AMERICAN POULTRY CULTURE 



or as a foundation for a mash. Clover is not only 

 highly nitrogenous, but is also rich in lime, a sub- 

 stance required by the hens for producing shells for 

 their eggs. Clover contains nearly thirty times as 

 much lime as corn in proportion to their flesh- 

 forming elements, and it is in a much more soluble 

 form in the clover than in oyster shells or similar 

 material. Another thing, clover is not only nutri- 

 tious, but bulky, and aids in the digestion of the 

 grain. 



Cabbages and mangolds are greatly relished by 

 poultry. These should be cut in halves and hung 

 up off the floor so that the fowls will have to jump 

 a few inches to reach them. A good way is to 

 stick them on nails in the walls of the house. Pota- 

 toes are very starchy and good for fattening. The 

 fowls will also eat turnips, beets, carrots, and 

 apples. All of these, as well as potatoes, may be 

 fed raw, whole or chopped in pieces; or they may 

 be cooked and added to the mash. Onions are 

 nourishing and have a tonic effect, but if used freely 

 are liable to impart a strong flavor to the eggs. 

 Lettuce is greatly relished by fowls, and is espe- 

 cially good for little chicks, as are finely chopped 

 onions and onion tops. In short, it may be said 

 that almost any kind of grass, vegetables, bulbs or 

 tubers that the fowls will eat are good for them. 



Grit, Without grit or its equivalent in the giz- 

 zard the hen cannot properly grind and digest her 



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