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Show t EGG PRODUCTION CUT BY SKIMPING Fresh Water Must Be Furnished Fur-nished in Clean Vessels If liiikly Is well-hred ami properly prop-erly imiiuiKPil, she will produce for hei owner 14-1 ef;ss n yeiir. But to In.v those 1 dozen easts weiRliins IS pounds ren uircs from 70 to M) pounds of feed. "Skimping on feed simply menus - Unit egg pn.miciion Is being tut down," says (i. T. Klein, extension I poultryman, Kansas Stale Agrieul- tural college. "Out of every live pounds of feed n hen eats while In piod laying condition, four pounds are used to maintain her body and one pound Is turned Into etts." Another Item in eps production must lie kept In mind etna can-i.ot can-i.ot he produced unless the feed contains the materials from which eitfts are made, cautions the poultry poul-try specialist. Ry way of strengthening strength-ening this point, he says thai nil egg. exclusive of the shell, is made up of 74 per cent water; 15 per cent protein ; 10 per cent fat, and 1 per cent mineral. Water for the egg must be furnished fur-nished by means of plenty of fresh water In clean drinking equipment. Protein Is manufactured from bugs, worms, insects, milk, meat scraps, nnd alfalfa. Fat Is made from grain and starchy feed. Lime, found chiefly In the shell, t conies from oyster shell or lime-stone lime-stone In stressing the need for mash, Klein assures poultry raisers that " if homegrown grains are used a ration composed of 100 pounds ench of corn, wheat, and oats with 75 pounds of meat scraps added may be mixed for approximately $2. |