So THE HOME POULTRY BOOK 



poultry keeper. Dry mash is a term invented bf 

 poultrymen to contrast meal and various grains 

 ground finely but fed dry, with the same combina- 

 tions moistened with milk or water. Amateurs are 

 sometimes puzzled by the expression, just as they 

 are deceived into expecting a wet mash to- be really 

 wet, when it is, when properly made, only a crumbly 

 mass. 



It is probably true that a few more eggs are se- 

 cured when a wet mash is given once a day, but 

 against this advantage must be set the extra work 

 required plus the fact that the eggs are likely to be 

 less fertile. This does not refer to the mash which 

 may be made with table scraps, but one mixed reg- 

 ularly of various ground feeds, meat and alfalfa. 

 If such a mash is given, of course the table scraps 

 should be mixed with it, but otherwise the latter 

 are to be considered a supplementary feeding, al- 

 though assisting in cutting down the grain bill. Of 

 course, if the family is a large one, there may be 

 enough scraps to make one full feeding, with the 

 addition of some bran and meal, and it would be 

 wasteful in such a case not to\make the most of it. 



Probably the average amateur will find using dry 

 mash in hoppers the most satisfactory plan. He 



