CHICKEN-REARING 85 
well begun. As soon as the broody begins tapping the board the 
little chicks, one at a time, follow her example, and after a first 
lesson lasting only a minute or two they do not again need the 
example of the mother. It is the same with their first taste of 
water. They come out and look, and as likely as not walk into 
it. The mother will put in her beak and after a time the others 
will gather round and emulate her. 
For incubator-hatched chicks all that is necessary is to sprinkle 
the food and tap the board with the finger, just as the hen does 
with her beak. In a minute or two’ the chicks will start to eat. 
The instinct is there, and no doubt they would learn without a 
lesson, but tapping the board with the finger encourages them to 
begin. All this time do not forget to feed the broody hen herself. 
She depends on her food for the supply of sufficient heat for the 
chicks. Whole wheat and maize are all that is necessary during 
the rearing period, which may vary from ten weeks in cold weather 
to five weeks in the warmer months. The temperature of a hen 
is about 104°, and a broody may go even higher, so that a 
good supply of grain is essential in the interests of the chicks and 
the hen herself, who, if kept fit and well, will lay all the sooner on 
being removed to the laying-house. 
Cuick FEEDS 
Of the various chick feeds I know nothing better than finely 
kibbled wheat, maize and coarse oatmeal in equal parts by 
measure. After a few days oatmeal, being expensive, may be 
dispensed with and its place taken by bran. The chicken “ run” 
should, if possible, be on a level piece of good grass which should 
not be allowed to grow more than two inches high. The chicks 
will then soon be able to help themselves to all the green stuff 
necessary. When about six weeks old the chickens should be 
put upon a systematic diet of dry mash, which may be made up as 
follows :—(by measure), 3 parts bran, 1 part maize meal, 1 part 
Sussex ground oats, 1 part middlings, 1 part fish meal, and } part 
linseed meal, 
