Rice. Fowls are especially fond of this food, although they soon lose their relish for it when allowed to have it at their discretion. It should always be boiled; but its expense puts it out of the question as a daily diet. When used continuously, it should always be mixed with some substance containing less nutritive matter, in order that the appetite may not be cloyed by it.
Potatoes. These are very nutritious, and are usually acceptable to fowls, when properly prepared. When raw, or in a cold state, they appear to dislike them; they should, therefore, be boiled and given when moderately hot; when very hot, it is said that fowls will injure themselves by eating them, and burning their mouths. They should also be broken into pieces of convenient size; otherwise, they will be avoided. Occasionally raw pieces of potato will be devoured; but fowls cannot be said to be fond of the root in this state. The same remark applies to most other roots, especially to carrots and parsnips; these should always be prepared, in order to be wholesome and palatable. Fowls should never be confined to a root diet, in any case; but such food should be mingled or alternated with a sufficient quantity of grain.
Green food. Indulgence in this kind of diet is absolutely necessary to the health of fowls, and is also advantageous in an economical point of view. The more delicate kinds of green vegetables are eaten with the utmost avidity; all succulent weeds, grass, and the leaves of trees and shrubs will also be consumed. If hens have green plots to graze in during the day, the expense of their keeping will be reduced one-half. All the refuse of the kitchen, of a vegetable nature, should be freely thrown into the poultry-yard.
Green food, however, will not answer for an exclusive diet. Experiment has shown that fowls fed with this food alone for a few days together exhibit severe symptoms of relaxation of the bowels; and, after the lapse of eight or nine days, their combs become pale and livid, which is the same indication of disease in them that paleness of the lips is in the human species.
Earth-worms. These are regarded as delicacies by the inhabitants of the poultry-yard; and the individual who is fortunate enough to capture one is often forced to undergo a severe ordeal in order to retain his captive. Earth-worms are more plentiful in moist land, such as pastures, etc., than in that which is cultivated; in gardens, also, they exist in vast numbers. When it is desirable to take worms in quantities, it is only necessary to thrust a stake or three-pronged fork into the ground, to the depth of about a foot, and to move it suddenly backward and forward, in order to shake the soil all around; the worms are instinctively terrified by any motion in the ground, and, when disturbed, hasten to the surface.
It is advisable to store worms, on account of the trouble and difficulty of making frequent collections. They may be placed in casks, filled one-third full with earth, in quantities at least equal in bulk to the earth. The earth should be sprinkled occasionally, to prevent it from becoming too dry. Care should, however, be exercised that the earth does not become too moist; since, in such an event, the worms will perish. In rainy weather, the casks should be protected with a covering.
Animal food. Fowls readily eat both fish and flesh meat, and have no reluctance to feeding even on their own kind, picking much more faithfully than quadrupeds. Blood of any kind is esteemed by them a delicacy; and fish, even when salted, is devoured with a relish. They seem to be indifferent whether animal food is given to them in a cooked or raw state; though, if any preference can be detected, it is for the latter. They are sometimes so greedy that they will attack each other in order to taste the blood which flows from the wounds so inflicted; and it is quite common for them, in the moulting season, to gratify themselves by picking at the sprouting feathers on their own bodies and those of their companions. They appear to be partial to suet and fat; but they should not be allowed to devour these substances in large quantities, on account of their tendency to render them inconveniently fat.
It is highly advantageous to fowls to allow them a reasonable quantity of animal food for their diet, which should be fed to them in small pieces, both for safety and convenience. Bones and meat may be boiled; and the liquor, when mixed with bran or meal, is healthy, and not expensive.
Insects. Fowls have a decided liking to flies, beetles, grasshoppers, and crickets; and grubs, caterpillars, and maggots are held by them in equal esteem. It is difficult, however, to supply the poultry-yard with this species of food in sufficient quantity; but enough may be provided, probably, to serve as luxuries. Some recommend that pailfuls of blood should be thrown on dunghills, where fowls are allowed to run, for the purpose of enticing flies to deposit their eggs; which, when hatched, produce swarms of maggots for the fowls. With the same view, any sort of garbage or offal may be thrown out, if the dunghill is so situated—as it always should be—that its exhalations will not prove an annoyance.