54 POULTRY TEEDING AND FATTENING 



supplied by animal food gave more economical results 

 than rations drawing most of their protein from vege- 

 table sources. The chief advantage was in the pro- 

 duction of rapid growth, although the cost of production 

 is also in its favor. While inferior palatability may 

 have had something to do with the marked results, 

 esjDCcially with the ducks, the whole bearing of these 

 experiments and others not yet reported seems to 

 indicate that the superiority of the one ration is due 

 to the presence in it of animal food. 



Duckling's certainly need meat or animal food in 

 some form. James Eankin, the veteran Massachusetts 

 duck raiser, feeds one part bard-boiled eggs and three 

 parts stale bread crumbs the first three or four days. 

 After that he gives equal parts wheat bran, corn meal 

 and boiled potatoes with a little beef scrap. The largest 

 duck raiser on Long Island, A. J. Hallock, feeds equal 

 portions of wheat middlings, corn meal, crackers or 

 Ijread crumbs with green food for the first week. After 

 this the ration is made of four parts corn meal, two 

 of bran, one of middlings, one of beef scrap and about 

 four parts green food. A handful of sharp sand is 

 added to each quart of the mixture. 



Fresh Green Bone — Green bones are not used as 

 extensively as tJiey should be, because grain can be 

 obtained with less diiEculty, but as egg producing 

 material, the Ijone is far superior to grain ; nor does 

 the bone really cost more than grain in some sections. 

 Bones fresh from the butcher have more or less meat 

 adhering, and the more of such meat the better, as it 

 will cost no more per pound than the bone, while the 

 combination of both meat and bone is almost a perfect 

 food from which to produce eggs. 



If the farmer can get two extra eggs per week from 

 each hen in winter, he will make a large profit, but if 

 the product is increased only one egg per week in 



