198 QUEENSLAND AGRICULTURAL JOURNAL. [1 Sepr., 1898, 
Poultry. 
CRUSHED BONES IN THE POULTRY YARD. 
By “ORMSKIRK.” 
BreeveErs of poultry of the times neglect to supply one of the most important 
things in the poultry-yard—namely, raw bones. Persons who enter into poultry- 
breeding, whether for their own use or for the market, should not neglect to use 
sufficient raw bone, either crushed or in the form of meal. It contains lime, ag 
do also oyster shells; but it also contains animal matter which is of great 
value. Bone, when burnt, is of comparatively little use, but when crushed or 
ground raw supplies value peculiar to itself. All classes of poultry are 
extremely fond of it. Care should be taken to have it pure and sweet. It is 
good for all classes and ages of poultry. 
For young turkeys it is almost indispensible to prevent leg weakness. At 
about the time of their ‘shooting the red,’’ when their health becomes 
established and they grow apace, the development of their frames and legs 
requires a more liberal assimilation of material than can be afforded by the 
usual articles of food. It is well to begin to mix a little bone meal with the 
feed of small turkeys, and from the time they are four weeks old it can be 
used freely. 
No injurious effects follow, for it is nutritious, and especially it supplies 
material to rapidly develop and strengthen the bones of the legs. All breeders 
of turkeys know that leg weakness is one of the evils to which they are exposed, 
and this is a natural and excellent preventive. And here is one of the many 
cases where prevention is better than cure. Brahma, Cochin, and other Asiatic 
chickens for the same reason are greatly benefited by its use. 
Raw bone has been proved by analysis to contain every part of an ego— 
white, yolk, and, of course, shell. It should be constantly kept in a special 
place, in the pen or apartment of laying hens, as they will consume large 
quantities of it, and it goes chiefly to ege production. Granulated is.the best 
form in which to place it before adult fowls, and in this shape it keeps fresh 
longer than when ground into meal. Bone is one of the principal ingredienty 
in the composition of most of the “ egg foods” in the market. 
The use of special preparations and tonics in the poultry business at the 
present time is very large indeed. The owner of half a dozen fowls, who keeps 
them for the use of the house, is one of the largest supporters of these special 
foods which are placed so continuously before the public. The farmer who 
adds poultry to his stock for the purpose of adding to his income is also a 
large purchaser in poultry preparations. There are so many of these prepara- 
tions now extensively manufactured and sold for poultry food, each brand 
claiming some special or particular exvellence or superiority, that it is almost 
impossible for a novice to tell which one to take, and even old breeders are at 
a loss in making a selection. Those breeders who give their birds unlimited 
range at all times often wonder why condimental foods are so largely bought 
and so generally fed by poultry-breeders. Yet the answer is simple enough. 
This demand is explained when we remember that the fowls kept in con- 
finement, either entirely or throughout the full breeding season, are liable 
and subject to disorders and ailments, while the lack of exercise naturally 
begets a sluggishness which must in a great measure be overcome by special 
feeding and by special food. Anyone who is posted on breeding live stock will 
readily understand this, while those who are not, will, ere long, gain the neces- 
sary experience. There is no doubt many a case where the use of condimental 
food is not only useless, as far as good results are concerned, but soon becomes 
positively injurious, the same as tonics to'a sick person are a great benefit 
properly taken, while they would prove decidedly injurious to a healthy, vigorous’ 
