IN THE POULTRY YARD. 125 
There is also found in market a very clean, fresh ground bone 
which is made from the bones after they have served the bone 
boiler, who subjects them to boiling under great pressure, and thus 
extracts every particle of fat and soluble matter. Such bones fur- 
nish phosphate and carbonate of lime, and not much else. Where 
ground bone of this kind is used the birds should have a good deal 
of flesh during the winter months, when they cannot get insects 
and worms. : 
Passing from the outside towards the centre of the egg we next 
come to the white, which is a well-known glairy liquid, consisting 
chiefly of what is called by chemists a/bumen, which is merely the 
Latin for whiteness. ‘Yo produce the white of one egg per day the 
hen must be fed with material which can be converted into- that 
substance, and this must be furnished in a somewhat concentrated 
form. ‘The question then comes up: Where can we find this in 
the cheapest and most available form? On referring to any good 
work on organic chemistry we will find that the different grains, 
etc., are valuable from this point of view in the following order :* 
Decorticated Cotton Cake........-..... 41 
Linseed Cakes ozs sess cece neeccies 28 
Beans ecke.s tas cae Meise cee seceea es 26 
Undecorticated Cotton Cake....-.-....- 25 
Malt Dust. ceist ac ee dae ea Gee ee 23 
Peas v2 cases eee eede eine tes on cee 22 
Wheat: -Braty sc:igcis sacle pee Sales 14 
Oise cig dere cievine eee ae ee See Cates 13 
Clover Haya. as 2s: se ee Soe tieeotias 12 
Wile biects aves idiot cu See oe cee eee II 
Barleyicwse xis eed bees eewe aces eee ee II 
Indian: Cotisisecc ais aherisesecetea ees 10 
Brewer’s Grains, as ordinarily sold........ qi 
*This table differs materially from those given in most poultry books, but it 
will be found to embody the most recent and accurate conclusions of science, 
and since I followed its indications the results which I have obtained have been 
markedly improved, 
