196 FEEDING STUFFS 
may be fed to poultry. They are palatable and supply some 
digestible material. 
Milk as a poultry feed is desirable on account of the protein 
content which it carries and also on account of its palatability. 
When used in large quantities, it furnishes protein in an easily 
digested form. One undesirable feature is the increased labor and 
trouble in feeding it, especially when milk itself in the natural 
state is used. 
Skim milk, especially the sour material, should be used more 
extensively in the feeding of all classes of poultry, as it not only 
carries a high nitrogenous content, but it is palatable and the 
presence of the lactic acid material aids digestion. Skim milk is 
considered a wholesome feed for all forms of live stock. Birds con- 
sume large quantities with very beneficial effects. It is used in 
commercial fattening of poultry, the wet mashes being moistened 
with it. Reports show that the feeding of buttermilk or sour skim 
milk to baby chicks is good practice, as the lactic acid present 
reduces the danger of infection and the spread of white diarrhcea. 
Taste VIII.—Composition of Animal Feeds. 
(Total ingredients are given, regardless of their digestibility.) 
Carbo- 
Feed. Water. | Ash. | Protein. | Fibre. |yvarates, 
Per cent. | Per cent. | Per cent. | Per cent. | Per cent. | Per cent. 
Meat scrap (high grade)..| 10.70 4.10 | 60.20 | .... avis 25.00 
Meat scrap (low grade. ..| 15.40 2.50 | 45.00 | .... tla 37.10 
Pork scrap............. 11.0 2.2 55.0 ena ome 31.8 
Ground bone (dry)...... 8.19 | 56.95 | 31.36 BAe ers 3.50 
Green cut bone......... 38.94 | 26.12 | 20.37 | .... Zine 11.67 
Animal meal............ 4.90 | 42.65 | 30.45 3.30 | 10.32 8.38 
Blood meal............. 10.61 4.65 | 75.69 1.28 1.46 7.11 
Dried blood............ 6.70 6.60 | 65.10 eee 5.30 | 16.30 
Fresh fish.............. 44.0 1.00 | 10.50 | 42.00 les 2.50 
Fish scrap (variable) . 5-10 2-8 |34.0-50) .... ee 17.0 
Clams and other shell fish) 34.10 2.30 6.00 | 55.00 2.00 60 
Whole milk. 6 3.6 aeetcit 4.9 3.7 
Skim milk Pf 3.1 5.3 3 
Buttermilk 7 4.0 4.0 1.2 
WHO Ys sh as tcis Fisry 3 Fan noses A 6 5.1 Al 
Cheese................. 3.4 23.7 17 30.6 
Milk albumen 18.0 3.(?) | 43.0 (?) 1-5 
Granulated milk 28.5 3.6 13.7 51.1 3.1 
Hens’ egg (others similar) 66.7 12.2 12.2 ote 8.9 
Whey.—This by-product of cheese making should be used when 
it can be obtained. It does not have the nutrients which the butter- 
milk and skim milk contain, but it is relished by the birds, 
