42 



Cracked corn siftings, of which one sample was collected, 

 showed about the same feeding value as corn meal. 



The several grades of corn bran and corn middlings put out by 

 the Glen Mills Cereal Company at the price asked, S22 a ton for 

 the bran and $25 a ton for the middlings, could be considered 

 economical sources of carbohydrates. 



Maz- All-Corn Feed is a corn by-product approximating com 

 meal in feeding value. 



Damaged Corn Meal, of which 2 samples were collected, was 

 not only sour and tainted but contained an appreciable amount 

 of mill refuse. It could be considered as fit only for hog feeding, 

 if offered at reduced prices. 



III. Poultry Feeds. 



Meat Scraps. A good grade of scraps 

 Animal should be free from taint, should be ground 



By-products. moderately coarse, and should not contain an 



Pages 29-30 excess of ash or fat. Meat scraps are some- 



times made from diseased animals. While 

 disease germs harbored in meat of this character are probably 

 killed by thorough cooking, it is felt that meat scraps should be 

 so tagged as to indicate their source. As scraps are purchased 

 and fed largely on account of their meat or protein content, other 

 things being equal, the preference should be given to those brands 

 containing the highest percentage of protein. 



Meat and Bone Meals. The brands put out by the Beach 

 Soap Company and Ross Bros, did not maintain their protein 

 guarantees. The ground fish put out by the International Glue 

 Compan}^ also fell below. Ground fish residue is being quite ex- 

 tensively used as a poultry feed. Provided it does not taint the 

 meat or the egg, and is free from salt, there is no reason wh}^ it 

 should not be as valuable as meat scraps. 



The number of prepared poultry mashes 

 Poultry Mash put on the market is increasing yearly, 



and Meal. due probably to the fact that there is no 



Pages 30-31 branch of the grain business which offers 



so wide a margin of profit. It is economy 

 for the poultry-man to study the needs of his fowls and to pur- 

 chase and mix the ingredients himself. The brands collected 

 varied widely in composition. 



