REPORT OF THE POULTRY MANAGER. 231 



and the result has been the adoption of green bones as the principal factor in egg pro- 

 duction, because it is the nearest approach to a perfect food yet put within the reach of 

 the poultry-keeper. It is understood that we are treating of fowls which live an arti- 

 ficial existence for several months of the year and which are expected to produce during 

 that period the high price egg. No hens lay as well, as when running at large and en- 

 joying a thoroughly natural existence in summer. The aim of the true poultry-keeper 

 is, to as nearly approach as possible these natural conditions in the winter housing and 

 treatment of his laying stock, and he who iuost successfully does so reaps the richest 

 reward. It is evident that by finding out what the egg is composed of and feeding 

 those constituents, that we are more likely to get the egg. The authorities quoted 

 from, tell us that lime, nitrogen and phosphoric acid, are among the important constituents 

 of eggs. From the same authorities we learn that green bones are rich in albumen, phos- 

 phoric acid and phosphate of lime ; hence their value as an egg producing food, and their 

 cost is a minimum one. At our poultry department the green bones are delivered by the 

 butcher, — while serving other customers with meat, — at one cent per pound. "We are now 

 met with the difficulty as to how the average farmer can procure this food. If the cost 

 is not too much he can purchase a Canadian-made bone mill for fifteen dollars. The ques- 

 tion of cost, is no doubt a serious one to the individual farmer, but it can be made com- 

 paratively light by a number clubbing together to purchase a small machine and so arrang- 

 ing that it can be used in turn. Or, place a larger one in a creamery or cheese factory, 

 where there is always power and when the farmer brings his milk he can bring the 

 bones and have them cut up. It takes but a short time to cut up enough bones to 

 feed 50 or 100 hens, once a day, or three times per week. It is but reasonable to antici- 

 pate, that when the demand for this food becomes general the large butchering estab- 

 lishments, or abattoirs, will cut up the waste bone, and supply the farmers with it, at a 

 moderate figure, say one cent per pound. Cut green bones should be fed in the ratio 

 of one pound to every sixteen laying hens. 



Other Egg-producing Rations. 



Should it be difficult or impossible to procure cut green bones, the heads, livei's and 

 lights of animals killed on the farm may be used, after being well boiled. In some 

 poultry districts no part of an animal that will make clean, wholesome food is allowed 

 to go to waste. This boiled food may be fed separately, or cut up into fine pieces and 

 mixed with ground grains, so as to make a warm moi'ning mash, which should always 

 be fed in a crumbly condition. In such a case, or, indeed in any case, the table and 

 kitchen waste can always be utilized in the warm morning mash. Lime for shell, and 

 the necessary grit, will have to be supplied. The afternoon ration will be a liberal one 

 of grain. Rations might be arranged as follows to meet almost every case. 



Ration 1. 



Morning. — Boiled heads, livers, lights, &c, cut up fine and mixed with shorts, 

 bran, cut clover hay, provender, ground oats, and table and kitchen waste with a modi- 

 cum of black or red pepper dusted in. Pour boiling water over the whole, and allow it 

 to stand until so cool that it can be held in the hand without difficulty. Feed this in a 

 " crumbly '" state and in such quantity as to barely satisfy, not to gorge. Follow this 

 by throwing a handful of grain in the straw, or other litter on the floor, so as to start 

 the hens scratching. 



Noon. — A small quantity of grain, say oats, to be thrown in the floor litter to keep 

 hens busy. 



Afternoon. — This last daily ration must be fed before it is too dark, and should be 

 given in such quantity as to fill the crops of the layers, for they have a long night fast 

 before them. Wheat or buckwheat is best. 



The foregoing ration ought to suit those who cannot get cut green bones. In such 

 a case lime is best supplied in the shape of ground oyster shells, old mortar, &c. 



