EGGS FOR MARKET 



33 



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

 or 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, muscle, 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 would urge you to send a postal to the University of Cali- 

 fornia 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 contains the analysis 

 of the different grains, vegetables and meats and of most of the 

 proprietary foods, besides formulas for the best rations. 



In Bulletin 140 of the Department of Agriculture there are some 

 rules for caring for eggs for market which are good : 



1. Use hens that produce not only a goodly number of eggs, 

 but those of standard size. Such breeds are Plymouth Rocks, Wy- 

 andottes, Rhode Island Reds, Leghorns, Orpingtons and Minorcas. 



2. Good housing, regular feeding, and, above all, clean, dry nests. 



3. Daily gathering of eggs, and when the temperature is above 80 

 degrees, gathering twice a day. 4. Confining all broody hens as 

 soon as they show symptoms of broodiness. 5. Rejection of all 

 doubtful eggs found in a nest that was not visited the previous day. 

 6. Placing all summer eggs when gathered in the coolest place 

 available. 7. Prevention at all times of moisture coming in con- 

 tact with the eggs. 8. Disposing of young cockerels before they 

 begin to annoy the hens. 9. The using of cracked and dirty eggs 

 at home. 10. Marketing all eggs at least once a week or oftener. 

 11. Keeping all eggs cool while on the way to town or in the coun- 

 try stores. 12. Keeping all eggs away from bad odors and out of 

 musty cellars. 13. The use of strong, clean egg cases and good 

 fillers. 



