2O2 



POULTRY CULTURE 



growing quail in captivity, it appears that the occasional feeding 

 of buttermilk separately is most distinctly beneficial. Investigations 

 at the Ontario Agricultural Experiment Station have also indi- 

 cated a measurable feeding value for whey, which, when separated 

 from the curd, had usually been thrown away by poultry keepers 

 as of no value. 



Cheese. Cheese unsalable as food for human beings is sometimes 

 available for poultry. Products of this kind are, as a rule, best fed 

 after being cut up (in a meat or bone cutter) and mixed in mash, 

 thus insuring approximately uniform distribution and the minimum 

 of waste. 



Milk albumin. The albumin separated from milk in the manu- 

 facture of milk sugar is a valuable poultry food, but supplies of it 

 in the market are irregular. 



TABLE XX. COMPOSITION AND VALUES OF EGGS 



Eggs. The eggs fed to poultry are usually infertile eggs tested 

 out at different stages of incubation. Wherever considerable 

 numbers of poultry are hatched, the infertile eggs are of much 

 importance as food. Even those containing dead germs may be 

 used for this purpose, if decay has not reached the stage where 

 an offensive odor is produced. When mixed raw with ground grain 

 or mixed in cake batter and cooked, eggs may be fed very freely. 

 The hard-boiled egg, traditionally the best first feed for young 

 chickens, is as well omitted from their diet. The preparation 

 in this form is unnecessary, and if the eggs are stale, or if the 

 cooking makes the white very tough, digestion may be difficult. 

 As its analysis shows, the egg is a highly concentrated food. All 



i Shell. 



