Excerpt from Poultry Foods and Feeding: A Manual for All BreedersAlthough a great number of books, in many languages, on the subject of foods and feeding, have been published, there appears to me to be a distinct need of a practical guide for the poultry breeder, which, while dealing sufficiently in detail with the various phases of the subject, shall yet be concise and within the grasp of the average reader.In nearly every branch of agriculture we find bands of students studying the most minute details. The average farmer and stock owner is of an inquiring disposition. He gladly seeks information and will attentively heed scientific explanation as to various processes of soil nitrification, botany, plant chemistry, and other items of vital interest to him in his daily work. Without this growth of knowledge among our agriculturists there could be no advance, such as has been witnessed in recent years. But nothing beyond crude generalities has been placed at his service in relation to the science of foods and feeding. It would appear as if it were a common belief among writers that such knowledge is beyond the average capacity, and therefore dangerous. My long years of work among primary producers of all classes has shown me the universal desire which exists of getting to the root of matters. The thousands who understand in the main the chemical process of plant nutrition can equally comprehend the chemical processes of animal nutrition.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.