THE FEEDING OF POULTRY 361 



vary according to the age and condition of the birds, and the 

 purpose for which they are kept. If for fattening, then a 

 carbonaceous food is best; but if for eggs, then that of a 

 protein nature should be used. As a rule, where grains are 

 fed, those rich in protein are best, for the reason that the fowl 

 applies its food mainly to flesh and egg production, both of 

 which products contain much protein. 



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. However, they are extremely 

 fond of meat, table scraps, tender herbs and grass, the clo- 

 vers, either green or cured as hay, and of insects, worms, etc. 

 In fact no one class of food seems most relished, and poultry- 

 men 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 

 depends upon conditions. Small particles are usually pref- 

 erable 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. Clover or alfalfa 

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

 the leaves and delicate parts. The hay also may be cut 

 and mixed with the mash. 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. Coarse vegetables 

 are often sliced or chopped into small pieces before feeding, 



