FOOD OF PIGEONS. 577 



of mineral matter 3. The proportion of flesh-formers in barley 

 is 8, that of heat-givers 71, that of mineral matters 3. 



OATS. 



Whence 100 : 16.0 : : 10 : 1.6 drachm flesh-givers. 

 100 : 76.4 : : 10 : 7.6 heat-givers. 

 100 : 3.0 : : 10 : 0.3 mineral matters. 



BARLEY. 



100 : 8 : : 7 : 0.56 drachm flesh-formers. 

 100 : 71 : : 7 : 4.97 heat-givers. 

 100 : 3 : : 7 : 0.21 mineral matters. 



2.16 12.57 0.51 



These, doubtless, are large quantities both of flesh-formers 

 and heat and fat givers, when the small weight of the body of 

 a pigeon is considered. But when the rapid flight of a pigeon 

 is taken into account, it is seen that there must be an immense 

 expenditure of bodily energy, and when the high temperature 

 is considered likewise, that there must be a large combustion 

 to maintain it undiminished. 



Fowls, turkeys, ducks, and geese should be put up in separate 

 sheds. Every morning at an early hour, according to the 

 season of the year, they should all be let out to roam and pick 

 about for an hour or two. They are then to get their morning 

 meal at a separate place for each kind of poultry. The best 

 place for the fowls and turkeys is a plot of grass. These pick 

 their food most easily and cleanest when it is scattered among 

 the grass. A common practice is to put their food into a dish 

 or dishes, out of which every one must strive to get a share, 

 some necessarily getting too much and others too little. 



2 o 



