Pioneer press. [volume] (Martinsburg, W. Va.) 1882-19??, 1912-03-16

In approaching this subject it is well
10 remember that the feed that fowls
Fscelve IS only one Of the factors In
Auenclng egg production. Egg produc.
eon is a reproductive function, and. a.
nough 1t is not the purpose Of this
article to discuss the principles or re.
production, yet It may be wise to point
out that fccundity Is reduced by lack
OF exercise, confinement, and Il cod
climate. Wild animals frequently will
rot breed in captivity. This may be
due' TO lack OF exercise, confinement,
improper food or method OF feeding,
or to Il lack OF that feeling Of security
and well-beinG which is SO important
That the kind Of food that young grow
Ing animals receive during thnir de-
Velopment affects their fecundity is
clearly seen In the case OF the queen
pee which owes her sexuality to the
abundance and superior quality Of tho
1ood received during the larval stage
1t is also true that an animal too fat
Or too poor seldom breeds. Egg pro-
duet1on depends upon the activity Of
She ovaries. and this activity de-
ponds upon the physical viSor OF
the Individual Heavy egg production,
then, Is principally problem of how
TO maintain mems in high state or
health and the question before us is
how to feed to accomplish this pur-
pose
AS the egg may be considered the
manufactured product, let us glance
u moment at its composition. A fresh
egg consists Of about 65 per cent wa
Yer, IL per cent ash. II per cent pro-
kein, and per cent fat In intelligent
Feeding, all three Of the latter con-
sttuents must be kept in mind, and
particular attention must be given to
ahe relative amounts present. An egg
Pas uniform and definite composition,
and the feeding stuff used should have
such a COR position rs to exactly an
swer the hens requirements In build
Ing Up the egg and in meeting the
needs of the body.
Corn Too Carbonaceous.
Now inasmuch as feeding stuffs arc
usually discussed on the basis of the
|.
and as fat has about two and one
fourth times Hs much heating value
As the starchy materials present In
teedinS stuifS, and grouped under tho
general teyc, &c carbohydrates let us
multiply the percentage of fat present
IN an egg by two and one-fourth When
this Is done it becomes evident that
there Is In IN egg one part Of protein
or heterogeneous matter to about two
parts OF carbonaceOus materials, IF
we now examine the composition OF
one OF the grains commonly used in
feeding poultry, namely corn, we find
mat instead OF one part Of protein TO
tive parts of carbonaceous material
hs IN an egg, there is one part of bro.
tein to ten parts Of carbonaceous ma
terisl consideration OF these facts
makes 1t quite clear that If a LAYING
hen were fed entirely on corn there
would be too much carbonaceors m,.
teTlal as compared with the protein.
'eh1s excess OF fatty or starchy material
being about eight parts for every mart
or protein built up into egg substance
IT is true that some Of this carbonace.
gus material would be used to keep the
FOWL warm and to furnish muscular
energy; but there would be too nuch
oven for this purpose except during
extremely cold weather. and this ev.
cess accommodating in the body would
Tn time make the hen too fat, With
consequent loss Of vgor. The out
came, then, Of feeding Dothing bat
~ao'e corr would be that raw egas
2. ~ ta 80 hncau1e a~lv Z s..,,1l