AMERICAN POULTRY CULTURE 



evening; for evening feeding, prepare it in the 

 forenoon. Unless covered the heat and aroma will 

 escape. 



Soft food should always be fed in clean troughs 

 to avoid contamination and waste. Clean them 

 out thoroughly after each meal, and scald them out 

 every week or two. Several small troughs are bet- 

 ter than one large one, because every flock contains 

 domineering hens which will prevent the more 

 timid ones from getting their share when the food 

 is all at one place. 



The man with only a small space of yard room 

 for his poultry wishes for the delightful free range 

 Supplying Nat- of the farm for his poultry, and in the 

 ural Conditions winter every poultry keeper wishes 

 of Feeding or S p rm gti me or summertime condi- 

 tions, so that his fowls might lay more eggs. To 

 bring about these conditions by " artificial " means 

 of feeding is now entirely possible. 



Green Cut Bone. This feed will efficiently take 

 the place of bugs, worms, and insects for the fowls. 

 This feed is produced merely by cutting up fresh 

 bones secured at the local meat market by means 

 of a bone cutter, which machine may be purchased 

 at a cost of from ten dollars upward, depending 

 upon the size. There are cheaper ones, but they 

 are too small to be practical, requiring excessive 

 time and muscle to operate. 



'Beef Scraps, Where one cannot secure a regu- 

 134 



