The Hocking sentinel. [volume] (Logan, Ohio) 1871-1906, 1889-10-03
Hay FOB POULTRY.
It Makes Hens Healthy and Pro
duoes More Eggs.

There is undoubtedly goot
sense in the belief which
many of our readers are
rapidly adopting, that poul'
try can use more or less pre-
served grass to advantage
Some are using it in ensilage
and others in its dry form
When it is dry it may readi.
ly be chopped fine. soaked
in hot water, and thrown in.
to the hen-house or mixed
with meal, bran, etc. In
summer hens can secure q
large quantity of green fod.
der if they have range, but
in winter, although there
may be no restriction to their
liberty. most States in the
Union prevent the birds from
obtaining that which is OF
vital necessity to good pro-
duction. and thrift.
Bulk appears to be neces-
sary with the concentrated
grain food which poultry re-
quire. If, as it is asserted,
over 100 grains of lime are
needed for each eggshell, the
bones of the chick, etc., and
as 1000 lbs. of wheat or
corn contains less than l ID.
of lime, the hen is starving
for lime. Because the hen
cannot extract lime from food
which does not contain it,
she is oftentimes condemned.
White clover cured contains
20 to 80 times as much lime
as wheat or grain, supplies
the hens needs, and being a
perfect albumen producer is
equal to corn or wheat, pound
for pound, as a flesh forming,
heterogeneous food. Corn con-
tains S6 per cent. of heat ell
and clover 35 per ct.
Of the phosphates, clover
Z times as much as
or magnesia, 4 times
Is much as soda, and fully
Is much as dry matter
With clover hay, hens can
be fed for egg production in
he most perfect and eco
lomical way, provided it bel
accompanied by the usual
alton of grain, perhaps a lit
lie less. F. A. Mortimer, of |
louisville, Pa, who keeps
1000 birds and feeds with
,reat intelligence and profit;
avs that if he had known of
he value of clover hay for
ems four years ago he could
ave saved a thousand dol
ars. Since beginning to use
he finds fewer sick hens,
as more eggs and the birds
re more vigorous and po-
ent.
The hen has a disadvan-
age in not being allowed to
pam. even if grass be bro't
er, for she cannot naturally
1T food in long form. One
nd of the stalk must be fas-
ened to the ground. She
IN go into the field and pull
'aves from the standingI
rass, but if it be mown she
lnnot eat it. This caases
to be crop bound. Hay, to :
valuable, must be chop :
cd into very short lengths.
he proper way to prepare
over is to cut it in the af- :
rnoon, scald it in a tub by :
,uring over it boiling water Il
ID then allowing it to stand :
'vered with an old carpet :
blankot over night. In :
e morning it will often be .
i'll warm and possess a !
psh odor. To every buck :
full of dry hay, add one !!
TART of the following = =
round corn, ground oats :;
ID bran, ten pounds lin :.
ed meal, one pound; salt, !;
le OF. Mix this we'll and :
ed it in a trough, giving the : :
ms all they will eat, morn ;.
g and afternoon. A single A
lcket of dry clover scalded s,
night and treated to grain o,
II feed 80 hens or more, 6
d no other green food will :.
necessary, The great ad- ii,
ntage of clover hay lies in e
e fact that the lime it con- es es
ms has all been prepared, ,e
ady for assimilation by the q
n thrugh it's combination 20
tn the yepetable aci1S.-lo oyy