220 PRACTICE OF POULTRY FEEDING 



"Salt should be added to every mash, about an ounce being sufficient. 

 Pepper may be added occasionally. Fresh lean meat may be substituted 

 for beef scrap in any of the formulas, three quarts of the fresh being equal to 

 one of the dried. Cottage cheese may be substituted in the same proportion, 

 except that it is advisable not to replace all of the meat, one-half quart beef 

 scrap and one and a half quarts cottage cheese being a much better proportion. 

 The equivalent in pounds is given for convenience in ordering. The quarts 

 represent the amount for 100 hens and may be multiplied or divided ad 

 libitum:' 



REVIEW. 



1. Give points to consider in the location of the feed house. 



2. Give two important points in the design of the feed house. 



3. Give the special equipment necessary to equip the feed room properly. 



4. Define ration. What does it include? 



5. Tell of the necessity of having sufficient nutrients in a ration. 



6. Why is a certain proportion with respect to nutrients necessary? 



7. What is the meaning of the term nutritive ratio? Give example. 



8. What is potential energy as related to feeds? How can it be quickly 



determined? 



9. Define balanced ration. 



10. Discuss the need of succulence in a ration. 



11. What is the effect of varying degrees of palatability? 



12. Discuss bulkiness in poultry rations. 



13c What is meant by an economical ration? 



14. Explain how to find the cost price of a pound of protein in anv purchased 



feed. Give examples. 



15. How does ease of mixing and storing affect the economy of feeding? 



16. Of what use is personal attention in feeding? 



17. Enumerate the functions of grit, shell, charcoal, and salt. 



18. Mention four systems of poultry feeding. 



19. Discuss possibilities and usage of each of the four systems. 



20. Give the advantages and disadvantages of each. 



21. Outline the best combination of these systems. 



22. Outline a complete system of feeding laying hens. 



23. Give the rations and amounts for one of the States mentioned in this 



chapter. 



References. Four Methods of Feeding Early Hatched Pullets, by James 

 E. Rice, Cornell Bulletin 249. Feeding for Eggs, by James Dryden, Oregon 

 Reading Course, Lesson 3. Feeding for Egg Production, by J. S. Jeffrey, 

 North Carolina Bulletin 211. Feeding for Winter Eggs, Pennsylvania Exten- 

 sion Circular 11. Feeding Laying Hens, by James E. Rice, Cornell Reading 

 Course, Bulletin 17. Rations for Poultry, by James E. Rice, Cornell Reading 

 Course, Bulletin 18. Forcing the Moult, by Stewart and Atwood, West 

 Virginia Bulletin 83. Methods of Feeding Poultry, in the United States 

 Farmers' Bulletin 244. The Forced Moulting of Fowls, in United States 

 Farmers' Bulletin 412. 



See appendix, page 558, for War-time and Vineland Contest Rations. 



