30 



that their combs instead of being a healthy red are a dull pur- 

 ple, reduce the ration at once and set the birds to work other- 

 wise you will have dead hens on your hands. About the time 

 of feeding the mash, it don't make a cent's worth of difference 

 whether you feed morning, noon or night, so long as you feed 

 enough and feed the right things. 



THE GOLDEN RULE FOR FEEDING. 



Give the hen a sufficient variety and quantity to meet all 

 the needs of her system and leave a margin for egg production. 

 A warm mash in the morning, all she will eat with good relish 

 in fifteen minutes to half an hour. Enough grain during the 

 day so that she .will go to roost with a crop moderately full, 

 neither distended on the one hand nor nearly empty on the 

 other. Green food, either in mash or separately. More heating 

 food in winter and more of it than in summer. In general, it 

 may be said that one ounce of food for each pound she weighs 

 is about right for the average hen. 



HOW SOME SUCCESSFUL MEN FEED. 



Mr. B. F. Dunlap, West Salisbury, N. H. One of the most 

 remarkable poultry men that I know anything about is Mr. B. 

 F. Dunlap of West Salisbury, N. H., who keeps from 450 to 

 500 head of laying stock (White Wyandottes and Rhode 

 Island Reds) and clears up a profit of $1,000 yearly. Mr. Dun- 

 lap lives five miles from the nearest railroad, and makes his 

 profits from eggs, which he markets in Boston. 



"Every day something different," is the principle he goes 

 on, as expressed in his own words. He has four combinations, 

 which he names from the leading articles in each : Boiled pota- 

 toes, waste bread, clover hay, whole oats. The four combina- 

 tions are as follows, enough kettlesful being mixed up to feed 

 the whole flock: 



1. Boiled potatoes, soaked over night, 8 quarts; gluten, 

 soaked over night, 3 quarts. In the morning add mixed feed, 2 

 quarts ; corn and oats, ground and mixed together, 2 quarts. 



2 Waste bread, soaked over night, 8 quarts ; beef scraps, 2 

 quarts ; corn and oats, 2 quarts. 



3. Clover hay, soaked over night. In the morning add 2 

 quarts flour middlings, 2 quarts boiled beef and bone, 2 quarts 

 corn and oats. 



4. Whole oats, soaked over night, 8 quarts ; gluten, soaked 



