CUTTING BONES. 45 
sure. It might pay us to get a steam cooker suited 
for the purpose. On the whole, 
however, I believe that it is pre- 
ferable to cut bones, gristle, 
flesh, etc., with one of the cutters now especially 
designed for that purpose. The accompanying 
illustration shows one of these-machines. It does 
not grind, but will cut or shave any of the materials 
named in pieces fine enough for fowls to eat. Itis 
manufactured by Webster & Hannum, Cazenovia, 
N. Y., and sells for $12. I think this is a good 
machine for people who keep a moderate number of 
fowls. Where many hundreds have to be fed, a 
power machine will be preferable. 
Now and then a little grain—wheat, oats, buck- 
‘wheat, etc., should be given, and the evening meal 
should always consist of whole grain, chiefly of corn 
in very cold weather. If plenty of the cheaper and 
more bulky food is given, four quarts of whole 
grain would be enough for one hundred fowls. 
That fresh water should at all times be kept 
within reach of the birds need hardly be expressly 
stated. They should have no chance to drink out 
of stagnant pools in the barn-yard. Another thing 
needful is a free and continuous supply of sharp 
grit. I do not think that there is anything superior 
to raw limestone broken into pieces of pea size or 
smaller, although ground oyster shells or sand con- 
taining coarser particles will answer. 
This grit is as necessary for satisfactory results 
as food. Without the required grit food cannot be 
properly digested, and a large part of it will be 
wasted. | 
Utilizing 
Bones and Vegetables. 
