SPECIAt, FOODS (15 



to good advantage among the poultrj^ serving the pur- 

 pose of meat, the oil in the nuts being of tlie same 

 nature. Crack them rattier fine and the fowls will 

 pick tlie shells clean in a sliort time. — [ilarion Meade, 

 Illinois. 



Odds and Ends — Xotliing excels the scraps "which 

 accumulate on the table, including, as they generally 

 do, vegetables, meat, etc. A farmer's tal)]e yields in 

 the course of a year a large amount of bones, whicli, 

 when ground or cliopped fine, produce food far more 

 valuable than grain for egg production. 



Vai'iovs Foods — Old or damaged cheese is a good 

 egg food. Popped corn from the factories is a cliea]i 

 food, being equal to raw corn, pound for pound. II' 

 the corn is sugared, so much the better for fattening. 

 Refuse bread, cake and crackers make convenient food 

 for chicks and take the place of as many pounds of 

 grain. Scorched grain at about two-tliirds full price 

 will do for a part of the ration, if not so Jjadly burned 

 that part will be left on the ground. Grain scre(?nings 

 are of doubtful value for fowls, but chicks will eat 

 most of the seeds. 



Ground tankage from tallow and fertilizer fac- 

 tories is the cheapest animal food, but if tainted or 

 diseased, will cause trouble. The same may be said 

 of dried blood. Eaw lights and offal from the 

 slaughter house often cause disease, but are safe if 

 cooked thoroughly. If fed raw, care should be taken 

 to examine before feeding for traces of disea.«e. 



Gliden meal is made from the chit or nitrogenous 

 part of the corn grain and is the refuse from the 

 manufacture of cornstarch. It contains nearly thirtv 

 per cent nitrogenous matter, -nhereas the pure corn 

 meal contains only about nine ])er cent. Cottonseed 

 meal and linseed meal of course are entirely different 

 articles, Inrt they are both verj- rich, cottonseed meal 



