36 MRS. BASLEVS WESTERN POULTRY BOOK 



makes an indelible impression on the mind. One can see in a mo- 

 ment where one pavs for water in the foodstuffs and where one 

 does not. When it" is desirable to know the exact percentage of 

 protein or carbo-hydrate that a food contains, it is necessary to 

 refer to the table for ease of calculation. 



Carbo-hydrates. 

 Starch, 



Material Water Ash Protein Fiber Sugar, etc. Fat 



Milk 87.20 .70 3.60 4.90 3.70 



Skim Milk 90.60 .70 3.30 5.30 .10 



Dried Milk 12.10 15.10 58.80 12.40 1.60 



Cottaee Cheese 72.00 1.80 20.90 4.30 1.00 



Fresh" Meat 71.00 1.00 22.00 .... 7.00 



Beef Scraps 5.00 17.00 59.00 3.40 3.85 17.00 



Cocoarmt Oil Cake Meal 14.0S 4.36 19.51 9.53 42.12 10.40 



Linseed Oil Cake Meal 10.93 4.50 30.70 8.89 37.95 7.03 



Cotton Seed Meal 9.85 4.86 47.25 3.19 22.64 12.21 



Sov Bean Meal 9.50 5.60 44.40 4.35 28.44 7.70 



Gluten Feed 7.80 1.10 24.00 5.30 51.20 10.60 



Beans dried . . .' 12.60 3.50 22.50 4.40 55.20 1.80 



Peas dried 9.S0 2.90 24.60 4.50 57.50 1.00 



Barley, rolled 10.05 2.92 12.00 2.30 69.63 3.12 



Barley, sprouted 55.50 1.18 7.00 4.26 31.14 .75 



Oats 11.00 3.00 11.80 9.50 59.70 5.00 



Oats 'rolled 7.70 2.00 16.00 1.30 65.00 7.00 



Corn Indian 10.60 1.50 10.30 2.20 70.40 5.00 



Rice 12.30 .30 8.40 78.60 .40 



Rice Bran 10.55 6.64 14.96 4.85 50.20 12.80 



Rve 11.60 1.90 10.60 1.70 72.50 1.70 



Wheat plump 11.50 1.76 11.85 2.45 70.40 2.03 



Wheat, shrunken 8.30 2.34 17.10 3.4S 66.78 3.00 



Wheat bran 11.67 5 18 14.05 8.16 57.34 3.60 



Wheat! middlings 11.73 2.85 15.22 4.8S 60.85 4.47 



Wheat, shorts 9.85 4.24 15.20 5.05 64.48 3.32 



Mixed Feed 10.57 3.57 12.00 9.66 59.98 4.21 



Broken Crackers 5.90 1.90 10.00 .80 70.30 9.00 



Cabbage 90.50 1.40 2.40 1.50 3.90 .40 



Alfalfa, green 80.00 1.72 4.94 4.70 7.90 .74 



Alfalfa, meal or hav 10.95 6.43 17.60 22.M 39.31 3.08 



Pumpkins ' 90.90 .50 1.30 1.70 5.20 .40 



Methods of Feeding 



The question of how to feed and what to feed for the best results 

 in egg production is the most difficult problem in poultry keeping, 

 and has for some time been engaging the attention of the various 

 Government Experiment Stations in this and other countries. The 

 two successful systems in use at the present time are the Mash 

 system and the Dry Feed system. 



The mash system is one in which a mash is fed once or twice a 

 day. The foundation of the mash is bran, middlings, and corn meal 

 or chops. It is mixed wet, raw, scalded or cooked. The dry feed 

 system is when a dry mash is fed, consisting of the same ingredients 

 as the wet mash, but dry. Dry feeding is used by many regularly, 

 and is becoming more popular every year. 



In mash feeding the errors to be avoided are : Too concentrated 

 a mash with too much meat or fat ; too light or bulkv, that is, 



