FEEDING FOR EGGS, 245 
There should have been stored, in the fall, all the 
culls from the cabbage crop, for the use of the fowls. 
When no green stuff can be had from their runs, and 
when confined to the house, hang a head up in the open 
yard where it can just be reached by jumping a little, 
and see how eagerly they will go for it, and how much 
fun and enjoyment they will get from it. Good clover, 
rowen, and in fact almost any good, clean, sweet 
hay cut in short pieces, is good for them and will be 
thankfully received and appreciated and good interest 
paid on its cost. Vegetables, either cooked or raw, are 
much relished also, and serve in some measure to supply 
the place of a green diet. Onions chopped fine and 
mixed with their food are exceedingly wholesome, and, 
if not a cure, are certainly a preventive of disease. 
Growing chickens are even more anxious for green food 
than laying hens. But if the poulterer feeds too many 
onions the eggs will taste of them; feed moderately, 
and if chopped up raw, nothing is better for laying fowls. 
Raw apples or other cheap fruit, chopped up fine, is rel- 
ished in winter. Below is the ration of R. G. Buffinton, 
a well-known and extremely successful producer of eggs 
for market. He says: 
‘‘Much depends upon the feed, especially for hens 
that are yarded all the time. It will not do to keep feed 
by them. If we did, they would be liable to get sick or 
get too fat. Then they would not lay any eggs, and 
instead of a profit there wonld be a loss. We cannot 
afford to keep hens around half of the time doing noth- 
ing. My morning feed consists of corn meal and fine 
feed in equal parts, ground beef scraps, and in the win- 
ter boiled potatoes. This is all mixed together with hot 
water, adding a little salt and egg food. This is fed as 
soon as the fowls can see to eat, except in the longest 
daysin summer. This feed is put in troughs eight feet 
long, eight inches wide and three inches high. The 
