A GULDE FOR KEEPERS OF POULTRY 11 
4 
boiled. Salt it a little. It will keep a day or two. Beel 
scrap is the most convenient shape in which to feed ani- 
mal feed. This is a by-product of the large packing 
houses, and contains meat and bones in varying propor- 
tions which have gone through a boiling process and then 
have been dried. It contains, therefore, little moisture as 
compared with fresh meat scraps. It varies considerably 
in composition, but should contain 50 to 60 per cent of 
protein. Beef scrap varies also in quality. It should be 
light-colored with a meaty odor and somewhat oily to the 
touch. When boiling water is poured over it it should 
have a fresh meaty odor. If it gives off a putrid odor do 
not use it.” 
Prof. Dryden estimates that 30 pounds of skimmilk, 12 
pounds of cut-bone or 8 pounds of beef scrap have the 
same value. 
AVERAGE EGG PRODUCTION.—According to the 
census.of 1890 the average production of eggs by the hens 
of the United States is 65 each. In Canada the result of 
carefully prepared statistics gave approximately the 
same number. 
BEEF SCRAP VS. GREEN BONES.—Six very care- 
ful, separate recent tests to compare the nutritive value 
of beef scrap or meatmeal and cut green bones showed 
in favor of the beef scrap three times and-in favor of cut 
green bones three times. This indicates that the differ- 
ence in value is a negligible quantity. As beef scrap and 
meatmeal can be kept in warm weather, and sufficient 
bought for several months’ use, while cut green bones 
spoil almost at once, it is evident that the poultryman 
will find it more convenient to use the beef scrap, unless 
he can secure a daily supply of cut green bone without 
inconvenience. 
