THE FEEDING PROBLEM 



The three essentials of egg production, the three essentials of 

 profit in poultry keeping, the three essentials for vigor and health 

 in fowls are — comfort, exercise and proper food. 



Let us consider (1) the proper food, (2) the methods of feeding 

 it, and (3) recipes for a few tried balanced rations. 



Practical knowledge and skill in feeding can be acquired without 

 the study of science. Feeding fowls for good results is a com- 

 paratively simple matter. 



Requirements in Feeding 



The food which a fowl consumes has three chief functions to 

 perform: (1) to sustain life, promote life, repair waste and produce 

 eggs ; (2) to keep the body warm ; (3) to furnish strength or energy 

 which is expended in every movement. The fowl is also able to 

 store food, not needed at the time it is eaten, for future use; this 

 store is chiefly in the form of fat, which serves as a reserve supply 

 of fuel. 



Food Elements 



To supply the three functions in the life of a fowl there are three 

 principal food elements: Proteins, carbo-hydrates and fat; all of 

 these are contained in the different grains and foods used for 

 poultry. 



(1) Proteids (or protein), albuminous or nitrogenous matter. 

 Protein is the nourishing matter, the principal tissue former, sup- 

 plying material for bone, muscle, blood, feathers, eggs. Its latent 

 energy can also be converted into heat and energy; but it is more 

 costly for such purposes than the non-nitrogenous foods. 



(2) Carbo-hydrates, carbonaceous matter, starches and sugar. 

 Carbo-hydrates form the bulk in nearly all foods and are the prin- 

 cipal sources of heat and energy. 



(3) Fats are found in almost all foods. They furnish heat and 

 energy in addition to the supply from the carbo-hydrates. Fat also 

 enters largely into the composition of the yolk of the egg. 



All three food elements are necessary. The proper combina- 

 tion of these three is called the "balanced ration." It is, in other 

 words, a "complete" ration, containing in proper proportions the 

 necessary food elements to promote (1) growth, including egg pro- 

 duction, (2) warmth, and (3) energy or strength. The needs of a 

 fowl's system are not always the same; it does not always need the 

 different elements to be in the same proportions ; the ration prop- 

 erly balanced or suitable for a growing chick would be unbalanced 

 (unsuitable) for the mature hen. The food to be a balanced ration 

 must be adapted to the present needs of the fowl. 



Many people find it easier to keep food values in their minds. 

 when they have seen a picture than after studying over figures in 

 a table. A glance at a couple of foods to be compared, with the 

 proportion of ingredients blocked out plainly, as they are here, 



