FEEDS AND FEEDING 1 37 



siderably more when they were laying heavily than 

 ■when they were yielding few eggs. 



The feeding above described was with hens in a 

 •house kept warm enough by hot water pipes, so that 

 the temperature was above the freezing point at all 

 times. The amount of food required by the birds kept 

 in this house for several years was always less during 

 the winter season, than where birds were kept in the 

 colder houses. 



In addition to the fifty to fifty-five pounds of 

 mash, the hens in this house have averaged each year 

 18.2 pounds wheat, 6.4 pounds cracked corn, 5.8 pounds 

 of oats, 5.9 pounds oyster shell, 3.2 pounds dry poultry 

 bone, 2.9 pounds mica grit; and forty pounds man- 

 golds. The straw for litter has averaged thirty-six 

 pounds per bird. The birds, fed and housed as above 

 described, have averaged laying about 150 eggs each. 



Another method which has been coming into 

 prominence of late is the feeding of the ground grains 

 dry instead of a moist mash. Fowl do not at first 

 take readily to the dry mixture, but when accustomed 

 to it they will eat considerable quantities. The best 

 practice is to keep it in self feeders and allow the fowls 

 access to it at all times. There is no danger of their 

 over eating. 



Experience in Feeding for Eggs — The great tgg 

 yield obtained by C. H. Wykoff, a New York state 

 -breeder of White Leghorns, provoked extended com- 

 ment. Following is a summary of his feeding 

 methods : All the fowls are fed three times daily. In 

 the morning they are given a ration composed half and 

 half by weight of wheat bran and a mixture made of- 

 «qual quantities by measure of oat and corn meal. This 

 is scalded. At noon a little grain, a mixture of oats, 

 buckwheat and wheat in equal parts, is scattered on 

 the floors lightly to induce the fowls to scratch for 



