m 



Food. — The appetite of fowls is so nearly omniverous, 

 and their usual food so well known, that not much de- 

 scription is necessary. In general, they are fond of all 

 sorts of grain, most of the wild and succulent vegetables, 

 insects and worms of nearly all kinds, and flesh, both 

 raw and cooked, not excepting the flesh of their own 

 kind. 



Oats, corn, barley, buckwheatj rye, millet, rice, sun- 

 flower seeds, and many other varieties, are readily de- 

 voured, although with different degrees of fondness. 

 Careful experiments have shown that as to bulk or meas- 

 ure, there is not much difference in the daily consump- 

 tion of grains, and it is therefore best to provide those 

 sorts which are cheapest, taking care to furnish a suita- 

 ble variety. The kinds which the fowls may prefer, for 

 tastes differ among the biddies as well as among humans, 

 will be best determined by experiment. Good econo- 

 mists find that grain food goes further when boiled, ex- 

 cept oats, buckwheat, and rye, which are not much 

 swelled by cooking. Sunflower seeds are said to be par- 

 ticularly good for fattening. Corn is composed largely 

 of starch, which is a fat-producing element, and is defi- 

 cient in the nitrogenous substances of which eggs are 

 made. Hence hens fed too much on corn, lay on fat, but 

 do not yield eggs. Oats and animal food, on the other 

 hand, yield the egg-forming materials, and will promote 

 laying, but Avill not fatten. A laying hen, of course, 

 should not be fat. 



Of green vegetable foods, the leaves of cabbage, let- 

 tuce, and spinage, are preferred, but in the season of 

 grass and chickweed, there is nothing belter than these. 

 Boiled potatoes, mashed, and giA^en warm, are an excel- 

 lent stimulant, and much used by the French poulterers 



