any reason they are preferred to the clear grains, the purchaser 

 should select those that seem to have the fewest oat hulls. 



Such foods as zest ^ force and shredded wheat loaste are quite dif- 

 ferent from oat offal. These materials have evidently been slightly 

 injured by overheating, etc., thus preventing their use as a human 

 food. They are usually free from fiber, and if dry and free from 

 mould, are equal in feeding value to clear corn meal. As a food for 

 chickens these materials probably have even a greater feeding value. 



111. Poultry Feeds. 



Meat scraps. Scraps are mixtures in varying pro- 

 Meat portions of flesh, fat and bone. Preference 

 By-Products. should be given to the more finely ground brands 

 Pages 27-28. of high protein content (45-50 per cent.), small 

 amounts of bone (ash) and relatively low percentage of fat. Manu- 

 facturers are cautioned against misbranding their scraps. Mutton 

 are of light grey color, beef a brown, and horse scraps nearly black. 

 Avoid meat scraps that are tainted. The several samples reported 

 averaged 48 per cent, of protein, 17 per cent, fat and 24 per cent, ash, 

 and were of good average quality. The retail price was about $2.50 

 a hundred pounds. 



Meat and bone meals. These were finely ground animal refuse, 

 averaging lower in both protein and fat, and decidedly higher in ash 

 (bone) than meat scraps. A good grade of this material should con- 

 tain 35 to 40 per cent of protein. The quality may be regarded as 

 generally satisfactory. The average retail price of $2.00 a hundred 

 may be considered a fair one, in proportion to meat scraps at $2.50 

 a hundred. 



Bone. The protein content of the several samples varied with 

 the method of rendering. The more thorough the steaming, the 

 more complete the removal of the animal matter, and the higher the 

 ash percentage. Lightly steamed or kettle rendered bone is prefera- 

 ble for poultry. 



