. Elementary principles of agriculture; a text book for the common schools. Fig. 157. The Plymouth Rocks are often used formothers for Leghorns. matter and protein. The latter may be of either vegetableor animal origin. Investigations for the cause of deathamong young poultry showed that 15 per cent had tuber-culosis, due no doubt to imperfect sanitation; 38 per centhad intestinal troubles, and 75 per cent had diseasedlivers, influenced no doubt by unbalanced rations.(U 335.) Shelter, feeding and exercise are points to beclosely studied. The greatest losses which come to thepoultry raiser are
. Elementary principles of agriculture; a text book for the common schools. Fig. 157. The Plymouth Rocks are often used formothers for Leghorns. matter and protein. The latter may be of either vegetableor animal origin. Investigations for the cause of deathamong young poultry showed that 15 per cent had tuber-culosis, due no doubt to imperfect sanitation; 38 per centhad intestinal troubles, and 75 per cent had diseasedlivers, influenced no doubt by unbalanced rations.(U 335.) Shelter, feeding and exercise are points to beclosely studied. The greatest losses which come to thepoultry raiser are those due to disease in young stock—and, too, from diseases that can be prevented. 234 Elementary Principles of Agriculture 321. Judging Poultry. Fig. 158 shows the names ofthe more obvious points in chickens. The size, and color-ings of the feathers are important points in distinguishingthe different breeds. Purity in color markings does notalways signify that the animal possesses the otherqualities that are usually associated with the Fig. 158. Names of the points considered in describing chickens. 1. Comb. 2. Face. 3. Wattles 4. Ear-lobes. 5. Hackle. 6. Breast. 7. Back. 8. Saddle. 9. Saddle-feathers. 10. Sickles. 11. Tail - coverts. 12. Main tail feathers. 13. Wing-bow. ?4. Wing coverts form-ing wing-bar. 15. Secondaries, wing-bay. 16. Primaries or flight- feathers,wing-butts. 17. Point of breastbone. 18. Thighs. 19. Hocks. 20. Shanks or legs. 21. Spur. 22. Toes or claws. CHAPTER XXXIINUTRITION OF THE ANIMAL BODY 322. Nutrition of the Animal Body. The nutritionof the body of the farm animals is through the sameprocesses which have heen previously described forthe human body in the study of physiology. The feedsare taken in by the tongue and lips, masticated by theteeth, and digested in the stomach and intestinal canal. 323. Nutritive Substances. Animals require the sameclasses of nutritive substances to provide for growth,repair and waste as in the human body. The
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