PRAIRIE FARMER'S POULTRY BOOK 



without iron as to make hens lay without the materials re- 

 quired for the manufacture of an egg. Water is needed, as 

 66 per cent of the egg is water. Here is where many fail. 

 Eggs cannot be produced in winter without an abundance of 

 water. If the water supply ceases the hens suddenly quit. 



Protein is required as it comprises 13 per cent of the whole 

 egg and 16 per cent of the yolk. It must be supplied in a bal- 

 anced ration. Protein of animal origin seems to be the most 

 helpful in egg production, hence skim milk, dried buttermilk, 

 fish scrap, meat scrap and tankage are recommended to supply 

 this need. 



Ash enters into all the structures of an egg, but is especially 

 needed in the shell in the form of carbonate of lime, hence 

 oyster shell is used to supply this need. 



Fat constitutes one-third of the weight of the yolk, and as, 

 in the process of egg building, the yolk is the first to be devel- 

 oped we are reminded that a hen must be fat or in good con- 

 dition before she can engage in productive laying. The fat 

 of her body is appropriated to build the yolk. This suggests 

 the importance of carbohydrates and proteids in due propor- 

 tion in the laying ration. The reader is referred to Chapter IV. 

 where the subject of feeding rations is fully discussed. 



Mr. Osbum feeding his turkeys 



[68] 



