Fowls are very fond of shell snails. They are still more fattening than worms, and therefore too many must not be given when laying, but they do not injure the flavour of the flesh. Some will eat slugs, but they are not generally fond of these, and many fowls will not touch them. One great secret of profitable poultry-keeping is, that hens cannot thrive and lay without a considerable quantity of animal food, and therefore if they cannot obtain a sufficient quantity in the form of insects, it must be supplied in meat, which, minced small, should be given daily and also to all fowls in winter, as insects are then not to be had. Mr. Baily says: "Do not give fowls meat, but always have the bones thrown out to them after dinner; they enjoy picking them, and perform the operation perfectly. Do not feed on raw meat; it makes fowls quarrelsome, and gives them a propensity to peck each other, especially in moulting time if the accustomed meat be withheld." They will peck at the wound of another fowl to procure blood, and even at their own wounds when within reach. Take care that long pieces of membrane, or thick skin, tough gristle or sinew, or pieces of bone, are not left sticking to the meat, or it may choke them, or form a lodgment in the crop. "Pieces of suet or fat," says Mr. Dickson, "are liked by fowls better than any other sort of animal food; but, if supplied in any quantity, will soon render them too fat for continuing to lay. Should there be any quantity of fat to dispose of, it ought, therefore, to be given at intervals, and mixed or accompanied with bran, which will serve to fill their crops without producing too much nutriment." It is a good plan when there are plenty of bones and scraps of meat to boil them well, and mix bran or pollard with the liquor before giving them to the fowls, as it makes the meat easier to mince, and extracts nourishment from the bones. When minced-meat is required for a large number of fowls, a mincing or sausage machine will save much time and prepare the meat better than chopping. They are as fond of fish, whether salted or fresh, as of flesh. Crumbs, fragments of pastry, and all the refuse and slops of the kitchen may be given them. Greaves, so much advertised for fowls, are very bad, rapidly throwing them out of condition, causing their feathers to fall off, spoiling the flavour of the flesh; they cause premature decrepitude, and engender many diseases, the most common being dropsy of an incurable character. Where there is no danger from thieves, foxes, or other vermin, and the run is extensive, it is the best plan to leave the small door of the fowl-house open, and the fowls will go out at daybreak and pick up many an "early worm" and insect. The morning meal may be given when the household has risen.