Los Angeles herald. [microfilm reel] (Los Angeles [Calif.]) 1900-1911, 1908-01-05

of the state for prizes on the varieties of
birds which they propose to breed.
A. ]. BURDICK.
There are evidences that the Sussex
fowl will soon be introduced to our shores.
The Sussex is not a new fow1-on the
contrary, it is extremely old, for one hum
bred years ago they were quite popular
in England and even now/are well repre-
sented in that country's shows. The Dor
king and the Sussex fowls originated
from the same parents, 1t is said by au-
thorities, and their similarities plainly
point to this conclusion They take their
name from the county Sussex, where they
are well known among farmers. In Eng
land a dressed Sussex fowl is a fowl fat
ted and dressed in a certain way and Is
not always of the breed from which It
takes it's name. 1t is claimed by the
breeders of the Sussex that they are
harder than the Dorkings and a trifle
finer fleshed.
The bones of the neck, and along the
back are the easiest cut in a bone cut
ter. The bone itself Is full of animal mat
ter, as well as lime and phosphates, for
the making of greater bone in the chick,
and adding to the feather growth, the
making of the egg shell. The gristle, the
scraps of meat adhering to the bone, with
the blood, make a worst meat" like
mass, of which the chicken will eat every
bit. The small bits of bone through the
mass make the ideal grit supply also.
s.
All food consumed by the fowl must
pass from the crop into the gizzard, where
it is ground and prepared for assimila-
ton. To properly perform this function
1t is necessary to have good, sharp grit
constantly within reach, or there may be
an attack of indigestion or dyspepsia.
$
Twenty-Five years ago there was little
method in feeding, and mostly madness
In that, says the American Poultry Jour
nal. Chicks when Matched were thought
to be hungry and were gorged with slop-
by food Now they are not fed, or should
not he, under forty-eight hours, some say
seventy-two, another extreme Whole
grain, generally corn, was about all old
fowls received, never any animal or
green food, and seldom ground feed. The
day of dry skim milk, cut green bone and
beef scraps had not yet dawned. Fowls
were seldom watered but helped them
selves to snow. When we entered the
arena about ten years ago a system in
feeding had evolved, and there was one
fact above all others impressed upon us
by the poultry press, and that was the
Importance, the paramount Importance,
of exercise, the prime necessity of keep
ing the hen busy, "everlastingly at 1t. "
Make her scratch for every kernel
scratch, scratch scratchi that was the
slogan. The litter must be deep and
clockwork devices were made for throw
ing out few kernels at intervals
throughout the day, keeping the hen
busy the livelong day. This was one ex-
IRENE.
But, 10! what hear we now? Nothing
but dry feeding, hopper feeding, that Is
the battle cry. Before 1t was work. now
1t Is meals at all hours, one grand con-
tinual feast for fowl. The pendulum has
swung to the other extreme again. Be-
tween the two lies the truth, as usual.
There is no doubt that food will flavor
milk, or. butter and cheese made from 1t,
for long experience has proved that be
yond dispute. Then why should 1t seem
strange that food should affect the flavor
of an egg.
Chemical analysis shows that green
bone contains almost every part of the
egg, and in an Identical proportion. The
hen, when fed upon proper material, viz
yolk, albumen and shell, will attend to
her business
1t is claimed that in one-half ounce OF
wheat there is but .06 of an ounce of
protein. Consequently hen fed or
wheat alone would have a surplus of
carbohydrates and deficiency of protein
IS
To illustrate the profit in keeping hens
on a town or city lot The Feather gives
the following experience of a lady who
had twenty-five Rosecombed LeghOrns:
Value Of eggs sold NEUTRALITY-SUSPICIOUS.. SITS
Value OF eggs used for family table,. 1875
Value Of poultry consumed by family. 996
Value of stock sold NEUTRALITY-SUSPICIOUS.. 34S3
Total income SlaO ~
The cost of feeding was $3657, leaving