64 EGG MONEY 



crowding one hundred into a coop on y large enough for 

 fifty. 



Feeding for Winter Eggs is a Simple Problem — Proper Food, 

 Exercise and Warm Drinking Water Are the Features. 

 By W. F. Mautz. 



The high prices that are paid for eggs throughout the 

 Northwest during the winter months, make an inducement 

 for every owner of a flock of fowls to endeavor to get as 

 many as possible. To do this, the fowls must be of a 

 strain that are bred to lay, just as Jersey cattle are bred 

 to increase the yield of milk, and fast horses are bred 

 for increased speed. This can be done only by carefully 

 selecting as breeders your best winter layers, of good shape, 

 size and color, and mating them with vigoroas, well devel- 

 oped sons of your very best winter layers. A permanent 

 increase in the egg yield will be observed when this method 

 of breeding is followed. 



Feeding for winter eggs is not the complicated work some 

 would have us believe, in fact it is very simple, if certain 

 rules are observed, and we have found it just as easy to 

 feed along scientific lines as to feed in a haphazard sort 

 of way. The morning feed consists of two parts oats 

 and one part wheat which is well scattered in litter about 

 a foot deep; this is done in the evening after the fowls have 

 gone to roost, so as to be ready for them as soon as they 

 care to go to work in the morning, our object being to make 

 them work for every kernel that they get. This gives 

 them plenty of exercise which is very necessary in winter 

 when the fowls are kept in confinement more or less. At 

 noon we feed a mash which is made up of ground oats, bran, 

 shorts and wheat middlings; for green food we use cut 

 clover about one-fourth in bulk, which is thoroughly steamed 

 for several hours, after which it is all mixed mto a mash 

 to which is added enough salt to season it and hot water 

 enough to make a dry crumbly mash, not sloppy. All 

 table and all vegetable scraps go into this mash, enough. 



