36 



MRS. BASLEY'S WESTERN POULTRY BOOK 



makes an indelible impression on the mind. One can see in a mo- 

 ment where one pays for water in the foodstuffs and where one 

 does not. When it is desirable to know the exact percentage of 

 protein or carbo-hydrate that a food contains, it is necessary to 

 refer to the table for ease of calculation. 



Material 



Water 



Ash Protein 



Milk 87.20 



Skim Milk 90.60 



Dried Milk 12.10 



Cottage Cheese 72.00 



Fresh Meat 71.00 



Beef Scraps 5.00 



Cocoanut Oil Cake Meal 14.08 



Linseed Oil Cake Meal 10.93 



Cotton Seed Meal 9.85 



Soy Bean Meal 9.50 



Gluten Feed 7.80 



Beans, dried 12.60 



Peas, dried 9.50 



Barley, rolled 10.05 



Barley, sprouted 55.50 



Oats 11.00 



Oats, rolled 7.70 



Corn, Indian 10.60 



Rice 12.30 



Rice Bran 10.55 



Rye 11.60 



Wheat, plump 11.50 



Wheat, shrunken 8.30 



Wheat, bran 11.67 



Wheat, middlings 1L73 



Wheat, shorts 9.85 



Mixed Feed 10.57 



Broken Crackers 5.90 



Cabbage 90.50 



Alfalfa, green 80.00 



Alfalfa, meal or hay 10.95 



Pumpkins 90.90 



.70 



.70 

 15.10 

 1.80 

 1.00 

 17.00 

 4.36 

 4.50 

 4.86 

 5.60 

 1.10 

 3.50 

 2.90 

 2.92 

 1.18 

 3.00 

 2.00 

 1.50 



.30 

 6.64 

 1.90 

 1.76 

 2.34 

 5.18 

 2.85 

 4.24 

 3.57 

 1.90 

 1.40 

 1.72 

 6.43 



.50 



3.60 



3.30 

 58.80 

 20.90 

 22.00 

 59.00 

 19.51 

 30.70 

 47.25 

 44.40 

 24.00 

 22.50 

 24.60 

 12.00 



7.00 

 11.80 

 16.00 

 10.30 



8.40 

 14.96 

 10.60 

 11.85 

 17.10 

 14.05 

 15.22 

 15.20 

 12.00 

 10.00 



2.40 



4.94 

 17.60 



1.30 



Carbo-hydrates. 



Starch, 



Fiber Sugar, etc. 



4.90 



5.30 



12.40 



4.30 



3.40 

 9.53 

 8.89 

 3.19 

 4.35 

 5.30 

 4.40 

 4.50 

 2.30 

 4.26 

 9.50 

 1.30 

 2.20 



3.85 

 42.12 

 37.95 

 22.64 

 28.44 

 51.20 

 55,20 

 57.50 

 69.63 

 31.14 

 59.70 

 65.00 

 70.40 



78.60 



4.85 50.20 

 72.50 

 70.40 

 66.78 

 57.34 

 60.85 

 64.48 

 59.98 

 70.30 

 3.90 

 7.90 

 39.31 

 5.20 



1.70 

 2.45 

 3.48 

 8.16 

 4.88 

 5.05 

 9.66 

 .80 

 1.50 

 4.70 

 22.63 

 1.70 



Fat 

 3.70 

 .10 

 1.60 

 1.00 

 7.00 



17.00 



10.40 

 7.03 



12.21 

 7.70 



10.60 



1.80 



1.00 



3.12 



.75 



5.00 



7.00 



5.00 



.40 



12.80 



1.70 



2.03 



3.00 



3.60 



4.47 



3.32 



4.21 



9.00 



.40 



.74 



3.08 



.40 



Methods of Feeding 



The question of how to feed and what to feed for the best results 

 in egg production is the most difficult problem in poultry keeping, 

 and has for some time been engaging the attention of the various 

 Government Experiment Stations in this and other countries. The 

 two successful systems in use at the present time are the Mash 

 system and the Dry Feed system. 



The mash system is one in which a mash is fed once or twice a 

 day. The foundation of the mash is bran, middlings, and corn meal 

 or chops. It is mixed wet, raw, scalded or cooked. The dry feed 

 system is when a dry mash is fed, consisting of the same ingredients 

 as the wet mash, but dry. Dry feeding is used by many regularly, 

 and is becoming more popular every year. 



In mash feeding the errors to be avoided are : Too concentrated 

 a mash with too much meat or fat ; too light or bulky, that is, 



