Report of the First Assistant. C67 



iug part of the graiu whole and part ground and moistened. Bj 

 feeding the ground grain they are able to use by-products cheaper 

 and, if desired, more highly nitrogenous than whole grains and 

 they can conveniently tVed in a niixturecoarservegetablefoods and 

 various animal foods. l\y feeding the whole grain scattered in 

 straw or some substitute they are able to induce exercise among 

 laying hens not easily assured by other means. So far as at 

 present known this seems the best plan to follow. A few, how- 

 ever, feed mostly ground grain and some, especially on the farm, 

 feed only whole grain. 



With any whole grain that can ordinarily be obtained it is not 

 l)0ssible to feed a ration composed largely of grain, which shall 

 have so narrow a nutritive ratio as is by many considered 

 essential for laying hens. In order tO' feed a very nar- 

 row ration it becomes necessary to substitute some highly 

 nitrogenous by-product for part of the whole grain or 

 use an excessive amount of meat. The economical neces- 

 sity of a ration so much more nitrogenous than can be had 

 established although it is probable that a narrower ration than 

 can be had from mostly whole grain is best. A ration as wide, 

 and possibly one as narrow, as may be found desirable can be 

 made by using mostly ground grain and various b}^ products, and 

 we can expect that the approximate composition of the most eflS- 

 cient ration may be ascertained. However, before experimenting 

 with rations of various compostions it has seemed desirable to 

 learn whether a ration mostly of whole grain, for the efficient 

 utilizing of which the common hen is so admirably equipped by 

 nature, may not under some circumstances prove more profitable 

 tlian the ground mixtures. 



FEEDING DRY WHOLE GRAIN VS. PART MOISTENED 

 GROUND GRAIN. 



Plan of the Experiment. 



Among several feeding experiments made at this Station to 

 supply information concerning the economy of feeding ground 

 grain, and the relative amounts of ground and whole grain that 



