The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1923-05-16

and see that an unlimited Supply
is available. No shorter 70 cut to
lower egg production or no egg pro-
ductfon can be found than to neglect
or to tamper with the water supply.
The practice Of doctoring the water
for a few ailing hens to the point
where the good laying hens do not
drink it freely is unquestionably one
OF the most expensive and most aDom-
Unable habits handed down from ouT
grandmother's time to the unthink-
ing keeper OF today.
The feed should contain enough
mineral, and in the light of our pres
ent knowledge one of the safest
source OF supply is found in fresh,
s~ucculent green feed-alfalfa, clover,
barley and kale-in addition to that.
found in all grains. 1t is safe to pre-
dict that the over-anxious feeder in
many instances does harm instead of
good by the addition OF shell dust and
bonemeal to a ration which contains
meat scraps already high in bone.
Aside from the ii per cent of shell
on an egg, which L. best supplied BY
access to common clam shell, no
heavy demand is made for ash by the
body machine.
Thus, having eliminated water and
ash we have left the three elements
I with which the po~ultryman is CON
I cerned in buying feeds and figuring a
balanced ration, viz: Protein, carbo-
hydrates and fat. A.
Protein is the constituent with
which poultrymen are most concerned.
1t is one which costs the most money
and very often it is the limiting fac
tor in economical production. The
time when too little protein is fed has
about passed. In our desire to make
the most of a good thing we frequent
ly overdo it and render the body ma
chine useless through excess of pro-
TEN. 1t is common knowledge that
too much protein burdenI the system
by poisoning the blood beyond it's ca
pacity of elimination. Besides tn,
many organic diseases, we are slowly
waking up to the fact that tuberculor
sis, chickenpox, roup, canker, colds
and kindred troubles take their sea-
N the system through stagnation O.
the blood. Assimilation and elimin
alton of the matter taken into thu
system for food are the two actor
governing health, activity and produc
ton.
Protein contains nitrogen, and it
the only food element that does con
tain nitrogen. In the body it goes t
make the lean meat and muscles, tn
internal organs, such as the heart
lungs, liver, etc. Feathers carry a
high as IS per cent protein. In egg
|, it is represented by the albumen.
| Carbohydrates and fat should b
considered together, because thei
purpose is largely the same, namely
energy. They are used to make u
: the fat of the body and the fat c
the egg. The operation of the hen
body is not unlike that of a steam er
CINE. To operate successfully,
must have both fuel and repairs. TIL
fuel is burned and produces hea'
which is energy. The repair mater
ials keep the engine in good workin
order. In the body machine, the Cal
bohydrates and fat are burned to pre-
duce energy, and the protein is tn
repair material to renew the wor1
out tissues.
We know that the feed used to cr'
i ate steam cannot be used to repa
the engine. So it is true that in tt
: animal machine the energy constit1
: ents cannot be used as repair mate
: ial. Protein, and only protein, ca
: be used to repair and build up tl
J body tissues. And only protein CO
! be used in the manufacture of alb
r men in the egg. Therefore, prote
{ is important. Nothing can take i
. place.
Both scientific and practical fee
!. ing experiments have shown that pr
d tein and energy are required by t
: body machine in definite amount
and only by feeding the prop
It amounts of protein and energy c
n eggs be most economically produc'
We are therefore not so much &C
= cerned with the pounds of feed CT
sumed as we are with the units
protein and energy therein and whe'
er the waste protein is excessive