254 EGG TYPE IN HENS 



these details and bring their flocks up to proper condition, 

 there is no profit in poultry. 



If a landowner has wheat, barley or rye, these grains 

 may be substituted for corn and oats, but when it can be 

 done without great expense or trouble, ground corn and 

 oats should be the staples for fattening as well as for egg 

 production. Do not feed whole oats at any time. After 

 the fowls that are to be marketed are placed in the fatten- 

 ing pens, it is essential to feed them regularly and abun- 

 dantly three times a day. Clean water and grit should be 

 constantly supplied. To the diet of grain and vegetables 

 it is well to add a little scrap meat, with some fat. 



A greater variety of food is required for egg produc- 

 tion. In addition to the grain rations mentioned, it is well 

 to give such articles as millet seed and sunflower seed, 

 with a regular supply of meat scraps and ground bone. 

 Clover, cabbage and boiled vegetables of all kinds are 

 valuable. Hens make use of old mortar and oyster shells 

 and it is not difficult to supply such articles. Where a 

 good deal of the food has to be purchased, it is feasible 

 to procure stale bread at city bakeries. This is sold at a 

 low figure. Table refuse obtained from hotels and res- 

 taurants make a good diet in itself, but is improved by 

 the addition of grain. Laying hens need exercise, and 

 should be let out on every dry day, but never when it is 

 wet. Their housing must be managed with intelligence 

 and care. It is ruinous to have fowls on damp floors or 

 in drafty rooms. Filth is equally dangerous. 



Many flocks of hens are totally ruined by lice and dis- 

 ease. To keep them free of vermin, it is necessary to have 

 dusting corners to which they can have access at any time, 

 winter or summer. By using insect powders on the birds 

 and washing roosts and walls with kerosene, lice can be 

 conquered. Afterward the hens will not be troubled with 

 them if there is plenty of dust at hand. Ordinary loose 



