1 . ,, , White Fish-Meal.
]0



MODERN EGG FARMING.
•27



The following figures (in percentages) are taken
from the analysis table : —





albs.
carbos.
fats.
Wheat


12-5


. 67-7


1-7


Bran


14-8.
54-9


3-8


Middlings


15-6


60-4


40


Sussex-ground Oats


11-.5


. 58-5


5-2


White Fish-meal ...
580.
—


4-0



Carbohydrates are purely vegetable products, and
are, therefore, not present in the fish-meal.
In order to discover the percentage of each of the
three constituents in one part of the mash, it is neces-
sary to multiply the figures given for bran, middlings,
and ground oats by three, add to them the figures for
fish-meal, and divide the whole by ten, thus: —





albs.
carbos.
fats.
:5 Bran


4-1-4


164-7


11-1


3 Middlings


. 46-8


181-z.
120


3 Ground Oats.
■.ivn


17o'.5


1.5-6


1 Fish-meal


.. 58-0


—


40


10


183-7


.521-4


43-0


1


18 3


52-1


4-3



As wheat and mash are used in equal proportions,
we add together the percentages for each food.
albs.
carbos.
fats


Mash


18-3.
52-1 ..
4-3


Wh*at


... 12-5


.. 67-7


1-7



30-8



119-S



6-0



MODERN EGG FARMING.
Multiply the fats by 23 to reduce them to terms of
carbohydrates.
6U

2-3



1-80
120





13-80


Add the Carbohydrates


119-8


and divide by the


aO-8)133-6(4


Albuminoids


1232




1040




V2 t



The albuniiooid ratio is, therefore, 1 to 4'3.
In drawing up a menu for the fowls the desired
albuminoid ratio can usually be most conveniently
arrived at by adjustments made in the mash.
