xii POULTRY CULTURE 



XIII. Rations and Methods of Feeding 206 



A ration defined — A balanced ration, 206 — A balanced ration 

 an average ration, 207 — Common practice in feeding — How 

 methods of feeding are determined, 208 — Rations for special 

 purposes, 210 — Different rations for different kinds of poultry, 

 211 — Same ration for young and old poultry of the same kind 



— Forcing rations, 212 — Special preparation of food — Mashes, 

 214 — Standard mashes, 217 — Popular standard mashes approxi- 

 mately balanced rations — Errors in use of wet mashes — Dry 

 mashes, 218 — Dangers in use of dry mashes, 220 — Rations for 

 fowls, 221 — Maine Experiment Station rations, 224 — Ontario 

 Experiment Station rations, 228 — West Virginia Experiment 

 Station ration — Kansas Experiment Station rations, 229 — Cor- 

 nell Experiment Station rations, 230 — Rations for turkeys, 

 peafowls, guineas, and pheasants, 233 — Rations for ducks, 235 



— Rations for geese, 237 



XIV. Incubation 238 



Relation of incubation to other operations — The egg, 238 — A 

 fertile egg, 239 — Function of heat in incubation, 240 — Antiquity 

 of artificial methods — The problem in artificial incubation, 241 



— Value of both methods of incubation — Hatching by natural 

 methods — Broodiness, 242 — System in natural incubation, 243 



— Nests for sitting hens, 244 — Nest material — Selection of 

 eggs, 245 — Number of eggs in setting — Keeping hens confined 

 to nests, 246 — Food of the sitting hen — Cleanliness — Testing 

 eggs, 248 — Period of incubation — Effects of chilling on eggs, 

 250 — Treatment of eggs at hatching time, 251 — Helping birds 

 out of the shell — Conditions of good hatching, 252 — Hatching 

 by artificial methods — Responsibility of the operator, 253 — 

 Selection of an incubator, 254 — Manufacturers' directions for 

 operating incubators, 255 — Selection of eggs for artificial incu- 

 bation, 257 — Preliminary regulation of heat — Routine work of 

 operation, 258 — Factors in artificial incubation, 259 — Source of 

 moisture in incubation — Use of ventilation, 260 — Measuring 

 ventilation, 262 — Management of incubator at hatching — Ac- 

 counting for results, 263 — Causes of poor hatches, 264 — Com- 

 mon errors in operating incubators, 265 



XV. Growing Poultry 266 



Growth a natural process — Constitution inherited — Initial se- 

 lection, 266 — Preservation of vitality in young poultry, 267 — 

 Overcrowding the great cause of trouble in growing poultry, 

 268 — What constitutes overcrowding, 269 — Overcrowding 

 mostly unnecessary, 274 — Warmth the first requirement — 

 Brooding temperatures, 275 — Regulation of heat in artificial 

 brooding, ^76 — Methods of artificial brooding, 277 — Lamp- 

 heated brooders — Pipe brooder systems, 278 — Temperature 



