The Pioche record. [volume] (Pioche, Nev.) 1908-1925, 1920-02-06

RsO0SO0 SoN0 WoNO ~
prepared by the United States Depart
ment Of Agriculturs)
Winter greens for the flock II 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 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 profitably. although
the preparation of this material usual
'ly involves some extra care and ex.
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 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 mangel-wurzels-which
usually have to be grown by the flock
owner In his home garden, as 1t is
difficult to secure these beets on the
general marketable are keenly rel
ished by the fowls and are well quail
flied for a place In the winter ration.
As 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 a foot
above the floor. the plan being to pro-
vide the hens with Just Al 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 a rule such blemished
materials must be used quickly, as
they do not keep well after thawing.
Clover 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 sproutlng 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.
ficial heat should be supplied by the
use Of kerosene lamp or some SINH
lar means. It Is essential to use q
good grade Of oats and to allow daily
q square inch of sprouted oat surface
to hen, feeding the sprouted oats
on the floor of the poultry house OF
In the yard. At any time after the
sprouts are we'll started-usually from
ave to seven days after the grain Is
placed in the sprouter-this green ma
terial is available for feeding to the
Aock. 1t is necessary to keep the oat
sprouter clean and to spray 1t occa
sionally with disinfectant to prevent
the growth Of molds.
Potatoes and turnips are also sat
isfactory as winter feed for the
hens, although It Is essential to cool
these root crops before they are suit
able for flock use Glover may als<
be cut into short lengths. from one
fourth to one-half an inch, and placed
In a bucket. Then boiling water should
be poured over the clover and the ma
terial should be allowed to stand FOL
two or three hours or over night
When the poultryman 10 ready to feet
| this material to the flock he should
1rst drain OF the water and then mil
| the hay into the mash. allowing thu
hay to constitute about one-half tn,
bulk Of the feed. Although clover ha,
| - UcSt uVuptCO I'VE BcEVluB IN tull
manner, almost any kind Of hay Il
valuable. The feeder must be careful
not to supply too much bulky feed Il
the hens. a. these fowls have small
crops and cannot handle q grea
amount Of roughage as can cows ant
other animals which ruminate thei
feed.
Grit Furnishes False Teeth.
| Grit In essential to the health Of tn,
fowls and to economy in feeding, q
II takes the place Of teeth In prepar
Ing the feed for further digestion. an,
| II IL required for the proper manipu
lation Of the feed In the gizzard.
boz Of grit should be provided in ever,
pen or yard, ~ this material Is an e.
sential part Of the menu. II supple
the fowls with strong bone and brigh
plumage. Similarly, the accessibilit
10 oyster shells or old mortar and an
gravel axG also desirable. ~ these mn