16 A REVOLUTION IN EGG PRODUCTION 



produce, the available profit from correct feeding is lost — 

 even if the owner does not realize his loss. 



Some, to be sure, may keep a flock of hens for the pleas- 

 ure of having them around, and for their beauty. The beauty 

 is not spoiled, and the pleasure is not detracted from, but 

 rather enhanced in degree, if they furnish a plentiful supply 

 of eggs for the table — to say nothing of the difference in 

 quality between such eggs, and the eggs which can be pur- 

 chased at the stores. 



Where large flocks are kept, the feeding expense is a 

 heavy item, and if the fowls do not produce satisfactorily they 

 will soon make a heavy drain on the bank account, instead of 

 adding to it. 



It has been said that "Man never is, but always to be 

 blest," and many flocks of hens, if they could voice their 

 feelings, would echo the same sentiment by saying, "That 

 they cannot lay, or are always on the point of laying; but fall 

 short because the necessary feed is withheld from them — 

 they are always on the point of laying but don't lay." A 

 balanced ration, and plenty of it, would soon make such flocks 

 produce; "Ask the birds, their judgment is good." 



Over Feeding. 



If a flock of fowls has been reared under generous feeding 

 conditions, there is not much danger from over feeding if the 

 rations are balanced fairly well. Of course, a flock fed on 

 nothing but corn, or other fattening food, would soon get 

 over fat — but still not produce eggs; because some materials 

 necessary to make eggs are always conspicuous by their 

 absence, and the fowls in an endeavor to obtain sufficient of 

 these necessary elements, which are present in some propor- 

 tion in all grains, over eat of other elements and lay on fat. 



With the heavy breeds, it is probably necessary to be 

 more particular as to the amount of exercise forced' on the 

 fowls, than with the lighter breeds, such as the Leghorns. 



Observation, however, will show that a hen lias to be in 

 fairly good condition for continuous laying. The author has 

 used White Wyandottes for the table, which before being 

 dres.sed were laying, and from which as much as one pound of 

 clear fat was taken before cookine. 



