12 FinUT LESSONS IN FOULTBy KEEPING. 



Ration II. A. ilfomiJifir.— Cracked corn and wheat, equal parts, (a full feed). 

 iVooK.— Cracked corn and wheat, equal parts, {a half feed). 

 Evening. — Mash as In Ration II. 

 Cabbage, etc., as In Ration I. 

 Ration III. A. it/oj-ni?i5'.— Cracked corn and wheat, equal parts. 

 A'bom.— Mash as In Ration III. 

 Eoening.—CT&ckeA corn and wheat, equal parts. 

 Cabbage, etc., as in Ration I. 



Making a Mash. 



No. 1. A Grain and Meat Mash.— 



To make the mash used in the above ration, making it in small quantities, and by a method 

 calling for nothing special in the way of utensils, proceed as follows: 



For as much mash as can be readily mixed in an ordinary 3 gallon pail (preferably a pail ol 

 heavy tin, galvanized iron or granite ware), take 2 quarts of corn meal in the pail. Have a 

 kettle of boiling water ready. Pour the water slowly over the meal in the pail, as you pour 

 stirring with a long handled iron spoon. Pour on water and stir until you have a stiff smooth 

 mash. 



Now take the bran— about S quarts at first and stir it in, adding a little more if yon find you 

 can mix it. Perhaps it will take a quart more, and if the water was boiling and the meal 

 swelled right, your mash should now be a stiff and rather brittle dough. Now put in the beef 

 scraps or meat meal you wish to feed in the mash. The quantity you can use will depend on 

 the character of the article, and also on the remainder of the ration and the constitution of the 

 fowls, but in general fowls given all their meat food in the mash will take meat scraps or meal 

 to the amount of about 8 or 10% of the dry bulk of the grain stuffs In the mash. That would 

 be in this case, say about a pint of scraps. In many cases twice as much scrap may be given to 

 advantage, but the above proportions are safe. 



Having put in the beef scrap, stir until it seems to be thoroughly mixed. The mash is now 

 ready lo feed. 

 No. 2. A Vegetable Mash.— 



We will call this a vegetable mash because the addition of cooked vegetables is all that makes 

 it different from mash No 1. Any waste vegetables or parings can go into it. Cook them In 

 water until they are quite soft and will break up readily with the spoon when mixed with the 

 oiber Ingredients. For a pail full of mash take about 3 or 4 quarts of vegetables. When 

 ready to mix the mash, have the meal in the pail as in masb No. 1, and pour the boiling water 

 from the vegetables on it and stir as before. Then stir in the vegetables, bran and meat 

 scraps as before, 

 >o. 3. A Clover or Alfalfa Mash.— 



In this cut clover or clover meal —or alfalfa or alfalfa meal — Is used instead of vegetables. 

 Two or three quarts of the cut dry hay may be used in a pail full of mash, and when hay Is 

 used the quantity of bran should be reduced until the meal and bran are about equal. The 

 cut bay may be stirred into the mixture at almost any stage. It may be cooked for a few 

 minutes in the water In a pot and the corn meal stirred into the water, or mixed in after the 

 meal or after the bran or with the bran. 



A Dry Grain Ration. 



KationlV. Morning and Evening.— Mx-neiX grain as in ration III. A. 



Noon. — Cabbage. 



Beef scrap, elc, in hoppers accessible at all times. 

 This ration could be varied by using one grain in the morning and another in the evening; 

 or it fresh meat, raw or cooked, or cut bone was used, the noon feed might be alternately 

 cabbage and meat, but the substantial meals of the day must be given morning and evening. 



Dry Mash Rations. 



In these a mash made of the same grain ingredients in the same proportions as the mash 

 In Rations I., II., and III., may be used. The meat may be mixed with the dry grains or 



