SUPPLYING GREEN FOODS 149 



bage will also freeze and remain frozen all winter, 

 thus supplying an excellent green food all winter. 

 The best method for feeding cabbage is to hang it 

 on a nail just within easy reach of the fowls. 

 Always thaw it before feeding. 



There are several root vegetables which make 

 good green food for winter use, chief among which 

 are mangels. They will thrive in any climate and 

 require little ground. They should be sown early 

 in the season. Harvest them before frost and store 

 in the cellar. 



Turnips and rutabagas are also popular winter 

 poultry foods. They should be sown the early part 

 of August and if put on clean ground require very 

 little attention. Raw potatoes are also quite exten- 

 sively used and are preferable to cooked potatoes, 

 which have a tendency to fatten the laying hens. 

 This is especially true of the heavier breeds. Some 

 feed whole potatoes, while others chop them up fine 

 and put them into the mashes. Small cull potatoes, 

 not good for table use, may be purchased very 

 reasonably in the fall. 



Alfalfa and green cut clover, when properly cured, 

 are very good as winter green foods. These may be 

 purchased at poultry supply stores in almost any 

 quantity. In alfalfa there are three grades — meal, 

 shredded, and short cut. 



The meal and shredded are used in the mashes; 



