126 PROFITABLE POULTRY PRODUCTION 



The following table prepared by Prof. James 

 Dryden, of the Oregon agricultural college, gives 

 five rations for laying fowls : 



Ration No. 12345 



Wheat — 60 30 30 20 



Corn 60 — — 10 20 



Oats — — 15 10 10 



Bran — — 10 10 10 



Middlings — — 5 5 5 



Linseed meal — — — 5 5 



Skim milk, or 30 30 30 30 30 



Cut bones, or 12 12 12 12 12 



Beef scrap 8 8 8 8 8 



Alfalfa or clover, or. 15 15 15 15 15 



Kale 20 20 20 20 20 



No. I is considered the poorest and No. 5 the 

 best. Corn is the only grain fed in No. I ; wheat in 

 No. 2. This ration is placed ahead of No. i, be- 

 cause it contains some more protein. Both are 

 deficient in egg-making material, viz. : protein. 

 Either would be an improvement on the average 

 farm ration, but neither is ideal. No. 3, which 

 contains a variety of grains and somewhat more 

 protein, is better than the first two. Nos. 4 and 5 

 should give abundance of eggs if properly fed. They 

 do not equal the amounts of protein, but No. 5 has 

 more meat-producing food. 



It is not definitely known to what extent fat in- 

 fluences egg yield, but it has been found that rations 

 containing plenty of fat give better results than 

 rations with little. Since fowls eat more food 

 during cold than during warm weather, heat-pro- 

 ducing foods are more necessary and can be made to 



