i2o POULTRT-CRAFT. 



159. Hints as to Changing the Values of a Ration, the Bulk 

 Remaining the Same : 



To reduce the potential energy of a ration 'without materially changing 

 its nutritive ratio : add substances having nearly standard nutritive ratios 

 and low potential energies; for slight reductions hard grains, buckwheat, 

 oats, chicken corn, etc. ; for considerable reductions, such vegetables as beets, 

 turnips, carrots, etc. 



To slightly reduce the potential energy, and make the nutritive ratio 

 narrower: add raw meat, green cut bone, peas, beans, hay (clover, 

 alfalfa), having narrow nutritive ratios and low potential energies. 



To considerably reduce the potential energy, and narrow the nutritive 

 ratio: add green vegetables tops, skim milk, having narrow nutritive 

 ratios and very low potential energies. 



To reduce the potential energy while widening the nutritive ratio: 

 add potatoes, or apples ; wide nutritive ratio with low potential energy. 



To increase the potential energy, and narrow the nutritive ratio : add 

 dry animal foods, which have very narrow nutritive ratio with high potential 

 energy. 



To increase the potential energy , the nutritive ratio remaining Jixed : 

 add substances rich in both protein and oil, nearly standard nutritive ratios 

 with very high potential energies, as flaxseed, ground linseed. 



The above propositions will be found useful guides in varying standard 

 rations for special feeding, and also in bringing ill-balanced rations to the 

 standard. They are stated with special reference to variety in rations. In 

 general feeding the necessary changes can be made by varying the proportions 

 of the articles used in a ration, as illustrated in some of the examples in ^[158 ; 

 and in general, if the grain ration is nearly standard, and feeding regulated as 

 suggested in If 138, the ration as a whole will be as nearly balanced as it can be. 



