The Democratic banner. (Mt. Vernon, Ohio) 1898-192?, 1914-11-20

In the materials used as poultry feed
are three different nutriments, namely
protein, carbohydrates, and mineral
matter. Each OF these nutrirnents have
definite work to do in nourishing the
body and in egg production.
Protein makes the lean meat and a
large part Of the egg and is the most
valuable part of the food. Poultry
foods containing high percentage Of
protein are usually the most expensive.
Carbohydrates furnish the fat of the
body and of the egg. They also fur.
nish the fuel necessary to keep up the
temperature Of the body and to pro-
duce the energy needed by the bird.
AS rule poultry foods contain larg.
er percentage of carbohydrates than is
required for best results in egg pro.
duction, and a deficiency OF protein.
The mineral matter Is used to form the
'bony framework of the growing bird
and to the form the shell of the egg.
All grain foods are deficient in miner
al matter and hens must eat limestone
grit, oyster shell, ground bone, etc., to
supply this deficiency. The problem
therefore in poultry feeding for egg
production is to make up suitable ra-
tions.
The mineral matter should be kept
constantly in front of the hens. Pro-
tein and carbohydrates in the propor-
ton of 1 to 4 or 6 should be supplied
in mixtures of ground food and of
whole grains. The ground food should
be kept constantly before the hens and
the grains fed morning and eveing, a
small quantity in the morning and as
much as they will clean up in the even
ing. Plenty of fresh water and succu-
lent food should be kept before the
hens the year around.
Judging Of Cattle
In the Judging Of cattle, as with all
classes of stock, it is very desirable to
follow some general system. The first
thing to do is to make a general survey
of the animal from some distance, keep
ing in mind the purpose for which the
animal is developed If the beef type
is being considered the animal should
be blocky, having good breadth and
depth of body, straight top and un-
derline and uniformity of develop
ment all through. If the animal is a
dairy COW, angularity of body is looked
for, body that widens and deepens
from the front towards the rear and
has plenty of breadth through the bo-
dy and hindquarters. With this devel-
opment is obtained the triple wedge
shape that is considered mark of a
good dairy COW. After this general
survey, a more minute study is made
of each part of the body. Whether beef
or dairy type good breadth is desired
in the head with large, prominent
bright eyes and with large muzzle and
nostrils. In the beef type there IS
shortness of neck, breadth and depth
OF shoulder, breadth of back and loin,
depth of rib, length and straightness in
the rump and breadth and depth in the
thigh, and over all laying on of deep,
smooth layer of meat. With the dairy
COW there is more length of neck. light.
ness of shoulder lack of breadth
across the withers and back, but a wild
ening out over loin and hip. There is
more breadth to the body, not as much
fullness in the thighs and leaness
The udder of the dairy COW
should be large, attached we'll forward
and well up behind, and uniformly and
evenly developed 1t must not be
fieshy and the veins over the udder
and the large milk veins on the belly
wall should stand out large and promi-
nent.
Quality is indicated by a general re-
fined appearance, by clean cut features
of head. clean cut joints, soft silky hair,
and a loose mellow skin Whether beef
or dairy type emphasis should be CIV
en- to constitution, as indicated in the
development of the chest and the gen.
eral rugged appearance of the animal.
In the development of the chest
breadth and fullness in the lower hall
is desired, because here is found rhe
heart and most of the lung.