ARTIFICIAL BROODING

Evening Post, Volume CXVI, Issue 24, 28 July 1933, Page 13

ARTIFICIAL BROODING

ATTENTION TO DETAIL

Only after a few years' experience does the would-be poultrykeeper realise that artificial brooding is one of the most difficult 'aspects of the business. Whilst the runs are clean and fresh, and the work keyed on with ambition the percentage of losses is usually not more than about 10 per cent. Later, when other branches of the work demand attention, and especially if one gets at all careless, the losses from one Cause and another soon mount up, and because it is easy to hatch chicks a few are inclined not to worry about those losses until they realise.that even the surviving chicks are weaker than they should be. Regular feeding, watering, attention to the heating system, and cleaning out are the points that count. Clean range for the chicks to roam over is ideal, and failing this they are better confined inside until about five to sis weeks of age. Small units are always more easily managed than large ones, and the chicks usually thrive better. Successful poultrymen may manage to brood ■as many as 1200 in one batch, but remember that they are experienced and know their work thoroughly. Suitable small brooders are not easily procured, and frequently homemade brooders are employed. It is remarkable how well mauy women manage to rear a batch of day-old chicks, due no doubt to the maternal instinct. Often what might be considered crude methods are employed, such as a sheep's skin and a hot brick, or. a box in the "hot cupboard" at night, and a small run on the lawn during the day. Cleanliness and plenty of room are essential to success, whilst the little chaps must be taught to scratch for their grain almost from the first day. Dry mash, supplied in long troughs always before-them, is the most common method of feeding nowadays, and very suitable mashes are put up by commercial firms. Milk in some form will greatly assist growth and prevent disease. Green stuff is demanded at all times, and the chicks should have as much as they will cut. The water must be clean and fresh,* and held in a container which will prevent them from getting wet. For small lots a jam tin, with a small hole about an inch from the open end, and inverted in a saucer, makes a useful font. Lime in the form of shell grit must be given to make bone. While incubators arc easy to manage and will hatch chicks as well as, if not better than, broody hens, thei'e is no brooder that will rear chicks as well as old mother hen, so that if you require a. few specials, try to have some out under hens. When only a commercial laying flock is kept, the annual purchase of day-old chicks is advisable rather than, several small batches hatched from a few breeders. In such cases if the whole requirement is purchased in one batch the worry of the rearing will be considerably lessened, and the culling of tho cockerels and pullets,trill, be much more easily carried out. Many poultrymen specialise in the sale of good quality day-old chicks, and if you are requiring any this season and have not already placed your order, do so at once, as the popular dates soon get booked up. Remember that August for heavy breeds and September for light breeds are the ideal hatching months. Early, chicks .are. inclined1 to go into a false autumn moult, whilst late chicks, unless especially cared for, seldom thrive as well as those hatchedin the months mentioned. It is better to be a little early than a liftle late