Money in Broilers and Squabs. 47 



:hicks when fed on dry feed, but he likes a variety — say cracked 

 ivheat, cracked corn, and cracked oats, or hulled oats. But when 

 ;t comes to fattening, he prefers scalded feed. 



F. Bause, New Berlin, Pa., keeps fine grit and oyster shell on 

 the brooder floor. The feed for the first ten days are equal parts 

 bread crumbs, bran, rolled oats and millet seed. After ten days 

 equal parts cornraeal, bran and sifted oat feed, and five per cent 

 meat meal. 



J. E. Stevenson, Columbus, N. J., says, when obtainable, he 

 feeds stale baker's bread, moistened in milk, for the first week or 

 two. Then he gradually changes to cornmeal, wheat bran, ground 

 oats, equal parts, and ten per cent of ground meat, moistened to a 

 crumbly mass ; with cracked corn, wheat, etc., once or twice a day. 

 He begins by feeling every two hours, or even less, and feeds five 

 times a day until ready for market. 



William H. Child, Glenside, Pa., says he starts his chicks on 

 rolled oats, dry, and when they are a week old gives them a mash 

 made of American Poultry Food, clover meal and animal meal. 

 H« feeds five times a day at first, quantity only such as they will 

 clean up promptly, gradually decreasing the number of times he 

 feeds as they grow older. He adds powdered charcoal to the mash 

 twice a week, and keeps grit and water at hand all the time. 



William H. Jones, Lincoln University, Pa., says the first three 

 days stale bread soaked in milk and squeezed dry is kept before 

 the chicks. On the fourth day he commences to feed one part each 

 of meal, bran, brown middlings, Western ground oats ; thoroughly 

 scalded, and given four times a day until two weeks old. Then to 

 the above mixture he adds a part each of cut clover hay and meat 

 meal, up to eight weeks of age. Then he leaves out the bran, and 

 makes it two parts cornmeal, and in place of oats adds cotton seed 

 meal until the chicks are ten weeks old. He keeps before them 

 charcoal and grit. 



George G. Harley, Hammonton, N. J., one of the most prac- 

 tical broiler experts in the country, says the first day he gives noth- 

 ing' but wheat bran to peck at. The next day he feeds rolled oats, 

 and continues to feed it until the chicks are ten days old, keeping 

 dry bran, charcoal and fine oyster shell by them all the time. He 

 feeds every two hours, just what they will eat up clean. Aften ten 

 days he feeds a moist mash in the morning and evening, composed 

 of cornmeal middlings, bran and ground oats, with meat scraps in 

 proportion to the age of the chicks. At noon he feeds wheat or 

 cracked corn, and keeps green stuff by them, so they can eat all they 

 want, until the last two weeks. Then they are fed all the celery they 

 can eat Mr Harley was the origmator of celery-fed broilers 

 which had such a big sale in Washington, D. C, some years ago 



Henry Nicolai, Hammonton, N. J., one of the pioneer broiler 

 raisers of this country, fed dry cornmeal for the first three or four 

 davs Then he dampened a very little of it and added some well- 

 cooked potatoes chopped up very fine. After two or three weeks 

 he gave scalded feed— cornmeal (plenty of it), a little bran, second 



