FEEDING OF FOWLS 67 



mass. This is baked in the oven until thoroughly done. 

 When cool, this cake is rubbed into crumbs and fed to 

 the chicks, a little fine grit being sprinkled on the 

 board where the cake is spread. This is fed to the 

 chicks every 2 hr. ; they should have only as much as 

 they will eat up clean. After the second day, hoppers 

 containing a dry mash composed of 2 parts of wheat bran 

 and 1 part of corn meal should be placed where the chicks 

 can help themselves. A hopper filled with charcoal, grit, 

 and very fine oyster shell is also used. 



After the first week the same feeding is continued, 

 with the addition of some grain, chick feed being scat- 

 tered in the litter for the chicks to scratch for. After 

 the second week but one feed a day of the baked cake 

 is given to them, the remainder of the ration being 

 composed of the grain chick feed. After the second week 

 some hard-boiled egg chopped up very fine and mixed 

 with the cake is given to the chicks. This is fed once 

 a day for 2 or 3 wk. 



After the third week the chicks are fed very small 

 size cracked corn in place of the chick feed, and the 

 baked cake is omitted, the hoppers of dry mash being 

 kept before them all the time. In addition to this they 

 should have sprouted oats fresh each morning. Sprouted 

 oats is considered of equal importance with the other 

 feeds. 



Until they are well grown the chicks are fed con- 

 tinually with some broken grain composed of wheat, 

 corn, and hulled oats, which is scattered in the litter 

 to furnish plenty of exercise. As soon as the chicks can 

 run out of doors there is less need of feeding the 

 sprouted oats, provided they can get growing greens on 

 the outside. 



CORNELL FEEDING SCHEDULE 



The Poultry Department of Cornell Agricultural 

 College recommends that chicks be fed from the first to 

 the fourth day with rolled oats, 8 parts; bread crumbs, 

 8 parts; sifted beef scrap, 2 parts; bone meal, 1 part. 



