506 



A STUDY OF FARM ANIMALS 



Figure 244. Fowls eatin 

 just above the head. J 

 "Poultry Manual." 



; cabbage suspended 

 eproduced from the 



The surplus water is then drained off and the oats are spread 

 over the pans to a depth of one half to three fourths of an 

 inch. The oats should then be placed in a room, preferably 

 a basement or cellar, having a temperature of 60 to 65 de- 

 grees. The oats should be sprinkled daily with tepid water, 



and, to provide drainage, 

 the bottom of the pans 

 should be perforated with 

 small holes. In about 

 ten days the sprouts will 

 be ready to feed to the 

 chickens, but they should 

 be used sparingly in the 

 first of the feeding. 



The amount of food 

 necessary for fowls de- 

 pends entirely upon their 

 size, egg production, and kind of food fed. The best plan is 

 to prepare standard mixtures, and feed as much as will be 

 eaten with appetite. 



Regularity in feeding fowls is essential. On many farms 

 the poultry must forage 

 for themselves, but under 

 proper conditions there 

 should be special grain 

 feeding morning and eve- 

 ning. A dry mash is 

 commonly kept in the 

 house at all times. Other 

 special feeds are also giv- 

 en early in the morning, 

 about noon, and just before the birds go to roost. Regularity 

 of feeding also brings the fowls into intimate touch with the 

 poultryman, and enables him to handle them and watch 

 their condition to the best advantage. 



Figure 245. Oats sprouted in a pan. By 

 courtesy Cypher's Incubator Company. 



