78 THE BEGINNER IN POULTRY 



makes them a better egg producer, on the average, 

 than the same quantity of grains and grasses an naturel ? 

 Three points which may be mentioned are : (a) variety, 

 () cooking, (c) the addition of meat. The breads, cakes, 

 crackers, dumplings, macaronis, etc., are naught but 

 cooked grains chiefly, but higher in feeding value than 

 pure grains, because fiber, etc., have been taken out ; 

 the cheeses, custards, starch puddings, etc., are chiefly 

 eggs and. milk, both animal foods; and the meat forms 

 a supply of animal food more sure than that which may 

 come from insects in summer. In winter, insects, 

 worms, etc., are unattainable, in many localities, even 

 by fowls supposably "on range." Unless the ground 

 is bare and the herbage somewhat green, " on range " 

 in winter can mean little more than at liberty to go and 

 come. 



We may see at a glance that here is nothing that can- 

 not be obtained through the right handling of the com- 

 mon, regulation poultry feeds. But, another point 

 presents itself : it takes more planning to secure variety, 

 and it takes more work, to provide cooked food for the 

 birds, especially when flocks are large. (Caldron 

 kettles are part of the regular equipment of many large 

 establishments.) And, there is another consideration : 

 feeds are of varying degrees of concentration and of 

 palatability, and upon a clear understanding of the 

 proper proportion of course fibrous feeds to those which 

 are rich and smooth and concentrated, rests the value of 

 any given feed mixture. Upon its palatability rests the 

 amount eaten. If a feed is not % good, from the hen or 

 the chick point of view, it may mean poor chicks and 

 non-laying hens, even though it may contain the proper 



