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Show HhI m ! TfM llallwb Is mest tha beat egg ratlonf Thll question Is saked by Mr. 0. H. Valentine Valen-tine In the Country rjentlerain of July 21, lie cltea the opinion of one of the most practical poultry writers and editors (who averred lhat melt feeding produced more trouble and dlieaae smong his fowls thsn any other practice) prac-tice) and lays thst his own eipe-rlence eipe-rlence colncldee with tbst of the editor. ed-itor. He ssya- "It Is not a queitlon whether or net meat brlngi egg; one can run up the egg record at will by the uae or disuse of meet. The question ques-tion Is, Is the gsln grest enough to pay a profit after deducting the lots esuitd by over stlmulstlon?" Ily "mest" Mr. Vstentlne wlahed lo be understood to mean meat meal or dried scrips. In tl -first plice, I think he mskes s ralstske In confining hlmi'lf to meat meal and dried scrsps, If meet Is to be fed at all, It la of the utmost Importance that It should ba (rash and unlalnttd. Everybody knows tbst dlaessed or tainted meat la dangerous si a diet, almost al-most Invariably producing disorder snd dlsesa smong the flock, I And thst ths cheapest form of meat for my (owls Is green cut bone. I esn always al-ways obtsln a plentiful supply (rum my bulchtr, snd st a very low oost, seldom over one-hslf cent per pound. With my ban cutler I rsn quickly prepare pre-pare It. always easmlne th bone (which by Ibe wsy hss mors or Ins mest attached to It) very carefully, and reject any that It In the least Islnted, After yesrs of eiperlence, I bare yet to find Ihe first csss of disorder dis-order csuaed by Hi use, Nordo I consider con-sider It In any sense a stimulating food, as asserted by Mr. V. I may be wrong: If ao, I am willing to be shown my error. I bsie my opinion on the (set lhat allowed (ree range, bugs, build bu-ild and worms (sll meat (oods) form a considerable part of the diet of a fowl, on which It alwaya thrives. I agree that green cut bone la almost Identical, In Its vsrlous elements, with bugs and worma; thst they both contain con-tain Ihe flesh, blood and bone silatlng In alt organic life; and that one Is no mors Injurious Ibsn the other. Hut I cannot admit for a moment lhat scrips ' and meat nir.il occupy Ihe aims claat, 1 and It It right here, I believe, that Mr. V. failed, I believe lb scraps were responalbte fur Ihe dlaordert mention- ed, snd not his system of feeding. I What are semps, and how obtained? Th majority of scrape aro tb products prod-ucts of soap faclorlra or rendering es-1 es-1 labllshments. At iueh placet Immense , quantities of bone, meal, dead animals 1 and offal are gathered together and deposited In n pile, until a sufficient quantity la obtained lo DM an Itn-I Itn-I uiensa vat. If th weather Is hot. this ' reeking mass It often In all etagea of decomposition, but at Iho attraction of (ata It the chief object of th Tenderer, Ten-derer, It doet not Injure Ihelr value, Once In the val, th steam Is turned on, and Ihey are kept there until the greats Is entirely extracted. Th grease la skimmed off (he lop, Iho water drawn oft at lbs bottom. The bones are asperated and aaved (or fertiliser, and th retldue, compoaed ot ebrunken muscles, skin and various libera, la pressed Into cakts called "tcraps," Now, I ask, It thla a (It (aod far (owlet Cooking diseased meat will not make It fresh, A man would not knowlugly buy a ilck chicken or a aleak cut from a fever-itrtcken cow, and offer It (alter being cooked) to hit family. II would fear disrate and slrknesi, and rightly, too, Ilut Dili Is Just what those who feed ecrapa lo Ihelr fowls do. 1 want to say, alio, lhat even If the scraps were perfectly free from disease, dis-ease, they would not be In tha same class with green cut bone, bugt and worma-lhs one rich with IITe-glvIng nutrients, salts, phosphates, lime and nitrogenous matter, Ihe other a fibrous mast with all the nutrients attracted; one containing every element found In egg, white, yelk and shell, In rich abundance, the other a limited amount ot llmt and other nutrients In very scant quantities. ( green cut bone Is substituted for scraps snd fed Judl-slouely, Judl-slouely, no breeder need fear over-atlmulatlan over-atlmulatlan or any disorder of disease resulting. John I, Draper In Country (lrntleman, A Hi""! road fur t'hlks. We bate, had splendid success on the I rdltor's poultry farm this tprlug feeding feed-ing a new chick food In the form ot what might be called Johnny cake. tari tellable Poultry Journal. The man lu charge ot the )oung chick I lakra cracked corn as It conns from the commission nun, slfls It through a sieve made ot ordinary wire screen, such ss Is used (or windows and doors, and usri the coarse uml line corn meal that passes through this alove, uililug It Into a stiff dough with sour milk. odoukIi baking toda being added to counteract the tour milk, and the whole man being sailed to taate and Ibeu baked as browu ss Johnny caka In an ordinary un. The chicks r sery partial lo It, and have don better bet-ter on It than during any provloua year, despite th (art that lb weather with us has been changeable, with an unusual amount ot rain accompanied by chilly wludi, W have little or no bowel complaint amung the clilcka, and (rom the first they have bean plump, active and good eatere, last yasr and Ihe year before ws (ed quite a good deal ot oat meal and millet seed, but our chicks did not do at well at they ire doing tbla year. Belling Duller to Customers. It a i good thing tor butter inikiri to market mar-ket Ihelr product at retail to private tualomers. They get belter price (or l and the customer It generally better pleated. II butter Is sold on commit-lion, commit-lion, It Is liable to b spoiled through sad handling. This Is especially true where the sale Is mad through grn-lerle. grn-lerle. Therx are ast numbers of ibomlnable smells In most groceries In tot weather. Theee will spoil a tub of ratter. In a few hours, so Unit no ntter- are can tuve It. Hi. |