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POULTRY CULTURE 



Mangel-wurzel and sugar beets. The most valuable roots for 

 poultry are the mangel-wurzel and sugar beets. They are eaten 

 freely and have no bad effects. They cannot take the place of 

 green food fully but, being sweet and very succulent, are as good 

 a substitute for it as can be obtained. They are easily kept and 

 require no preparation before feeding. 



Beet by-products. The by-products of beets are now attracting 

 attention as food for poultry, but have not been used enough to 

 show how they can be fed to best advantage. 



Turnips. Turnips are fed both raw and in cooked mashes. 

 When fresh and sweet they appear to be as good raw as mangels, 

 but they do not keep so well and, as soon as they begin to decay, 

 are likely to give a disagreeable flavor to the eggs of fowls eating 

 them. The feeding of turnips not perfectly sound is probably re- 

 sponsible for the general belief that any turnip will taint eggs. 



Carrots and parsnips. Carrots and parsnips are fed mostly in 

 cooked mashes, small, unsalable roots being used. 



Onions. In any form onions are much relished by poultry. Only 

 very small quantities of raw onions can be given without flavoring 

 eggs and flesh. Cooked onions may be fed more freely, as cook- 

 ing drives off the volatile oil which gives the onion its peculiar 

 pungency. 



1 Including fiber. 



