The Yale expositor. (Yale, St. Clair County, Mich.) 1894-current, 1906-03-09


Will you kindly tell me through
your valuable paper what must un-
derstand about meat feeding to fowls?
am doing some trapping and l use
the bodies OF the trapped animals for
the feeding of the fowls, after having
removed the skins of the said animals.
These animals comprise skunks,
minks, opossums and the like. These
| nail on tree low enough so that
my chickens can get at them. Is this
good for them? Whether it is or
not, they seem to like it. For swol-
len eyes and sores on my fowls !
use skunk oil and turpentine, and
sometimes skunk oil and ammonia. !
rub these over the sore spots on the
fowls and they always come out all
right. l have been using this for a
number Of years.
Edward sachse.
Charlton County, Mo.
When we speak about meat feeding
to fowls. we may mean one OF several
kinds of feeding. One of the most
common methods of Feeding meat is
to buy the commercial meat meal. This
is a packing house product. In the
stockyards they have a great deal of
lean meat that cannot be used in the
general meat trade. his Is collected
In large quantities and dried In kilns
II is dried until no moisture remains
In 1t. It Is then crisp and hard. II
Is in that condition passed through
mills and ground up fine, and some
bone is ground with It. The larger
part of 1t, however, consists of lean
meat. This is sold in the general mar
kets at about 219c retail. Being de-
void of moisture, it is altogether an
economical feed to use. 1t is not fed
by itself, but is generally mixed in
a little warm mash in the proportion
of about one part of meat meal to five
parts of other kind of meal. Both
little chicks and old hens are very
fond of this combination and thrive
upon it. Little chicks especial
ly find it a very delicious food,
and with it they make a growth
not possible without it. The
meat meal can be kept for months in
winter, but in summer it is difficult to
keep unless IL is kept in an alright
receptacle or in cold storage house.
In the warm months of the year it
draws moisture to it and begins to
decay. Some poultrymen, therefore,
make a practice of feeding it only
through the cool months of fall and
spring and during the winter, depend
ing on other food for use in the sum-
mer time.
Another method of feeding meat is
to buy the cheaper portions that may
be obtained in the butcher shops.
These, however, are not easy to obtain
and have TO be bought fresh every few
days. Another method of meat feed
ing is to secure fresh bones on which
/ there is still much meat and running
them through the bone cutter. The
resulting mass contains a very large
percentage of pure meat. This is a
system that we have long advocated,
but does not yet appear to be in very
general use. Another system Of meat
| feeding, if it may be called such, is
the use of dried blood from the pack
! ing houses. When this blood is fed 1t
is added to meal mixture in the pro
portion Of part of blood to 10 parts OF
meal. This blood is exceedingly rich
/ IN nitrogen and cannot be fed in as
| large quantity as commercial meat
meal, fresh meat or ground bone
Moreover, 1t is the experience of many
poultrymen that fowls will not eat the
! preparation in which is the blood
| Whether this is due to a very rank
smell of blood or due to the fact that
! putrefaction has set in, we do not
know. Here and there a ponltryman
| reports that he has great success in
the feeding of dried blood to poultry
There is no doubt but that the method
being followed by our correspondent
in supplying meat to his fowls is
| fairly good one. There is no reason
why the flesh of these animals should
J not be used in the way he reports
/ There was one farmer in Wisconsin
who had 200 brown Leghorns. Every
fall he used to buy an old horse for
few dollars and slaughter him for
the use of his fowls. II is not proba
BILE that the users of the eggs ever
knew of 1t, but IL is certain that he
| found a cheap source of meat in the
WORKOUT horses that he used to bu.
in the city of Milwaukee-Farmer
Review.