Evening Republican, Volume 59, Number 115, Rensselaer, Jasper County, 5 June 1917 — POULTRY [ARTICLE+ILLUSTRATION]

POULTRY

Especially valuable is wheat bran for feeding poultry when used in combination witli cut clover or cut alfalfa. Lime is essential to poultry, particinafiy during me iaying’ r kWigoff, and sufficient quantities must be fed for the making of the shell of an egg. Foods , rich in lime, are bones and clovers, as well as bran and middlings,jmd the safe plan is to feed as large a variety of foods, as. is possible. Never depend entirely on oyster shells as a source for furnishing time to poultry, as the percentage of Soluble lime froin tlie shells is very small, indeed. Grain foods are poorest in lime substances, containing only about one pound of lime to the thousand pounds, while white and red clovers will average from 25 t o 30 pounds to-the 1,000 pounds. When feeding fowls for eggs, ent deavor to equalize the food and provide the fowls with foods in proportion for obtaining the desired result. When poultry houses have open fronts with other sides closed to prevent draughts, there is no other or better ventilation needed for the fowls. Poultry, bees and orchards are winning combinations to play to when one has tlie time and opportunity lo do so. ~ Poultrymen who are lookingfortlie largest profits in poultry raising should become acquainted with the making of a capon. . The capon is to the cock what the steer is to the bull; the barrow to the boar, the wether to the ram, and when marketed, the capon brings tlie highest price the year round. The mysteries of caponizing have been narrowed down to practical and sensible operations that are easily performed by the average man without a scientific course of training.