Poultry Notes

Evening Post, Volume CXVIII, Issue 60, 8 September 1934, Page 21

Poultry Notes

QUALITY OF POLLAKD

EGG-FORCING FOODS

Unless the feed 'agent can supply a suitable sample of poultry mash, many poultrykcepers use just bran -and pollard, plus the usual 5 to 8 per cent, of meatraeal. Iu the old days' when pollard was made of better stuff than it is today, th'e proportion used was half pollard and half bran, but the quality of the pollard has deteriorated so much that often two or even three parts of pollard to one of bran should bo used. One commercial egg producer uses five parts of pollard to one of bran, and since there is little difference in the prices, the correct proportion is important. The old pollard of the last generation was not made with modern machinery which today can work more efficiently from the miller's point of view. Very little flour remains in the pollard we buy today, and the layman cannot easily test a sample to see if it is good or poor in quality. One common test is to plunge the arm into the pollard and if on removal considerable white dust remains on the,skin, the sample can be considered good. Very often the bags which do not appear to be quite full aro of better quality than those which are packed very tightly. • . The use of commercial poultry mashes should be encouraged, since the mixing (dry) of the ingredients is more- easily done in the store than it is at the farm, and less waste from stale stores mil result. The whole point is that the firm supplying the mash must see that only good quality foods are used. Once the buyer loses confidence, he will go back to mixing his own. Most firms supply chick starters, growing mashes, and a laying mash as well. . If good quality food is required there must not be too much bargaining over prices, and in order to meet cut rates some firms put up a cheaper mash specially for that purpose, but they do not recommend it. With the average quality of pollard today, two to three parts should be used to orie of bran, and care should be taken to see that the samnles are as fresh from the mill as possible.

FOR BETTER PRODUCTION

Under" the heading of forcing ' foods come foods high in protein, of which meatmeal is most commonly used. Milk and dried milk by-products are also commonly used for encouraging higher egg production. These foods are fattening as well, and if too high a proportion is used bowel trouble will result. These foods takethe place of insects and grubs which the wild bird finds on free range, and care should bo used in their proportions. It has been shown that 5 to 8 per cent, is usually sufficient if a good quality meatmeal is used. Young chicks up to the age of six weeks may be given a much higher protein level, even as high as 20 per cent, being desirable. Tf this is continued, they will mature too quickly and commence laying before their bodies are. sufficiently,matured-to stand the strain of producing plenty of large eggs. Probably the- best source of protein is the gravy from boiled meat scraps.

UNIFORMITY

All over the English poultry world j there is a plea for uniformity or standardisation of poultry equipment. Housing, incubating, and brooding appliances are so varied in types and construction that the novice is bewildered. Certainly individual taste requires full consideration, but the individual should try to maintain uniformity on his plant. If all appliances are of the same size and shape repairs are much more simple. If the poultry sheds are all built to one pattern, then the fittings are interchangeable, and the birds, when movedfrom one shed to another, will not bo adversely affected. This is an important point during the autumn months when changes have to bo made and when a false moult in a pullet flock mnv mean the loss of many pounds values of esrgs. , The chief difficulty is thnt_ poultrvmen arc very prone to experiment in search of something better. or_ often it is necessary to "make do" in the meantime. But it is noticeable .that most of our successful poultrymen reeogniso the importance of uniformity, and one example of this is that of a man who started with one 100-esrg incubator. He was so pleased with the result, that as his farm increased in sjze he added more machines of the same type, until he had twenty-five small machines where nerhaps four large type machines would have been cheaner to operate. But he was quite satisfied and would not. make any change, though he could weir afford to do so. . Standardisation of. methods-will as: sist routine, in that, the wnrk becomes automatic. The same sized incubators and brooders, with the ?""•>" number of chicks risht up to uniform laving flocks, is verv nice in theory, but difficult in practice unless p"ch step is carefullv planned well ahead.' Then there- is iinif" ,, 'nity of tyne in a strain of stock. "What is move attractive than a flock nf Leghorns, all about the same size and 'shape?

GENERAL NOTES

Provide dust baths for all birds even if they are specialty treated for lice. Fine damp eartli is preferred, situated in a warm place sheltered from winds. Keep daily egg records of each pen's production. A wall sheet is most useful for notes concerning the birds, espc cially in pens where possible breeders are kept. It seldom pays to treat sick birds. If they do not recover after a dose of salts aud a couple of days' isolation I they are best destroyed. If treated, they may recover, but there is the risk of further infection. Strict cleanliness should be observed. Stud breeders should remember the value of good will. The following extract from a breeder's circular shows the correct spirit: "I want your custom for sure—but I want your respect and good will a mighty sight more." Good quality eggs are ro'quired for i export overseas, and the graders arc busy now selecting suitable eggs. The largest supplies go from the South Island. i Just as soon as any seasonable, work is completed, thoroughly overhaul the appliances used and leave them packed away in good condition for next year. If routine work prevents immediate repairs make, a note of the adjustments required. Lettuce is one of green foods for chicks, and the outside leaves are sometimes easily procured from mavket gardeners. Use only fresh supplies, preferably those which are not picked whilst" a frost is still on them. The heavy breed cockerels can be picked out by their thicker legs, bob tails, and the more sharply-pointed feathers on the back. Later the comb will be a brighter red ■ and somewhat coarser. . Sunlight encourages stamina ana destroys disease. See that the growing

chickens obtain as much as thoy require, but supply shade also. Faulty incubation is responsible for many brooder deaths. If the percentage of loss in the first week exceeds 5 per cent, either the chicks have been chilled or the incubation may be at fault. Work quietly whilst amongst a flock of birds, and use extra care when strangers are about. This will result in quieter stock and higher egg averages. Clean nests result in clean eggs. It takes far loss time to renew the nesting material than it does to wash and clean dirty eggs. Eggs for hatching purposes should not be washed but duck eggs may be washed just prior to setting. Do not wipe them dry. In most cases the more a bird eats the more eggs she will lay. Overfat birds are usually slow in movement. Do not scatter the grain just anywhere. If fed to intensive birds, at least half should be fed in the troughs, the rest being scattered well about the whole floor. If on free range, the whole amount can be scattered in long grass, in a different place each night. Autumn-hatched pullets should now be in full lay and the cockerels will fetch record prices if marketed soon. There is always a shortage of prime table poultry from September to Christmas.

EGG-LAYING CONTEST The following are the twenty-third week's results of the egg-laying contest conducted at College:— SINGLE PENS. Section A. Annan (6), 106; C. H. Barker, No. 1 (6) 86, N0..2 (6) 59; W. H. Barker, No. 1 (5) 56, No. 2 (3) 80, No. ! 3 (G) 87; Mrs. R. S. Cannon (5) 124; Emery Bros. (6)' 84; E. M. Galvin, No. 1 (0) 88, No. 2 (5) 82, No. 3 (0) 58; H. Hutchinson (5) 99; C. W. L. King (5) 79; A. (Jr. Mumby, No. 1 (5) 105, No. 2 (4) 86, No. 3 (0) 18,' No. 4 (6) 111; H. Moreland (5) 82; W. J. McAloon (5) 52; A. J. Shailer (5) 82; H. Williams, No. 1 (5) 106, No. 2 (2) 81; Whenuapai P.F. (5) 116; Mrs. E. Youngson, No. 1 (.4) 51, No. 2 (5) 89; D. Kruse, No. 1 (5) 6a, No. 2 (3) 70; F. Lang, No. 1 (5) 62, No. 2 (6) 72; J. Smith, No. 1 (5) 105, No. 2 (5) 106; H.' Williams, No. 3 (5) 93; A. Strawbridge (6) 98; A. R. Watson (6) 84. Section B.—Miss E. T. Somer (6) 34; K. Mouldey (4) 39; W. A. Lareen, No. 3 (7) 50; T. Dowthvraite, No. 3 (4) 88; W. A Larsen, No. 1 (0) 97, No. 2 (3) 109; Mrs. Waddell (7) 108; T. Dowthwaite, No., 1 (4) 38. No. 2 (4) 101. TEAM RESULTS. Section C—S. D Morris, 69, 106, 50, 73, 91. 118 (33)—507; A. J. Davey, 92, 79, 92, 90, 63, 78 (32)—494; Mrs. Geo. Hillman, 103, 91, 94, 74, 30, 82 (24)—474; Emery Bros., 72, 88, 105, 56, 47, 90 (27)-458; H. Poison, 90, 34, 93, 74, 76, 86 (28)—453: J. X. Hazelwood, 105, 109, 9, 85, 70, 69 (27) 447- Mrs. D. A. Stewart, 70, 58, 88, 61, 86, 82 (30)—445; C. W. L. King, 62, 96, 77, 49, 57,«97 (30)—438; J. Graham, 79, 63, 74, 64, 70. 85 (27)—435; IVB. Hamson, 103, 66, 62, 51, 76, 41 (29)-399; M. Stephenson, 42, 21, 98, 52, 74, 87 (27)-374; A. Strawbridge, 47, 66, 70, 19, 65, 73 (23) -340; H. A. Lucas, 70, 65, 21, 101, 13, 08 (24)—338; E. B. Wainscott, 69, 27, 2S, 38, 53, 102 (26)—317; E. D. Wilkinson, 51, 56, 43, 54, 56, 31 (27)—291; W. N. Laws, 94, 49, 43. 45. 23, 73 (29)-282; J. Smith, 42. 29, 45, 24, 64, 42 (24)—246; F. Lang, 38. 47. 18, 20, 25. 9 (25)—157. Section D.—Miss E. T. Somer, BG, 120, 123, 29, 120, 64 (34)—542; F. A. Dewhurst, si, 68. 50, 03, 93, 132 (33)-496; W; A. Larsen. 77, 121, 28, 94, 103, 68 (25)—491; W. E. Jones, 64, 84, 35, 92, 82, 66 (2a)-423.