the right way, if you expect to succeed as you would like to 

 succeed. 



A FEW PRACTICAL POULTRY POINTERS AS PRAC- 

 TICED BY PROGRESSIVE POULTRY PEOPLE 



From time to time you have had the science of poultry 

 feeding considered, especially along chemical or theoretical 

 lines. However, a few hints on feeding, etc., may be accept- 

 able at this time. One and all of us who keep poultry must 

 follow certain well defined rules and regulations and yet a 

 definite set of rules cannot be laid down that will apply at all 

 times and in all climates and conditions. There are, however, 

 a few simple rules to which we must pay attention if we are 

 to attain to any measure of success in the poultry industry. 

 With the present high cost of feed and the growing compe- 

 tition, one must use extra care and systematic management 

 in order to avoid the beaten track to disappointment and 

 defeat. There are two points of importance in the successful 

 management of poultry, whether the flock be large or small: 

 first, the necessity of procuring really good stock; second, 

 the careful management of the fowls. These two essential 

 points are well illustrated by a row boat. What would you 

 think of a person who started out to row across a river or 

 lake in a row boat with but one oar. He or she would make a 

 great many ciphers but very little progress. The two oars 

 representing a good stock and good management, are abso- 

 lutely necessary if we are to progress toward the goal of suc- 

 cess and these two will procure the right kind of ciphers, 

 that is to say — eggs. If your market product is eggs, you 

 should feed egg producing food and it will be necessary to 

 know the elements contained in these. As in feeding cattle, 

 certain foods will produce more milk than others — so with 

 poultry. Some foods will prove not only more economical 

 but will produce eggs both in quantity and quality and will 

 be economy in the true sense of the word. Almost all the 

 food used for live stock, including poultry, may be classed 

 under two heads : 



Carbon Protein 



Elements: Heat Elements: Blood 



Energy Bone 



Vitality Flesh and Feather 



Fat producing ingre- 



dients. 



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