. The American fancier's poultry book. Poultry. WHITE LEGHORN COCK. In the composition of the egg, which is divided into the white, yolk and shell, we find that water, fat, albumen,sugar and mineral matter are all in the white. Let us take a hundred parts and divide them. The result will be : Water, about 84 per cent; al- bumen, about 12^ per cent; mineral matter, about 1 per cent; sugar, etc., about z\ per cent. Grains or any other quan- tity to the number of 100 parts contain only 16 parts of solid matter, but this would make 96 grains of solid matter for each egg, which contains 600 grains
. The American fancier's poultry book. Poultry. WHITE LEGHORN COCK. In the composition of the egg, which is divided into the white, yolk and shell, we find that water, fat, albumen,sugar and mineral matter are all in the white. Let us take a hundred parts and divide them. The result will be : Water, about 84 per cent; al- bumen, about 12^ per cent; mineral matter, about 1 per cent; sugar, etc., about z\ per cent. Grains or any other quan- tity to the number of 100 parts contain only 16 parts of solid matter, but this would make 96 grains of solid matter for each egg, which contains 600 grains of white or 75 grains of albumen. Water to the extent of 500 grains is also contained in the white: The yolk is composed as follows, taking 100 parts : Water, about 52 per cent; oil and tat, about 45 per cent; albuminoids, about 1 per cent; coloring mat- ter, about 1 per cent; mineral matter, about 1 per cent. The yolk contains 300 grains, more than half of which is water; nearly half is fat, and a portion of it is albuminous. Let us put the white and the yolk together; we then have, deducting 100 grains for shell, 900 grains, thus: Water, 650 grains; albuminoids, 80 grains; oil, fat, etc., 135 grains; mineral matter, 9 grains; sugar, coloring matter,etc, 26 grains. About fifty grains of salts of lime, or about 20 grains of pure un- combined lime, which is calcium oxide, and the remainder carbonic acid, water in crystalization, etc., form the shell. But some of the min- eral matter in the white and yolk is also lime, or the chick could not be produced for lack of bone. It must be borne in mind that the mineral matter is made up of sulphur, potash, magnesia, soda derived from salt, phosphate of lime, etc. One must know what to put in an egg before it is complete, and next how to gel the materials for that purpose. Having examined the egg and found the ingredients/we should use the foods richest in these. The first white leghorn Please note that these images are extracted f
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectpoultry, bookyear1896
