160 MY POULTRY DAY BY DAY 
only 64 per cent. of protein and 41 per cent. of carbohydrates, 
therefore served with an equal weight of bran and a dash of fish 
meal the balance of foods is all that is required. 
One does not advocate a constant diet of potatoes, but as an 
occasional feed, with the addition of suitable meals or meat, they 
may help to cheapen the menu. Of course where potatoes and 
meals form the soft-mash food, a good grain feed for the second 
meal of the day is imperative. Oats would be the best grain to 
give after potatoes and bran. 
Of recent years bran has become an important poultry food both 
for wet and dry mashes, and it is difficult to say too much in its 
favour when fed in the proper proportions. It might always form 
at least a sixth of the mash and in the summer months anything 
up toafourth. Bran can be bought in two forms—fine and coarse 
(or broad, as it is called). There seems to be a general impression 
that broad bran is much more nutritious than fine bran. This is 
a popular error, as a reference to the food table will show. The 
analysis works out as nearly as possible the same, excepting that 
the broad variety contains a little more moisture. There is gener- 
ally a difference of from one shilling to two shillings per cwt. in 
favour of the fine bran, and it may be said that the extra price 
charged for broad bran is not justified by the feeding value. There 
are some poultry-keepers who like a bulky food, and to such the 
broad bran will appeal, but fine bran is quite bulky enough for all 
practical purposes. What is the value of bulk? It may have a 
value in so far as it will fill the crops of the birds and make them 
satisfied with a little less. If it be the desire that the fowls should 
eat less, then no doubt broad bran will suit the purpose, but no one 
need be deluded by the thought that a smaller weight of broad 
bran will supply food equal in value to a larger weight of fine bran. 
Weight for weight, fine and broad bran are exactly equal in flesh- 
forming and heat-giving materials. Bulk for bulk, fine bran is 
superior. What is called middlings, toppings, sharps and pollards 
is another part of the grain of a more floury character. These have 
a slightly better food value than bran weight for weight, and the 
difference is usually expressed in the price. Although bran and 
