POULTRY FOR PROFIT 105 



meal of granulated meal — and one-eighth clover or 

 alfalfa meal. The thirds are sometimes changed for 

 ground oats. In the water with which this is mixed 

 a few bucketfuls of ground oats have been steamed, 

 these being used in the mash, which is made crumbly. 

 The birds are fed in troughs, as much as they will 

 eat. 



It is a good plan to use cooked vegetables as the 

 foundation of the wet mash and to thicken the liquid 

 in which they are boiled with stale bread and the 

 ground grains which compose the dry mash. Potato 

 skins and all kinds of refuse vegetables may be used 

 to advantage in this way. 



Effect of Feeds on the Egg 



Experiments at the Oregon Station (Bulletin 157) 

 have proved that it is possible to feed both color and 

 flavor into the egg. 



Kale and alfalfa give a good deep yellow color to 

 the yolk. Sugar beets fed instead of alfalfa make 

 a pale yolk. Lack of color in the yolk is an almost 

 sure indication that the hens are not getting enough 

 green. 



Heavy feeding of onions, beef scrap or fish will 

 flavor the egg. Soft shells are usually due to lack 

 of lime. Give more oyster shell when you find your 

 hens laying soft shelled eggs. 



My own experience in all these particulars is that 

 some hens lay better colored eggs and eggs with 

 thicker shells than other hens will lay on exactly the 

 same ration. 



Cost of a Dozen Eggs 



Investigation of the cost of producing eggs in vari- 

 ous parts of the country have shown that a dozen 

 eggs cost the producer anywhere from six to eight 



