BROILERS AND ROASTERS. 8 1 



finds it not safe to use meat meals or scraps except such 

 as are of good quality, sound and sweet. A great deal of 

 trouble with brooder chicks is due to poor quality meat, 

 which the user does not suspect because he observes no 

 bad results from feeding it to other stock. Of green cut 

 bone, cut very fine, all the chicks will eat may be fed if 

 they get it every few days. The cut bone should not be 

 sour or heating. 



In dry feeding the meat meal or scrap used is fed sepa- 

 rately, kept before the chicks all the time. In wet feeding 

 the prepared meat foods- are generally mixed with the cake 

 or mash in proportion of about five to ten per cent of the 

 bulk of its ingredients when dry. The proportion should 

 be governed in part by the quantity of mash fed during the 

 day. If the mash is fed only once a day ten per cent, or 

 even more, of most brands of prepared meat is not too 

 much. If two or three mashes are feel a day the amount 

 may either be distributed through them or fed all at one 

 time, the other mashes containing no meat. For rapid 

 forcing the amount of meat scrap may be very much 

 increased, but until one has had experience enough in 

 handling chickens to recognize bad effects of overfeeding 

 meat as soon as they appear he had best use small portions 

 of meat in the mash and give a part of the meat separately. 

 To be sure he might feed all meat separate, and none in 

 the mash, but it is nearly always found that a mash with 

 some meat in it is eaten with greater relish. As to the 

 limit of the amount of meat that can be given, I have 

 known growers use as much as one-fifth meat in a mash 

 fed several times a day. I would not advise a novice to use 

 so much, except perhaps for a short period before killing. 



