FEEDING FOR WINTER EGGS 73 



as many eggs as they should. In my opinion the reason for 

 not getting winter eggs is apt to be over-feeding and lack 

 •of information as to the egg producing qualities of foods. 

 It is possible for a poultryman to give his fowls plenty of 

 food and the best of care, yet fail to obtain winter eggs. 



I find that most poultry keepers know that fresh water 

 must be provided; that the house must be dry and free from 

 draughts; that lice must be killed and the house and prem- 

 ises must be kept clean and disinfected. These things are 

 generally known but if not lived up to the balance of this 

 article will be of little value. I also find that many people 

 do not know that both grit and oyster shells should be be- 

 fore the fowls at all times. Many think that one takes the 

 place of the other or that if sand or gravel is provided only 

 shells are required. Grit is crushed rock about the size of 

 small com, the edges are sharp and good grit is composed 

 of rock that remains sharp until entirely worn away. Grit 

 is the hens' false teeth; it grinds the food so that it can be 

 ■digested and its use will save at least one fourth of the feed 

 bill. Gravel does not take the place of grit because it is 

 round and does not cut the food, sand is of little value, even 

 though sharp, for it is so fine that it passes through the 

 fowl without doing the work. 



Oyster shells are fed laying hens simply to furnish lime 

 for making egg shells; oyster shells dissolve too quickly to 

 make good grit and are too thin to do good grinding even 

 while they last. Shells are mostly carbonate of lime. Dry 

 bone can be placed before the old and young stock at all 

 times as it is largely composed of phosphate of lime which 

 is what the poultry require for bone building. The lime in 

 oyster shells is different from that in bone and is used by 

 the fowls for a different purpose. 



Green cut bones are siniply fresh bones with generally a 

 little meat on them, which have been run through a bone 

 cutter. Green cut bone has all the value of dry bone and 

 in addition is a great egg producer and flesh builder on ac- 

 count of the meat, fat- and marrow. The general rule for 

 feeding it is one ounce a day to each grown fowl or two 

 ounces -every other day. When fresh bone cannot be had, 

 beef scraps, meat meal or blood meal make excellent subr 



