Money in Broilers and Squabs. 49 



best: The first week I give cracked wheat, then after that I give 

 a mixture of ground oats and corn, equal parts, about a fourth part 

 of middlings, and a handful of ground meat. The whole mixture 

 is scalded several hours before feeding, and then fed only moist. 

 A.lso chopped up cabbage, boiled or raw potatoes and other vegeta- 

 bles, feeding either separate or in with the mash. Whole wheat 

 or cracked corn is also fed between meals. The mash is fed morning 

 noon and night, and the same continued until ready for market, the 

 supply of meat, however, being gradually increased the older they 

 become. Coal ashes, charcoal and ground oyster shells are con- 

 stantly within reach." 



M. Sumner Perkins, in Farm Journal, says : 



"For twenty-four hours the chick needs no food whatever, and 

 is better ofif without it. For the first two or three weeks, a mixture 

 of hard boiled eggs and bread crumbs, moistened in sweet inilk is as 

 good as anything. Eggs are first-class food, if not fed too plentifully, 

 in which case they are very liable to produce diarrhoea. Oatmeal 

 is another very nutritious food, and it may be either boiled to the 

 consistency of a stiff pudding, or it may be mixed with other grain 

 and baked into a cake. Waste bread from hotels can be purchased 

 cheaply. This contains beside common wheat bread, a species oi 

 corn cake that forms splendid chicken food. Corn cake can easily 

 be made by anyone by mixing a little shorts with corn meal, prepar- 

 ing and baking the same as in the case of ordinary family bread. 

 Milk in all its forms, is much relished by all classes of poultry. 

 Chickens when allowed plenty of the same, can well-nigh be seen 

 to grow. The bones and frame-work under such a diet develop*; 

 rapidly and perfectly. As the chicken grows older, cracked corn, 

 oats, wheat, barley and buckwheat, can all be used with profit. The 

 greater the variety in the food and manner of feeding, the better 

 it is. 



"Animal food must always be suppHed, a little at first, the 

 quantity to increase with age of the chicks. Beef trimmings, liv6rs, 

 hearts, etc., of sheep and cattle, when boiled and finely chopped will 

 fill the' bill. If the prepared beef scrap of commerce be relied upon, 

 care should be exercised to buy one the best grade. A greasy, 

 mouldy article is in no wise suitable for chickens, and disease will 

 surely follow the use of such. The tender heart of a cabbage, clover 

 cured when in full bloom, steamed and finely chopped, potatoes and 

 other roots, will supply acceptable vegetable food. 



"Coarse sand, bits of charcoal, cracked oyster shells and 

 broken bones, should always be in reach as each of these substances 



has its own use. . 



"To sum this whole matter of wmter chicken-raismg up m a 

 nut-shell, select vigorous, breeding stock, incubate only large per- 

 fect eggs' from the same, place the chicks soon after hatched in a 

 eood brooder, comfortably warmed, feed well upon a variety of 

 nourishing and natural food, keep all appurtenances scrupulously 

 clean and the chickens will take care of themselves. It must be 

 borne in mind that the chick in winter is wholly dependent upon the 



