POULTRY NOTES.

Auckland Star, Volume LXIII, Issue 250, 21 October 1932, Page 12

POULTRY NOTES.

j KEEPING EGGS FRESH. NEW PRESERVING PROCESS. STORAGE FOR TEN MONTHS. (By ORPINGTON.) "Eggs Kept Fresh for Ten Months" is the heading of an article in the "Scientific American," which deals with the vacuum-oiling process of preserving eggs. Chemists in the United States Department of Agriculture have gone a long way toward improving the reputation of storage eggs, says a writer in this journal. A method just developed seals into the egg all of its original moisture and carbon dioxide, so that it will come from storage nine months later with all the freshness of youth.

What usually happens when eggs are put in cold storage is that they lose a considerable amount of moisture and carbon dioxide. The more of these constituents lost the more the quality of the egg is lowered. Egg shells are porous, but when dipped in oil the pores are sealed. Shippers in the West discovered some time ago that they could dip their eggs in open vessels before putting them in storage, and prevent some of the loss of moisture and carbon dioxide. What the Federal scientists have done is to go a step farther and do the oiling in an airtight chamber, from which some of the air has been pumped. Surrounded by a partial vacuum, the egg not only drinks up the oil, but also gives up a small part of the air it contains. The next step is to turn carbon dioxide into the vessel. With the outside air pressure again normal, the egg draws some of the carbon dioxide inside the shell. As the carbon dioxide penetrates the shell it carries a film of oil with it, and forms a seal in the inner j membrance.

' The vacuum makes it possible to draw ; nearly four and a half times as much oil into the shell as is possible when the dipping is done in open vessels. After ten months of storage, vacuum-dipped eggs have lost only l-10th of one per cent of their weight, while eggs oiled iii open vessels lost 16 times as much, and untreated eggs nearly 27 times as much. A high grade of mineral oil is used for oiling the eggs, and tests have shown that it does not hurt the quality of the eggs in any way. When broken after ten months of storage, vacuum-dipped eggs compare favourably with those only one or two days old, and the table quality is said to be just as good. 1 A Public Service patent has been obtained on the process, and already steps are being taken to put the plan into operation on a commercial scale. I CORRESPONDENTS' PROBLEMS. Orpington (Otahuliu). —It has been said that the chief factors in the artificial incubation of fertile eggs are, "temperature, turning the egga, moisture and ventilation." With a lien the only one of these four points, in which she requires aissistance is that relating to moisture. She supplies the temperature and turns the eggs, and the ventilation is usually there in abundance. Moisture lias to be provided. As duck eggs are hatched later than hen eggs, there is a likelihood that the weather will be warm and dry. Tliat is why eggs are usually set on hay in a ihole in the ground. The warmth of the hen's body draws up such moisture as may be ill the ground. If the weather is dry it is a good plan to keep the soil under the hay just slightly moist, especially at pipping time. The object is not to wet the eggs, although some successful poultry keepers sprinkle the eggs daily with lukewarm water from the 12th to the 18tli day. General Information. Novice (Raetihi). — (1) Chickens are considered old enough to take care of themselves at about six weeks to two months, although in summer they might do well for themselves after four weeks. At that age they should have a coop or shed to roost in at night, and later the pullets should be taught to roost in the laying house, where they will be wintered. (2) No set rule of feeding chicks can bo laid down, as much depends upon the feeds at hand, the breed of chicks, and the season of the year. Whichever method is employed, the food should approximate a balanced ration, that is, should have enough of muscle and fat forming elements to promote the growth of the ■whole organism. A successful routine to follow is: From the third to the fifth day a little broken wheat should be added to dried, coarse outmekl, from the sixth day up to a month old, a ration consisting of crushed wheat 4 parts, crushed maize, 1 part and hulled oats 2 parts may be given. At a month old they may be given one feed a day of moist mash. After six weeks whole wheat and oats mixed with broken maize in the foregoing proportions may form their staple diet. Don't forget that from the first clean water, grit, and charcoal should always be available for the young birds; also a supply of tender green food. After the chicks are a few days old give once a day to each 12 chicks an ounce of boiled meat that has been put through the mincing machine. Increase th reation as the chicks grow older. (3) The usual practice is to mate second season hens, which have proved good layers, with a well-grown, vigorous cockerel. It is considered that this combnation achieves the best breeding results. Feed For Turkey Chicks. A.L.G. (Whangarei).—The ration you are giving to your turkey chicks is not very far wrong. You don't say how old they are, but here are a few pointers. When quite young give them stale bread, soaked in milk, and squeezed dry, occasionally providing them with rice that has been boiled in milk. Oatmeal, broken wheat, barleymeal and maizemeal may also be given. The food must be mixed to a dry consistency. When the chicks are four weeks old feed three times a day with broken grains. At this age the birds will begin to wander if they have'the opportunity. As you have very little room you must watch this wandering tendency, and as the young turkeys will not be able to get green food and insects and worms on free range, you must supply something similar, such as tender vegetables, and yawn grass cuttings and meatmeal. Clean water and grit should always be available. Turkeys do not require a house, they should not be coddled. Put a perch tinder a covering and leave the sides open. Will you let me know how you get on in rearing these youngsters? The Daily Ration. C.G.B. (Heme Bay).—You ask for the quantity of food required per hen per day, but do not Bay whether you want details of feeding. A ten lays .

an average weight of 2oz, and requires sufficient food to produce that, and also to keep body and soul together, as well as something to provide energy and grow feathers. It is generally agreed among poultry men that the average hen requires four ounces of food all told per day, regardless of the breed. Althrough an Orpington is bigger than a Leghorn, the latter is more active and requires more energy-producing food. The mash in the morning and the grain at night should be equal in weight, that is to say, two ounces of mash in the morning per hen and 2oz of grain at night. If you require details of the mash and grain rations please let me know.