Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1915-11-11

When poultrymcn introduced mash feed
ing as a regular ration. it not only re-
!ieved them of a great deal of the labor
OF feeding hut II also enabled Them 10
considerably increase their output OF eggs.
In fact. mash feeding practically revolt
.ionized the poultry industry. Winter
egg production has always been and is
to-day the stumbling block of many anna
.eurs Thousands OF birds have been idle
during the months when eggs were bring
ing the highest prices, Notwithstanding
the fact that they were quartered in CON-
Portable and sanitary houses. The mash
feeding method has simplitied this prob
lem, and to-day anyone may get good re-
suits by employing this method and using
common sense.
The proper feeding of fowls is matter
that requires good judgment. The most
careful balancing of rations Is OF little
avail, unless good judgment is used in adj
ministerng them. 1t is possible to lay
down some rules and to mention the prop
err ingredients, but the feeding itself is
not, and never can be, mechanical mat
ter. The feeder who keeps in touch with
his fowls, watching their feeding, study
ing their needs and their behavior, oh
serving carefully the manner in which
they respond to their treatment can get
results that are obtainable in no other
way Individual consumption varies from
meal to meal. and from day to day, and
Is noted only by the close observer
Mash feeding not only affects a great
saving in labor-in downright hard work
but it gives excellent results in the
health of the flock, and in the yield Of
eggs. 1t relieves the. poultryman of con-
siderable anxiety as to whether the fowls
arr being fed according to their likes or
dislikes. Some poultrymen offer the OBJ
lection that this method of feeding Is
likely to cause the fowls to over-eat, get
lazy and take too little exercise to keep
In a healthy condition. This objection
brings up discussion of the subject of
dry mash VS.. wet mash feeding.
WET MASH FEEDING
Wet mash or cooked mash consists Of
preparing a mash or dough of mixed
meals: in summer cold water and in win
ter hot water is used in preparing the
mash. The ingredients are mixed thor
oughly, until the mass is crumbly and not
wet or moist dough" Frequently
cooked vegetables are boiled until soft
and then mashed the liquid is drawn off
Of plain water with the ground meals
Often cut or ground alfalfa which has
been stepped in boiling water is used as
the basis for this mash
This wet or cooked mash is fed to the
fowls the first thing in the morning. In
warm weather. wher there is no danger
Of the temperature dropping below freez-
ing during the night, this mash may be
put in the feeding troughs after dark
Then 1t is ready for the birds as soon as
they come off the roosts In the morning
IT Is necessary to feed wet mash In
troughs and these feeding troughs must
be kept scrupulousy clean. They should
be cleaned and hung up In the sun to dry
after the fowls have finished feeding.
All this means hard work and it has
to be done every day--seven days week
and 80 weeks every year Cooking and
mixing the mash, feeding it In troughs
cleaning and drying the troughs involve
hard work that must be done thoroughly
IN order to ge. the best results. Mash
time after it Is prepared. Otherwise there
IL danger Of fermentation, which is likely
to cause trouble.
DRY MASH FEEDING.
Dry mash feeding is rather simple
method compared with the wet mash
feed'ng. In the dry mash method the
feei may be kept before the fowls all the
time. Hoppers are used and the fowl.
are allowed to eat whenever they desire
This permits the birds to consume tho