CHAPTER XXVII 

 THE FEEDING OF POULTRY 



The organs of digestion of the fowl perform their work 

 and have the same influence on the food as do the stomach 

 and intestines of animals. The form of these organs, how- 

 ever, is peculiar to birds. They may be briefly described as 

 follows : 



1. The beak, a hard, horny part for breaking, tearing, 

 pulling or picking up food. 



2. The mouth and tongue, within and back of the beak. 



3. The gullet, a tube which extends to 



4. The crop, which lies in front and at the base of the 

 neck. Here the food accumulates and is somewhat softened 

 by digestive fluids. 



5. The stomach, where food from the crop is mixed with 

 the gastric juice. 



6. The gizzard, a tough muscular organ containing small 

 particles of stone. Here the food is ground to a pulp, 

 mixed with digestive fluid, and then moves on to 



7. The intestines, where the last stage of digestion 

 takes place. 



The foods suitable for fowls vary widely in kind and 

 character. In fact, farm poultry will eat almost anything 

 that has any nutritive value. So adaptable are fowls to local 

 conditions, that as a rule they are fed the cheapest and most 

 common foods grown in the region in which they are kept. 

 Very naturally, in America corn is most commonly fed, with 

 wheat or its by-products next in favor. In Japan, rice is 

 the food generally used. The kind of food, however, should 



