ANALYSIS OF FOWL'S BODY 



187 



It will be seen from Table VIII that the hen's body is over half 

 water, and that the egg which she produces is nearly three- 

 fourths water. Obviously water is as essential to her welfare as 

 food. In fact, a fowl can go without fobd with fewer ill effects 

 than it can go without water, especially during warm weather. 

 Lack of water retards every function of the body, thickens the 

 blood and raises the body temperature. Failure to supply a liberal 

 quantity of clean fresh water is particularly hard on growing 

 chicks. It stunts their development quite as much as sickness. 



Table IX.- 



-CosT OF Protein from Different Foodstuffs, 

 TO California Experiment Station 



AcCOBtDING 



Price Per Ton 

 IN Dollars 



Protein in 



Pounds Per 



Ton 



Digestible 

 Protein. 



' Price Per 



Pound in 



Cents 



Alfalfa hay 



Alfalfa meal 



Barley 



Blood, dried 



Casein, dried 



Corn 



Cottonseed meal 



Linseed-oil cake meal (n. p.) 

 Linseed-oil cake meal (o. p.) 



Meat, fresh 



Meat scraps 



Milk, skim 



Milk, granulated 



Oats 



Peas 



Rice 



Rice bran 



Rye 



Soya-bean meal 



Wheat bran 



Wheat, plump 



Wheat, shrunken '. 



Wheat shorts 



i6 



21 



30 

 60 

 80 



22 



33 

 34 

 60 

 60 

 60 



4 

 80 



25 

 80 



36 

 30 



27 



45 

 23 

 27 

 31 

 28 



210 

 210 

 168 

 1216 

 1500 

 140 

 752 

 630 

 582 

 400 



1324 

 66 



1000 

 178 

 380 

 128 

 214 



150 

 600 

 220 

 170 

 264 

 246 



7.6 



lO.O 



17.8 

 4.9 



5-3 



15-7 



4-3 



5-4 



5-8 



15.0 



4.6 



6.0 



8.0 



14.04 



21.0 



28.1 



14.0 



18.0 



7-5 

 10.4 

 14.8 

 11.7 

 II-3 



Protein, sometimes spoken of as nitrogenous matter, because 

 nitrogen is its most distinguishing characteristic, is the most im- 

 portant group of materials found in the body. In reality protein 



