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tables at any and all seasons of the year, and at all stages 

 of their growth. When your chickens are two weeks old, 

 they will relish a little green grass, or potatoes chopped 

 tine. Every farmer should cut and stow away a sufficient 

 amount of vegetables in the fall, for winter use. Cab- 

 bages, potatoes and turnips are excellent. And that there 

 be no waste, we keep an old tray and knife, and chop our 

 green food fine. The parings from fruit and vegetables, 

 even cabbage stumps, are relished by them on a cold win- 

 ter day. When your supply of vege tables is all exhausted, 

 then you can fall back on your haymow. One hundred 

 fowls will eat one-half ton of clover hay in five months' 

 time, and it will do them good. The best way to prepare 

 it for use is to take your hay (second crop is best) and 

 run it through the hay-cutter, and then put it into a box 

 or firkin, then sprinkle it over with hot water, cover the 

 vessel tightly, and in two hours' time take on° the cover 

 and see how quickly they will devour it. They will leavo 

 all other food for this. Every mechanic should cut the 

 fine, short grass that grows around the house or yard, 

 cure it, and store it away for winter use, if he would 

 please the inhabitants of the poultry house, and it would 

 improve the appearance of his dooryard as well as furnish 

 toothsome food for his fowls. 



The next question in order of special interest to the 

 poultry grower is as to what kind of a house does he need. 

 Well, that depends upon what you want to do. If you 

 want to keep only a few fowls for your own use and plea- 

 sure, then you will spend as much for beauty and orna- 

 ment as you do for real use, only remembering that twelve 

 fowls require about a twelve foot square room. The 

 cheapest and most convenient poultry house that we have 

 ever seen was built of 3x4 joist for a frame and covered 

 with matched boards. The roof and walls were covered 



