. The American fancier's poultry book. Poultry. 58 THE AMERICAN FANCIER'S. LIGHT BRAHMA COCKEREL. (25 Years Ago). hens. This mash is fed the entire year. At noon, especially during the winter, I scatter wheat among a lot of litter in the scratching pens, which induces the fowls- to exercise, which not only keeps them in good health, but increases egg pro- duction. At night I give them oats,also scattered among scratching material. During cold weather in the winter, corn is given at night. Cut bone, oyster shells and scrap grit are constantly be- fore the fowls. Fresh water is given several tim
. The American fancier's poultry book. Poultry. 58 THE AMERICAN FANCIER'S. LIGHT BRAHMA COCKEREL. (25 Years Ago). hens. This mash is fed the entire year. At noon, especially during the winter, I scatter wheat among a lot of litter in the scratching pens, which induces the fowls- to exercise, which not only keeps them in good health, but increases egg pro- duction. At night I give them oats,also scattered among scratching material. During cold weather in the winter, corn is given at night. Cut bone, oyster shells and scrap grit are constantly be- fore the fowls. Fresh water is given several times a day. Outside the runs a patch of rye is sown in the fall, which furnishes excellent green food for the hens during good weather in the winter, when the snow is off the ground, and in spring. In addition to this, rye and cab- bage heads are hung in the henhouse to allow the fowls to pick them at will. This system of feeding gives us a good egg supply the entire year, especially in winter, when the price of eggs is best. The rye feed gives a splendid color to the egg yolk, not only making a more attractive colored yolk, but one of richer taste. Two things I study to do—keep the fowls healthy and W. F. Bassler, to mate them especially for eggs. While I like to see fine, well-marked birds, I will sacrifice beauty any time New York. for a good layer; but as a general thing I do not have to do so. Early in the morning I scatter a couple of hand- fuls of grain in the chaff, that the hens may commence the day with work. An hour or so later I give them a hot mash consisting of a quan- tity of cut clover boiled in milk or water. To this is added cold, boiled potatoes chopped up fine, and ground grain, consisting of two parts wheat, one part oats and one part corn. By putting the potatoes and ground grain into the kettle of hot clover, the mixture is cooled just right to feed. The cooked vegetables are given twice a week. About two hours before dark they have all the grain they wil
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectpoultry, bookyear1896
