CHAPTER XXV 



THE FEEDING OF POULTRY 

 BY WILLIAM P. WHEELER 



ONE pronounced characteristic of birds is an in- 

 tense vitality. Their life is never sluggish. The 

 growth of the young and the transformation of food 

 into eggs are exceedingly rapid. The temperature is 

 high, running with certain species from a little above 

 100 F. to 112 or more. The energy expended in this 

 direction is proportionately great, and material for its 

 supply is in urgent demand; for a vigorous animal is 

 the seat of rapid metabolic change. The large appe- 

 tite is an indication of the extensive needs. The very 

 active digestive apparatus must be in good order and 

 supplied with efficient food. 



The domestic fowls may be classed with the ma- 

 jority of birds as omnivorous. While seed- eaters like 

 the common fowl are able to subsist for long periods 

 on grain alone, as can also the goose by grazing, the 

 natural food of most young birds is largely animal. 

 Many wild birds which feed almost entirely on seeds 

 supply their rapidly -growing young with an abundance 

 of animal food. 



Kinds of foods. It is a common experience that 

 better success follows the use of several foods com- 



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