The Birmingham age-herald., 1917-12-20

strictly as feeds, every careful poultry feeder gives them as much consdera- ton and sees that they are supplied to the laying flock as regularly as well balanced ration.
 Grit is essential to the health Of fowls and to enconomy in feeding Grit takes the place of teeth in preparing the feed for further digestion and is required for the proper preparation of feed in the giZZard When the feed is not properly taken care of in this organ an undue strain is thrown on the fowls system, often resulting in disease, and also allowing much of the nutriment to pass through the bird s body without being absorbed. In every pen or yard a box of grit should be kept.
 Ordinarily, the hen does not con- sume enough lime to form the shells of eggs if she is laying abundantly- unless something besides the ordinary grain feeds is accessible to her. Oyster shells are very good for this purpose. A box of crushed shells may be placed before the fowls, allowing them to eat at will. Old mortar and fine gravel are also useful in supplying lime.
 Milk for Egg Production
 When properly fed, milk makes an excellent feed for poultry. In feeding sour milk or buttermilk, however, the feeder must exercise care not to give too much or bowel trouble will likely result. Skinned milk is an econom- teal feed. In skimming, the most valu- able food constituents-tfe nitrogen ous substances-are left in the skim med milk. Not only does this skimmde milk contain much nutritive material, but it contains it in form which, as a rule. is easily digested Skinned milk may often be advantageously substituted in part for meat. Milk or it may be given the fowls to drink in addition to water
 Substitute Poultry Feeds
 If the poultry keeper is to get the best results from his fowls in winter he must furnish a substitute for the kinds of feed the chickens get in spring and summer-the seasons of greatest egg production. Chick ems eat a large amount of animal matter at these seasons in the form of insects, worms, etc. During the winter when they are not obtainabIe the poultry raiser should feed the hens green cut bone, meat scraps and animal meal.
 Green cut bone is usually fed by ItSell, Wulle tne SCTdpS ana meal may be readily mixed with the mash. Cut bone consists of green or fresh bone sliced or shaved into thin pieces by bone cutter. Bones fresh from the butcher have more or less meat ad- herring, and the more of such meat the better, for the comb ination of bone and meat is excellent for producing eggs. Where a good supply of fresh bone can be obtained regularly it is very useful, but it cannot be kept sweet for such long periods as the beef scraps and animal meal. Green cut bone should be fed carefully and in a sweet condition, otherwise bowel trouble may result. One pound day is sufficient for 20 hens, but not over one-half pound should be fed to that number when first beginning to feed it. From one-half to three -fourths pound of animal meal or meat scraps may be fed to 12 or 15 hensf Any form of meat is likely to loosen the bowels of the hen when first fed and the hens should be watched carefully and not fed too much. After the fowls have become accustomed to the ami nal meal or meat scraps it may be kept constantly before them.