242 POULTRY BREEDING AND MANAGEMENT 



liberally enough. The trouble with skim milk is that it is 

 not concentrated enough; that is, it is largely water, 90 

 pounds in a hundred being water. In other words, in 100 

 pounds skim milk there are only 10 pounds food. Even 

 with milk kept before them all the time to drink, laying 

 hens will not get enough of it to supply the demand for 

 animal food. If wet mashes are fed, by using skim milk 

 to mix the mash they will get more of it in this way. By 

 feeding it clabbered the fowls will get more food out of 

 it. Probably the best way to feed milk is to make ' ' cottage 

 cheese " out of it. This is a splendid food when properly 

 made. In that form fowls will consume enough to supply 

 the demand for animal food. 



It is made in this way : Set a can of skim milk in a place 

 having a temperature of 75 to 80 degrees. In 18 to 24 

 hours the milk will coagulate (thicken). Then break up 

 into pieces the size of large peas or smaller; set can in a 

 pail of hot water, stirring the curd until a temperature of 

 90 to 95 degrees is reached; hold at this temperature for 

 15 or 20 minutes, without stirring. Then pour the con- 

 tents of the can into a cotton sack and hang up where the 

 whey can drain off. The milk should not be boiled. Salt 

 it a little. It will keep a day or two. 



Buttermilk is largely used in fattening poultry, the 

 large fattening establishments using it generally for mixing 

 the ground grain. In the feeding of small chicks it has 

 special value as a preventive of white diarrhrea. It is also 

 profitably used in the laying ration. The mash may be 

 mixed with it and the fowls also given all they will drink 

 of it. At the Ontario Agricultural College, Professor 

 Graham has used it successfully as a substitute for other 

 forms of animal food, and also as substitute for water. 

 Sour milk has much the same value as buttermilk. By 

 withholding water more buttermilk is taken by the fowls. 



