SATURDAY. KKBKLARY 28, 18U CAPE MAY STAR ASD WAVE

HOW POULTRY SHOULD BE FED ( Continued from last week ) POULTRY FEEDING Table e. — Composition and Values of Rye and Rye Products W 4< n a a c a c m . © ci ® C B _ a> c- 5 © N fcO O 'SO fo O .2 0 -E o . © - — ■ © a, © £ © 3® © S d as j?xi*,x<;xxx wx xx z« o.S Wheat 10.5 1.8 1.8 11.9 71.9 2.1 1 :6.3 102 Rye 11.6 1.7 1.9 10.6 72.5 1.7 1:7.2 100 Rye Bran 11.6 3.5 3.6 14.7 63.8 2.8 1:43 98 Table r. — Composition and Values of Mixed Mill Feeds 4* 4* J 4* 4^ £ £ r9gS £ Sg S« fcO fcO O -J© |0 .g 2 "E ° m t- J2 «- ^ l~ OS. 33 I. 44 I. ri'-S 3 r~' ^ 41 S c x i C © 5 o (8© P as as ? x x x •< x x x a> x fee- o.g Wheat 10.5 1.8 1.8 11.9 71.9 2.1 1:6.3 102 Corn and Oat chops (equal parta) 11.9 2.2 9.6 *71.9 4.4 1:8:6 106 Corn (8 parts) and bran (5 parts) feed 11.5 2.7 10.6 *71.2 4.0 1:7.6 105 "Provender" (corn, 45 k lbs.; oats, 125 lbs.; bran, 100 lbs.) 9.4 1 0.4 3.1 13.0 58.8 5.3 1:5.5 97 Corn, rye Aod oats (equal pa>ts) 10.4 1.9 10.6 73.7 3.4 1:7.4 106 • — Including fiber. MIXED MILL FEEDS Under this head are described ground mixtures of the common grains and of their products. Such mixtures are usually made for a special demand or to work off grains, like rye and low grade oats, that are not ready salable in their natural form. They are, as a rule, uniform in quality and more satisfactory than mixtures of by-products, because all nutrients are present in natural proportions. The chief fault in mixtures containing oats is the presence of the loose, broken hulls, which, apparently, irritate the digestive organs much more when swallowed on the whole oat. On this account, these mixtures are particularly injurious to young poultry, and when fed to them should be sifted before wetting. They are also liable to heating in warm weather. BUCKWHEAT As a food for poultry, buckwheat appears much oftener in grain mixtures than alone. Its anaylsis compares quite closely with that of wheat, except as to fiber and ash. It is a large seed, angular, with hard hull, and poultry are quite indifferent to it in the whole form . BUCKWHEAT GROOTS, BUCKWHEAT BRAN AND BUCKWHEAT MIDDLINGS Buckwheat groats is hulled or crushed buckwheat. Buckwheat bran is sometimes used in place of wheat bran and is very satisfactory. Buckwheat middlings is also used occasionally in mashes None of the buckwheat products, however, are extensively used for poultry in this country. In Europe their use is more common, S3 the preference there for white fat in poultry makes corn an objectionable food. POULTRY FEEDING Table 1.— Compositions and Values of Buckwheat and Buckwheat Products. PBGC B O 44 tS J 3 f <3 fS 3 ! 0 | * ££^k-S££fc «t I £ si -a~ |?X XX <X XX GO X XX Z.BZ O.S 10.5 1.8 1.8 11.9 71.9 2.1 1:6.3 102 Buckwheat 12.6 8.7 2.0 10.0 643 23 1:7 83 Buckwheat Groats 10.6 0.3 0.6 4.8 83.1 0.6 1 :17 103 Buckwheat Bran 14.0 14.7 3.4 17.1 46.4 4.4 1:3.3 85 Buekwhaat Ujddl gs 133 4.1 4.2 28.9 41.9 7.1 1:2.1 101 RICE Rice and rice products are little used as poultry food except in countries where rice is the staple food for human beings In this country the quantities available at prices which warrant feeding to poultry are too limited to admit of their general use. Broken rice is often used in chick-feed mixtures. Occasionally poultrymen secure a lot of broken or slightly damaged rice, or of a rice by-product, at a price proportionate to its feeding value and to the price of staple grains fed to poultry Table 8.— Composition and Values of Rice and Rice Products !': sf -=: 1! if A Is J- ££ se ££ |£ gs 3o y*"** 10.5 1.8 ,L8 1L9 713 2.1 1: 6.3 102 Rice , 12.4 01 0.4 7.4 795 0.4 1:103 102 Riee Bran 9.7 9.5 10.0 12.1 493 83 1:53 95 Rice Hulls 83 35.7 13.2 3 3 32.6 0.7 1:113 48 Rice Flour 10.0 6.3 6.7 1L7 58.0 73 1 3. 5 80 SORGHUM SEED Sorghum seed is more like corn than wheat in its constituents, but is smaller than wheat, round an dsmooth. It is not generally available for poultry food tot, when procurable at a price not higher than that of wheat, m^rea & desirable food. Sorghum Seed "V to used, in whole or in part, as a subatiiate for com

BROOM CORN SEED Broom corn seed is nearer wheat i unutrient ratio than sorghum seed and lower in fuel value. In appearance it greatly resembles sorghum seed. Poultry may not eat it freely with the huli on it, but will eat the cleansed seed quite as readily as wheat, and thrive just as well on it. Broom corn seed meal may be used to some extent as a substitute for corn meal and middlings. DIGESTIVE APPARATUS OF FOWLS. The process of digestion with birds is essentially similar to that of mammals. In birds the salivary glands are small and the limited amount of saliva probably has little effect on the food. In the hen there exists three divisions or receptacles for food. The first one is the crop which receives food as soon as swallowed. A little farther along the breast is the gullet which contarcts and expands so as to form a second receptacle with thick walls, and is connected with the gizzard, which is a powerful grihding apparatus. There is a strong lining which is capable of grinding the grains and seeds with other materials such as sharp sand and pebbles, etc. The gizzard opens into the intestinal canal which first forms a iong loop enclosing the pancreas. This organ furnishes the pancreatic juice which mingles with the pulpy mass of nutrient which passes from the gizzard into the intestines. The liver is divided into two lobes of equal size, and to it is attached the gall bladder which contains a thick bilo, very bitter, which adds to the digestive process. The spleen which is placed behind the liver seems to keep in reserve and prepare the blood necessary for diges- *- tion. The intestines, folding many times, are several feet long in an adult fowl and occupy most of the space of the abdominal cavity. A few inches from the rear end of die intestinal tube, two branches of this tube extend along its sides and form pockets which are called the CAECA. Each saecum is from 6 to 7 inches long in mature fowls. Near the end of the intestinal canal, a nenlargement occurs which is called THE CLOOCA. The tubes from the kidneys and from the sexual organs of the fowl connect with the intestinal canal and the cloaca. Altogether the *troctwre <>f the digestive apparatus of hirds indicates extreme efficiency and the capacity for rapid work. INCUBATION THE DEVELOPMENT OF THE EGG The beginning of every animal is an egg or fertilized germ cell ; and in most species, the egg is developed into a complete animal within the body of the mother. The egg as a living organism is more interesting than when considered as simply a food or market product. Few people realize how complex is its make-up as revealed by close inspection and study. The most wonderful part of the egg is its minute germ cell which contains within its small self the power of life which is developed into a definite organism which we name chick. The first stage in the development of the egg is the formation of the "yolk." The "ovary" or "egg cluster" which is attached to the left side of the spine contains many yolks in various stages of development, depending upon the condition of the hen, from the full-sized, ripe yolk, ready to be detached, to the microscopic cells, so small that they cannot: be discerned by the naked eye. The number of these yolks or 7 OVA" which may be developed, is not a fixed quantity. The number of eggs whic ha hen wil lay depends upon the inherited tendency of eaeh hen to produce, and upon her vigor and vitality to withstand the heavy drain upon her system. The ovary of certain hens is absolutely sterile ; others have the power to produce few eggs in short litters, while some have an ovary so strong and productive that, they lay almost without cessation, and continue to do so for years. When the yolk is fully ripe, it bursts from the" ovisac and drops into the neck of the oviduct. The "OVIDUCT" or "EGG TUBE" is about 1-2 inch in diameter and folds lpon itself within the abdominal savity, bo that its actual ength is from 20 to 30 inches, in mature birds. When the yolk has entered the oviduct it is quickly passed along where the abumon or white is deposited. During the passage it is pushed forward by the contracction of the muscles of the oviduct, which, being twisted, gives the yolk a turning motion as it advances so that the albumen is deposited in several layers The twisting motign of the yolk in its passage causes a special deposit of albumen to form twisted string like fabrics on two sides of the yolk. These are caleld the "CALAZE". They cause the yolk to swing in the watery albumen like a hammock. This tends to prevent injury to the yolk by any jarring or jolting which the egg may receive. Whatever way the egg is turned, the yolk quickly assumes its natural position. The yolk containing a large amount of fat is lighter than the albumen; therefore it has a tendency to float upwards towards the surface which, during incubation, alIowb the young germ to float in the warmest portion of the egg which is in contact with the body of the incubating hen. The yolk is covered by the "VIT ALINE" membrane. The yellow liquid within the membrane called the "vitalus," which is used for the most part to nourish the younk chick just before and several days after it hatches. The vitaline membrane is easily ruptured; therefore should be carefully handled. Keeping eggs weakens the vitaline membrane. Just under the vitaline membrane. and at the surface of the yolk is the "GERMINAL VESICLE." The vital life principle of the egg. Without fetilization by the male, no life would be developed in the germinal vesicle and the egg would be "INFERTILE." If fertilization should take place and the hen should not be in vigorous condition, life would not necessarily be developed. While the yolk is in the oviduct it coines in contact with the "SPERMATOZOA" of the male, which there swarm and live for several weeks. The spermatozoa penetrates the vitaline membrane, unite with the germinal vesicle and lif is bgun. If th egg should be retained for any considerable time, which often happens, the body heat will start the process of incubation which will continue until the egg is placed in a temperature too cold for development. After the albumen has been secreted, it is pushed along to a point where the shell membrane is added— an envelope composed of two thin whitah membranes, which separate at the large end of the egg to 1 form the air cell. Then the egg passes to a point where the glands secrete a liquid which contains carbonate of lime and other mineral matters. The hardening process is completed frequently while 18,_0» the d®8*- 4 colore<3 pigment is sometimes secreted with the shell, making fluid which gives two eggs their characteristic colors. The egg being fully formed and finishftd, passes from tlm oviduct into the "CLOACA." When the egg rests in the cloaca, before being laid, it is covered with a secretion that assists ic the depositing of the egg, which when dry, gives the shell its natural, fresh appearance, and which undoubtedly- has much to do with controlling the evaporation of the contents of the egg. Therefore eggs for hatching should not be washed unless it be to remove dirt which would otherwise stop the pores in the shell. This oilv coating is particularly apparent on duck eggs. Just how long it takes for each part of the egg to be secreted is not known; the whole process is supposed to take about 18 hours. Considerable time is taken for the shell to be deposited and to harden Two eggs can be under way in the oviduct at the sajne time. When the hen is not laying the oviduct is shrunken and not more onefifth its natural size.

It is to be doubted whether a hen can voluntarily stop tbe formation of an egg np to the point of its completion, but she can retain the egg at will for a eorpderable time thereafter. It is perfectly certain however that improper feeding, neglect, fright, or any condition that interferes with digestion or piece of mind J will stop the process of egg development, in any of its stages. Frequently the white is deposited without yolk or shell. It is very common to find eggs devoid of ahel! and occasionally a yolk . will be laid without Rhell or albumen. It is not uncommon to find an egg with white shell complete without the yolk. In rare instances a perfect egg' has been found within an egg. This is brought about by the completed egg being forced back by injury through the portion of the oviduct where additional albumen is 6ecreted and then returned to the place where a new shell is deposited. When the egg evaporates, the outer membrane continues to adhere to the shell, while the inner membrane follows the contents of the egg as it shrinks in size, thus forming the air space, which is usually at the large end of the agg, occasionally on the side, and rarely on the small end. The Bhape of the egg is determined by the form of the mould in which it is cast which differs with breeds, varieties and even with individuals of the same strain. Abnormal eggs are due either to injury to the fowl while the egg is being formed orto faulty nutrition. ' The development of an egg is more elaborate and more exhaustive, than a simple secretion like that of milk production. It is both a reproductive secretory process. The perfect egg contains the materials and the life to form a new animal, a shell to protect it during subsequent development, and the food Jo nourish , it for several dayB after it is born. A good hen is expected to lay, that is. In" reality to give birth to about 150 offspring i na year, which is equivalent to about five times her own weight. This is e. heavy drain upon her system. The Composition of An Egg. +! *i 44 «4 c c c c c a $8 wO © J3 <3 -g.2 at £ 2 © « £ "Sa ^X XX <3 X XX- XX 55^ Kggs (Hen) 65.5 11.2 0.9 11.9 99.3 ltl.8 F.ggs (Ducks) 60.8 13.7 0.8 12.1 12.5 13.3 Goose Eggs 1 59.7 14.2 0.9 12.9 12.3 1 3 2 i Kggs (Turkey) 63.5 13.8 0.8 .12.2 9.7 1:1.8 Kggs (Guinea) 60.5 16.9 0.8 11.3 • 93 1:1.9 The foundation for good incubation rests upon good breeding stock which signifies fowls of fine blood, strong constitution and perfect. Next, the fowls must be fed with nourishing, invigorating food in well balanced rations. In the third place, the breeding stock should have sufficient healthy exercise so that there should be no stagnation of the blood, no laying up of internal superfluous fat, no degeneration of organs or cells into mere fatty substance and no disease or disease inviting conditions. , ■ HORSE SALE ! Wili eccur at the Stables of Max Potashnick WOODBINE, N. J. MONDAY, MARCH 2, 1914 9 CAR LOADS 1 FRESH HORSES U Desirable for Farm and all Busiaess Purposes These horses will be sold to the highest bidder. Horses will be taken in exchange for other stock. Bring them with you. Five good fresh cows will be offered for sale at this time. Sale will commence at 11a. m. sharp. Those who attend the sale will have an opportunity to inspect the Pennsylvania Railroad Agriculture and Dairy Exhibit Cars, which will be at Woodbine during the day and evening of March 2, 1914. ARTc^0N MAX POTASHNICK READ THE STAR (AND WAVE Contains All The News Leading Cape May County Paper