I20 MAKING POULTRY PAY 



Wheat comes next to corn in popularity, but is 

 much higher in price. It is considered a better egg 

 producing food. The best grades of milling wheats 

 are generally too expensive for poultry. Some of the 

 lower grades have nearly as high a feeding value, such 

 for instance as No. 3 Red. Scorched wheat, which is 

 wheat that has come through a fire or has been badly 

 heated, is generally of low feeding value. 



Oats are a valuable food too little used. The only 

 objection to them is the long spike which often sticks 

 in the crop and causes trouble. Clipping machines are 

 made which cut off this long end, making the kernels 

 shorter, and such oats are sold largely in eastern cities 

 as "clipped" oats. They weigh about forty pounds to 

 the measured bushel. Oats are a nitrogenous food and 

 give the fowls lots of vim and nerve. They should be 

 fed in larger quantities in summer than in winter, and 

 may at all times form a considerable proportion of the 

 ration, either whole or ground. 



Barley is of nearly the same composition as oats 

 and may be fed with equally good results where it can 

 be obtained at a reasonable price. 



The above grains form the principal sources of 

 food for poultry, but buckwheat, Kafir corn, millet and 

 other small seeds are used to some extent. 



One feed a day of ground grains mixed up with 

 water or milk into a crumbly mash is commonly fed in 

 winter and frequently the year round. \\'^hile not 

 absolutely necessary to use mash, this mixture forms 

 a convenient feed in which a large variety of low 

 priced products can be used. It is immaterial when the 

 mash be fed — some giving it in the morning and others 

 at night. The danger is in overfeeding during fall and 

 winter when fowls are not laying, and getting them 

 too fat. They will eat more food in mash form in a 

 given time than they will of whole grain. A good plan 



