The Concordia sentinel., 1920-01-10
CPrepared by the United States Depart
Inent of Agricultural


CPrepared by the United States Depart
Inent of Agricultural
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 rustling about on
the open range. With the coming or
jack Frost, The pasturage is exhaust
ed and il 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 prOtitably, although
the preparation of this material usual
ly involves some extra care and ez-
ertion. 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 succuIence at moder-
ate cost. Cabbages are used by many
hen owners as bulky and sappy feeds
to satisfy appetites craving for green
stuff, while mangel-wurZeis-wh
usually have to be grown by the flock
owner in his home garden, as 1t is
difficult to secure these beetS on the
IL. f-.N
ished by the fowls and are web 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 Oy-
erhead. The mangel-wurZels are us
ually split and stuck on nails Oh the
side wallis 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 relish and without waste.
Feeding Fowls Frozen Vegetables.
Vegetables which have been frozen
can be thawed out and fed TO the
fowls, but as rule such blemished
materials must be used quickly, as
they do not keep well after thawing.
Glover and alfalfa may be fed us 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 wafer and then are
In oh
thick on specially arranged trays hav-
ing perforated bottoms. the trays then
being put into all ont sprOuter. The
oats should he watered thoroughly and
the trays should he turned around
once daily In order TO assure even
sprouting. During cold weather arti-
fetal heat should be supplied by the
use Of a kerosene lamp or some SINH
lar means. Ii Is essential to use a
! 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
terial H. available for feeding to the
flock. Ii is necessary to keep the oat
sprouter clean and 70 spray il occa-
sionally with disinfectant to prevent
the growth of mOlds.
Potatoes and turnips are also sat
| isfactory ~ winter feed for the
hens. although 1t is essential to cook
these root crops before they are suit
| able for flock use Clover may also
he cut into short lengths from one
| fourth TO nne-haIf an inch. and placed
in bucket. Then boiling water should
| be .pOured over the clover and the ma
| teriaI should he allAwed 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 off the water and then mix
| the hay into the mash. allowing the
| hay to constitute about one-half the
bulk of the feed. Although clover hay
Is hest adapted for serving In this
manner. almost any kind of hay Is
valuable. The feeder must he careful
not to supply too mnch bulky feed TO
| the hens. as these fowls have small
crops and cannot handle great
amount Of roughage as can cows and
other animals which ruminate their
feed.
Grit Furnishes False Teeth.
Grit is essential to the health of the
fowls and TO economy in feeding. as
It takes the place of teeth in prepar-
ing the feed for further digestion. and
II is required for the proper manipu-
lation of the feed in the gizzard. A
hox of grit should he provided in every
pen or yard. as this material is an es-
sential part Of the menu. 1t supplies
the fowls with strong hone and bright
plumage. Similarly, the accessibility
70 ox,Sfpr shells or old mortar and fine