Poultry A Practical Guide to the Choice, Breeding, Rearing, and Management of all Descriptions of Fowls, Turkeys, Guinea-fowls, Ducks, and Geese, for Profit and Exhibition.

CHAPTER IV.--FOOD 27

Chapter 428 wordsPublic domain

Table of relative constituents and qualities of Food--Barley--Wheat--Oats--Meal--Refuse Corn--Boiling Grain--Indian Corn, or Maize--Buckwheat--Peas, Beans and Tares--Rice--Hempseed--Linseed--Potatoes--Roots--Soft Food--Variety of Food--Quantity--Mode of Feeding--Number of Meals--Grass and Vegetables--Insects--Worms--Snails and Slugs--Animal Food--Water--Fountains.