80 . POOD. 



nourishing, especially for the younger members of your fowl 

 family. 



Oreetifoodt are all good, and should be given daily: chopped 

 cabbage, clover-heads, turmi>-topB, lettuce, tumips, boiled or 

 steamed, form also a good change of diet, and grass fresh cut 

 from lawns, or a handml plucked and thrown into the yard now 

 and then, will be'much appreciated. Fowls, as I said before, 

 are by no means fastidious in their tastes; grain, soft, animal, 

 And green foods all come alike to thein; worms, maggots, and 

 slugs are also delicacies; but not very often procurable, though 

 French poultry-keepers and others take the trouble to form 

 heaps of earth, manure, dead leaves, and so on, on purpose to 

 generate supplies of worms with^whioh to feed their fowls. 



To those who would Iceep fowls economically,- and yet profi- 

 tably, I say save aZ! table and house scraps. If you do not keep 

 a pig you' will have plenty for the fowls: crusts of bread, stale 

 ineces, scraps of meat, fish, vegetables, bones broken up, soup 

 bones, after they have been used and their goodness extracted by 

 boiling down for stock, yet contain no small share of nourish- 

 ~inent; broken and pounded till small, they are almostnecessities 

 for fowls kept in partial confinement. 



If you feed fowls on grains and expensive meals you cannot 

 expect a profit from them; but if, on the contrary, you: utilize 

 house-scraps — ^which would otherwise be wasted — and give green 

 food, you will be a considerable gainer; if you have to buy all 

 the food, of course you will find poultry-keeping rather an ex- 

 pensive amusement instead of a paying one. 



My poultry family I feed in this fashion — ^that is, the stock 

 birds — the chickens, of coulee, have more delicate food, and that 

 more frequently given: — ' 



, Fvr»t meal, given about 7 a. m. — ^fowls are early risers— is of- 

 grain, inferior barley, or wheat-tailings, or meal in a crumbly 

 state. 



