FEEDING OF FOWLS 71 



The meat and hay should be cut into small pieces 

 and boiled to a pulp, and before cooling the mass should 

 be mixed with enough meal to make a dry, crumbly 

 mass. This should be fed cool in troughs. 



FEEDING OF FOWLS DURING MOLT 



Fowls that are molting should have good nourishing 

 food in order properly to nourish their bodies while 

 they are under the unusual strain of replenishing the 

 plumage. Foods rich in fat and protein are best for 

 the purpose; hence, during molting, a mash that contains 

 a large proportion of linseed-oil-cake meal and meat 

 is particularly desirable. 



In the morning, molting fowls should have a moderate 

 meal composed of equal parts, by weight, of cracked 

 corn and whole wheat. 



At noon they should have all they will eat of mash 

 composed, by measure, of the following: 



Food Parts 



Wheat bran 4 



Wheat middlings . .'. 3 



Ground oats 3 



Meat scrap 4 



Corn meal 3 



Linseed-oil-cake meal 4 



Low-grade flour 1 



Alfalfa meal 2 



During the first week of the molting period this 

 ration should contain only 1 part each of meat scrap 

 and linseed-oil-cake meal; after the first week the 

 quantities of these materials should be increased at 

 the rate of */ 2 part per day every other day until the 

 quantities given in the table have been reached. In 

 case such a ration proves to be too laxative, the 

 quantity of meat and linseed meal is lessened and 

 % part of fine charcoal is added to the mixture. 



At night all the corn meal and wheat they will eat 

 is fed to the fowls. 



