FOOD OF POULTRY. 165 



remaining, that the nourishment derived from its use is hardly 

 worth mentioning. When boiled, as it always must be, the 

 bulk is but slightly increased. Reaumur estimates that two 

 measures of dry bran, mixed with water, are equivalent to 

 three fifths of a measure of dry barley only. 



Millet is said to be excellent food for young chickens. Fowls 

 always prefer it raw, though, as by boiling its bulk is increased 

 one half, it is doubtless more economical to feed it cooked. 



Rice. Of this food fowls are especially fond, though when 

 they are allowed it at discretion they soon lose their relish for 

 it. It should always be boiled, but for daily diet is decidedly 

 too expensive, and cannot be recommended. When used con- 

 tinuously, it should always be mixed with some substance con- 

 taining less nutritive matter, in order that the appetite of the 

 fowls may not be cloyed by it. 



Potatoes. There can be no doubt that potatoes are a whole- 

 some food for fowls, and under most circumstances they form 

 a cheap diet. The quantity which fowls will consume has, 

 however, never been ascertained with the same precision as in 

 the case of the different sorts of grain which have been already 

 specified. 



Potatoes are very nutritious, and are usually acceptable to 

 fowls, when properly prepared. When raw, or given in a cold 

 state, they appear to dislike them. They should therefore be 

 boiled, and thrown to poultry while moderately hot. It is said 

 that when very hot, the fowls will eat them, and injure them- 

 selves by burning their months. They should also be broken 

 into pieces of convenient size, for otherwise they will be avoid- 

 ed. Occasionally raw pieces of potato will be devoured, but 

 fowls cannot be said to be fond of the root in this state. The 

 same remark applies to most other roots, especially carrots and 

 parsnips ; these should always be prepared, in order to be 

 wholesome and palatable. Fowls should never be confined to 



