50 THE HOME (POULTRY BOGE 
poultry keeper. Dry mash is a term invented by 
poultrymen to contrast meal and various grains 
ground finely but fed dry, with the same combina- 
tions moistened with milk or water. Amateurs are 
sometimes puzzled by the expression, just as they 
are deceived into expecting a wet mash to be really 
wet, when it is, when properly made, only a crumbly 
mass. 
It is probably true that a few more eggs are se- 
cured when a wet mash is given once a day, but 
against this advantage must be set the extra work 
required plus the fact that the eggs are likely to be 
less fertile. This does not refer to the mash which 
may be made with table scraps, but one mixed reg- 
ularly of various ground feeds, meat and alfalfa. 
lf such a mash is given, of course the table scraps 
should be mixed with it, but otherwise the latter 
are to be considered a supplementary feeding, al- 
though assisting in cutting down the grain bill. Of 
course, if the family is a large one, there may be 
enough scraps to make one full feeding, with the 
addition of some bran and meal, and it would be 
wasteful in such a case not to make the most of it. 
Probably the average amateur will find using dry 
mash in hoppers the most satisfactory plan. He 
