The Importance of Water 389 



stituents aside from the shell. Of this ash 53.7 per 

 cent is phosphoric acid. Over .2 per cent of the edible 

 portion of the egg is phosphorus. This composition is 

 the average from twenty -four analyses by Thompson, 

 and eighteen by Wheeler, representing over 400 eggs 

 from hens of several breeds under different rations. 

 None of the analyses differed much from the average. 



Necessity for considering the water. In the products 

 which have been mentioned, as in most animal products 

 sought by feeding, there is always a large amount of 

 water. In every dozen eggs there is a pint of water. 

 Aside from that necessary for constructive use there is 

 required for the activities of the living animal a free 

 supply. Particular mention is made of the necessity 

 for water, because its great importance is sometimes 

 overlooked, for an especially provided supply is not 

 necessary under some circumstances. Instances occur 

 when the lack of water is the cause of ill success. 



The organic and mineral nutrients in food. Men- 

 tion of the characteristics and composition of the 

 different nutrients of the food and a discussion of 

 their functions will be found elsewhere in this volume. 

 The facts apply to the feeding of poultry as well as 

 to that of other animals. 



It appears from present knowledge that protein 

 derived from animal sources is more efficient for cer- 

 tain uses, particularly the feeding of ducklings, than 

 that derived from vegetable foods. Previous mention 

 has been made of experiments at the New York Ex- 

 periment Station, the results of which accord with 

 this assumption. The rations which contained animal 



