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meat bones. Some of the hones should be burnt, then crushed and 

 scattered to the fowls; by this means they will get both charcoal and 

 good grit. Fowls are almost as fond of bones as dogs are, particularly 

 what are called green bones : they require to be chopped up small 

 with a chopper or big hammer, when they will eat them as eagerly as 

 meat, and they are just as good for them as meat, as bones contain 

 both nitrogen and phosphates, while meat contains nitrogen principally. 

 When oats are fed to fowls they should be soaked over night or for 

 some hours. 



Never leave food to ferment in the food-troughs. If the fowls 

 fail to clean up after each meal they are too well fed and getting too 

 fat for their work. 



" Don't feed a lot of useless scrubs that are good for nothing but 

 the pot. Weed them out as soon as possible ; it pays to cull closely. 



THE FOOD VALUE OF THE EGG. 



" Like milk, the egg is a complete food in itself, containing every- 

 thing necessary for the development of the perfect animal. Bones,, 

 feathers, muscles, and everything that a chicken requires for its 

 development are contained in the yolk and white of the egg. This 

 proves that the egg is a complete food in itself. If not damaged in 

 the cooking it is the most easily digested of all food and contains more 

 concentrated nourishment than anything else in the world ; the 

 albumen, oil, and saline matter, as in milk, being in the exact propor- 

 tions for sustaining life. Three boiled eggs, with the addition of a 

 slice or two of toast, will make a breakfast sufficient for a working 

 man. 



" An egg weighing If oz. contains 120 gr. of carbon and 17f gr. 

 of nitrogen, or 12*25 per cent, of carbon and 2 per cent, of nitrogen,, 

 according to a chemistry journal. The value of 1 lb. of eggs as for 

 sustaining the active forces of the body is to the value of 1 lb. of lean 

 beef as 1,584 to 9,000. As a flesh-producer, 1 lb. of egg is about 

 ecpial to 1 lb. of beef. 



" A hen will consume on the average 1 bushel of grain yearly, 

 and lay 10 dozen or 15 lb. of eggs. This is equivalent to saying 3 J IK 

 of grain will produce, when fed to a hen, five-sixths of a pound of 

 eggs ; but five-sixths of a pound of pork requires about 5 lb. of corn 

 for its production. Therefore, comparing the nutriment in each and 

 the prices of the two on an average, the pork is more costly a food 

 than eggs, and less healthful. 



VARIETIES TO KEEP. 



" Every poultry-farmer should keep a few good Game roosters — 

 Indian Game and Malay for preference — for the purpose of crossing for 

 table birds. The Dorking is one of the most useful varieties, both as 

 a pure-bred and used as a cross. It is a large-sized bird ; and its meat 

 is tender, savoury, and juicy, at the same time firm in texture. None 

 of the modern breeds combine all the qualities found in the old- 

 fashioned Dorking. The broad, deep, and projecting breast makes it 

 very valuable as a table bird. The Houdan is the nearest approach tc* 

 the Dorking in shape and in quality of meat. 



