FEEDS AND FEEDING 



53 



foods, add all tlie protein they contain, and then add all the 

 carbohydrates. Divide the snms by the amount of protein. 

 It will he found, of course, that the protein goes into the sum 

 of the proteins once. The number of times it is contained 



Fig. 45. — Internal organs of hen; 1, mouth parta, receive food and air; 2, 

 oesophagus, convevs food to crop; 3, crop, for softening food; 4, stomach, secretes 

 digestive fluids; .5, gizzard, grinds food; 6, duodenum, receives pancreatic juice; 

 7, pancreas, secretes pancreatic juice; S, Uver, .stores food and secretes bile; 9, 

 intestine, absorbs nourishing parts of food; 10, cajca, for absorption; 11, cloaca, 

 common opening for intestine, kidney, and oviduct; 12, Ovary, develops yolks of 

 eggs; 13, funnel of oviduct, receives yolk from ovary; 14, Albumen section of 

 oviduct, forms white around the yolk; 15, isthmus of oviduct, forms soft shell; 

 16, uterus of oviduct, forms h.ard shell; 17, kidneys, take out impurities; IS, 

 tracheas (windpipe), conveys air to lungs; 19, lungs, purify blood; 20, heart, keeps 

 up the circulation of the blood; 21, spleen, acts on red blood-corpuscles. ' 



in the carbohydrates will show the relative value of the 

 foods. 



The following table gives tlie amounts of protein and 

 carbohydrates in certain foods, together with their relative 

 value. From this table select feeds to make a balanced 

 ration. 



