FOODS AND FEEDING 



lar supply of fres'h bones, or where it is not econ- 

 omy to spend time and strength running a bone 

 cutter, it will be found that there are many pre- 

 pared meat foods on the market which will answer 

 the purpose quite as well, although the cost may be 

 slightly higher. These are designated by various 

 names, but the food in most common use is known 

 as " ground beef scraps." This consists of ground 

 animal flesh and a small amount of bone, with all 

 waste and grease properly extracted, and will keep 

 for an indefinite period of time if kept dry. The 

 cost varies from two dollars to three dollars per 

 loo-pound bag. 



Alfalfa and Clover for Poultry. To take the 

 place of green stuff in the ration, clover and alfalfa 

 are the best. The poultry keeper may, if he pre- 

 fers, purchase a small " hay cutter " at a cost of 

 from five to ten dollars, and with this cut his own 

 green stuff. This is the cheaper way, but on 

 a small scale it is almost as cheap and easier to 

 buy the stuff already dried and cut into the 

 proper lengths. With both clover and alfalfa 

 there are two sizes, known as the " short cut " and 

 the " mealed." The former is from a half-inch to 

 two or three inches in length, while the latter is 

 almost as fine as cornmeal. It makes no particular 

 difference whether clover or alfalfa is used, or 

 which size is used. 



Whole wheat is a favorite feed for fowls, and 



