MANAGEMENT THE KEY TO SUCCESS 245 



up in the houses, clover or alfalfa, cut into short lengths, 

 is a good green food. The hens will eat them dry, but 

 relish them much better if steamed. To steam, cut into 

 short pieces and pack in a tub or bucket, pour as much 

 boiling water over them as they will absorb, and cover 

 tightly for thirty minutes before feeding. It may be fed 

 either by itself or mixed with a mash. 



Sprouted oats are a good green food. To prepare 

 them, soak the oats in warm water for twenty-four 

 hours, then spread in shallow boxes and keep in a warm 

 place. Keep them moist by sprinkling with warm water, 

 and they will soon sprout. 



When the sprouts are about two inches long, cut the 

 oats out in chunks and feed to the hens. They will eat 

 with relish both the sprouts and the oats. 



Another way of furnishing green food is to feed vege- 

 tables. Turnips, beets and mangles should be cut in 

 halves and fed raw. Potatoes may be fed either raw or 

 cooked and a little bran mixed with them. 



Cabbage heads should be hung up where the hens can 

 pick them. Giving the hens regularly any one of these 

 green foods will make a noticeable gain in the production 

 of eggs, but of course the hens will relish a variety of 

 green foods, as well as of grains. 



About thirty years ago, when poultry farming was 

 young, as a business, a cry arose that it would not be long 

 before there would be such a surplus of stock that prices 

 would go tumbling; but notwithstanding that, there are 

 ten successful plants today to every one thirty years ago, 

 and the demand is not half reached! With the increase 

 of supply came the increase of demand, and today we are 

 no nearer meeting the demand than we ever were. 



However, there is a change in the market which must 

 not be lost sight of. Almost anything in the poultry line 

 sells, but the choice prices are alone given to the "fancy 

 goods." 



