The L'Anse sentinel. (L'Anse, L.S., Mich.) 18??-current, 1920-01-23

prepared by the United States Depart
ment OF Agriculture,)
Winter green's for the flock Is one
Of the most profitable additions to
the poultry bill of fare which the av-
erage flock owner can supply. When
grass is available, the fowls get plenty
Of green feed from rustllng about on
the open range. With the coming of
Jack Frost, the pasturage Is exhaust
ed and 1t 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 probably, although
the preparation of this material usual
ly involves some extra care and ex-
ertiop. Alfalfa meal, which now Is
available on the market, may be had
at prices consistent with the ultimate
value Of the egg crop, while chopped
alfalfa and clover hay also furnish
nourishment and succulence at moder-
ate cost. Cabbages are used by many
hen owners as bulky and sappy feeds
to satisfy appetites craving for green
stuff, while
usually have to be grown by the flock
owner in his home garden, as 1t Is
difficult to secure these beets on the
general market-also are keenly rel
ished by the fowls and are well quail
flied for a place in the winter ration.
AS a rule cabbages are suspended In
the poultry house with pieces of
Irvine which are fastened to nails ov-
erhead. The mangel-wurzels are us
ually split and stuck on nails on the
side walls Of the pen about foot
above the floor, the plan being to pro-
vide 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 frozen
can be thawed out and fed to the
fowls, but as a rule such blemished
materials must be used quickly, as
they do not keep well after thawing.
Glover and alfalfa may 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 inch
thick on specially arranged trays hav-
ing perforated bottoms, the trays then
being put into an oat sprouter. The
oats should be watered thoroughly and
the trays should be turned around
once daily in order to assure even
sprouting. During cold weather arti-
fetal heat should be supplied by the
use of kerosene lamp or some SINH
lar means. 1t Is essential to use
good grade OF oats and to allow daily
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-usually from
FIVE to seven days after the grain Is
placed in the sprouter--this green ma
flock. 1t is necessary to keep the oat
sprouter clean and to spray 1t occn-
sionally with disinfectant to prevent
The growth of molds.
Potatoes and turnips are also sat
isfactory az n winter feed for the
hens, although It is essential to cook
these root crops before they are suit
able for flock use, Clover may also
be cut into short lengths, from one
fourth to one-half an inch, and placed
In bucket. Then boiling water should
be poured over the clover and the ma
terial should be allowed to stand for
two or three hours or over night.
When the poultryman Is ready to feed
this material to the flock he should
first drain of the water and then mix
the hay into the mash, allowing the
hay to constitute about ,One4half the
bulk OF the feed. Although clover hay
is best adapted for serving in this
manner, almost any kind OF hay Is
valuable, The feeder must be careful
not to supply too much bulky feed to
the hens. as these fowls have small
crops and cannot handle d great
amount Of roughage as cnn COWS and
other animals which ruminate their
feed.
Grit FLInIshss False Teeth.
Grit ie essential to the health OF the
fowls and to economy, Ia feeding, as
Il takes the place of teeth In prepar-
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