126 MAKING POULTRY PAY 



to the dogs and cats, which ought to be put to better 

 use. 



Green bone contains the natural juices as well as 

 the adhering substances. This makes it superior to the 

 bones that have laid on the ground for years, and lost 

 all the natural juices or animal matter. Green bone, 

 having the animal matter in it, is quite soluble and 

 easily assimilated by the digestive organs of the fowl. 

 It is an easy matter, since the introduction of the bone 

 cutter, to prepare green bone and meat for the hens. 

 Green bone cannot be ground, but must be cut. A 

 good cutter can now be purchased for $5 and upward. 

 The value of green bone lies in its well proportioned 

 and numerous constituents, which are just what is 

 needed by the hen to produce eggs. In it we have lime 

 for the shell, mineral matter for the yolk, and albumen 

 for the white. It is as near an all round food as any 

 one food can be. There is only one objection to it, and 

 that is that it is somewhat concentrated. If hens are 

 fed on it entirely, they will eat too much ; hence it is 

 necessary to feed it in connection with some bullo' 

 food, such as clover or bran. A good method of feed- 

 ing it is to give about a handful to two or three hens 

 three times a week, but all depends upon the conditions 

 to which the fowls are subjected. Too much meat or 

 green bone will cause bowel disease, and should be fed 

 carefully. It should never be fed when tainted or 

 moldy, or it will cause trouble at once in the whole 

 flock. 



Running a bone cutter is hard work and the cut 

 bone does not keep well. For this reason many prefer 

 to use some of the prepared animal meals or meat 

 scraps which contain but little moisture and keep a long 

 time. It gives nearly as good results and can be 

 handled with much less hard labor. Fish, where they 

 can be procured cheaply, make a good food. Milk is 



