■±o PODLTllY EBEDING AXD PAXTENING 



of the same; 11, origin of the floating portion of the 

 small intestine; 12, small intestine; 13, free extremities 

 of the caeca ; 14, insertion of these two organs into the 

 intestinal tube; 15, rectum; 16, cloaca; 17, anus; 18, 

 mesentery; 19, left lobe of the liver; 30, right lobe; 

 21, gall bladder; 22, insertion of the pancreatic and 

 biliary ducts; 23, pancreas; 24, lung; 25, ovary (in a 

 state of atrophy; fowl not laying) ; 26, oviduct. 



Poultry Facts — The body of a fowl is composed of 

 more than half water. For 100 hens about sixteen 

 quarts of clean water per day are required. In each 

 dozen eggs there is about a pint of water. 



Each 1000 pounds live weight laying hens of 

 average size require from sixty-five to seventy pounds 

 of grain food per day. On this ration the hen could 

 be expected to produce from sixteen to thirty pounds 

 of eggs. One pound of eggs may be produced from 

 about three-fourths pound of water-free food, and one 

 pound of dry matter of eggs corresponds to each 8.8 

 pounds of water-free food. Por the 1000 pounds 

 weight of hens of the larger breeds, forty to fifty 

 pounds of grain food per day, containing about thirty- 

 four pounds of water-free food, is sufficient. The pro- 

 portion of nutrients should be about six pounds 

 digestible protein, fourteen pounds digestible nitrogen- 

 free extract and two pounds digestible fat. 



A hen of the large breeds, when laying, requires 

 about four and one-quarter ounces of food per day; 

 Leghorns, while laying, require about three and one- 

 half ounces of food per day. Chickens require more 

 food in proportion to their weight than older fowls, or 

 about 10.6 pounds to every 100 pounds live weight per 

 day when very young. At two pounds weight, the 

 ration required drops to 7.5 pounds; at three pounds 

 weight to 6.4 pounds; at six pounds weight to 4.9 

 pounds; at seven pounds weight to 4.7 pounds per day. 



