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POULTRY, MANAGEMENT. 
Here, some tact must be used. If the fowls must be kept up during 
the day, let them out for a run, an hour before sundown, in the street 
or alley ; they will come back all right at feeding time. What you lack 
in range, you must make up in care and attention to the wants of the 
fowls, and in the economy of the hen house, and the little range of grass 
which they may have. Green food of some kind must be given. Cabbago, 
lettuce or onion tops, chopped, are all good. Animal food must also be 
provided ; any rough meat will do if chopped. One of the mistakes often 
made is feeding too much at a time. Give them their food so they may 
take it at will, if it can be kept clean, or throw down food to them liber- 
ally, so long as they eat eagerly, and, make them eat pretty clean. 
The Poultry House. 
The poultry house should face the Souch on one of its broad sides, and 
the more glass you have in this, the better. One portion should be half 
4Lirlt for the nests, and, for setting hens, this should be large enough so 
a dust bath may be supplied also. The roosting place may be in one end, 
and should not be more than two feet from the floor, especially if the 
breed be heavy. The perches should be all on a level, and pretty large. 
A two by four scantling nicely rounded and set on edge, is not too large 
for the heavy birds. Keep everything about the house scrupulously 
clean. Whitewash at least once a month with lime and if lice make their 
appearance, fumigate the house, and sprinkle Scotch snuff among the 
feathers of the fowls. Follow this up until the lice are exterminated. 
Proper Pood for Fowls. 
Never give fowls sloppy food. When mixed feed is given, it should 
be made as stiff as possible. Never feed in a trough, it cannot be kept 
clean. Have the dough so stiff that, as it falls from the hand it will 
break, and so, feed on clean ground. Indian meal and small potatoes 
cooked together and fed pretty hot in Winter, with, a little chopped onion 
intermixed, makes a good food. Have broken bones, lime rubbish anc! 
gravel always where fowls can get it, and in Winter a sheep’s pluck hung 
where the hens can just reach it, by jumping up to pick it piecemeal, will 
keep the fowls in good laying trim. Chandler’s cake is good, if other 
meat cannot be had. This may be broken fine and mixed with one of 
their daily feeds. Be careful, however, that you do not overfeed witli 
meat. If so, it will show in loss of feathers and general ill health. 
Best Breeds for Market. 
We do not believe there are any better market fowls, aTl things con- 
sidered, than the Brahmas and Cochins. The Dorkings are undoubtedly 
the most superior table fowls j they are also teuder uud harder to rear. 
