10 POULTRY BREEDING 
animal [ecd. It is the lean meat that furnishes the pro- 
tein. but there is no objection to having the lean mixed 
with a little fat; this may be an advantage at times. 
Fresh meat scraps from the butchers’ stalls are an excel- 
lent egg-maker. Some butchers keep a bone-cutter and 
sell the meat and bones ready ground and cut up. Where 
one has a sufficient number of hens, say 25 or more, it 
will pay to buy a good bone-cutter and cut the bones. The 
scraps contain a large proportion of bones, and fowls eat 
these very greedily as well as the meat. They furnish 
the mineral matter necessary for the bone-making as well 
as the egg shells. Skimmilk will take the place of other 
animal feed if it is fed liberally enough. The trouble with 
skimmulk is that it is not concentrated enough; that is, it 
is too largely water. In other words, in 100 pounds of 
skimmilk there are only 10 pounds of feed. Even with 
milk kept before them all the time, laying hens will not 
get enough of it to supply the demand for animal feed. 
if wet mashes are fed, by using skimmilk to wet the mash 
they will get more of it in this way. By feeding it clab- 
bered the fowls will get more feed out of it. Probably 
the best way to feed milk is to make ‘cottage cheese’ of 
it. This is a splendid feed when properly made. In this 
form fowls will consume enough to meet the demand for 
aninal feed. Our dairy department makes it in this way ; 
“Set a can of skimmilk in a place having a temperature 
of 75° to 80°. In 18 to 24 hours the milk will coagulate 
(thicken). Then break up into pieces the size of peas or 
smaller; set the can in a pail of hot water, stirring the 
curd until a temperature of 85° or 90° is reached; hold 
this temperature 15 to 20 minutes, withcut stirring. Then 
pour the contents of the can into a cotton sack and hang 
it up where it can drain off. The milk should not be 
