THE COMPOUNDING OF RATIONS 365 



carbohydrates, and 0.35 pound of digestible fat for every 

 100 pounds of live weight. This has a nutritive ratio of 

 1 to 4.6. 



In an effort to formulate a ration giving the nutrients 

 in proper proportions and amounts, we may take, as a trial 

 ration, 3 pounds cracked corn, 1 pound wheat, 1 pound 

 cornmeal, 1 pound oatmeal, 1 pound bran, and | pound 

 meat scrap. Upon reference to the proper Table, XLVI, 

 we find that this ration supplies the following amounts and 

 proportions of the nutrients: Protein, 0.967 pound;. carbo- 

 hydrates, 4.03 pounds; fat, 0.321 pound, and ash, 0.175 

 pound, making the total dry matter 5.49 pounds. The 

 nutritive ratio is found upon calculation to be 1 to 5.1 

 pounds. 



Upon comparing this with the standard it will be noticed 

 that there is a negligible deficiency in total dry matter and 

 that the nutritive ratio is a little wide. In order to narrow 

 the ration, the amount of meat scrap may be increased to 0.7 

 pound. It will then be found that the ration supplies the 

 nutrients in approximately proper amounts and proportions, 

 save for a deficiency in ash which may be made up by hopper- 

 feeding, oyster shell or granulated bone. 



REQUIREMENTS OF A RATION. 



In the feeding of poultry we may regard the fowl as a 

 physiological machine which manufactures eggs and meat. 

 The ration is the raw material from which the desired product 

 must be obtained. It must be prepared in accordance with 

 the requirements of the desired product and the process of 

 manufacture. If best results are to be obtained, other factors 

 beside feeding, such as kindness, cleanliness, and the general 

 comfort of the fowls must be considered and may be referred 

 to as the care of the machine. 



The requirements of a ration with the view of obtaining 

 the greatest efficiency in production will be discussed under 

 the following topics: (1) amount of feed, (2) feeding condi- 



