THE BODY OF A FOWL.

Taranaki Herald, Volume L, Issue 12516, 26 March 1904, Page 6

THE BODY OF A FOWL.

The body of a fowl is composed of protein, fat, ash and water. We need' not now consider the substances which come under these heads. It is enough 'to know the uses to which they are , put Pibtein is the most important of ! those compositions. Its function is to ' build up muscle, nerves, flesh, blood feathers, &c. The peculiar value of protein (nitrogenous matter) over other substances to be mentioned later (aone-nitrogenous) is that while performing this special work it can also j build up fat and afford heat to the but does so as if it were uudor compulsionsJand > only when the&o joquirements aro,not provided for otherwise. The, substances that naturally officiate in the, capacity of heat and fat formers cannot take the place of protein in the formation of nerves, flesh, blood, «kc , and they are therefore ]dee tied of miner importance.

The white of an egg is made up nearly entirely of protein, and this fact will appe.il to poultrymen as, showing the impor ai.ee of providing it in sutfie.ent quantity As well let one fowl remain without water as .vithoub protein, and it is general knowledge that nearly three-parts of in egg consists of water F.it Ls oi" value to the body a=s pro •lutsingheit and furnishing energy to i-dplitco the amount that has b en eximu seed by bodily action Any surplus coin that is fed will in the case ,>£ healthy fowls, cause an accumulation of fat. A certain amount of heat is always needed by the body aside from that furnished by the, sun. In summer, therefore, as in winter, food must be supplied to produce fat. • I do not wish to be mistaken as saying a fowl must be fat in summer to be healthy. Not at all ; but simply that a, quantity of fat must be present throughout the year, sufficient for the bodily requirements ; yet not so much us to call for the designation — a fat fowl. There are other substances which form heat for the body. They come under tbe name carbohydrates, and will be considered separately. Ash is the substance which remains after the combustible matter has been consumed — burnt. It consists of mineral matter, and is made up chiefly cf potash, bone, magnesia, iron and phosphoric acid. Its function is the iormiition of bone. Most fowls contain a large quantity of ash, and it is nob ofnen that difficulty arises through its absence.

The Australian Hen of February, J Ist says that New Zealand appears to j be, at present at any rate,, a happy hunting ground for the egg speculator. From files we find that during tbe, last few months 2845 dozen eggs have baen landed from China, at a cost of 4£d per dozen; 11,875 dozen from iNew South Wales at . Is per dozen, while it is also stated* that large quantities of German preserved eggswhites and yolks in separate bottles— a< c being landed in Ohristchurch. It looks as if Now Zealand could do with more of the home-grown article and less of the foreign. The China eg»— not the dummy glass affair used as nest eggs — but. the ceal article of Chinese production, appears to be a mighty power as an article of commerce. Sixpence a dozen duty failed to keep it out of the Ooinmonwealth through a loophole in the Act. With the additional duty upon these in liquid state even it is doubtful if there will be a total exclusion of j a product that is worth only a fraction j of a penny . per dozen in the land of its manufacture. To preserve eggs in quantity two ohings are necessary. First, a- strain of fowls of the highest order as layers ; second, scientific feeding and caring for the same in order to make them yield the largest possible number of e S^- _____ '