Book Description

Excerpt from Poultry Feeding and Proprietary Foods The question has often been asked: Why are there on sale through out the United States so many proprietary poultry foods, as compared with similar foods for the cow, horse, and swine? One answer which suggests itself is, that it is only of late years that any considerable time or attention has been given by the Agricultural Experiment Sta tions to nutrition investigations of fowls, far less than is warranted by the importance of the industry; while studies on the nutrition of the cow, for instance, have been carried on for many years. The dairy man has thus, through the dissemination of the results of work at the different stations, been educated and knows just what to give his ani mals so as to bring about the best results. When the poultrymen shall have been likewise instructed, the sale of proprietary or condimental foods will be very small. So many requests for the composition and food-value of the differ ent proprietary foods have been received that the Station has under taken a systematic examination of these materials, and presents herewith a preliminary report of work along this line. The investigation is still in progress, and it is planned to continue the analyses until all such foods shall have been examined. As this bulletin is intended mainly for distribution in this State, it contains, in addition to the matter just mentioned, considerable data which, while not being original or new, are necessarily reprinted from previous bulletins to meet the demand for information concerning the nutritive and economic value of the more commonly used foods. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.