iit this time is iiuusually great, or if the fowl is poorly 

 nourished or weukeued fixjiu any cause, moulting is 

 retarded and the old feathers remain in the plumage, 

 giving the fowl an unkempt, faded, weathei'-beaten ap- 

 pearance. This result is frequently dependent upon 

 improper feeding at this critical time. 



To achieve the best results, fowls must ahvays be 

 fed carefully and their rations should be as nearly bal- 

 anced as possible. During the moulting season espec- 

 ial care is neecessary, and the food should be more 

 tiitrogerous than at other times. Unless fowls have 

 the material in them and in their food for the produc- 

 tion of new feathers the old ones will not be shed. In 

 order that unusually nutritious food may be 

 thoroughly digested it is necessary that the fowls 

 should have free exercise in the open air, but they 

 should also be protected from bad weather, from 

 cold rains and ^^hen delicate should be housed early 

 in the evening. A diet containing meat, either raw or 

 cooked, and bones, is appropriate for moulting fowls, 

 and it is also well to give some stimulating food, such 

 as chopped onions or garlic, or a small quantity of 

 pepper. Some of the English poulterers recommend 

 stale bread soaked in ale for valuable fowls during 

 the moulting season, and the Douglas mixture is also 

 in high rejtute among them. This mixture is made 

 by dissolving 1 oz. of sulphuric acid and half a pound 

 of sulpliate of iron in two gallons of water. One or 

 two table.^poorsful of this solution are placed in 

 each pint of the drinking water, and the effect is that 

 of a genth^ tonic. One should always pay pai"ticular 

 attention to the cleanliness of I he poultry house dui-- 

 ing the moulting season, bccanso if lice or mites ai-o 

 [)rpsent then they will do moi-e hai'ni than at other 

 times. 



