ARTIFICIAL INCUBATING AND BROODING 



G. A. McFetridge — After the first week I feed three parts 

 of bran, one part of meal, one-half part beef scrap, some green 

 cut wheat or rye and mix with it enough flour to make it stick. 



U. R. Fishel — After the first week we add to the ration pin- 

 head oats, some millet and whole wheat. I always keep the 

 chicks hungry and working. I have fed baked corn bread with 

 good results. 



H. A. Nourse — A mash made of two parts bran and one of 

 com meal with a little grit and five per cent beef scrap added, 

 mixed with water or milk, is fed morning, noon, and night with 

 a feed of cracked wheat and corn in mid-forenoon and mid- 

 afternoon as an inducement to scratch. 



Q. 6. Do you feed chicks intended for breeders and those 

 intended for market differently and how? 

 X. S. Green— No. 



G. A. McFetridge — I do not except when I fatten, then 

 those intended for market are fed nearly clear corn meal for 

 seven to ten days, not longer. 



57— WELL FATTENED DRESSED POULTRY 



U. R. Fishel — We rear nothing for market, as we have never 

 been able to rear enough for our fancy trade. 



H. A. Nourse — Just the same until time to fatten, when we 

 feed to those intended for market a mash composed of three 

 parts corn meal, one part bran, one part scrap and a little grit, 

 in place of the mash described above. 



Q. 7. Do you feed mash to chicks; if so, how is it made 

 and how fed? 



C. S. Green — Mash is fed in the morning and at noon after 

 the chicks are six weeks old. We generally feed the same as 

 we feed old hens, but sometimes mix in 100 pounds com meal 

 with the ration given the hens. We never give them all the 

 mash they will eat, but govern it so they will be still hungry. 



U. R. Fishel — I never feed mash to chicks until they are 

 well feathered and then it is made up of green cut bone, bone 

 meal, wheat bran, and clover meal. It is a good idea to feed 

 mash to young stock whenever they tire of grain and seem to 

 stop growing. 



Q. 8, What results do you get? 



G. S. Green — Pullets hatched March 1st began to lay this 

 year July 24th, and cockerels are ready for market at twelve 

 to fourteen weeks old. 



U. R. Fishel— Excellent. 



Q. 9. What do you use for green food? 



C. S. Green — Mangel wurzels, alfalfa and cut clover. 



U. R. Fishel — We have grass in all our yards. Also use 

 some onions, clover, both cut and the meal, beets, cabbage and 

 potatoes, almost anything in the vegetable line we can secure, 

 cutting them with a vegetable cutter. 



H. A. Nourse — In winter with no other green stuff avail- 

 able, I use chopped cabbage or add clover meal to the mash, but 

 in warm weather I find lawn grass preferable. 



Q. ' 10. Why do you prefer your plan? Does it save in 

 labor in other expense? 



C. S. Green — We consider it econamical in both labor and 

 cost of food, and it serves our purpose by using the food that is 

 most available here. It also produces the best results of any 

 method we have tried. 



G. A. McFetridge — I find that my plan grows a la,rge frame 

 and makes a better broiler than when too fattening feed is fed 



while young. 



U. R. Fishel— I prefer 

 any plan that will benefit 

 the poultry, making the 

 saving of labor and time a 

 secondary matter. The 

 welfare of my. poultry is 

 the first thing considered 

 by me. 



H. A. Nourse — I prefer 

 this method because I have 

 had the greatest success with 

 it. 



Q. 11. Mention any 

 points which occiu- to you 

 tending to show benefit • from 

 your plan of feeding. 



0. S. Green — This ques- 

 tion, I suppose, relates to the 

 method of feeding, which is 

 as follows: The composition 

 of the food is nearly the 

 same in the winter as it is 

 in the summer, except that 

 less meat scrap is fed dur- 

 ing the molting season, when 

 the hens are idle, and an 

 extra amount of corn is fed 

 in cold weather. Whole 

 wheat, cracked corn, oats and buckwheat all mixed 

 together or one at a time, alternating with the others, is 

 fed in a litter about six inches deep as soon as the fowls can 

 see to eat. At 10 a. m. the mash is fed, care being taken not 

 to feed more than about three-fourths as much as they will 

 eat. At noon all the green food is given them that they will 

 eat up clean, and at night they are fed the same as in the morn- 

 ing. We find this a, good ration for eggs in the winter. We 

 are very careful not to change the ration except perhaps twice 

 a year, fall and spring. As soon as the fowls can be given free 

 range they are only fed twice a day. Morning feed is the same 

 as in winter and the mash is fed at night all summer. An occa- 

 sional feed of green cut bone when it can be procured is very 

 good, even better than beef scrap. Boiled vegetables and refuse 

 beef from the butchers boiled and mixed with the mash is re- 

 lished very much. 



G. A. McFetridge — While fed as stated, it is a good plan 

 once in a while to leave out the mash and feed a mixture of 

 cracked wheat, cracked corn and either rolled or pin head oats, 

 equal parts, and the first time they refuse to eat give them 

 nothing for the balance of the day. 



U. R. Fishel — Good, healthy, strong, vigorous chicks matur- 

 ing into breeders that give the best results in breeding yards. 



72 



