(Note: The text and images are taken from “A Study of Farm Animals,” by Charles S. Plumb, 1924)

A white orpington, 1924

The foods suitable for fowls vary widely in kind and character. In fact, farm poultry will eat almost anything that has any nutritive value. So adaptable are fowls to local conditions, that, as a rule, they are fed the cheapest and most common foods grown in the region in which they are kept. Very naturally, in America corn is most commonly fed, with wheat or its by-products next in favor. In Japan, rice is the food generally used. The kind of food, however, should vary according to the age and condition of the birds, and the purpose for which they are kept. If for fattening, then a carbonaceous food is best; but if for eggs, then that of a protein nature should be used. Protein foods recommended for fowls are meat scraps, fish meal, and milk of various forms. The common grains and cereal by-products, such as corn, wheat, oats, bran, middlings (the leftovers from milling whole wheat), etc., supply the necessary carbohydrates.

Green foods for fowls causes them to respond very rapidly in increased growth or egg production. When on a range of good grass no other green food need be provided, but during the winter season succulent food is most desirable. Coarse vegetables are often sliced or chopped into small pieces before feeding, although entire cabbages or roots may be hung in the house or fastened to nails on the walls, from which points they will be picked to pieces. In recent years sprouted oats have been used in a small way for feed, especially for young chicks. The common plan is to make a wooden rack-like arrangement, to contain series of shallow pans. The desired amount of oats is put into a vessel and covered with warm water and let stand over night. The surplus water is then drained off and the oats are spread over the pans to a depth of one half to three fourths of an inch. The oats should then be placed in a room, preferably a basement or cellar, having a temperature of 60 to 65 degrees. The oats should be sprinkled daily with tepid water and, to provide drainage, should be perforated with small holes. In about ten days the sprouts will be ready to feed to the chickens, but they should be used sparingly in the first of the feeding.

Rations for egg production used in different sections of the United States, vary more or less, according to material available. The following rations are recommended by various authorities engaged in research work in feeding fowls.

RATION NO. 1

Chicken anatomy from 1924 (Click to enlarge)

Mash:

• 16 lbs corn meal
• 6 1/2 lb meat scrap
• 1 lb bran
• 1 lb middlings

Scratch Mixture:

• 1 lb cracked corn
• 1 lb wheat
• 1 lb oats

RATION NO. 2

Mash:

• 2 lbs corn or barley meal
• 1 lb bran
• 1 lb middlings
• 1 lb meat or fish scrap

Scratch Mixture:

• 2 lbs cracked corn
• 1 lb oats
• 1 lb wheat or barley

A fine white leghorn from 1924

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Feed the grain mixture morning and afternoon in a deep litter of straw. Feed sparingly in the morning, but give the hens all they will eat in the afternoon. Feed the dry mash in a hopper which is open at all times. Keep grit and shell in open hoppers. Feed green food once a day.

It will be noticed that in all the above rations, corn , wheat, oats, and wheat bran or middlings are the standard foods used. Meat meal or beef scrap, skimmed milk, and clover or alfalfa are always desirable. In the far West Kafir corn or millet seed may be used to advantage. When barley is commonly grown, this is to be recommended as a feed, and may be used in place of corn, if desired.