186 



COMMERCIAL POULTRY RAISING 



saying a great deal, as we shall see. A food that costs very little 

 money is not necessarily a cheap food. On the contrary the most 

 expensive feeds to buy are sometimes the cheapest. In other 

 words, price alone should not determine the cost of a food. Price 

 plus results should form the decision. 



No matter how cheap a food may be, if the fowl cannot secure 

 substantial benefits from it, it is expensive to use in that it is 

 largely wasted. See Table X. For example, rye, though similar 

 to wheat, has little value as a poultry feed. The fat of rye is 

 quite indigestible, and tends to cause organic disturbances. 

 And there is something about rye grain which is distasteful to 

 birds; they do not care for it, and seldom eat it unless compelled 

 to do so. On the other hand, sprouted rye is exceedingly palat- 

 able, and fowls do well on it. This is characteristic of thg knowl- 

 edge which the successful poultryman must have. 



Composition of Fowl. — Let us begin with the composition of the 

 fowl's body. We should know its analysis, or how are we to 

 supply the necessary elements? This is going to lead us into a 

 technical discussion, though it is the writer's intention to devote 

 as little space as possible to scientific expression. It is wearisome 

 to the practical poultryman, and of little value outside of the 

 laboratory. 



The fowl's body, as with any form of life, consists of numerous 

 substances or compounds. For convenience they are grouped 

 under four general headings : water, protein, ash and fat. Table 

 yill shows the percentages of these elements. 



Table VIII. — Composition of Fowl and Egg 



Leghorn hen 



Plymouth Rock capon. 

 New-laid egg, complete 



Egg, without shell 



White of egg 



Yolk of egg 



Water Protein 



Per cent 



55-8 

 41.6 



657 



7445 



86.2 



49-5 



Per cent 

 21.6 

 19.4 

 II.4 

 12.16 

 12.3 



15-7 



Per cent 



3-8 

 3-7 

 12.2 

 0.97 

 0.2 

 I.I 



Fat 



Per cent 

 17.0 



33-9 

 8.9 

 9-74 

 0.6 



33-3 



