FEEDS AND FEEDING 13I 



instead of to the hogs, the farm income would be 

 larger. Even sour milk, scalded until it becomes curd, 

 is valuable. 



If a small amount of charcoal be powdered and 

 cooked with the food once a week, it will keep the 

 fowls in a healthy condition. Care should be taken 

 not to put in too much charcoal, since it would make 

 the food black and probably would not be touched. 

 Occasionally a very little salt and pepper should be 

 added. The afternoon food need not be cooked, and 

 may be of corn or oats. 



Mr. Hunter's Successful Way — -This account is by 

 A. F. Hunter, formerly editor of Farm Poultry and of 

 The Practical Farmer. His wonderful success in profit- 

 able egg production attracted much favorable com- 

 ment. He writes as follows : 



"Five mornings of the week we feed a mash made 

 up of about a third cooked vegetables mashed fine, or 

 cut clover cooked by being brought to a boiling heat in 

 water, an equal amount of boiling hot water added, a 

 heaping teaspoonful of salt to a bucketful ; a heaping 

 teaspoonful of condition powder two days, then pow- 

 dered charcoal one; and into this is stirred mixed 

 meal, until the mash is as stiff as a strong arm can 

 make it. This mixed meal with us consists of one 

 part each corn meal, fine middlings, bran, ground oats 

 and meat meal, a scoop or dipper of each being dipped 

 in turn into a bag and poured from the bag into the 

 meal barrel, from which it is dipped into the mash. 

 We consider the thorough mixing of these meals a 

 considerable factor in tpaking a good mash. 



"When we have cut fresh bone in abundance we 

 omit the meat meal from the mixture; ordinarily we 

 have only about half rations of cut bone to go around, 

 so use, regularly, half the amount of meat meal to 

 make up the deficiency. 



