404 POULTRY PRODUCTION 



Bittenl.iender and Lipjiiiicott^ found that while the addition 

 of 5 per cent mutton tallow or beef suet to a l)asal ration of 

 oat flour for crate fattening slightly increased the gains and 

 lowered the cost of gains a little, the flavor of the resulting 

 flesh was comparatively poor. ^Yhen meat scrap formed 

 25 per cent of the solid portion of the ration it imparted a 

 noticeablj' strong taste to the flesh. When the meat scrap 

 was replaced by corn meal the flavor of the flesh was ex- 

 cellent. It was also found that when green clover and char- 

 coal were put before the birds, two or three times a week, 

 they ate of them greedily, brightened up considerably after 

 each feeding, and consumed more of the regular ration. 



Mitchell- tested rations containing varying proportions of 

 corn meal, low-grade flour, oat meal, pea meal, buckwheat 

 middlings, and wheat middlings, and found that their effi- 

 ciency varied directly with the proportion of corn meal. As 

 a result of these tests he recommended that 24 pounds of 

 white bolted corn meal, 6 pounds of wheat middlings, and 

 4 pounds of pea meal or oat flour be mixed with enough 

 buttermilk to make it the consistency of thin batter. Sour 

 milk may be used if buttermilk may not be had, and if 

 neither is available, add 15 per cent of beef scrap to the 

 ration and moisten with water. This will not be nearly so 

 satisfactory, however, as buttermilk. 



Philips^ reports excellent results from a ration composed of; 



2 pounds corn meal 

 1 pound shorts 

 1 pound ground oats 

 8 pounds buttermilk 



This mixture was allowed to stand twenty-four hours 

 before feeding. 



FEEDING APPLIANCES. 



The feeding appliances found in general use are supply 

 cans, feed hoppers, feeding troughs, and watering pans. 



^ Unpublished data, Iowa State College. 



2 Missouri State Board of Agriculture Bulletin, vol. xi, No. 2. 



3 Jour. Am. Assn. Inst, and Invest, in Poul. Husb., vol. ii, No. 8. 



