28 Barley, WJieat, and Oats. 



Barley is more generally used than any other grain, and, 

 reckoned by weight, is cheaper than wheat or oats ; but, 

 unless in the form of meal, should not be the only grain 

 given, for fowls do not fatten upon it, as, though possessing 

 a very fair proportion of flesh-forming substances, it con- 

 tains a lesser amount of fatty matters than other varieties 

 of corn. In Surrey barley is the usual grain given, ex- 

 cepting during the time of incubation, when the sitting 

 hens have oats, as being less heating to the system than 

 the former. Barleymeal contains the same component 

 parts as the whole grain, being ground with the husk, but 

 only inferior barley is made into meal. 



Wheat of the best description is dearer than barley, both 

 by weight and measure, and possesses but about one- 

 twelfth part more flesh-forming material, but it is fortunate 

 that the small cheap wheat is the best for poultry, for Pro- 

 fessor Johnston says, '' the small or tail corn Avhich the 

 farmer separates before bringing his grain to market is 

 richer in gluten (flesh-forming food) than the full-grown 

 grain, and is therefore more nutritious." The ^^Henwife" 

 flnds ^' light wheats or tailings the best grain for daily use, 

 and next to that barley." 



Oats are dearer than barley by weight. The heaviest 

 should be bought, as they contain very little more husk 

 than the lightest, and are therefore cheaper in proportion. 

 Oats and oatmeal contain much more flesh-forming mate- 

 rial than any other kind of grain, and double the amount 

 of fatty material than wheat, and three times as much as 

 barley. Mowbray says oats are apt to cause scouring, and 

 chickens become tired of them ; but they are recommended 

 by many for promoting laying, and in Kent, Sussex, and 

 Surrey for fattening. Fowls frequently refuse the lighter 

 samples of oats, but if soaked in water for a few hours so 

 as to swell the kernel, they will not refuse them. The 

 meal contains more flesh-forming material than the whole 

 grain. 



The meal of wheat and barley are much the same as the 

 whole grain, but oatmeal is drier and separated from a 

 large portion of the husk, which makes it too dear except 



