CHAPTER XI.III 

 THE FEEDING OF POULTRY 



The organs of digestion of the fowl perform tlicir work 

 and have the same influence on the food as do the stomach 

 and intestines of animals. . The form of these organs, how- 

 ever, is pccuhar to birds. Thej' may be briefly described as 

 follows: 



The beak, a hard, horny part for breaking, tearing, pull- 

 ing or picking up food. 



The mouth and tongue, within and back of the beak. 



The gullet, a tube which extends to 



The crop, which lies in front and at the base of the neck. 

 Here the food accumulates and is somewhat softened by 

 digestive fluids. 



The stoynach, where food from the crop is mixed with the 

 gastric juice. 



The gizzard, a tough muscular organ containing small 

 particles of stone. Here the food is ground to a pulp, mixed 

 with digestive fluid, and then moves on to 



The intestines, where the last stage of digestion takes 

 place. 



The foods suitable for fowls vaiy widely in kind and 

 character. In fact, farm poultry will eat almost anything 

 that has any nutritive value. So adaptable are fowls to 

 local conditions, that, as a rule, they are fed the cheapest 

 and most common foods grown in the region in which they 

 are kept. Very naturally, in America corn is most com- 

 monly fed, with wheat or its by-products next in favor. In 

 Japan, rice is the food generally used. The kind of food, 

 however, should vaiy according to the age and condition of 

 the birds, and the purpose for which they are kept. If for 



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