IMPORTANCE OF GREEN FOOD. 33 



this kind of food, they are apt to develop various in- 

 flammatory diseases. 



There is yet another most important article of diet, 

 without which it is absolutely impossible to keep fowls in 

 health. We refer to an ample and daily supply of green or 

 fresh vegetable food. It is not perhaps too much to say 

 that the omission of this is the proximate cause of nearly 

 half the deaths where fowls are kept in confinement ; whilst 

 with it, our other directions being observed, they may be 

 kept in health for a long time in a pen only a few feet 

 square. It was to provide this that, wherever they are large 

 enough, we recommended the open yards, when possible, to 

 be laid down in grass the very best green food for poultry ; 

 and a run of even an hour daily on such a grass plot, sup- 

 posing the shed to be dry and clean, will keep them in 

 health. But if a shed only be available, fresh vegetables 

 of some kind must be given daily. Cabbage - leaves may 

 suffice, though they are about the worst of green vegetables 

 as regards tendency to diarrhoea. They or other refuse 

 vegetables may be minced up and mixed pretty freely with 

 the soft food ; or the whole leaves may be thrown down for 

 the fowls to devour ; or a few turnips may be minced up 

 daily, and scattered like grain, or simply cut in two and 

 thrown into the run ; or, if it can be got, a large sod 01 

 fresh-cut turf thrown to the fowls will be better than all. 

 Lettuce-leaves and most garden refuse are very wholesome, 

 also dandelion-leaves and other field salads. For fowls in a 

 shed one of the best things is to cut a whole cabbage-head 

 in half and hang it up by a string, which will give the fowls 

 both green food and occupation. Something they must have 

 every day, otherwise their bowels sooner or later become 

 disordered, and their combs lose that beautiful bright-red 

 colour which will always accompany good health and con- 

 dition, and testifies pleasantly to abundance of eggs. 

 D 



