120 POULTR?Y-CRAFT. 
159. Hints as to Changing the Values of a Ration, the Bulk 
Remaining the Same : — 
To reduce the potential energy of a ration without materially changing 
ts nutritive ratio: — add substances having nearly standard nutritive ratios 
and low potential energies ;—for slight reductions hard grains, buckwheat, 
oats, chicken corn, etc.; for considerable reductions, such vegetables as beets, 
turnips, carrots, etc. 
To slightly reduce the potential energy, and make the nutritive ratio 
narrower:—add raw meat, green cut bone, peas, beans, hay (clover, 
alfalfa), having narrow nutritive ratios and low potential energies. 
To constderably reduce the potential energy, and narrow the nutritive 
ratio: —add green vegetables—tops, skim milk, having narrow nutritive 
ratios and very low potential energies. 
To reduce the potential energy while widening the nutritive ratio; — 
add potatoes, or apples; wide nutritive ratio with low potential energy. 
To increase the potential energy, and narrow the nutritive ratio: —add 
dry animal foods, which have very narrow nutritive ratio with high potential 
energy. 
To increase the potential energy, the nutritive ratio remaining fixed : — 
add substances rich in both protein and oil, nearly standard nutritive ratios 
with very high potential energies, as flaxseed, ground linseed. 
The above propositions will be found useful guides in varying standard 
rations for special feeding, and also in bringing ill-balanced rations to the 
standard. They are stated with special reference to variety. in rations. In 
general feeding the necessary changes can be made by varying the proportions 
of the articles used in a ration, as illustrated in some of the examples in9158; 
and in general, if the grain ration is nearly standard, and feeding regulated as 
suggested in 4138, the ration as a whole will be as nearly balanced as it can be. 
