FEEDS AND FEEDING \2.J 



a very nutritious food not used as much for poultry as- 

 it should be. Fowls are very fond of it. 



Skimmilk is a food which contains muscle and 

 flesh forming material in a form to be readily taken up 

 and digested by the system. Milk that has been 

 skimmed has really lost but a small amount of its value 

 as a food, the cream consisting of considerable fat,, 

 which in itself is the least nutritious part of the milk. 

 The cheesy matter left in the milk is its most valuable 

 part for food, and tends to produce a vigorous, health- 

 ful growth when fed to calves, pigs and chickens. If 

 more American pigs and chickens were fed less corn 

 and more skimmilk, it would not only be to their last- 

 ing benefit, but it would also eventually result in finan- 

 cial benefit to the farmer. 



Green Food — A variety of vegetables are available 

 for this purpose in winter. Chief among them is cab- 

 bage. Mangels, beets, carrots, ^ 

 parsnips, apples, potatoes, ^^^ajsgiMr'^ ,4^"^ 

 celery trimmings, etc., are \ 'M ^^^f 

 all useful. Well preserved [fo'^/^tl — ^wlill 

 corn silage is greatly relished IfiwWliw ' ■■^^ 

 and makes a fine food. Well ^^^^j™™W^| p^^^ 

 cured clover or alfalfa hay '^ftM _^;;^-^"'"~^ 

 is splendid either whole, cut ^\i^^^ 

 or ground. Cut clover and 



,j: fr 11 1 J FIG. so — CLOVER CUTTER 



alfalfa, as well as clover and •' 



alfalfa meal, are now commercial articles with feed 

 dealers. If fed whole the fowls will pick off all the 

 heads, leaves and much of the fine stalks. Clover or 

 alfalfa can be run through a cutter, but where such a 

 machine is not at hand, a homemade cutter, such as 

 shown in Figure 50, can be devised. Take a stout 

 block of wood, with smooth top, and build a box: 

 about it, using the block for the bottom of the 

 box, as shown in the cut. The cutter is a pestle-shaped 



