PRINCIPLES OF FEEDING POULTRY 



The figures on eggs used in this table are based on the 

 results secured by the U. S. Department of Agriculture on 

 their experimental poultry farm. The figures on dressed 

 poultry are based on experiments reported by the U. S. 

 Department of Agriculture in their bulletins on fattening 

 poultry. The rest of the table is from the book entitled, 

 "Feeds and Feeding" by Henry and Morrison. Eggs 

 rank quite high in marketable products but not so high 

 based on their edible solids, which relative condition is 

 also true of poultry but to a less degree. Considering that 

 the bulk of the poultry in the country is raised on the 

 general farm where they are able to secure a considerable 

 part of their living from waste products and also that 

 poultry like live-stock, restore fertility to the soil, the 

 economical production of poultry products in this country 

 is readily apparent. 



Poultry easily holds first place in the production of ani- 

 mals products for home conditions, being adapted to a 

 great variety of conditions where live-stock cannot be kept 

 economically. These products are raised as a side issue 

 in villages and cities where considerable waste feed is 

 utilized and where the labor item is negligible. They are 

 not only most easily kept but their products are also best 

 adapted for use in the home in a fresh condition. Eggs 

 are also high in the soluble fat product now recognized as 

 being essential to life and growth, and which is only 

 found commonly in eggs, milk and certain glandular or- 

 gans of animals. 



Figures kept at the Government poultry farm by the 



