HOUSE AND GARDEN 
I April, 
1912 
The Morning Mash 
A GREAT many of the poultry keepers 
advocate feeding mash to their 
fowls in the morning, but after consid¬ 
erable experimenting along this line I 
have come to the conclusion that the best 
time to feed the mash is at noon. If the 
hens are given all the mash they will eat, 
or even a half feed of it, in the morning, 
they will seek the warmest corner of the 
poultry house and sit idle for the greater 
part of the morning. A hen that is not 
made to work for the greater part of her 
living will never be a prolific layer. 
Then, too, I am not in favor of feeding 
the mash at night. I think the principal 
objection to feeding the mash at this time 
of the day is that it digests too quickly, 
thus not furnishing as much warmth to 
the fowls as the whole grain. Another 
objection is that beginners are apt to 
think that a hen may be fed all the mash 
she can eat in the evening with safety. 
This is wrong, as the hens do not exer¬ 
cise in eating soft feed, and, therefore, on 
going to roost with a full crop they have 
gotten the greatest part of their daily 
ration without working for it. 
In my experience I have found the best 
time to feed the mash is at noon. If the 
mash is fed at this time of the day a very 
little should be given; also the morning 
feed should be rather light, with a full 
feed of whole grain at night. The follow¬ 
ing manner of feeding has proven very 
satisfactory with me for winter: After the 
hens have gone to roost I scatter grain 
in their litter and rake it in with an iron 
rake. I use wheat, oats, buckwheat, etc., 
for this ration, and give a good big hand¬ 
ful for every three hens. At noon I give 
them a mash of equal parts of ground 
grain with cooked vegetables occasionally 
added. This should be mixed to a crum¬ 
bly mass. At night I give whole and 
cracked corn, all they will eat up clean. 
A. E. Vandervort. 
The Flavor of Eggs 
T he flavor of an egg is not a matter of 
chance. It is effected by age, food, 
the conditions under which the eggs are 
stored and the care given to the hen. 
Much depends upon the rations fed to 
the hens. The feed affects not only the 
flavor but the odor. An experiment with 
cheese at one of the agricultural colleges 
demonstrated that fact. The color may 
be changed, too, for the absence of green 
food results in a pale, uninviting yolk. 
Alfalfa or clover gives the rich color most 
desired, and improves the flavor. Strong 
vegetables like onions tend to impair the 
flavor if fed freely, and musty grains have 
the same effect. 
Eggs should be gathered two or three 
times a day, when possible. Exposure to 
heat damages them in summer and they 
may freeze when the weather is cold. 
E. I. Farrington 
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