POULTRY 215 



Oats, from its composition, should be an ideal poultry food. 

 But owing to the large amount of hull, fowls do not relish it like 

 other grains. However, its palatability can be wonderfully 

 improved by soaking it in water for several hours or by allow- 

 ing the grain to sprout. 



Barley, either whole or ground, is successfully fed by many 

 poultrymen. Although it is hard and carries a large amount 

 of hull, it is quite often ranked next to wheat in feeding value. 



Buckwheat is much thought of in some localities as a food for 

 laying hens. And from its close resemblance to corn in fatten- 

 ing properties makes a fine addition to a ration for fattening 

 fowls. 



Millet seed, though small, is excellent chicken feed but must 

 be fed in small quantities on account of its richness. It is 

 splendid when mixed with other grains, as a chick food. 



Meat Foods. — Meat foods are usually the most expensive 

 poultry foods. They are given as a substitute for the worms 

 and insects which form the natural summer food for fowls when 

 on free range. Best results in egg production, or growth in 

 young stock cannot be obtained unless some animal food is 

 given. Even when fowls are on free range it often pays to 

 feed them a small amount. 



There are many forms in which animal food can be supplied 

 to poultry. Skim milk and buttermilk are among the best 

 and most economical of these. Commercial beef scraps, 

 butcher scraps, green cut bone and cooked refuse meat are also 

 excellent but as a rule are difficult to obtain and are expensive. 



Green Feeds. — When fowls are on free range they eat an 

 abundance of green food in the form of grass, clover, weeds, 

 and roots. This must be supplied to them in winter or when 

 they are shut in pens and fenced in small bare yards. Cab- 

 bage, mangels, turnips, rape, clover hay, and sprouted grains 

 are among the many forms of green food available for poultry 

 and should be fed judiciously once every day. 



Grit and Oyster Shell. — All classes of poultry require grit 

 and oyster shell. They have no teeth, therefore they must be 

 supplied with coarse sand or crushed rock in some form to aid 

 digestion. Oyster shell is required more particularly by laying 

 hens. They require a large amount of lime for use in forming 



