356 POULTRY PRODUCTION 



ash to a ration whose main source of protein was granulated 

 milk markedly increased the efBciency of the ration. 

 Fine ground bone contains •} 



Phosphoric acid . . . 20.22 per cent. 



Lime . . .- 28.00 " " 



Protein . 26.47 " " 



Bone {Green Cut). — Fresh bone trimmed from meats in 

 butcher shops are run through a green bone cutter and used 

 for feeding poultry. This is a palatable and nutritious food, 

 containing a high percentage of ash in the bone and easily 

 digestible proteids in the meat which clings to the bone, 

 and is especially good for egg production. This food cannot 

 be shipped or kept for any length of time before it spoils. 

 Therefore it is usually prepared directly on the farm, or in 

 the market for a local trade. Although fowls are more fond 

 of meat in this form than any other, care should be taken 

 not to feed an excess or any that is tainted in the least, as it 

 is conducive to the infestation of the intestines by round 

 worms. When fed at the rate of one ounce per fowl every 

 other day, no harm results and it is decidedly palatable. 

 Too high a price should not be paid for this food, however, 

 as it contains but about 18 per cent, protein and should be 

 purchased on the protein basis, using first quality beef scrap 

 as a standard. 



The Massachusetts Experiment Station^ report bowel 

 trouble " among fowls receiving cut bone .... appar- 

 ently due to the fact that in spite of the precaution taken 

 to distribute it evenly some fowls occasionally secured more 

 than their proper share" (see Meat p. 343). 



Charcoal. — ^This is fed for its effect, and probably does not 

 enter directly into the nutrition of the fowl. It is an intestinal 

 corrective and should be kept before the fowls in a readily 

 obtainable form at all times. It is sold commercially as 

 granulated charcoal. 



Grit.- — The chief functions of grit are to pre\"ent impaction 

 in the gizzard and aid it in crushing food, although some 

 of it may perhaps be assimilated. Its most desirable quality 



' North Carolina Bulletin No. 211. ' Bulletin No. 122. 



