The Cook County herald. [volume] (Grand Marais, Minn.) 1893-1909, 1907-06-15
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By EXPERIMENT 57A7zON EXPER7

Meat scraps are relatively coarse
dry material of varying proportions
of flesh, bone and fat. During the
summer months lots of tainted scraps
are frequently found. Preference
should be given to bright, clean
goods, free from. faint, ground neither
too coarse nor too fine, possessing a
high protein content $50 per cent?
a moderate amount of ash GO per
cent? and not over Is per cent of fat
The 16 samples reported have been
divided into first grade-those testing
IS per cent. protain or above-and
second grade-those testing below As
per cent. protein. The II first grade
scraps averaged SLOT protein, 1929
fat, and 22.43 ash, and the average
retail price was 1888 a hundred. The
second grade scraps averaged 41.09
protein, 1447 fat, and 1854 ash; the
average retail price was $2.40 hun
dred. These scraps contained more
bone and less meat than the first
grade. The station cannot recon-
mcuu any particular DTduu.
Meat and Bone Meals are not so
freely offered as meat scraps. They
are dry, finely ground, contain less
meat and fat and noticeably more ash
than do the scraps. To be of first
grade, they should contain 40 per
cent. protein, ten per cent, fat, 40 per
cent. ash, and be free from bad odor.
They are worth in the vicinity of 20
per cent less than first grade scraps.
The nine samples reported have been
divided into first and second grades,
depending upon the protein per cent.
Bone Meals, few samples of which
were collected, have been made from
either kettle rendered bone, or from
bone steamed under pressure. The
latter contains less protein, and can
samples collected fell decidedly below
their guarantees.
These mixtures are composed
chiefly of corn, ground hulled oats or
oat residues, wheat or wheat by-prod-
ucts, and fortified with some animal
by-product or with cottonseed or lin
seed meal, and sometimes lightened
with ground alfalfa, clover or break
fast food waste. Charcoal is often OBJ
served FUSED as an anti-ferment), and
occasionally grit or shells 1t is not
good economy to purchase goods con-
tanning the latter materials. the pres
ence of which can be detected by the
ash per centage lover five per cent?
or often with the unaided eye. Ground
barley, rye, millet seed, buckwheat,
and peas are occasionally observed,
all OF which are in no way Objectiona-
ble.. One also notes in some brands
peanut. waste, 'buckwheat< bulls, oat
hulls and weed seeds, none of which
in any quantity belong in a first-class
food. These mixtures vary from II to
% per cent. protein, from 2.5 to 65
per cent. fat, and from three to IS
per cent. ash, showing that the max
ers had no definite ideas concerning
the nutrients. needed, and that in some
cases were put together as cheap
ly as possible. The average retail
p1AC0 was dUOuk $1lO nuuuT0Q
pounds, whether they contained much
or little protein and ash.
1t is fact that exact knowledge
concerning the nutrition of poultry
and particularly of laying fowls is ex-
ceedingly limited, and the present un-
derstanding of the subject is based
largely upon observation and expert
ence, rather than upon strict scientific
inquiry. Judging from the compost
ton Of the egg and from variety of
experiments, it is recognized that lay
ing hens must have food which con-
tains liberal percentage of protein
to produce the egg white and yolk,
considerable fat to furnish material
for building the fatty part of the yolk,
and moderate amount of ash. Elk.
perience has taught that the cereals
alone do not furnish protein and ash
as rapidly as they are needed by
fowls bred for egg production, nor to
induce the quickest development OF
growing stock. From its observations
the Maine experiment station recon-
mends the following mixture for lay,
ers: 200 pounds wheat bran, 100
pounds middlings, 100 pounds gluten
meal,f 100 pounds linseed meal, 100