so July. 191J.] Report on ligg-laying Com pctiiioii , n) 11-12. 435 



Feeding. 

 The principal constituents of all food are proteids, fats, and carbo- 

 Jivdrates — each of which plays an important part in the ration. They 

 ail assist in producing heat to the animal body, though fats have more 

 than double the heat power of either the other two. Proicin is mainly 

 for the repair of tissue, and is considered the most essential part of a 

 ration. Carbo-hydrates are mainlv responsible for the maintenance of body 

 beat. To obtain the best results, these substances must be present in a 

 well-balanced proportion. An excess of any one of them, besides being a 

 waste of food, becomes a danger to the birds consuming. The proportion 

 ii^. which they should exist in a food is found by di\'iding the proteids 

 present into the sum of the fats multiplied by 2^, plus carbo-hydrates; 

 The result is known as the albumenoid ratio. Just as this ratio is narrow 

 (i to 3) or wide (i to 12), so we have a rich or poor food. If too rich, the 

 organs of digestion become weak and the system over-laden ; whilst if too 

 poor, the organs are over-taxed in an endeavour to obtain sufficient nourish- 

 ment for the system. When the hen is required to yield a large number 

 of eggs, the ratio should be narrow ; whilst when eggs are not required, 

 she may be fed on a wider ratio. A certain amount of moisture is re- 

 quired, which, if in excess, and the food sloppy, has a tendency to pass 

 through the system too rapidly, and even to induce scouring — this should 

 be avoided at all costs. The system of feeding mash in the evening and 

 grain in the morning — followed by some poultry-keepers in order to save 

 a little time — is one which does not induce the best results. The hot meal 

 in the morning has a more stimulating effect, carrying the bird through the 

 day in good fettle ; and the grain fed at night, being .somewhat slow^er of 

 digestion, keeps up the body temperature for a longer period through the 

 night. 



Analyses of Food Used. 

 Digestible Constituents in 100 lbs. 



Pollard 



Bran (Wheat) 

 Branning (Oats) ... 



Rye 



Oats 

 Maize 

 Wheat 



Lucerne chaff 

 Bullock's liver 



The feeding of the birds was conducted along common-sense lines, 

 guided in all cases by scientific principles, and using only those foods 

 which breeders in any part of the State could obtain. There has been 

 no forced feeding of the birds by means of spices or expensive ingredients 

 at any time. The regime of feeding throughout the competition has been 

 as follows :- — • 



At 7 a.m. a hot mash was fed, 'consisting of two parts pollard (20 lbs.), 

 one part of oat-branning (6 lbs.), and one part of lucerne chaff (4 lbs.), 

 which was scalded over night. To this w^as added 25 lbs. of boiled 

 bullock's liver finely chopped— the whole then being mixed together to a 

 crumbly consistency by adding sufficient of the liquid in which the livers 

 yvere boiled. Care is" necessary, in order to have the n^;^sh as friable as 

 possible. The ratio of such a mixture is i :2.36, which is a narrow one. 



