FEEDS FOR POULTRY 



399 



account of their greater palatability. It should be remembered that 

 fresh lean meat contains but about 40 per ct, as much protein as 

 high-grade dried meat scrap, and consequently more must be used to 

 balance the ration. 



Skim milk; buttermilk; whey. — These dairy by-products are fully 

 as satisfactory protein-rich feeds as dried meat scrap. They may be 

 given as a drink or may be used to mix with the mash, the latter 

 being a common practice in the commercial fattening of poultry. 

 Skim milk or buttermilk is especially valuable for young chicks. 

 Sour skim milk is preferred to sweet for poultry. 



Whey, tho of much less value than skim milk or buttermilk, may be 

 used with good results as a drink or for moistening mashes. In using 

 whey, it should be remembered that it is only fairly rich in protein. 



Fig. 114. — Mtlk Is an Ideal Feed for Growing Chicks 



(1) Chicks, 6 weeks old, fed wheat and green clover; (2) chicks, same age, fed 

 cracked corn, green clover, and milk; (3) chicks, same age, fed cracked corn and 

 green clover. The chicks fed milk gained about 4 times as much as Lot I or 

 Lot in. None of them died, while the death rate in Lot I was IG per ct. and in 

 Lot III 40 per ct. (From TIalpin, Wisconsin Station.) 



Fish scrap; fresh fish. — ^A good grade of fish scrap, from which 

 most of the oil has been expressed, is a satisfactory substitute for meat 

 scrap. The kind of fish scrap usually sold for fertilizer should not be 

 emj)loyed. Fresh fish are frequently fed in winter but care should 

 be taken to see that all tainted or spoiled meat is rejected, lest the 

 fowls be made sick or bad-flavored eggs result. 



Milk albumin. — This is a trade name for a by-product obtained in 

 the manufacture of milk sugar from skim milk. In the process the 

 casein is precipitated by lime and the resulting cake, composed of 

 casein and lime, is ground and sold as milk albumin. It is a good 

 source of protein and is palatable to poultry, but is usually high in 

 price. 



Green cut bone. — Many poultrymen secure from meat shops fresh 

 bones with adhering meat, grind them in bone cutters, and feed while 



