Show P NT ky m RECENT METHOD OF FEEDING CHICKENS KE NS A now new system for t ceiling feeding chicks has fins been by tile university of now hampshire for mat hint previously recommended by that institution when tile the chicks are taken from froin tile hie incubator and placed place under tile brooder stove they should bo be given a drink of ix mixture of sour ov or buttermilk in which have been beaten lip about three eggs yolks per quart tit of milk tills alila mixture nil turo should be accessible f for or tile first 21 hours they are under the brooder stove for the next seven clays they should lo be 10 fed five ave times n alay with 11 amount of ellich food feed which may inny ile bo a mixture of equal parts of fine fanu cracked corn ino cracked Nv Ilent and lilt stev 1 cut onta to lust last ton itil minutes As soon ns as una tills ill mix turo lure Is enten they should lie riven given n amount of till an egg antl nil nils tur turo I 1 to last thein ten 4 more annle with I 1 ta egg bolits to each cacti ono one and one half pounds ids of mash ind mixed thoroughly to produce really it crumbly mixture I 1 enough of tills mush mash should ile be fed to liro vitle ono one ogg 19 yolk to eccli 30 chicks dally daily alio second week tills thin feeding should b bo continued it t a suni clont supply ol of eggs is available toward tile the end of the second week the alio regular laying dry mash may be given an hour both mo morning rn in antl afternoon increasing tile the length of time until it Is constantly beford the chicks the eggs used in tills mixture be those taken out of the incubator on the seventh and day tests testa they will aid materially in tile development of tile chicly and will leg weakness to a large extent it if no eggs are available n pint of cod liver oil mixed with pounds of ansh may illy ile bo substituted for the ilia egg tind mash mixture front from tile the time tile the chicks tire are three weeks of old they should bo be fed threet three times a lay day with equal parts of mash rind chick feed |