EXPERIMENTS WITH GREEN BONE FOR POULTRY

New Zealand Mail, Issue 1678, 27 April 1904, Page 67

EXPERIMENTS WITH GREEN BONE FOR POULTRY

(By E. I*. Mitchell, Connecticut.) Poultry naturally Hay at a time of year when they can get bugs, worms and vegetable matter —kinds of food that enrich the blood and tone up the system, preparing them for the extra work of laying. Green bones have the same tonic effect and egg producing value. Generally hens will not lay in the winter months without something i of this kind. When for any cause the digestive powers are weak the feeding of excessive quantities of grain food will aggravate the trouble and fill the blood with crude, half-digested matter, unfit for egg formation. Green out bone not only furnishes almost the exact material required fear the egg, but it stimulates and arouses the digestive organs, rendering other kinds of food of greater value in the economy of egg production. Sioane years ago .1 took up the business and secured my first profitable winter laying by feeding meat scraps to start the hens. I then bought bones and meat of

the butchers, cut them with a hatohet arid fed them. I found it ijaid me weld even at' the high prices paid for the "bone and the hard work of cutting. ■Meat consumers became more exacting, and the meat cutters found it expedient to cut out mare bone tand pieces of meat for the waste bon. This waste was offered at a halfpenny per pound. This Was the poultayman's opportunity. Then the introduction of bone cutters facilitated the matter of cutting. Bone cutters were imperfect in construction at first, but they sold readily, because it was an advancement. They have now become greatly improved, and are sold at a low price, and a Ell first-class bone cutters will do good work.