184 THE FARMER'S 



iikely to crush them, being always eager for their 

 small meat. 



The first food should be split grits, after^'ards 

 tail wheat, all watery food, soaked bread, or po- 

 tatoes, being improper. Eggs boiled hard, or^ 

 curd chopped small, is very suitable for first food. 



Their water should be pure and often renewed,' 

 and there are pans* made in such forms, that the 

 chickens may drink without getting into the water, 

 which, by wetting their feet and feathers, numbs 

 and injures them; a bason in the middle of a pan of 

 water, will answer the end; tee water runnfng 

 round it. There is no necessity for cooping the 

 brood beyond two or three days; but they may be 

 confined as occasion requires, or suffered to range, 

 as they are much benefitted by the foraging of tha 

 hen. They should not be let out too early in the 

 morning, whilst the dew lies upon the ground, nor 

 be suffered to range over wet grass, which is a 

 common and fatal cause of disease in fowls. A- 

 nother caution requisite is to guard them against 

 unfavorable changes of the weather, particularly 

 if rainy. Nearly all the diseases of fowls arise 

 from cold moisture. 



For the period of the chickens quitting tne hen, 

 there is no general rule, when she begins to roost, 

 if sufficiently forward, they will follow her; if oth- 

 erwise, they should be secured in a proper place, 

 till the time arrives when they are to associate 

 with the other young poultry, since th^ larger are 

 sure to overrun and drive from their food the youn- 

 ger broods. 



To fatten voultry. 



An e."^Griment has latcly been ined of feeding 



