Rice J Eempseed, and Potatoes. 31 



be too large for the foAvls to swallow comfortably. Near 

 Geneva fowls are fed chiefly upon tares. Poultry reject 

 the wild tares of which pigeons are so fond. 



Rice is not a cheap food. When boiled it absorbs a great 

 quantity of water and forms a large substance, but, of 

 course, only contains the original quantity of grain which 

 is of inferior value, especially for growing chickens, as 

 it consists almost entirely of starch, and does not contain 

 quite half the amount of flesh-forming materials as oats. 

 When broken or slightly damaged it may be had much 

 cheaper, and will do as well as the finest. Boil it for half 

 an hour in skim-milk or water, and then let it stand in the 

 water till cold, when it will have swollen greatly, and be so 

 firm that it can be taken out in lumps, and easily broken 

 into pieces. In addition to its strengthening and fattening 

 qualities rice is considered to improve the delicacy of the 

 flesh. Fowls are especially fond ofit at first, but soon grow 

 tired of this food. If mixed with less cloying food, such as 

 bran, they would probably continue to relish it. 



Hempseed is most strengthening daring moulting time, 

 and should then be given freely, especially in cold localities. 



Linseed steeped is occasionally given, chiefly to birds 

 intended for exhibition, to increase the secretion of oil, and 

 give lustre to their plumage. 



Potatoes, from the large quantity of starch they contain, 

 are not good unmixed, as regular food, but mixed with 

 bran or meal are most conducive to good condition and 

 laying. They contain a great proportion of nutriment, 

 comparatively to their bulk and price ; and may be ad- 

 vantageously and profitably given where the number of 

 eggs produced is of more consequence than their flavour or 

 goodness. A good morning meal of soft food for a few fowls 

 may be provided daily almost for nothing by boiling the 

 potato peelings till soft, and mashing them up with enough 

 bran, slightly scalded, to make a tolerably stiff dry paste. 

 The peelings will supply as many fowls as there are per- 

 sons at the dinner table. A little salt should always 

 be added, and in winter a slight sprinkling of pepper 

 is good. 



