CHAP, 



134 FARMING FOR LADIES. [c 



Fowls like diversity of food, and every sort 

 of meat or vegetable that may be cast from the 

 kitchen, and which would otherwise be throvvn 

 away as refuse, will afford some portion of 

 nutriment. If trouble be thought of, they 

 may be given raw ; and, indeed, old radishes, 

 lettuce, and onions chopped small, are best in 

 that state ; but the better mode for other 

 roots, is to chop and warm them up in the 

 washings of the dishes and pot-liquor, or in a 

 little of what the cooks call " kitchen-stuff," 

 together with waste pieces of bread, or any 

 offal of the table. The pot-liquor arising from 

 salted meat or fish should not, however, be 

 given, and there is much doubt whether pure 

 salt, in its natural state, is not objectionable. 

 If to this be added some scraps of meat, or a 

 portion of liver, or sheep's-pluck, either boiled 

 or raw, and minced very small, it will greatly 

 improve the mess, which will be greedily de- 

 voured by the fowls, and nothing can be more 

 nutritious, or more economical as a substi- 

 tute for corn; when convenient, it should, 

 however, always be given warm. Baker's 

 raspings, and broken ship-biscuit — if full of 

 weevil all the better — are also excellent, and 



