38 Supply of Water. 



bran or pollard with the liquor before giving them to the 

 fowls, as it makes the meat easier to mince, and extracts 

 nourishment from the bones. When minced-meat is 

 required for a large number of fowls, a mincing or sausage 

 machine will save much time and prepare the meat better 

 than chopping. They are as fond of fish, whether salted 

 or fresh, as of flesh. Crumbs, fragments of pastry, and all 

 the refuse and slops of the kitchen may be given them. 

 Greaves, so much advertised for fowls, are very bad, rapidly 

 throwing them out of condition, causing their feathers to 

 fall off, spoiling the flavour of the flesh ; they cause pre- 

 mature decrepitude, and engender many diseases, the most 

 common being dropsy of an incurable character. 



Where there is no danger from thieves, foxes, or other 

 vermin, and the run is extensive, it is the best plan to leave 

 the small door of the fowl-house open, and the fowls will 

 go out at daybreak and pick up many an " early worm " 

 and insect. The morning meal may be given when the 

 household has risen. 



A constant supply of fresh clean water is indispensable. 

 Fountains are preferable to open vessels, in which the 

 fowls are apt to void their dung, and the chickens to dabble 

 and catch cold, often causing roup, cramp, &c. The 

 simplest kind of water vessel is a saucer made of red 

 pottery, containing several circular, concentric troughs, 

 each about an inch wide, and of the same depth. Chickens 

 cannot get drowned in these shallow vessels, but unless 

 placed behind rails the water will be dirtied by the fowls. 

 They are sold at all earthenware shops, and are used for 

 forcing early mustard in. A capital fountain may be made 

 with an earthenware jar or flower-pot and a flower-pot 

 saucer. Bore a small hole in the jar or flower-pot an inch 

 and a half from the edge of the rim, or detach a piece 

 about three-quarters of an inch deep and one inch wide, 

 from the rim, and if a flower-pot is used plug the hole in 

 the bottom airtight with a piece of cork ; fill the vessel with 

 water, place the saucer bottom upwards on the top, press it 

 closely, and quickly turn both upside down, when the 

 water will flow into the saucer, filling up the space between 



