wholesome vegetables and fruits and our cattle properly fed with a
ration rich in mineral content. Thus the food which we eat will contain
all of the elements necessary to the growth and maintenance of our
bodies in a state of health.

In the course of my effort to show why it is imperative that we pay
greater heed to the mineral content of our foodstuffs, and why it is
imperative that we enrich that content, I have shown basically how that
end is to be attained.

In conclusion I will cite the result of a series of experiments in
applying the principles of physiological chemistry to poultry, and I may
say that it took me twelve years to find the breed which would most
readily lend itself to my purpose. I experimented with 250 varieties of
hens before I found the one most amenable to my method of feeding and
breeding.

While living at Needham, Massachusetts, I made a thorough test of my
principles with the selected variety of hens. They were not only fed a
ration properly balanced for protein, carbohydrates and fat, but I gave
them a liberal supply of properly prepared mineral salts. I used three
different mixtures of feed, made up in 100 pound lots, in which the
proportion of albumen ranged from 13.50 to 18.00 pounds; of fat from
4.00 to 5.00 pounds; of carbohydrates from 41 to 44 pounds; and actual
nutritive salts from 4.50 to 5.00 pounds. The respective ratios being:
1:4, 1:3.5 and 1:3

It is not necessary to enter into discussion of the details of the
feeding method and the variation in the daily handling of the hens. The
result of this experiment, however, was completely satisfactory, as the