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Question. What do you consider the best feed for fattening 

 chickens? 



Professor Graham. Ours is a milk-feeding proposition. We 

 teach our people to eat milk-fed chickens, and those are the 

 chickens that bring highest prices. We use about two parts of 

 finely ground oats or flour, or oats with the hulls partly sifted 

 out, two parts of buckwheat and one of corn meal, mixed with 

 sour milk. The vital factor is sour milk. 



Mr. Robert Johnson. How about barley for feeding? 



Professor Graham. It depends entirely upon the barley. 

 If your barley is well ripened and is not musty I would be 

 inclined to feed about two-thirds barley, but I would want to 

 be absolutely certain that that barley was not musty and had 

 not been scoured before I used it, because it is one of the grains 

 about which it is difficult to tell whether it has been a little 

 bit musty or not. 



Mr. HiGGiNSON. How often do you feed cooked food? 



Professor Graham. I don't suppose, ordinarily speaking, 

 that we fed cooked feed twice a year, except from an experi- 

 mental standpoint, until this year. Now we are feeding more 

 cooked food than we ever did before, because grain is high and 

 we have a host of mangels. It is a question of getting the 

 mangels out of the way and cutting down the grain bill. But 

 ordinarily we do not cook any feed. We sprout oats for them, 

 or we give them cabbage and go ahead without any cooked 

 feed. Just at the present moment labor is cheaper than feed. 

 Ordinarily labor is dearer than feed, and when labor is dear 

 and feed is cheap we will feed the feed and do away with the 

 labor. 



