The Panola weekly star. (Sardis, Miss.) 1882-18??, 1885-01-24

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hulsi f0 bursting, ai~i nearly "
Hlre swollt considerably more by boiling
than ans u these siS sorts. but u u
seldom given 10 poultry. except for fat
touing. under the notion that u tends
TO whiten the fcsh. To ascertain whether
tbc boiling altered the liking Of fowls
for any Of the particular sorts, exper.
Iments varied Ia every possible way,
similar to those already detailed, we're
made by NJ. Reaumur The fowls were
furnished with two. three, -four, i've and
six different sorts; sometimes all the
kinds were deyourcd alike, and at
others nothing but dry grain. aud q
third nothing but boiled All that could
be collected from these experiments
was that the greater number Of fowls
prefer boiled grain 10 raw. though
there are many Of them that show a
preference TO the dry grain on certain
laws. and no permanently could be dis
covered in the preference shown for
ans sort OF burst grain. Some fowls,
for example, which one day preferred
boiled wheat, would on other days make
choice Of buckwheat, or maize, or bar
lev, and sometimes, though more
seldom, even in rye; but rye, either
boiled or raw, is the least f%avorite sort
Of grain. It follows AS m important
conclusion from such experiments, that
we may make choice Of the sort OF grain
which happen. 90 be the cheapest,
without much, If any disadvantage;
always excepting rye, when other sorts
are TO be had on reasonable terms.
Other experiments were required TO
show whether there Is any economy, oil
the contrary, in feeding poultry viii
boiled grain, and this was readily aseer'
tanned from knowing first how muci
dry grain suficed for one or more fowls
and then boiling the same quantity an'
irving how much Of that would in lik'
manner be sufficient. The eS
: periments made with the different sort
Of grain were as follows; -.
, RYE. although so very considerable
! increased In bulk by boiling, instead {
being more filling becomes less so, an
| more Of Il is eaten when boiled tina
4 when raw. Oats, although increase
. in bulk nearly one-half by boiling, n
: not on this account rendered more 81
! ficing for the fowls, which in two day
. consume four pint measures Of dry oat
r and in the same period eat seven pints
Q them when boiled. so that there appea
q to be- no economy in the addition
d trouble. Mowbray says that oats hay
e u securing tendency, although they Al
g recommended as promotivc OF layinI
and in the South Of England are muC
n used for fattening. Buckwheat sweI
Ie still more than oats by boiling, b
Ie fowls will consume fourteen pir
= boiled in tho same space Of time th
r. four dry ones would be sufficient.
Fowls, which would have eaten :,
le pints Of dry barley a day, ate but I,
y pint measures Of the boiled graI
Therefore. as ten pint measures Of boil
II barley are produced from four pints
NINt AuItt plHtH VI th' boil'h "' 'i"'
lent 10 no more than six-iifths Of \ p
Of the dry, consequently the experieD'
in dry barley is to that OF boiled 10 Il
iifths to six-ffths, that is, as ten to 9
or AS five to three, showing 8 saving
Is two-ffths by giving boiled instead
dry barley. We have found by exp,
n encc that barley is more profitable a
.or effective when boiled than when "a
II given warm. but not hot, we hi
III known it TO hasten, materially,
.ee period Of laying, and 10 promote II
'er high degree the health and comfort
lie the hens.
nj Wheat. as shown in the prcced
table. increases in bulk by boiling. ne
=, " the same as barley, and these ini
- esting experiments prove that the us'
- boiled maize, barley or wheat is q IN
ter Of economy. The expense Of I
az must BE- taken into account, but in
routine Of almost any domestic est
~ lishment this must be comparstiy
W. ~ trifing. 1t may not be unnecessary
~, NV repeat that there is no profit, but o
~ the loss Of fuel. time and trouble
boiling oats. buckwhcat and ~,
ca. Poultry Yard