32 MRS. BASLEY'S WESTERN POULTRY BOOK 



winter, we must, as far as possible, give the same conditions, the 

 same variety of foods, with plenty of pure, fresh water, never for- 

 getting that about seventy per cent of the egg is water. 



But to return to the "balanced ration." We know that a hen 

 requires a certain amount of food to keep her alive and thriving; 

 above that the surplus goes either to making the egg inside her or 

 to making fat. 



The hen is an egg-making machine, but if you put into that ma- 

 chine none of the elements of the egg, you cannot expect the 

 machine to turn out eggs. 



Therefore, the scientists analyzed the egg, and not only that, but 

 also analyzed the body of the hen with the feathers, and discovered 

 as follows : The very large number of different substances found in 

 the hen may be grouped under four heads: 1, water; 2, ash or 

 mineral matter ; 3, protein (or nitrogenous matter) ; 4, fat. The 

 proportion of each of these groups alter with the condition of the 

 hen. Water is the largest ingredient and amounts to from forty to 

 sixty per cent of the weight of the bird. Ash or mineral matter 

 forms from three to six per cent when the hen is not laying, and 

 from six to ten per cent when laying. The groups called protein 

 constitute from fifteen to thirty per cent of the weight. Fat seldom 

 falls below six or rises above thirty per cent. 



The feathers are composed of protein and ash, the ash being 

 largely silicate of potash and lime. 



The accompanying analysis of the hen, pullet and egg has been 

 kindly sent to me by Professor Jaffa ; that of the egg was made by 

 him at the University Laboratory of California. 



Analysis of Hen and Egg 



Typical Pullet in Capon, 



Leghorn full laying, Plymouth Eggs as Eggs, edible 



Hen Leghorn Rock Purchased Portion 



Water 56.8 57.4 41.6 65.6 73.7 



Protein 21.6 21.2 19.4 11.8 13.3 



Ash 3.8 3.4 3.7 .7 . .8 



Fat 17.8 18.0 35.3 10.8 12.2 



Shell ... ... 11.1 



Total 100.0 100.0 100.0 100.0 100.0 



Composition of Hen and Egg 

 Calculated on a Water-free Basis 



Protein 50.0 49.8 34 3 50 5 



Fat 41.2 42.2 31.4 46.4 



Ash 8.8 8.0 2.1 3.1 



Shell 32.2 



Total 100.0 100.0 100.0 100.0 



It is interesting to compare the analysis of the hen and egg with 

 some of our grains and poultry foods, but it would take more time 

 than is permissable in a short talk. In all our grains are found more 

 k or less the elements of the egg, but they are not in the right or 



