Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1919-12-19

Winter green's for the flock is one
Of the most profitable additions %
the poultry bill of fare which the
average flock owner can supply.
When grass is available, the fiwls
get plenty of gren feed from rusc-
ling about on the open range. With
the coming of Jack Frost, the pas
turage is exhausted am it becomes
necessary for the poultryman to
provide his hens with some juicy,
succulent and nutritious substitute
for grass.
The variety of green feeds avail
able for winter use is enough to
avoid monotony. For instance,
sprouted oats may be used profit
ably, although the preparation Of
this material usually involves some
extra care and exertion. Alfalfa
meal, which now is available on the
market. may be had at prices con-
sistent with the ultimate value Of
the egg crop, while chopped alfalfa
and clover hay also furnish I ouri sh-
ment and succulence at moderate
cost. Cabbag3s are used by MANY
hen owners as bulky AMI sapry
leeds to satisfy appetites craving
for grain stuff, while mangel-wur-
zels-which usually have to be grown
by the flock owner i'll is )me gar
den, as it is difficult to secure these
heets on the general ma rket-also
are keenly relished by the fowls and
are well qualified for a place in tn
winter ration. AS a rule cabbagas
are suspended in the poultry house
with pieces Of Irvine which are
fastened to nails overhead The
ngel-wurzels are usually split and
stuck on nails en- the side walls of
the pen about a foot above the Hoor,
the plan being to provide the hens
with just as much of this Juicy feed
as they will clean up with a relish
and without waste.
Feeding Fowls Frozen Vegetables
Vegetables which have been froz III
can be thawed out and fed to the
fowls, but as rule such blemished
materials must be used quickly as
they do not keep we'll after thaw-
ing. Glover and alfalfa NAV be fed
as hay cut into one-quarter or one
half inch lengths, or they may be
purchased and fed in the form of
meal
Oats for sprouting are soaked over
night in warm water and then are
spread out from one-half to one
In n thick on specially arranged
trays having perforated bottoms, the
trays then being put into an oat
Sprouter. The oats should be
@vatered thoroughly and the trays
should be turned around once daily
in order to assure even sprouting.
During cold weather artificial heat
should be supplied by the use of a
kerosene lamp or some similar
means. 1t is essential to use a pod
grade Of oats AMI to allow daily u
square inch of sprouted oat surface
to hen, feeding the sprouted oats
on the floor Of the poultry house or
in the yard. At any time after the
sprouts are well started--usual1y
from five to seven days after The
grain is placed in the sprouter--
this green material is available for
feeding to the fo:k. 1t is necessary
| TO keep the oat sproute" clean AMI
u sp.ay it oCCasi,Nailv with a dis
infectant to prevent the growth CT
| molds.
Potatoes and turnips are also
| satisfactory as a winter feed for
the hens, although it is essential to
cook these root crops before they are
suitable for flock use. Glover may
also be cut into short lengths, from
one-fourth to one-half an inch, and
placed in a bucket. The boiling wa.
ter should be poured over the clover
and the material should be allowed
to stand for two to three hours or
overnight. When the poultryman is
ready to feed this material to the
| flock he should first drain off the
water and then mix the hay into
the mash, allowing the hay to con-
stitute about one-half the bulk OF
| the feed. Although clover hay is
best adapted for serving in this man.
| ner, almost any kind of hay is val.
liable. The feeder must be care
| full not to supply too much bulky
| feed to the hens, as these fowls have
| small crops and can not handle a
| great amount of roughage as can
COWS and other animals which rumin.
ate their feed
Grit is essential to the health OF
| the fowls and to economy in feed
ing, as it takes the place of teeth ir
| preparing the feed for further di-
| gestion, and it is required for the
| proper manipulation of the feed ir
the glzzard. A box of grit should
be provided in every pen or yard, as
this material is an essential part OF
the menu. 1t supplies the fowls witt
strong bone and bright plumage
| Similarly, the accessibility to oyste!
shells or old mortar and fine grave
are also desirable, as these materials
provide the hen with lime, from
which egg shells are formed.
| Plenty of fresh water should al.
ways be accessible to the hens. II
supplied irregularly they are likely
| to drink too much at time. The
water should not be exposed to the
suns rays in summer, nor should
1t be allowed to freeze in winter. In
very frosty weather it is often worth
while to supply the hens with slight
| ly warm water two or three times
a day rather than to permit them
to drink iee-cold water. A flock OF
fifty hens in good laying condition
will drink to quarts of water d
| day.
When properly fed, milk makes ar
| excellent winter feed for poultry. Ir