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in chemical composition. Our knowledge of poultry nutrients 

 is not sufficient to justify one in making any particularly critical 

 remarks. It may be said in a general way that mixtures contain- 

 ing about 12 to 15 per cent of protein, some 5 per cent of fat and 

 ash, and not over 5 per cent of fiber together with the desired 

 palatability should prove satisfactory. When growth and egg 

 production are desired, extra protein and mineral matter must be 

 supplied in the form of animal matter, green material, bone and 

 shells. Special skill in handling the flock is fully as important 

 as the character of the feeds supplied. 



