THE FEEDS 339 



h>'(lrates, of wliich 4.8 pounds are fiher, ami 7.4 imhiikIs are 

 fat. The amounts digestible for chicl<ens are unknown. 



Condiments. — The advisability of feeding stimulating foods 

 like pepper and mustard is a point upon which opinion is 

 divided. The belief that such feeds will sometimes stimulate 

 egg production appears to be well founded. It is also true 

 that there is always a reaction in the animal body when it 

 has been artificially stimulated. In practice it is safe to use 

 condiments only with great moderation, not more than is 

 necessary to season the mash fairly well. 



Corn Meal. — For use in mashes, corn meal possesses the 

 same desirable qualities as it does in the whole grain f(jr the 

 grain portion of the ration. It is also very valuable for 

 fattening rations. The bolted corn meal, which has mucli of 

 the bran and germ removed, differs somewhat from enni in 

 the amounts of digestible nutrients it contains. These t\\ o 

 parts contain the ^■itamins, ash and the best of the proteins. 

 On the basis of 100 pounds, it contains 0.9 pounds of protein, 



3.3 pounds of fat, 59.1 pounds of nitrogen-free extract, and 



1.4 pounds of ash. The nutriti\'e ratio for chickens is 1 to 

 9.8. The crude fiber content is 1.9 pounds. Meal made frrnn 

 new corn is cpilte likel>' to heat in the bin, or e\'en in the sack. 

 Heated meal is undesirable for old stock and alisohitcly unfit 

 for chicks. 



Cottonseed Meal. — The evidence relative to the ^'alue of cot- 

 tonseed meal as a source of protein for poultry is somewhat 

 contradictory. Morrison' found "that cottonseed meal used 

 as a chief source of protein is palatable to fowls" and further, 

 "that as far as can be determined (after a six months' trial) 

 the general condition of the cottonseed-meal-fed fowls seems 

 just as good as the condition of those on beef scrap." 

 Bittenbender and Lippincott- found in crate-fattening trials 

 that cottonseed meal could be successfully substitutetl for 

 meat scrap, that it produced flesh of fine flavor and texture, 

 and was more palatable when added to a basal ration of 

 ground oat meal than oil meal, meat scrap, mutton tallow, 



' Mississippi Bulletin No. 162. 



' Unpublished data, Iowa State College. 



