THE FEEDING OF POULTRY 505 



The appetite of fowls for different kinds of food is well 

 worth observing. They eat grain or concentrated feed with 

 great relish, and when in confinement this is the kind most 

 used at regular feeding times. They are extremely fond of 

 meat, table scraps, tender herbs and grass, and of insects, 

 worms, etc. In fact, no one class of food seems most relished, 

 and poultrymen generally agree that variety in the diet 

 usually gives the best results, from both the health and the 

 producing point of view. 



The special preparation of feed for fowls naturally de- 

 pends upon conditions. Small particles are usually prefer- 

 able to large ones. Wheat and other small grains are very 

 satisfactory. Large grains like corn are best cracked or 

 broken. Ground or pulverized feeds, singly or in mixture, 

 are known as mashes. Where no water is used, this food is 

 called dry mash; with water, a wet mash. Dry mash is a 

 favorite in some places and not in others. Clover or alfalfa 

 hay is often thrown into the yard, the fowls readily eating 

 the leaves and delicate parts. Young chicks require fine, 

 easily digested food, like oatmeal, cracked wheat, finely- 

 granulated corn, chopped vegetables, etc. Skim milk also is 

 a valuable food for growing chickens. 



Green food for fowls causes them to respond very rapidly 

 in increased growth or egg production. When on a range 

 of good grass no other green food need be provided, but dur- 

 ing the winter season succulent food is most desirable. 

 Coarse vegetables are often sliced or chopped into small 

 pieces before feeding, although entire cabbages or roots may 

 be hung in the house or fastened to nails on the walls, from 

 which points they will be picked to pieces. In recent years 

 sprouted oats have been used in a small way for feed, espe- 

 cially for young chicks. The common plan is to make a 

 wooden rack-like arrangement, to contain series of shallow 

 pans. The desired amount of oats is put into a vessel 

 and covered with warm water and let stand over night. 



