120 PROGRESSIVE POULTRY CULTURE 



tainly sufficient protein compounds, all in digestible 

 form, to enable the birds, according to their condition 

 and surroundings, to maintain their bodies in life and 

 health and make whatever products are required, it 

 is true economy to provide the right proportion of each 

 class of nutrients because in this way the actual needs 

 of the bird's body are promptly and fully met, without 

 waste and with directness, as will 1>e more fully ex- 

 plained. 



7. The frequency of feeding is largely a matter 

 of habit. Fowls in the wild state usually eat little at 

 a time and as often as food is foun*di. In the search 

 for their daily food the birds take considerable exercise. 



Any plan of feeding which secures the advantages 

 of these natural conditions will answer for domesticated 

 fowls. 



Inordinate gorging, especially with finely ground 

 feeds or with wet mashes and the lack of bodily exer- 

 cise are to be avoided. 



Hopper feeding with dry feed-stuffs, the food being 

 constantly within reach of the fowls, operates all right 

 when the fowls are accustomed to it and have ample 

 range. 



Throwing a portion of the grains into straw litter 

 so that the fowls will search and scratch for a part of 

 their daily rations, has proved especially beneficial for 

 fowls confined in houses during cold seasons and in- 

 clement weather. 



. Plenty of pure, fresh air for breathing must 

 accompany any successful method of feeding. The 

 carbonaceous nutrients (fats, starches, sugars, etc.) of 

 the food, after they become assimilated are of use in 

 keeping up the body temperature only as they become 

 oxidized, for which purpose the oxygen of the air 

 breathed in by the birds is needed. 



9. Prevention of loss of blood or of nutrients of 

 the food by the attacks of external and internal para- 

 sites is necessary. Nutriment which goes to feed pestif- 

 erous mites and intestinal worms certainly does not 

 become transformed into flesh, feathers or eggs. 



