EGGS FOR MARKET 



33 



proper proportion for making the egg. There is usually too much 

 of the fattening element in the grains and not enough protein or 

 nitrogenous element, which forms the meat, musple, bone and 

 feather. This is the most valuable and most expensive part of the 

 ration. 



In order to keep up the strength of the hen and have her produce 

 the largest amount of eggs, it has been found that for every pound 

 of protein in the food, she must have four pounds of carbo hydrates. 

 This will vary slightly according to the heat of the weather and the 

 needs of the hen. 



I wish I could go more fully into this interesting and important 

 subject, but space forbids it. I would urge you to send a postal to 

 the University of California at Berkeley, asking for the Farmer's 

 Bulletin No. 164 on Poultry Feeding. This bulletin, by Professor 

 Jaffa, is one of the most valuable bulletins ever published. It con- 

 tains the analysis of the different grains, vegetables and meats and 

 of most of the proprietary foods, besides formulas for the best 

 rations. 



Roseneath Ranch Long Breeding House 



