THE PRACTICE OF DRY FEEDING. 



A WeIl=Known Poultryman Explains the Advantages of 



This System for Growing Stock — Dry Food in Hoppers 



Preferred to Damp Mashes Fed at Regular Inter= 



vals — Its Influence Upon Early and Con= 



tinuous Laying. 



By P. R. Park. 



Chickens are easy to get. Simply a nice lot of eggs and 

 an up-to-date incubator allowed to do its work three weeks, 

 and there you are — or rather, there the chicks are. 



Each chicken represents an opportunity, recognized by 

 the skillful poultryman as a next season's egg producer, 

 a fat, juicy roasting chicken, or the head of a pen of breed- 

 ing stopk. , 



As to their development much depends upon their feed- 

 ing. If we simply want to raise a few of them to maturity, 

 all well and good, but if we wish to give each one a chance 

 to develop to* the best advantage, and equal or excel either 

 parent, we must nourish this young "opportunity" to 

 the best of om- ability and in so doing we shall make a 

 distinct gain. 



Chickens are about one-half bone, muscle and feather; 

 the balance appetites, and the larger this appetite is trained 

 to become, the more quickly we get the results sought. 



Your show bred Berksliire represents man's careful 

 manipulation of a hog's appetite, and we have today an ani- 

 mal with generations behind it of carefully developed diges- 

 tive systems that will reduce a bushel of corn into the greatest 

 number of pounds of pork wth less than one-half the food 

 waste of the razor-back from which it sprung. 



We should go through the same evolution with our 

 poultry. Starting with the newly hatched chick we should 

 so carefully feed that we shall have a bird at maturity cap- 

 able of reproducing itself with greater vigor and with more 



