LESSON XII 



Fkeds AXD FeEDIXCt 



In their wild state, fowls wandered at will, and got their 

 food by hunting and scratching for seeds, insects, worms, 

 and so forth. With unlimited range, and all sorts of foods at 

 their disposal, it was an easy matter for them to get foods 

 containing the necessary elements for proper nourishment. 

 Xow that fowls have become domesticated, however, it is 

 necessary for those who raise them to make sure that they 

 are provided with food containing body-building substances, 

 as well as egg-forming material, if eggs are desired. 



There are two classes of foods necessary to the proper 

 nourishment of an animal's body. One consists of protein, 

 the muscle builder, which is composed chiefly of nitrogen. 

 The other consists of the carbohydrates, which build fat and 

 supply heat and energy. Sugar and starch are among the 

 chief carbohydrates. Fat answers the same purpose as 

 sugar and starch, and is two and one-fourth times as 

 valuable. 



A fowl should have about one part protein to each five 

 parts of carbohydrates. A ration which has this relation 

 is said to be a balanced ration. A ration in which the rela- 

 tion of protein to carbohydrates is as one to four is called a 

 narrow ration ; that in which the relationship is as one to 

 six is called a wide ration. 



In order to determine the relative value of two or more 

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