It has long been the general opinion that, from some deficiency in the digestive apparatus, fowls are obliged to resort to the use of stones and gravel, in order to enable them to dispose of the food which they consume. Some have supposed that the use of these stones is to sheath the gizzard, in order to fit it to break into smaller fragments the hard, angular substances which might be swallowed; they have also been considered to have a medicinal effect; others have imagined that they acted as absorbents for undue quantities of acids in the stomach, or as stimulants to digestion; while it has even been gravely asserted that they contribute directly to nutrition.
Repeated experiments, however, have established that pebbles are not at all necessary to the trituration of the hardest kinds of substances which can be introduced into their stomachs; and, of course, the usual food of fowls can be bruised without their aid. They do, however, serve a useful auxiliary purpose. When put in motion by the muscles, they are capable of producing some effects upon the contents of the stomach; thus assisting to grind down the grain, and separating its parts, the digestive fluid, or gastric juice, comes more readily in contact with it.
Varieties of food. Fowls about a poultry-yard can usually pick up a portion of their subsistence, and, under favorable circumstances, the largest portion. When so situated, the keeping of poultry pays decidedly the best. The support even of poultry not designed for fattening should not, however, be made to depend entirely upon such precarious resources. Fowls should be fed with punctuality, faithfulness, and discretion.
They are fond of all sorts of grain—such as Indian corn, wheat, oats, rye, buckwheat, barley, millet, etc.; but their particular preferences are not so likely to guide in the selection of their food, as the consideration of what is most economical, and easiest to be procured on the part of their owner. They will readily eat most kinds of vegetables in their green state, both cooked and raw. They likewise manifest an inclination for animal food—such as blood, fish, and flesh—whether raw or otherwise; and seem by no means averse to feeding on their own species. Insects, worms, and snails they will take with avidity.
It is usual to give to domestic fowls a quantity of grain once, at least, daily; but, commonly, in less quantity than they would consume, if unrestricted. They feed with great voracity; but their apparent greediness is not the criterion by which the possibility of satisfying them is to be judged. Moderate quantities of food will suffice; and the amount consumed will usually be proportioned to the size of the individuals. Whatever is cheapest, at any given time, may be given, without regard to any other considerations. Different circumstances and different seasons may occasion a variation in their appetite; but a gill of grain is, generally speaking, about the usual daily portion. Some very voracious fowls, of the largest size, will need the allowance of a third of a pint each day.
Wheat is the most nutritive of cereal grains—with, perhaps, the exception of rice—as an article of human food. It is, therefore, natural to suppose that it is the best for fowls; and the avidity with which they eat it would induce the conclusion that they would eat more of this than of any other grain. Yet it appears that when fowls have as much wheat as they can consume, they will eat about a fourth part less than of oats, barley, or buckwheat; the largest quantity of wheat eaten by a fowl in one day being, according to several experiments, about three-sixteenths of a pint. The difference in bulk is, however, compensated by the difference in weight, these three-sixteenths of wheat weighing more than one-fourth of a pint of oats. The difference in weight is not, in every instance, the reason why a fowl is satisfied with a larger or smaller measure of one sort than another. Rye weighs less than wheat; but still a fowl will be satisfied with half the quantity of this grain. Indian corn ranks intermediately between wheat and rye; five-fourths of a pint of Indian corn with fowls being found, by experiment, equal to six-fourths of wheat, and three-fourths of rye.
In estimating the quantity of grain daily consumed by the common fowl, it is wise to use data a little above than below the average. It may, therefore, safely be said that a fowl of the common size, having free access to as much as can be eaten through the day, will consume, day by day, of oats, buckwheat, or barley, one-fourth of a pint; of wheat, three-sixteenths; of Indian corn, five thirty-seconds; and of rye, three thirty-seconds.
It has been conclusively settled, by experiments instituted to that end, that there is the best economy in feeding poultry with boiled grain rather than with dry, in every case where Indian corn, barley, and wheat can be procured. The expense of fuel, and the additional trouble incident to the process of cooking, are inconsiderable in comparison with the advantages derived. Where oats, buckwheat, or rye are used, boiling is useless, when profit is concerned.
Bran. It is an erroneous notion that money can be saved by feeding bran to fowls; since, then, so little of the farina of the grain remains in it, that the nourishment derived from its use is hardly worth mentioning. When boiled, as it always must be, its bulk is but slightly increased. Two measures of dry bran, mixed with water, are equal to but three-fifths of a measure of dry barley.
Millet. This is recommended as excellent food for young chickens. Fowls always prefer it raw; though, as its bulk is increased one-half by boiling, it is doubtless more economical to feed it cooked.