220 COMMERCIAL POULTRY RAISING 



Clean Fountains. — As previously mentioned, milk may be fed 

 sweet or sour, but wherever possible it should be given one way 

 or the other, and not alternated. To change it about constantly 

 sometimes results in digestive disorders. Milk is given to fowls 

 in drinking fountains, or it may be used to moisten the mash. 

 When given to drink, the vessels must be scalded at regular 

 periods, otherwise the milk is likely to become putrefied, espe- 

 cially in warm weather, which is equivalent to putrid meat, and 

 is injurious, resulting in limberneck and similar troubles. 



Milk whey, a by-product from the manufacture of cheese, 

 is not so valuable as the other forms of milk, but it may be used 

 whenever it can be obtained conveniently. It is relished by 

 poultry. 



Table XIX. — The Following Feeding Formulas Were Used in Four 

 Laying Competitions at Storrs, Connecticut 



Scratch Grains Dry Mash 



Pounds Pounds 



Cracked corn 60 Wheat bran 200 



Wheat 60 Corn meal 100 



Heavy oats 40 Gluten feed 100 



Barley 20 Ground oats 100 



Kafir corn 10 Middlings 75 



Buckwheat 10 Beef scrap 60 



Coarse beef scrap 10 Low grade flour 25 



In the fifth contest the formulas were simplified, as follows: 



Scratch Grains Dry Mash 



Pounds Pounds 



Wheat 100 Wheat bran 100 



Cracked corn 100 Corn meal 100 



Ground oats 100 



Middlings 100 



Fish scrap 50 



Beef scrap 50 



Salt adds to the palatability of the fowl's diet the same as it 

 does for human food, also it assists digestion; but it must be 

 used with more or less caution. Too much salt will result in 

 diarrhea, while excessive quantities will prove fatal in ver>- short 

 order. Authorities recommend the use of four ounces of salt 

 to each hundred mature fowls, and none to stock under ten weeks 

 of age. 



