30 Hubbard's poultry secrets. 



Piatt, Editor of the Reliable Poultry Journal, two years 

 ago, at the New York Show, if I would write and send 

 to him my system of mating, feeding, and conditioning for 

 Foxhurst Farm Black Orpingtons, telling how I get such size 

 and color. He thought it would assist the amateur as he be- 

 lieved it was the amateur that was keeping the fancy poultry 

 business where it is to-day, and we should do all in our power 

 to help him to the road of success. I agreed with him, and 

 promised to write and send him the system I used in making 

 Foxhurst Farm Black Orpingtons what they are to-day, re- 

 gardless of giving away all of the secrets I had learned in the 

 twenty years of hard work and study of breeding poultry. 

 This gentleman told me that it was the duty of every poultry- 

 man to assist the amateur. That word "assist" has been ring- 

 ing in my ear ever since, so instead of writing an article as I 

 had promised, I decided to wait and write a book and explain 

 it in a way that it was never told before. By so doing, I knew 

 I would assist the amateurs and place them on an equal foot- 

 ing with the professional in the Mating, Feeding, and Condi- 

 tioning of Fancy Poultry for the Show Room. 



MY METHOD OF FEEDING BABY CHICKS. 



My method of feeding the chicks from the shell to the show 

 room is as follows : After the chickens are hatched, I give 

 them a rest for from 48 to 60 hours, before feeding them. For 

 the next six weeks, they are fed three times a day on the fol- 

 lowing mixture of grains : 



Three parts wheat bran, 



Two parts wheat middlings, 



One part rice flour. 



Twelve parts of flaked or rolled oatmeal. 



Twenty-four parts of hominy. 



