ai8 PROFITABLE POULTRY PRODUCTION 



suitable dimensions can be adapted for the purpose. 

 In a series of experiments in fattening at the 

 Canadian experimental farm, a gain of 2j4 pounds 

 each was made in a total of over 350 birds of large 

 and good breeds. The average cost for food con- 

 sumed was s^i cents a pound of increase in live 

 weight. The ground grain was valued at $1.20 for 

 100 pounds and the skim milk at 15 cents 100 

 pounds. Oats finely ground, or with the coarser 

 hulls sifted out, should form the basis of all the 

 grain mixtures ; ground corn fed in excess results 

 in yellow flesh of an inferior quality; ground peas 

 impart an undesirable hardness to the flesh. Ground 

 oats, buckwheat, barley and low-grade flour are the 

 most suitable meals for fattening. 



FEEDS FOR FATTENING 



Some satisfactory meal mixtures are: i. Two 

 parts ground oats, two parts ground buck- 

 wheat, one part ground corn. 2. Equal parts 

 ground oats, ground barley and ground buck- 

 wheat. 3. Two parts ground barley, two parts low- 

 grade flour, one part wheat bran. The ground meal 

 should be mixed to a thin porridge with thick, sour 

 skim milk or buttermilk. On the average, 10 

 pounds of meal require from 15 to 17 pounds sour 

 skim milk. A small quantity of salt should be 

 added to the mash. When sufficient skim milk or 

 buttermilk cannot be obtained for mixing the 

 mashes, a quantity of animal and raw vegetable 

 food should be added to the fattening ration. 



It is necessary to feed lightly the first week. A 

 small quantity of the fattening food is spread along 

 the troughs, and as this is eaten more food added. 



