The Feather's Practical Pigeon Book 



The food of pigeons needs to be varied according to 

 the season and location. In northern locaHties where 

 the nights are long and the cold sometimes intense dur- 

 ing the winter months, the food needs to be of a kind 

 slow of digestion and affording considerable warmth. 

 For this purpose, good sound peas, either gray or yel- 

 low, and the little Yankee corn make the best of food. 

 During the spring and summer months when the weath- 

 er is mild and the birds are breeding, sound wheat, buck - 

 wheat, small Canada peas, and millet are the proper 

 foods. Tares, if they can be afforded, also the dari I 

 have mentioned, if that can be had. This last is an East 

 Indian variety of grain, resembling very much the pearl 

 barley sold in stores for soups. The English fanciers 

 regard it highly, but owing to its cost it can never be 

 expected to become a favorite with our fanciers. 



I have said that what is meat for some varieties is poi- 

 son for others ; for this reason attention must be paid to 

 the action of the different kinds of grain on the various 

 members of a flock. If any particular grain seems to 

 scour them it should be taken from them entirely, or 

 only fed in small quantities ; likewise if any grain seems 

 to be constipating, that, also, should be reduced in quan- 

 tity. In changing from one grain to another the change 

 should be gradual until they become accustomed to its 

 use. While an idea prevails that pigeons will eat grain 

 only, this is a mistake, for they are fond of both plant 

 and animal food. I have found peas and lettuce both 

 acceptable and always supplied their wants by planting" 

 seed of these varieties in shallow boxes and when up 

 about an inch placing them in the lofts. 



While there is no question but that pigeons flying at 

 large pick up animal food in the shape of small snails, 

 it never seemed to be a necessity, and I never by experi.- 



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