PRAIRIE FARMER'S POULTRY BOOK 



tract is somewhat less than either corn or wheat. Its ash 

 content surpasses both of these grains. The hull is often 

 provided with sharp beards which irritate the digestive tract 

 and sometimes cause serious trouble. 



Clipped oats are free from these objections and, where 

 practical, should be used in the grain ration. Hulled oats 

 would be even better. They can be obtained at the mills in 

 500 pound lots at reasonable prices. Whole oats should con- 

 stitute about one-fifth of the grain ration. If fed in the same 

 amount as wheat or corn much of it will be left in the litter 

 to become contaminated and moldy and thus the cause of 

 disease in the flock. Ground oats make a valuable addition to 

 the dry mash. The hulls are objectionable, but the mash is 

 generally picked over and the hulls discarded by the fowls, so 

 that this objection is not so serious. Only heavy oats with 

 thin hulls should be used. Light oats with thick hulls will be 

 rejected by the fowls unless they are on a starvation diet. 

 Scalded and sprouted oats are desirable forms in which to feed 

 this grain. 



Rye is not relished by poultry nor do they seem to thrive 

 upon it. The ergot of rye is a dangerous poison. 



Barley is a good substitute for corn, having about the same 

 composition. It may be fed with corn to give variety. The 

 hull is objectionable. 



Buckwheat has a thick, indigestible hull and otherwise is 

 objectionable. A small quantity in the grain ration will add 

 variety, but otherwise is of little value. 



Mile maize, kaffir corn, sorghum seed, etc., are good sub- 

 stitutes for Indian corn and are relished by the flock. 



Millet seed adds variety when thrown in the litter with 

 other grains and stimulates exercise, but it is indigestible and 

 even injurious to growing chicks. 



Ingredients for the Dry Mash 



Bran is the outer layer of the wheat kernel and is rich in 

 ash, protein, and fat. It furnishes a narrow ration on account 

 of its comparatively small amount of carbohydrate. The main 

 objection to bran is its crude fiber which is 9 per cent of its 

 composition. This objection disappears when it is combined 

 with meals having a limited amount of crude fiber. On ac- 

 count of its bulky nature it is valuable to mix with the denser 

 meals, and on account of its coarse nature it has a stimulating 



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