Bisbee daily review., 1911-10-29
PRACTICAL HINTS FOR
 POULTRY BREEDERS

At this season Of the year the ques- ton of winter eggs from the feathered flock is matter of keenest interest question is proper feeding, proper balancing of the rations.
 In these days since the hunt for the philosophers stone has been abandoned no one would think or putting copper. lead. scrap iron and brass in the crucible and expect 10 get from any or all of them combined gold as a product of attempted anal gamation But there are many who raise poultry who expect their fowls 10 lay in season and out Of season all the year around no matter wether or not they put into the food that is given the fowls the proper con stltuents for making eggs.
 The feeding of fowls so as to ob- tain the best results. as is the case with feeding domestic animals. must he based upon the scientific principles just as much as is the science or chemistry. A study of the needed constituents of the food in order to furnish the constituent parts is there fore indispensable.
 It is a well established fact that organic foods consist of three groups or classes Of chemical compounds; proteids. hydrocarbons or fats and oils and carbo hydrates or fats and sugars. In addition to these so called organic foods there are requisite for animal nutrition some other mater ials, particularly water and certain inorganic chemical salts, as, for ex- ample, sodium chloride or common salt.
 Given perfect freedom of choice a fowl win instinctiyely select foods that will combine in suitable pro- portions these different classes of alimentary principles. The hen that is on free range in the summer is able to and does make balanced ra- ton 10 suit herself. This is the req SOB that fowls on free range will lay better than those in EonfinementS Wheat contains a larger percentage of proteids. and corn a larger per. cent Of fat than any Of the other com mon grains. But a purely grain diet contains relatively too much starch and this biddy corrects when left to herself in freedom and supplies the deficiency by catching bugs and in. sects.
 The problem that confronts the enterprising poultryman at this sea son of the year when the prices of eggs are practicing aviation and soar. ing heayenward, while the fowls ol his less enterprising neighbors are in a non-productive stage. is to ob. tain the largest possible egg supply from his own birds From the stand point of food supply comes success or failure and the former is reached by the well balanced ration. Now of the three classes Of alimentaTy prin- cipies mentioned. the contents of the egg are made up most largely from the proteid or albuminous material Besides this there is required a con siderable amount of fat, water and in organic chemical salts. Of these ma terials the most expensive and in the winter the most difficult to ob- tain are the proteids. But in order 70 obtain eggs the poultryman must feed his fowls the materials with which to make eggs It must also be remembered tha; the vital processes of the body are carried on at the ex- pense of energy and nergy is depend ent upon and is obtained from food supply. Further than this the wants oi the fowl must be filled and eggs can only be produced after the supply