32 



C. Bricault, M. D. V., of Andover, Mass., is another man 

 who has succeeded in obtaining the 200-egg hen some of his 

 White Wyandottes having considerably exceeded this figure. 

 Dr. Bricault relies more upon inheritance than upon any spe- 

 cial bill of fare in getting the 200-egg hen, but his method of 

 feeding, as given in his own words, is excellent. 



"Morning One of the following grains is scattered in the 

 litter: oats, wheat, corn, barley, about one handful to two 

 hens. We then water the hens, giving warmed water on very 

 cold days, that is, water with the chill taken off. 



"Noon Grain as in the morning, but less, about one hand- 

 full to three hens. W r e feed a different grain at every meal. At 

 this meal we give the green food of the day (cabbage one day, 

 beets the next, scalded clover or whatever we have on hand), 

 but they get green food every day. Sometimes we give a feed 

 of green cut bone as a variety in place of grain, but we do not 

 feed cut bone regularly. 



"Night Our mash is fed at night, and we give the hens all 

 they will eat. We make the mash as follows : bran, corn meal, 

 ground oats, equal parts by bulk, well mixed together. These 

 meals are put in the trough with enough boiling water to 

 make the mass Vet dry/ and covered over with a bag and left 

 to cook in their own heat; when cool it is fed. We feed the 

 mash every second day. We feed it in long troughs, and give 

 all they will, eat up clean in half an hour. The days on which 

 the mash is omitted we give one of the above-mentioned 

 grains one handful to each hen. 



"We also keep a small piece of rock salt in each pen for the 

 hens to pick at. This can be placed in a slatted box, with the 

 slats about two inches apart. 



"We believe in regularity in feeding and practice it. 



"A self-feeding trough is placed in every pen, divided into 

 three compartments ; in one there is grit, in another oyster 

 shells; the third contains a mixture of meat and the ground 

 grains used in the mash, half meat and half grain. This last 

 makes a good mixture to serve as lunch between meals. 



"After the hens have gone to roost at night we scatter the 

 morning feed in the litter so the hens can go to scratching as 

 soon as they come off the roost in the morning." 



FEEDING FOR EGGS: A WOMAN'S WAY. 

 "In the morning I feed a mash made of about two parts 

 bran to one part ground oats. For every 50 hens I put in two 

 quarts, good measure, of green ground bone ; also some vegeta- 



