FEEDING AND FEEDS 



12$ 



set in a pail of hot water and the curd stirred until 

 its temperature is 90 or 95, when it should be held 

 at this heat for 15 or 20 minutes without stirring. 

 The contents of the dish should then be poured into 

 a cotton sack and hung up where the whey may 

 drain off. Care must be exercised not to allow the 

 milk to boil. After the whey has drained off a little 

 salt should be added. This cheese will keep in mild 

 weather for a day or two ; longer in cool weather. 



Doubtless the most con- 

 venient form in which to 

 feed animal food is beef 

 scrap, a by-product of the 

 large packing houses. It 

 has been boiled and dried, 

 and as it reaches the poul- 

 tryman contains meat and 

 bone in varying propor- 

 tions, but should analyze 

 50 to 60 per cent protein. 

 It also varies in quality, 

 but should always be light 

 colored, have a meaty 

 flavor and be rather oily to 

 the touch. When boiling 

 water is added to it, it 

 should smell like fresh meat. 

 given off it should not be fed. 



GREEN FEED FREE 



Thousand-headed kale; 

 hung for hens to peck at. 



If a putrid odor is 



GREEN FEED ESSENTIAL 



It is essential to the fowls' well being and egg 

 production to have green food every day. Lack 

 is sure to affect egg production unfavorabl)^ Flocks, 

 at range can secure abundant green food, but flocks- 



