FOODS AND FEEDING 
lar supply of fresh bones, or where it is not econ- 
omy to spend time and strength running a bone 
cutter, it will be found that there are many pre- 
pared meat foods on the market which will answer 
the purpose quite as well, although the cost may be 
slightly higher. ‘These are designated by various 
names, but the food in most common use is known 
as ‘‘ ground beef scraps.” This consists of ground 
animal flesh and a small amount of bone, with all 
waste and grease properly extracted, and will keep 
for an indefinite period of time if kept dry. The 
cost varies from two dollars to three dollars per 
100-pound bag. 
Alfalfa and Clover for Poultry. To take the 
place of green stuff in the ration, clover and alfalfa 
are the best. The poultry keeper may, if he pre- 
fers, purchase a small “hay cutter” at a cost of 
from five to ten dollars, and with this cut his own 
green stuff. This is the cheaper way, but on 
a small scale it is almost as cheap and easier to 
buy the stuff already dried and cut into the 
proper lengths. With both clover and alfalfa 
there are two sizes, known as the “‘ short cut ” and 
the ‘‘ mealed.” The former is from a half-inch to 
two or three inches in length, while the latter is 
almost as fine as cornmeal. It makes no particular 
difference whether clover or alfalfa is used, or 
which size is used. 
Whole wheat is a favorite feed for fowls, and 
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