;il this tiuif is cuusuMlly gri-al, or il (Iw I'dwl is i rl.v 



nmuislied or weakfued from aiiv cause, moulliug is 

 retarded aud the old featJiei's remaiu iii the plumage, 

 giving the fowl au uukempt, faded, weatlier- beaten ap- 

 pearance. TMs result is frequently dependent upon 

 improper feeding at tliis ci'itical time. 



To achieve tie best results, fowls must alioays be 

 fed carefully and tlieir rations should be as nearly bal- 

 anced as possible. During the moulting season espec- 

 ial care is ueccessary, and tlie food should be more 

 nitrogenous than at other times. Unless fowls have 

 the mjtterial in them and in their food for the ])roduc- 

 tion of new feathers tlie old ones will not be shed. In 

 order that unusually nutritious food may be 

 thoroughly digested it is necessary that the fowls 

 slijuld have fiee exercise in the open air. but they 

 should also bi' protected from bad weather, from 

 cold rains and A\hen delicate should be housed early 

 in the evening. A diet containing meat, tnther laAV or 

 c.k)1c(m1. and bones, is appropriate fo^r moulting fowls, 

 and it is also well to give some stimulating food, such 

 as cliopiit'd onions or garlic, or a small (piautity of 

 [)epper. Some of the English poulterers recommend 

 stale bread soaked in ale for valuable fowls during 

 tlie moulting season, and the Douglas mixture is also 

 in high rejinle aii.iaig llieiu. This mixture is made 

 by dissolving 1 o/.. of sniphuric acid and half a ])onnd 

 of sulphate of iron in two gallons of water. (Ine or 

 two tables|i<.('rsl\il of this solution are placed in 

 each pint of the drinking waier. and ihe effect is that 

 of a gentli Ionic (Tne should always i)ay particular 

 attention to the cleanliness of the ]ioidtry house dur- 

 ing the moulting seasou. becau.se if lice or mites are 

 present then Ihey will do more haim than at other 

 times. 



