54 BIGGIE POULTRY BOOK. 



until they are three weeks old, then I drop the cake 

 and feed the other until they are six weeks or two 

 months old. Then I take two quarts corn and oats 

 ground, one quart corn meal, one quart middlings, one 

 pint of bran, one pint each of bone and meat, wet 

 with hot water, using more water than for the small 

 chicks. Let it swell before feeding. 



1 'Charcoal is very necessary to keep chicks 

 healthy. Have it ground fine and keep before them 

 all the time, also ground flint. I hash them up onions 

 and cabbage occasionally. 



" Don't let the chicks run out in the yard in 

 winter until they are a month old." 



SPRING CHICKENS. 



Rub off the dusty windows and let in the light. 



I,ettuce affords a quick-growing and choice green food. 



The market has never yet been overstocked with broilers. 



A thrifty chick will weigh one pound when six weeks old. 



It does not pay to feed runts. Weed them out and fertilize 

 the garden. 



Dry earth is the best and cheapest disinfectant and deodor- 

 izer obtainable. Store plenty of it. 



If you can't get milk and can get creamery whey, use it. 

 While not equal to milk it is a good substitute. 



Raw chopped onions fed at night are said to be a safeguard 

 against roup. They are wholesome at any rate. 



Let the flock have a space on the ground somewhere covered 

 with litter, and keep them in a state of activity. 



Pour boiling water on wheat and let it soak over night. 

 Give the broilers in the fattening coop an occasional feed of it. 



Cash in the pocket is not in danger of gapes, cats, crows, 

 rats, roup or cholera, and therefore is better than the chickens 

 in the coop, if they are old enough for market. 



Boiled rice, sweetened with brown sugar, is excellent for 

 putting the finishing touches on the early broilers. Give them 

 one or two meals a day for a week before sending them to mar- 

 ket. Broken rice can be bought cheap. 



