1472 The Cornell Reading-Courses 



with excellent results. As a rule, however, they are too expensive in case 

 the number of chicks to be reared is large. The poultryman who pre- 

 pares his own chick foods usually saves something on the cost, and by 

 using only the best and cleanest of materials he is, with reasonable care, 

 always sure of the quality of food given. A large variety of grains is not 

 necessary to the growth of the chicks. Com, wheat, oats (minus the 

 hulls), are sufficient; or wheat fed alone as a grain food, or with cracked 

 corn, will give good results. 



A good ration for chick feeding. — From the first day to the fourth, 

 the following mixtures may be used; 



By weight 



Rolled oats 8 parts 



Bread crumbs 8 parts 



Sifted beef scrap 2 parts 



Bone meal i part 



This is moistened with sour skimmed milk and fed five times a day. 

 Cracked grain mixture should be left before the chicks in a shallow 

 tray containing a little dry mash like that given in the later feeding. 



By weight 



Wheat (finely cracked) 3 parts 



Com (finely cracked) 2 parts 



Pin-head oat meal i part 



Fine grit and charcoal mixed with grain, and a little finely shredded green 

 food, should be scattered in the trap's. Plenty of clean water should be 

 supplied at all times. 



Subsequent feeding. — The following mash moistened with skimmed milk 

 should be substituted gradually for the bread, rolled oats, and beef scrap: 



By weight 



Wheat bran 3 parts 



Com meal 3 parts 



Wheat middlings 3 parts 



Sifted beef scrap 3 parts 



Bone meal i part 



The moist mash should be fed two or three times a day. Cracked grain 

 should be given at least twice a day, scattered in light litter as soon as 

 the chicks are able to find it. jMash in dry condition should be kept 

 in a shallow tray before the chicks. Grit, charcoal, and fine cracked 

 bone should be fed in separate trays or hoppers. When four weeks old 

 the chicks should be receiving two meals of the mash and three of the grain. 



