Poultry Feeding. 



367 



not be fed again for thirty-six hours, as it is well to allow their 

 crops to become quite empty before they be fed in their new 

 quarters. 



Unless so starved the birds, especially if taken from a large 

 flock, are apt to pine and to seriously lose condition. 



For the first day or two they may be given just a little 

 green food, but this must soon be discontinued. 



Unless the coop can be placed in a shed a sack should be 

 hung in front of it at night to prevent the birds catching cold ; 

 this should also be done between meals, as exclusion of light 

 induces sleep and the birds consequently lay on flesh more 

 quickly. 



The space underneath the coop should be thickly covered 

 with ashes, and all droppings should be raked out and taken 

 away twice a day. Here, again, the utmost cleanliness must 

 be observed, or birds will lose rather than gain in condition 

 and weight. 



Two pieces of wood should be nailed to the bottom of the 

 coop to project slightly upwards. On these a wooden trough 

 may be placed at meal times, but it should be taken away 

 directly the birds have finished feeding, and, after any food 

 which may have been left has been taken out, it should be 

 rinsed out with cold water. 



Twice a week this trough should be thoroughly scoured out 

 with boiling water and a hard brush. 



The foods given to birds while undergoing the process ot 

 fattening should be fed in a liquid state, like thick soup, and 

 some grit should be added thereto. 



If the birds appear to dislike their food give them a change, 

 for on no account must they be permitted to go off their feed. 

 As a rule, however, any one of the mixtures here given may 

 be fed every day. 



The best materials to use for the purpose are barley meal, 

 buckwheat meal (which any miller will grind if asked to do 

 so), oatmeal or Sussex ground oats, fine wheat meal, and boiled 

 and mashed potatoes. No hard grain whatever should be 

 given, nor is any drinking water necessary. 



Whichever of the following mixtures is given, the foods 

 composing it should be boiled in skim milk, and a little fresh, 



