30 



The average analyses of the starting feeds, growing feeds and laying mashes follow: 



Such an average may indicate a desirable composition for the different kinds of 

 mash. At least, it is the average opinion of the manufacturers making the feeds. 

 In a poultry mash the kind and quality of the ingredients used is fully as important 

 as the chemical composition of the mixture, although it is probable that a minimum 

 of 15 per cent protein is desirable. 



About 50 samples of scratch grains are reported. Consisting as they do almost 

 entirely of cereal grains, little variation in their chemical analyses was found. 



Inspection of Animal Products. 

 Meat Scraps, Meat and Bone Scraps. 



As calcium phosphate is the principal chemical constituent of bone, the phosphoric 

 acid content is an index to the amount of bone contained in the meat, and meat and 

 bone products. Those containing less than 10 per cent of phosphoric acid are classed 

 as meat scraps; those containing more as meat and bone scrap. In general, meat 

 scraps containing less than 10 per cent phosphoric acid are freer from taint and in 

 every way more to be desired than the lower grade products, even though they cost 

 somewhat more. Scraps of the better grade are practically free from odor, and do 

 not contain hide, hair or intestinal contents. 



Greene's Poultrj' Scrap consisted of fish, meat and bone. 



Fish Meal. 



Two brands of fish meal were collected, 

 of fish glue 



Both were residues from the manufacture 

 The Red Star brand did not maintain its protein guarantee. 



Milk Products. 



The use of dried buttermilk and dried skim milk as an ingredient of poultry 

 mashes is increasing. Their use is quite desirable when the fresh products cannot be 

 obtained at a reasonable price. One pound of the dried buttermilk is equivalent to 

 approximately Ij gallons of fresh buttermilk. 



One sample of so-called Milk Albumen was collected; it did not meet its protein 

 guarantee. It is a by-product from the manufacture of milk sugar. 



