216 



COMMERCIAL POULTRY RAISING 



thereby destroying any bacteria which might prove harmful to 

 the fowls. 



Guaranteed Analysis. — In the cheaper grades of meat scrap 

 the product is not so carefully purified, and in some instances it is 

 treated with acid, which is injurious. These grades should be 

 avoided. In no other form of food is it so essential to use the 

 best grades as in meat scrap. And usually the best grades are 

 the cheapest in the long run, because they are almost certain to 



(Courtesy Wisconsin Experiment Station) 



Fig. 140. — Spading and turning over the soil not only keeps the yards sani- 

 tary, but it affords worms and insect life for the fowls. 



contain higher percentages of protein, which is the sole reason 

 for buying this sort of food. High-grade scrap will contain from 

 50 to 60 per cent protein, the low grades from 25 to 40 per cent. 

 Obviously the price should be based on a guaranteed analysis. 



Testing Meat. — The appearance of meat scrap will go far in 

 convincing the purchaser as to its quality. To test it, pour 

 scalding water over a sample, and if it continues to smell sweet, 

 the chances are it is all right. If it gives off a putrid odor — be- 

 ware. Then examine it in a dry state: If it seems to have large 



