98 CHICKS 



not different from 'the hatching and rearing of chickens in- 

 tended for any other purpose, except tJiat less attention is 

 paid to building vigorous constitutions. The idea is to 

 grdw them as quickly as possible, covering their light frames 

 with as much meat and fat as may be. Since the muscular 

 structure must be tender no more exercise is given them than 

 is required to maintain their appetites. 



Milk and beef scraps form a part of their diet almogt 

 froin the first and during the last two weeks of their lives 

 beef scraps, oats, barley, corn and milk make the greater 

 part of their food, most of which is given them in the form 

 of a damp mash mixed with the milk. Various rations are 

 , recommended for fattening the youngsters, most of which 

 are satisfactory under fairly favorable conditions. A ration 

 which has proved satisfactory in the writer's experience con- 

 sists of three parts cornmeal, one part bran, one part oat- 

 meal (with the hulls sifted out) and one part high grade beef 

 scraps, mixed with milk. 



This ration, however, must not be fed more than three 

 times per day, and jf fed to any but strong, vigorous chicks, 

 it will soon put them "off their feet" as ppultrymen say. If 

 the chicks are not able to stand this ration and make good 

 use of it, the amount of bran and oatmeal should be increased 

 half a part each. This ration will make yellow flesh and 

 yellow fat. If white flesh is desired a ration composed of 

 equal parts of cornmeal, ground buckwheat, oatmeal with 

 the hulls sifted out, mixed with milk, will prove satisfacto^J^ 

 Some fatteners, however, prefer to replace the ground buck- 

 wheat with barley meal. 



Broilers are Pen Fattened. 



Broilers are always fattened in pens and at least one feed 

 per day should consist of whole or cracked grain such as 

 wheat or cracked corn, for the hard grain assists to keep the 

 digestive organs in condition and also provides exercise if 

 sca1)tered in a litter for the chicks to scratch for. Plenty 

 of grit and granulated charcoal should be constantly in 

 reach of the chickens as both are required for good digestion. 

 Broilei-s should always be picked dry and, unless prepared 

 for a special retail market, should be forwarded undrawn and 

 with heads on. 



