422 AMERICAN AGRICULTURE. 



and 289 are yolk. Of the shell, 97 per cent, is carbonate 

 of lime, 1 per cent, phosphate of lime and magnesia, and 2 

 per cent, albumen. The white consists of 12 per cent, of 

 albumen, 2.7 of mucus, 0.3 of salts, and 85 of water. The 

 yolk has about 17-4 per cent, of albumen, 28.6 of yellow 

 oil, 54 of water, with a trace of sulphur and phosphorus. 

 The above are the constituents of eggs, which have been 

 formed when -the bird has free access to the various articles, 

 which constitute her natural food. But they vary with cir- 

 cumstances. When full fed and denied all access to lime, 

 she will form an egg without the shell, and deliver it enclosed 

 in the membrane or sack which always surrounds the white, 

 when covered by the shell. When scantily fed, they will 

 frequently lay ; but from a deficiency of nutriment, the egg 

 will be meagre and watery, and possess but a small portion 

 of the nutritious qualities peculiar to them. To produce the 

 largest number of good eggs, several conditions are impor- 

 tant ; and they must especially have an abundance of the 

 right, kind of food. This is the most readily obtained in part 

 from animal food. In warm weather, when they have a free 

 range, they can generally supply their wants in the abun- 

 dance of insects, earth worms, and other animal matters 

 within their reach. The large proportion of albumen con- 

 tained in their eggs, requires that much of their food should 

 be highly nitrogenized, and when they cannot procure this 

 in animal matter, it must be given in grains containing it. 



If to the usual qualities of hens, a breed of peculiar ele- 

 gance, of graceful forms, and beautiful plumage, be added, 

 together with entire adaptation to the economical purposes 

 required, good layers, and good carcass, we have a combina- 

 tion of utility, luxury, and taste in this bird, which should 

 commend them as general favorites. They can every where 

 be kept with advantage, except in dense cities. A hen that 

 costs a shilling or two, if provided with a suitable range, will 

 consume 30 or 40 cents worth of food, and produce from ,,80 

 to 150 eggs per annum, worth two or three times the cost of 

 feed and attention. 



THE FOOD of hens may consist of different kinds of grain, 

 either broken, ground, or cooked ; roots, and especially boiled 

 potatoes, are nutritious and economical ; green herbage, as 

 clover and many of the grains, chickweed, lettuce, cabbage, 

 &c., will supply them with much of their food, if fresh and 

 tender. Though not absolutely essential to them, yet nothing 

 contributes so much to their laying, as unsalted, animal food. 



