78 
February 1 
FEEDING A HEN. 
Part IV. 
By way of illustration, and in order 
to pet our figuring stated, let us take 
that daily ration given by Mr. Mapes on 
page 838 of last year’s volume. Here 
it is: 
Morning Feed. —Four pounds of wheat bran, 
one pound of corn meal, one pound of ground 
oats, one pound of malt sprouts, one pound of 
Bowker’s animal meal, 2*4 pounds of pot cheese. 
CNOOX Feed. —Four pounds of oats. 
Evening Feed. —Ten pounds of whole corn. 
That is the daily ration for 120 hens— 
24 x /i pounds, or 388 ounces, which gives 
a trifle less than 3 34 " ounces for each hen. 
Now the first thing that strikes you is, 
that it will not do to say that 3 H ounces 
of any food will sustain a hen. There is 
a good deal of difference between 3 \i 
ounces of pumpkin, and the same weight 
of solid meat. You feed one man on a 
pound of pumpkin pie, and another man 
on a pound of meat and bread, and the 
pie-fed man will feel an “aching void” 
that will warn him to avoid a wrestle 
with the other man. So you see that 
we must have something besides the 
mere weights of these foods if we desire 
to compare them fairly. We must find 
how much actual nourishment the hens 
find in the ration, and to do this, we 
must see how much of each—muscle- 
makers, fat-formers and pure fat—these 
foods contain. This is where the value 
of analyses comes in, for they give us 
the basis for making a fair comparison. 
Here are fair average analyses of a 
number of foods often given to poultry ; 
POUNDS IN 100. 
Muscle- 
Fat- 
Pure 
makers. 
formers. 
fat. 
Curd. 
. 20 
534 
51 
Animal meal. 
. 42 
0 
12 
Corn meal. 
. 714 
6334 
314 
Bran. 
. im 
44 A 
234 
Oats. 
. 8*4 
46 
4 
Malt sprouts. 
. 18*/. 
37*4 
1% 
Clover. 
. 7 3 A 
40*4 
1 !4 
Cut Bone. 
. 22 
16 34 
Potatoes. 
22 
1-5 
These figures 
are close 
enough 
for 
figuring. They are not carried out to 
decimal fractions. The curd represents 
the pot-cheese which Mr. Mapes obtains 
from skim-milk. 
Now let’s see what the morning mess 
figures out: 
MORNING MESS. 
4 pounds of bran. 
1 pound of corn meal.... 
1 pound of ground oats.. 
1 pound of malt sjirouts. 
.1 pound of animal meal. 
214 pounds of pot-cheese. 
Total. 
Muscle- 
Fat- 
Pure 
makers, formers. 
fat. 
.468 
1.76 
.08 
.07 
.63 
.035 
.085 
.46 
.04 
.185 
.37 
.017 
.420 
.12 
.48 
.i ‘2 
.01 
1.708 
3.54 
.302 
Or, in other words, the 120 hens had for 
their breakfast 1.71 pound of muscle- 
makers, 3.54 pounds of fat-formers, and 
.3 pound of pure fat. To put it in an¬ 
other way, this represented 5.55 pounds 
or about 89 ounces of actual food for the 
120 hens. 
The dinner of four pounds of oats rep¬ 
resents .34 pound of muscle-makers, 1.84 
pound of fat-formers, and .16 pound of 
pure fat, making 2.34 pounds, or about 
38 ounces in all. 
The supper of 10 pounds of whole corn 
represents .84 pound of muscle-makers, 
6 pounds of fat-formers and .48 pound 
of pure fat, making 7.32 pounds or 117 
ounces all told. That is a fair analysis 
for whole corn which differs considera¬ 
bly as to variety. 
Now let us see what we can make of 
the whole day’s feeding : 
Muscle- 
Fat- Pure 
Total 
makers. 
formers. 
fat. 
ounces. 
Ratio. 
Breakfast.. 1.71 
3.54 
.30 
89 
1 : 2 % 
Dinner.34 
1.84 
.16 
38 
1:6‘/4 
Supper.84 
6 . 
.48 
117 
1:814 
Total... 2.89 
11.38 
.94 
244 
1:4-K 
You understand that the pure fat in 
foods is considered 23^ times as valuable 
as the fat-formers. The latter make the 
former. So, in estimating the ratio of 
muscle-makers to fat-formers, we multi¬ 
ply the pure fat by 2 %, add to the total 
fat-formers, and divide by the total 
THE RURAL NEW-YORKER. 
muscle-makers to get the proportion. A 
glance at this table shows that each hen 
has a little over two ounces of actual 
food per day—though she eats, supposing 
she gets an equal share, 33£ ounces of 
material to obtain the two ounces of 
actual nutriment. You will notice how 
the breakfast differs from the supper. 
Next week we shall try to sift out some 
of the reasons why these meals are 
divided up as they are. We think that 
it will pay you to pick apart a ration or 
two for yourself, and see what you are 
feeding your hens. 
the abdomen, in trichinous infection, and in in¬ 
flammation of the feet. The first two of these 
states, it will be observed, consist in direct and 
permanent distortion of the backbone, a counter¬ 
part of hunchback in man. The last two are 
mere rigid arching of the back, and tend to dis¬ 
appear with the subsidence of the disease which 
caused them. 
Andrew Baker: “Feed pregnant ani¬ 
mals and gain four weeks extra growth 
(Continued on next page.) 
gUmtisinjb 
In writing to advertisers, please always mention 
The Rural New-Yorker. 
Live Stock Matters. 
THE CHESHIRE SWIHE BREEDERS. 
The Cheshire Swine Breeders' Associa¬ 
tion held their 12 th annual meeting at 
Cornell University, January 8 and 9. 
Prof. Roberts, in welcoming the breed¬ 
ers, said, “ If all the breeders’ associa¬ 
tions would combine and hold their an¬ 
nual meeting the same week—at the 
same place, the various breeders could 
get acquainted, compare notes, secure 
reduced railroad rates, and, as a unit, 
secure favorable rates and rules for 
transporting and exhibiting stock at 
fairs.” This is an important matter, and 
New York should follow the example of 
Ohio and other States. 
Mr. Button advocated the breeding off 
of some of the nose and leg ; he would 
do it by a careful selection of parents. 
Others objected to this course, thinking 
that the body would be also shortened, 
and that the resulting fineness would 
bring, as in some of the other breeds, 
barrenness and weak bones. A muscular 
sow is best for a breeder. C. R. White 
said, “ Pigs are ruined by improper 
feeding before birth. The sow is poor 
at service, and no bone and muscle-form¬ 
ing food is given. This lack affects the 
offspring which are weak and poor. The 
corn diet produces fever, a craving for 
salt, nervous excitement, and pig eating. 
Too long periods between feedings and 
indigestion produce a humping of the 
back. Exposure to wet, and cold, and 
ill healtli, cause long hair, which is a 
sure indication of something wrong.” 
An ideal ration suggested by Mr. Mau¬ 
de ville is a mixture of two bushels of 
oats and one of peas, fed whole with 
beets. The cost of grinding is saved, 
and the whole is well chewed. Another 
ration is wheat middlings and milk. 
Prof. Roberts: “ Keep the body cool— 
full of water. With dry food, the 
muscles are unyielding, feverish, and 
health is affected.” 
Prof Wing: “ A certain amount of 
warmth must be maintained in the 
system. The warmer the quarters, the 
more vegetables may be fed profitably. 
Under proper conditions, almost an ex¬ 
clusive vegetable ration may be used 
with safety.” 
Prof. James Law, among other notes, 
gave the following list of causes for 
humpbacked pigs: 
1. Distortion of the spine causing hunchback, 
is a fault of development before birth, and may 
be charged on a faulty nutrition of the bones, or 
in other cases compression of the body of the pig 
while still soft and yielding. 2. Humpback may 
result after birth from the imperfect nutrition of 
the bones in the condition known as rickets. This 
may depend on an inherited fault in assimilation, 
further fostered by unwholesome conditions of 
life, dark, damp, confined pens, lack of sunshine 
and exercise, soured or otherwise decomposed 
food, insufficient food, etc. 3. Humping of the 
back usually occurs in rheumatism, usually 
caused in its turn by cold, damp, and other un¬ 
wholesome conditions. 4. The humping up of 
the back further occurs in all painful diseases of 
the abdomen, in inflammation of the stomach, 
bowels, liver, or kidneys, in hog cholera with 
severe abdominal localization, in tuberculosis of 
Good merchants find out 
that it pays to sell Macbeth 
lamp-chimneys because they 
make friends. 
But look out for the one 
that is made for your lamp. 
Let us send you the Index. 
Geo A Macbeth Co 
Pittsburgh Pa 
HEADQUARTERS FOR 
DUMPING 
Horse Carts 
Wide and narrow tires. 
Low rates of freight from 
our works, Tatamy, Pa., 
to all points. 
HOBSON & CO.. 
No. 4 Stone St., New York. 
Progress and Improvement 
THE CHAMPION 
Is “The Horse’s Friend.” 
and was awarded medal at World's Fair for PROG¬ 
RESS AND IMPROVEMENT. We also make old-style 
straight axles, one and two-horse wagons, with thim¬ 
ble skein and solid steel axles. ALL HIGH GRADE. 
Our THREE-SPRING 1^-lNCH AXLE WAGON is 
the handiest aud cheapest general-purpose run-about 
wagon made. 
THE O-WE-GO GRAIN AND FERTILIZER DRILL 
works to perfection, and the price is a surprise to 
every one. 
The MASCOT is the name of one of our very best 
lever spring tooth harrows. 
Catalogue free If your dealer does not handle our 
goods, we will on application name bottom prices. 
THE CHAMPION WAGON CO.. 
Owego, Tioga County, New York. 
200^ More Eggs 
When hens are fed ou 
GREEN CUT BONE. 
MANN’S 
BONE CUTTER 
will pay for itself la two mouths. Sent 
on trial. #5.00 UDYS ONE. 
Catalogue free if name this paper. 
F.W. MANN CO.,Milford, Mass. 
-VWWVWVWVWVWVWVWVWVWWWJi 
DOUBLE YOUR EGG YIELD 
WORLD’S FAIR. 
BY USING A WEBSTER & 
II ANNUM Green Bone Cut¬ 
ter. They are the easiest 
operated, cutting fine for 
little chicks or coarser for 
fowls. Automatic feed, leav¬ 
ing either hand free to turn. 
Has many advantages over 
any and all and the only one 
that received an award at the 
Special Circulars free. 
WEBSTER & IIANNUM, Cazenovia, N Y. 
FEED MILLS 
Said with or without Bler&tsr.) 
Cra sh ocb and grind all kinds of grain. 
Have-conical shaped grinders. Anevr 
tire departure from all other mills. 
Lightest running, strongest and 
handiest made. Three sizes: 2 toil. 1 
6 to 8 and 8 to 12 h. p., and one style for 
windwheel use. 
rr 1 also make SWEEP MILLS that 
crush ear com and grind all small grains, 
ElilE. 
> -VROWSIIER. South BcmLlnd. 
This is the 
QUAKER CITY 
GRINDING MILL 
For CORN and COBS, 
FEED, and TABLE 
MEAL, Improved for 1896. 
Send for all mille advertised. 
Keep the best—return all others. 
A.W. STRAUB & CO. 
Leather gets 
hard and brittle—use Vacuum Leather 
Oil. Get a can at a harness- or shoe- 
store, 25 c a half-pint to $ 1.25 a gallon ; 
book “ How to Take Care of Leather,” 
and swob, both free; use enough to 
find out; if you don’t like it, take the 
can back and get the whole of your 
money. 
Sold only in cans, to make sure of fair dealing 
everywhere—handy cans. Best oil for farm ma¬ 
chinery also. If you can’t find it, write to 
VACUUM OIL COMPANY, Rochester, N.Y. 
Why Pay Retail Price 
When you can buy a custom hand¬ 
made oak leather Harness direct 
from the mfrs. at wholesale price. 
Send 2c. stamp for Illustrated Cata¬ 
logue. giving full description. 
KING & CO., Mfrs,. 
10 Church Street, Owego, N.Y. 
HERE AGAIN! 
SHOEMAKER’S POULTRY 
ALMANAC FOR 1896. 
Its a beauty, larger and better than ever, 
nearly 100 pages 8x10 on best book paper. 
Fully illustrated with finest engravings 
of special design. A veritable Encyclo¬ 
pedia of Chicken information. Scntpost- 
paid for only 15 cents. Address, 
KER, Box 73, Freeport, III, U. S; A. 
P. S.—Incubators and Brooders. Hot water, pipo system, 
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Poultry Guide for I 896 Finest 
book ever published, contain ■ nearly 10C 
pages, all printed In colors, plans for best 
poultry houses, Bure remedies and recipes 
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•w J ohn Bauscher, Jr.,box GCFreeport, Ill, 
GREIDER’S NEW CATALOGUE 
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engravings of poultry, with descriptions of each 
variety, beet plans for poultry houses, how' to 
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Address, B H. GREIDER, FLORIN, PA„ U. S. A. 
POULTRY 
40 Standard Breed slllus-l 
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i n my new Poultry Book. I 
Reliable information for I 
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BEE CULTURE. 
Handsomely Illustrated DCC CIIPDI ICQ 
agazine, and Catalog, of D L L OUT I LI CO 
Horses, Cattle, Sheep and Swine. 
Geo. W. Curtis, M. S. A. Origin, History, 
Improvement, Description, Characteristics, 
Merits, Objections, Adaptability South, etc., 
of each of the Different Breeds, with Hints on 
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practical breeders of the United States and 
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THE RURAL NEW-YORKER New York. 
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