FOOD. 79 



some as a favor; but, as a rule, farmers keep it for feeding their 

 own poultry, and do not care to sell it at all. 



BuehwJieat and Sempseed are very good, the latter to be given 

 during moulting, but they are too expensive to be given fre- 

 quently. 



Indian Com is good and economical food, but too fattening to 

 be used much; as a change, though, it is desirable; its usual 

 cheapness, compared with the price of our home-grown grains, 

 commends it in some places; it should not however, be given 

 whole, but ground into meal and mixed with water or milk. 



Linseed is chiefly given to prize fowls and those intended for 

 exhibition; it increases the secretion of oil, and makes theu: 

 plumage shine and look glossy. 



Potatoes steamed and mashed are very nourishing, but rather 

 expensive. 



ButtoeWs Jjiver boiled and cut up into small pieces may be 

 given with much advantage once or twice a week to birds kept 

 in small indlosures. 



Malt is one of the "best things for ppultry, but not very easy to 

 procure; if, however, you are near a brewery you will not have 

 so much difficulty in obtaining it. It induces early and contin- 

 ued laying; should be giveja sparingly, either bruised or whole, 

 about two handfuls for every six fowls; it can be mixed with the 

 ordinary food. For chickens also it is desirable, about one 

 handful to every six; if they are fledging it assists them in 

 , putting on feathers, and at all times helps their growth. 



Milk should be constantly given — that is, where a cow or cows 

 are kept, otherwise perhaps it would be rather an expensive 

 addition to the cost of poultry-keeping; but if the food is wetted 

 with fresh milk, or a little warm milk stirred into the- rice or 

 various meals in use, it is astonishing how very much farther 

 the food goes, for it gives a satisfying property to it, and is most 



