394 FEEDS AND FEEDING, ABRIDGED 



into a crumbly mash. They may be started on 4 parts wheat bran, 

 1 part wheat middlings, and 1 part corn meal, with 5 per ct. grit 

 added. From 4 to 6 days of age np to 4 or 5 weeks of age add 5 per 

 ct. of meat scrap and plenty of green feed. From this time up to 

 six weeks reduce the proportion of wheat bran to 3 parts. Then feed 

 equal parts of wheat bran and corn meal, with 10 per ct. of meat scrap, 

 15 per et. of middlings, and 10 per ct. of green feed. After 8 

 weeks of age, corn meal should form half the ration. The balance may 

 be equal parts bran and middlings with 10 per ct. of the entire ration 

 consisting of meat scrap, 3 per ct. of grit, and about 5 per ct. of 

 green feed. At ten weeks they should be ready for market. 



Old ducks during the laying season may be fed an ordinary 

 poultry mash, with plenty of green feed and with 10 per ct. of the 

 ration consisting of meat scrap. When not laying give good pasture 

 and not over 5 per ct. of meat scrap in their mash. 



Geese. — ^Breeding geese should have good pasture during the sum- 

 mer and clover hay, oats, and bran in winter. Young goslings are 

 best started on bread and milk with plenty of green feed. After 2 

 weeks feed a light feed twice a day of equal parts wheat bran and 

 corn meal moistened with milk. Always supply plenty of green stuff. 

 When pasture is abundant they will need no other feed after 3 or 4 

 weeks of age. 



Turkeys. — Young turkeys should be fed sparingly a mixture of 

 finely chopped hard boiled eggs, green stuff, and rolled oats. Feed 

 only what the poults will eat in about five minutes. Fine, sweet chick 

 feed follows in a few days. Feed sparingly and allow the poults 

 to "pick" as much of their living as possible on the range. Over- 

 feeding kills many each year. Breeding turkeys should be fed a 

 mixture of grains and occasionally be given some green feed during 

 the winter. 



Hints on feeding- poultry. — For good production, either of meat or 

 of eggs, animals must consume a large amount of feed. Hence, feeds 

 must be provided which are palatable and attractive. The art of 

 feeding lies in stimulating the appetite of the flock so that the 

 birds will eat heartily; yet over feeding must be avoided, for this 

 causes loss of appetite and makes the birds lazy. The skilled feeder 

 seeks to feed growing, laying, or fattening poultry just a little less 

 than they would like to eat. It might appear that feeding young 

 stock on the range grain in hoppers or allowing laying hens to eat 

 dry mash in hoppers at all times is contrary to this rule. However, 

 as Lippincott points out,^ in both these cases the amount of the most 

 palatable kind of feed is limited. On range the chicks are so eager 



9 Lippincott, Poultry Production, 1916, p. 366. 



