32 MRS. BASLEY'S WESTERN POULTRY BOOK 



the summer time when eggs are plentiful. If we want eggs in the 

 winter, we must, as far as possible, give the same conditions, the 

 same variety of foods, with plenty of pure, fresh water, never for- 

 getting that about seventy per cent of the egg is water. 



But to return to the "balanced ration." We know that a hen 

 requires a certain amount of food to keep her alive and thriving; 

 above that the surplus goes either to making the egg inside her or 

 to making fat. 



The hen is an egg-making machine, but if you put into that ma- 

 chine none of the elements of the egg, you cannot expect the ma- 

 chine to turn out eggs. 



Therefore, the scientists analyzed the egg, and not only that, but 

 also analyzed the body of the hen with the feathers, and discovered 

 as follows : The very large number of different substances found in 

 the hen may be grouped under four heads: 1, water; 2, ash or. 

 mineral matter; 3, protein (or nitrogenous matter); 4, fat. The 

 proportion of each of these groups alters with the condition of the 

 hen. Water is the largest ingredient and amounts to from forty to 

 sixty per cent of the weight of the bird. Ash or mineral matter 

 forms from three to six per cent when the hen is not laying, and 

 from six to ten per cent when laying. The group called protein 

 constitutes from fifteen to thirty per cent of the weight. Fat seldom 

 falls below six or rises above thirty per cent. 



The feathers are composed of protein and ash, the ash being 

 largely silicate of potash and lime. 



The accompanying analysis of the hen, pullet and egg has been 

 kindly sent to me by Professor Jaffa; that of the tgg was made by 

 him at the University Laboratory of California. 



Analysis of Hen and Egg 



Typical Pullet in Capon, 



Leghorn full laying, Plymouth Eggs as Egr,s, edible 



Hen Leghorn Rock Purchased Portion 



Water S6.8 57.4 41.6 65.6 737 



Protein 21.6 21.2 19.4 11.8 13 3 



Ash 3.8 3.4 3.7 7 8 



Fat 17.8 18.0 35.3 10.8 12 2 



Shell ... ... n.i 



Total 100.0 100.0 100.0 100.0 KM) 



Composition of Hen and Egg 



Calculated on a Water-free Basis 



Protein 50.0 49.8 343 505 



Fat 41.2 42.2 31.4 464 



Ash 8.8 8.0 2.1 3 1 



Shell ... 32 2 



Total 1C0.0 100.0 lOOji 10O0 



It is interesting to compare the analysis of the hen and egg with 

 some of our grains and poultry food. In all our grains are found 



