Poultry.

Huntly Press and District Gazette, Volume 4, 24 September 1915, Page 3

Poultry.

EGGS. Wheat contains about 70 per cent, of carbohydrates—that is, fat formers, and 8 per cent, of albuminoids —that is, flesh or egg formers. A realization of this simple fact will show poultry keepers why it is that hens fed on wheat as the staple food become fat and lay badly. In any case a fat hen will lay badly but the wheat-fed hen can't lay well, anyhow, because wheat contains such a small quantity of egg forming material. In a nutshell, the hen can’t make something out of nothi ig. The science of feeding consists in supplying the hen with that variety of food which will m'aintain the blood, bones, fea liars and flesh, and also provide her with the material out of which to make eggs. Thus wh it, will maintain the flesh, green teed and charcoal will keep the blood pure and healthy, shell grit, i me grit and bone will keep th bony structure and the dig- s ivo aparatus in order, and insects and meat will supply th .• protein necessary to keep, the feathers in good heart and maintain the general balance of health and strength, and provide the material for egg-makiug; Animal food contains the element that makes eggs, and it is partly because this point is now well understood that the scores in recent competitions have been so good. The other partis improved breeding and housing, Any sort o lean meat will do, but it should be cooked. Boiled and mixed with the mash, the steady use of meat in small quantity will make almost anything but dead hens lay.