Kebruiviy, 191 1 



100 3 cars. " Our personal observations 

 in tiiat coiuitry, as in Hungary, prove 

 their wide distribution, and the above 

 name may be attributable to some s[)e- 

 cial importation. In America tlie \\ iiite 

 Holland, as it is called — probably owing 

 to birds having been taken from tlie 

 Low Countries to the States — has a 

 limited amount of favor, but in Eng- 

 land tluy are kept chieHy for ornanun- 

 tal or exhibition purposes. The linest 

 display we have e\ er seen was at Poi:- 

 sony, Hungary, in September, 1002. 

 when it was learnt that tlie white plum- 

 age explains their popularity; and a 

 later visit to that country (IQO'i) gave 

 further proof that they are largely kept 

 in one or two districts. 



In France it is claimed that the 

 Whites are equal to all others for Hesh 

 qualities, but" in Hungary we obtained 

 the opinion of a large dealer that they 

 do not kill or dress as well as those 

 with dark feathers. The English ex- 

 perience is not at all reliable, as the 

 breed is not kept for market purposes. 

 They are regarded as specially delicate 

 color of plumage, but for the reason 

 here — not, we think, because of the 

 that inbreeding and preparation for ex- 

 hibition has debilitated the stock. The 

 Hungarian view is that they are equally 

 hardy with the blacks. The hens are 

 fair layers, and good sitters and mo- 

 thers. 



The general characters are as in 

 blacks, excepting the beak, which is 

 flesh-colored with a pink tinge, and the 

 legs and feet, which are pinkish white ; 

 the plumage is a glossy white, with the 

 faintest indication of blue, thus proving 

 that they are not mere albinos. The 

 beard, or tuft of feathers on the upper 

 part of the breast, found in turkey 

 cocks, is black. Thus, the effect of con- 

 trasts in plumage and head and neck 

 is very pleasing, and there can be no 

 question that this is the most ornamen- 

 tal of the turkey family. Weight : 

 Males, 16 to 20 lbs.; females, 10 to 

 16 lbs.; but the heavier birds are not 

 common abroad. , 



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Balanced Rations. 



The true digestion of the food does 

 nni take place in the crop, stomach, 

 gizzard, and intestines only, it takes 

 place all over the body, in the tissues. 

 Suppose the bird to have been fast- 

 ing. Food is taken into the crop, 

 and the activity of that organ in sup- 

 plying fluids to soften the food at 

 once starts heat generation. The 

 muscular contractions in forcing the 

 food onward, also makes heat. Heat 

 production increases rapidly as the 

 work of digestion progresses. After 

 the food is mixed with and softened 

 by the secretions of crop and stom- 

 ach, dissolved, mixed, and reduced to 

 a paste in the gizzard and combined 

 in the intestines with juices from the 

 liver and pancreas, it is taken up by 

 the circulation and carried all over 

 the body to meet the demands of the 

 tissues. The living cells select what 

 they require and make it over to suit 

 their special purposes. In the chemi- 

 cal transformations which takes place 

 the energy contained in the food is 

 further converted into work, tissue re- 

 pair or building and heat. Unavail- 

 able matter waste from the manufac- 

 turing or building up and breaking 

 down processes going on in the tis- 

 sues, is returned to the circulation and 

 carried back to be mixed with refuse 

 in the intestines and is voided as 

 droppings. The maximum of heat 

 production, which began with taking 

 activity of the organs of the body, 

 food into the crop, occurs some six 

 or eight hours after the meal. The 

 muscular activity, building up and 

 breaking down of the tissues, all con- 

 tribute their share to heat produc- 

 tion. 



Foods may be balanced according 

 to the object of feeding, whether for 

 breeding stock, laying, or market 

 meat and fat. As a rule, a narrow or 

 medium ration should be fed to lay- 

 ers, for breeders a medium ration with 

 an abundance of green food to sup- 

 ply as nearly as possible food condi- 

 tions nature provides for the breed- 

 ing season, while for fattening and 

 for heat production in cold weather, 

 a rather wide ration will serve best. A 

 ration containing proportionately one 

 part of nitrogenous matter to three 

 >of non-nitrogeneous matter would be 

 considered a narrow ration would be 

 be spoken of as having a nutritive ra- 

 tion of 1.3. For practical purposes 

 1.4 is narrow enough. One having 

 a ratio of 1.5 or 1.6 would be a me- 



dium ration, and a wide ration, 1.9, 

 or thereabout. Rations which vary 

 widely in tiic nutritive ratio are giving 

 equally good results in the hands of 

 different poultry keepers. It is un- 

 douiitedly wise to roughly balance a 

 ration by off-setting a heavy supply 

 of carbonaceous food with some nit- 

 rogenous matter or vice versa. It is 

 not necessary to provide elaborate 

 mashes with a multitude of ingredi- 

 ents. Whatever you do give the birds 

 a variety of good, sound, wholesome 

 food. A chemically balanced ration 

 simply means that there is maintained 

 a certain relative proportion between 

 the nitro and non-nitrogeneous con- 

 stituents of the food. The pre- 

 cise proportion that is most desirable 

 has never been positively fixed, and 

 different writers have placed the ra- 

 tio as narrow as 1.3 and as wide as 

 1.9, each claiming, and without doubt, 

 having good reason for his claim, 

 that the results from his ration were 

 excellent. Recent observers have ap- 

 parently "split the difference," and the 

 range of the ratio has been presented 

 as 1.4 and 1.6. 



The fowl will balance its own ra- 

 tion if it has a chance. Do yours get 

 a chance, or are they confined to 

 cramped quarters, with bare, hard, 

 runs, and obliged to live on whatever 

 you throw out to them? Give them 

 a chance. Supply a variety. If per- 

 mitted to range and find its own food, 

 the fowl will live chiefly on grains 

 and seeds, an abundance of green 

 food when available, quantities of 

 worms and bugs, some grit and pieces 

 of shell and drink freely of water. 

 The ration will have a wide varia- 

 tion, according to the success of her 

 foraging, and it will be largely such 

 food as nature provides in season. 

 Yet, if the fowl has the range of a 

 good-sized farm, gets a good feed 

 of sound grain before roosting time, 

 and has good sleeping quarters, 

 the results are generally good. 



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 Agent for Cort's Patent Cooler-safe, 

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 list.— D. LANYON, Manufacturw, 4< 

 North Terrace, Kent Town. 6-12. 



