8. Give the uses of the following nutrients in the body: (a) Protein, (b) car-
bohydrates, and (c) fat.
9. Discuss digestibility of feeding stuffs.
10. Name and discuss the three objects of feeding.
11. Compare maintenance requirements of the capon and the hen.
12. Discuss requirements for growth.
13. Discuss feed requirements for fattening.
14. Compare production requirements of large and small hens.
15. What are the possible uses of feeding standards?
16. Discuss the relation of feed to product.
17. Enumerate ten factors which must be considered in studying the principles
of poultry feeding.
18. How and when may stimulating feed be used?


Ou who


References.—Feeding of Laying Hens, by James E. Rice, Cornell Reading
Course Bulletin 17. Digestive Experiments with Poultry, by J. M. Bartlett,
Maine Bulletin 184. Principles and Practices of Poultry Feeding, by H. R.
Lewis, Bulletin New Jersey Board of Agriculture. Digestion Experiments
with Poultry, by E. W. Brown, U.S. Bureau of Animal Industry Bulletin 156.
Feeding of Laying Hens, by A. G. Phillips, Kansas Bulletin 164. The Economy
of using Animal Feed in Poultry Feeding, by W. P. Wheeler, New York Bulle-
tin 149. The Adaptability of Concentrated By-products for Poultry: Feeding,
by W. P. Wheeler, New York Bulletin 27. Experiments with Whole versus
Ground Grains, by W. P. Wheeler, New York Bulletin 106. Poultry Feeding
Experiments, by Horace Atwood, West Virginia Bulletin 88. Mineral Ele-
ments in Animal Nutrition, by E. B. Forbes, Ohio Bulletin 201.
CHAPTER XI.
FEEDING STUFFS.
