'122 PROFITABLE POULTRY PRODUCTION 



productivity, whether the aim be flesh or eggs. 

 Probably no one thing has done more to increase 

 profits than feeding animal fo.od. Scarcity of eggs 

 during winter is largely due to deficierxcy in this 

 line. Chickens when at liberty during the summer 

 secure abundant animal food in the form of bugs 

 and worms. Something to take the place of this 

 feed is necessary, especially when snow is on the 

 ground. Doubtless lean meat is the best form to 

 feed. It furnishes ample protein. The presence of 

 a little fat does no harm, but may be an advantage. 

 Fresh meat scrap from the butcher's is an excellent 

 egg maker. Butchers often keep bone cutters to 

 sell ground meat and bones to poultrymen. When 

 flocks of 25 hens or more are kept it will then pay to 

 own a bone cutter. These butcher scraps contain 

 large quantities of bone, which the fowls eat very 

 greedily along with the meat. Much of the mineral 

 matter for making shell and other parts of the ash 

 of the egg may be secured through bone. 



Skim milk is a good substitute for animal feed 

 if given liberally, but it is not concentrated enough. 

 It contains about 90 per cent water or only about 

 10 per cent of food. When used as a drink hens will 

 not take enough of it to supply their demand for 

 animal feed. Milk is well used for mixing the wet 

 mashes, by feeding it clabbered, and best in the form 

 of cottage cheese, which is a particularly good form 

 when well made. 



A good way to make cottage cheese is to set 

 the dish of skim milk where the temperature will 

 range between 75 and 80 degrees for 18 to 24 hours, 

 by which time the milk will have thickened. It 

 should then be broken up into pieces about the 

 size of peas or smaller. The dish should then be 



