. for best results. =,