AMERICAN POULTRY CULTURE 
evening; for evening feeding, prepare it in the 
forenoon. Unless covered the heat and aroma will 
escape. 
Soft food should always be fed in clean troughs 
to avoid contamination and waste. Clean them 
out thoroughly after each meal, and scald them out 
every week or two. Several small troughs are bet- 
ter than one large one, because every flock contains 
domineering hens which will prevent the more 
timid ones from getting their share when the food 
is all at one place. 
The man with only a small space of yard room 
for his poultry wishes for the delightful free range 
Supplying Nat- Of the farm for his poultry, and in the 
ural Conditions winter every poultry keeper wishes 
of Feeding = for springtime or summertime condi- 
tions, so that his fowls might lay more eggs. To 
bring about these conditions by “ artificial > means 
of feeding is now entirely possible. 
Green Cut Bone. This feed will efficiently take 
the place of bugs, worms, and insects for the fowls. 
This feed is produced merely by cutting up fresh 
bones secured at the local meat market by means 
of a bone cutter, which machine may be purchased 
at a cost of from ten dollars upward, depending 
upon the size. There are cheaper ones, but they 
are too small to be practical, requiring excessive 
time and muscle to operate. 
‘Beef Scraps. Where one cannot secure a regu- 
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