Milford chronicle., 1910-01-14


hens every day in a month One
hundred hens should lay from 80 to
Is eggs a day. but this cannot be
accomplished with hens over two
wears old, or from young pullets
that have been badly grown
The following has been recon-
mended as a morning mash for lay
ing hens One quart Of ground or
finely cut clover nay covered with
boiling hot water and left covered
ND to steam for an hour or more.
In this IS mixed meals composed OF
one part Of corn meal, wheat mid
dlings. ground oats and meat scraps,
and one quart of bran to each gal
lon of mash. Potato peelings, vege-
table tops, and table scraps should
be cut up very fine and scalded
with the clover If the clover IS
cut very small, the hens may have
all they will eat OF this at single
meal that which is left after 80
minutes should be taken away and
be rescalded for the next meal.
When the proper amount for a sin
ole feed has been learned through
practice, only as much as the hens
will eat up clean should be made at
one time
The great danger Of feeding
scalded clover lies in the fact that
large leaves and woody pieces OF
more than proper size are mixed in
and eaten by the hens These are
apt to close the passage from the
crop to the gizzard and cause swell
ing of the crop, or the hen becomes
crop-bound. If the pieces Of clover
fed are no larger than a grain OF
corn, this will do, but if they are
more than twice this size and they
become swollen in the hot water,
the hens will have a great deal OF
trouble to handle them.
Clover or alfalfa hay should be
kept where the hens can eat all they
wish of it. A small rack or mangei
such as is used for feeding sheer
NAV be constructed for the hens, OF
the clover hay may be bound tightly
into bundles aud thrown among the
litter. From this the hens will take
pieces of the leaves and eat all thai
is in view, and injury is not likely
to come of this.
Sprouted grain has become pOpu'
lar as a poultry food. This is easily
made. Fill a sack with a bushel
more or less, of oats or barley and
soak it thoroughly every day
through and through with water
that is as warm as ITO degrees but
no warmer Keep the oats in the
sack at a temperature of not less
than 90 degrees. AS soon as they
begin to sprout in the sack, pour il
out into fiat boxes. Keep it in q
warm cellar or room where the rays
or the direct light of the sun can
shine on it Stir it up each day
with a rake and moisten it thor.
oughly with water the temperature
of which is above 70 degrees. A.
the oats begin to grow, stir and mix
gently with the rake each day and
keep it thoroughly we'll moistened
until the teDdrils have grown 8 OF
3 inches in length. Enough for a
single feed can be cut out with a
knife and fed to the hens who enjoy
It exceedingly
Where any considerable quantity
ofoats is fed to poultry, it should be
thoroughly scalded Light weight
oats should never be fed at all
Clipped or heavy weight oats can
be used scalded. To do this, they
should be put into bucket covered
6 or inches over the top with boil.
ing hot water. Cover with a sack
and let them swell over night. Drain
off all the water and feed them wher
cold or Just a little warm-nevei
when hot. Lightweight oats are
more than half husk. Oat hull:
are crude fiber and are indigestible
and when poultry are compelled tC
eat them to any considerable extent
requiring too much energy to grinc
,,,, tta ht,lic -COurfrxy Gentleman