AMERICAN POULTRY CULTURE 
or as a foundation for a mash. Clover is not only 
highly nitrogenous, but is also rich in lime, a sub- 
stance required by the hens for producing shells for 
their eggs. Clover contains nearly thirty times as 
much lime as corn in proportion to their flesh- 
forming elements, and it is in a much more soluble 
form in the clover than in oyster shells or similar 
material. Another thing, clover is not only nutri- 
tious, but bulky, and aids in the digestion of the 
grain. 
Cabbages and mangolds are greatly relished by 
poultry. These should be cut in halves and hung 
up off the floor so that the fowls will have to jump 
a few inches to reach them. A good way is to 
stick them on nails in the walls of the house. Pota- 
toes are very starchy and good for fattening. The 
fowls will also eat turnips, beets, carrots, and 
apples. All of these, as well as potatoes, may be 
fed raw, whole or chopped in pieces; or they may 
be cooked and added to the mash. Onions are 
nourishing and have a tonic effect, but if used freely 
are liable to impart a strong flavor to the eggs. 
Lettuce is greatly relished by fowls, and is espe- 
cially good for little chicks, as are finely chopped 
onions and onion tops. In short, it may be said 
that almost any kind of grass, vegetables, bulbs or 
tubers that the fowls will eat are good for them. 
Grit. Without grit or its equivalent in the giz- 
zard the hen cannot properly grind and digest her 
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