POULTRY NOTES

Evening Star, Issue 18333, 21 July 1923, Page 12

POULTRY NOTES

[Bi UTILITY-FANCY.]

Contributions and questions for answering should be addressed to “UtilityFancy,” Poultry Editor, ‘Star’ Office, and received not later than Tuesday of each week. “ Utility-Fancy ” will only answer communications through this column. Advertisements for this column must be handed in to tho office before 2 p.m. on Friday.

ally lays back these little trunks, with ( the result that the fowls may be starved i on the best of food. Fowls in a natural , state pick up grit for the gizzard to en--1 able mastication, shells for shell making i and bone formation, and odd bits of dry > stuff (grass, etc.) to divide up the body- , building food they consume.

MANAGEMENT OF THE SITTING HEN.

Before the hen is set she should be dusted carefully with insect powder, and thus freed from any body lice or fleas, and she should thereafter be handled as quietly and infrequently ns possible. Sho should bo taken off the nest every day at a regular hour and placed iu an ample run for feeding and exercise. Sho may bo allowed 'absence from the nest for from fifteen to twenty minutes daily, or rather longer in warm weather, and should bo fed on grain only, such as maize, wheat, barley, or a mixture of these. Fresh water grit, green food, and a dust bath are daily essentials. With a little training most broody hens will come off the nest when, the door of the box is opened, and will return at the right time of their own accord. They soon learn to know the feeding time, and show signs of uneasiness when the hour approaches. For this reason it is important to feed sitting hens as nearly as possible at the same time every day. If it is necessary to handle a hen in the early stages, the wings should first bo lifted slightly to prevent any eggs being held between the wings and the body and afterwards dropped on the ground. The hen, held under and round the shanks and above the back, may then be lifted gently and firmly off the eggs. On the seventh and fourteenth days the eggs should be removed from the nest in the evening and tested for fertility, by holding them against a testing lamp, or by means of a candle placed in a cylinder of cardboard in which a hole is cut the size of an egg. The infertile egg when held against the light will present a translucent appearance similar to that of a now-laid egg. The live, fertile egg will show a fine network of veins radiating from the germ, not unlike a spider in appearance j whilst the addled egg, or the egg which contains a germ which has died after commencing development, usually has a dark, cloudy, or spotty appearance. A little experience will soon enable a beginner to detect the difference between these two classes of eggs on the seventh day of incubation or even earlier. Any infertile or addled eggs should be removed from the nest. If the eggs were fresh when put under the hen, hatching may commence on the twentieth day, and as soon as any of the eggs are observed to be chipping the hen should be disturbed as little as possible until the hatching is completed, which should be in less than twenty-four hours after the first egg lias chipped, unless there is much variation in the age of the eggs. If the hen is very excitable and inclined to trample on the chickens, or if she proves to be vicious, the little birds may bo taken from her as soon as they come out of the eggs and kept in a flannel-lined basket in a warm place until the hatch is completed. If considered advisable, they may bo given to another broody hen if one is available. Normally, as soon as the hatching is over, it is better to remove the empty eggshells and any eggs which have not hatched, and leave the chickens undisturbed under the mother for about twenty-four hours. Prior to this, however, the hen should be offered food and water, ns otherwise she may become restless. The chicks will require no food for twenty-four or thirty-six hours after hatching.

HAWKF.SBURY AGRICULTURAL COLLEGE, NEW" SOUTH- WALES.

DIRECTIONS FOR THE ARTIFICIAL REARING OF CHICKENS. —fa) The Brooder.—

The brooder should stand at bOdc-g P. to receive the chickens. This temperature must bo maintained during the first week.

When the chickens are in the brooder Uie temperature may rise to lOOdeg F., but must bo brought back to 90deg F. as soon as possible. After the first week the temperature should be reduced from 3dog to per week, until the chickens nro hardened off io do without heat at five to six weeks of age. The thermometer should bo hung in the brooder at such a height that the bulb will be 2in from the floor. .As tiro chickens withdraw from the brooder early in the morning, early regu lation is necessary to maintain tha temperature at the required height. —(b) Feeding.—

1. Chickens coming from the incubators are fasted during the first thirty-six to forty-eight hours. 2. Then fed for two days on dry rolled oats. .

2. From that time up to six weeks of age they receive—fa) Moist mash (four feeds per day): One-third bran, twothirds pollard, mixed with hot skim milk, if procurable. One ounce of fine salt dissolved in water to every 51b of meal should be given in at least two feeds por day. (b) Chicken mixture (one feed pen day): Ground wheat 201 b, ground maize 13lb, kibbled or hulled oats 71b, bone meal 31b, hemp seed 21b; nutritive ratio of the above is approximately 1 to 5. Green food is given each day at midday after the chickens are one week cld.

4. From six to twelve weeks old—(a) Moist mash as above (throe feeds per day), (b) Wheat and cracked maize (one feed por day! - Two-thirds wheat, one-third cracked maize; nutritive ratio of the above is approximately 1 to 5. 5. From twelve to twenty-four weeks old —(a) Moist mash (two feeds per day); Pollard 601 b. bran 201 b, lucerne dust 121 b, meat meal 81b, common salt 220 z: the salt should be dissolved in water before mixing with (b) Wheat and cracked maize (one feed per day) i Twothirds wheat, ona-third cracked maize; nutritive ratio of the above is approximately 1 to 4.5. The grain mixture is always fed as the evening meal. —Mixing Mash for Chickens

The method of mixing the food for chickens is as follows Take the proportion of bran—say, about one-third—place it in n bucket or other receptacle, then pour over it as much milk or other liquid as will allow of about two parts of tho pollard to be absorbed by it, working tho whole into a crumbly mash. Should Lho pollard bo finer than the average, up to half bran may he used. There Is little or no objection *o the use of that quantity of bran, because in food value there is so little difference as not to make any material alteration in tho nutritive ratio or value.

POINTS CONCERNING BREEDING. 1. Save eggs alter males have been in the pens ten days or more. 2. Save eggs that are smooth-shelled, even-texture shell, and not less than 2oz. 3. Save eggs not longer than ton days for setting. 4. Keep eggs whore they will not he chilled, exposed to a. draught, nor sub jccted to great warmth, as the last two especially cause excessive evaporation. 5. Eggs are fertile for about two weeks after males are removed from flock. 6 Use one cockerel to fifteen hens in Leghorns and ono cock to twelve pullets, and in flock mating use three or more males so that some may he eating while the rest fight. 7. Kso one cockerel to twelve hens or ono cock to eight pullets for Plymouth Rocks, Rhode Island Reds, and Wyaudottes. 8. Green range with places helps fertility.

TO CORRESPONDENTS.

“Minorca.”—Protrusion of tire oviduct, or egg passage, is usually met with in old, overfed liens, but sometimes pullets suffer from it through straining to expel an over-largo egg. Tho cure ie to wash the organ with warn water, apply olive oil, and with the finger gently return tho protrusion, keeping the hen’s head downwards in order to assist the operation. After that give a half-teaspoonful of Epsom salts to the affected bird; drop lb down the throat dry. If tho protrusion recurs repeat tho operation and try a reduction of the quantity of tire forcing elements in tho food you serve. “Amateur” (Dunedin) and “Amateur" (Kensington).—Your contributions will appear in next issue.

Mr diaries Bills, of George street, Dunedin, who hast just returned from a visit to Australia, where ho interviewed poultry keepers in both Melbourne and Sydney, has brought bade’with him a handsome pair of ■ White Leghorn cockerels from the Hawkesbury College (New South Wales Government) poultry plant. These birds are bred from the best pens the college possesses—i.e., from birds laying 2joz eggs and plenty of them—and, according to the catalogue, are priced high. They are both of pretty much the one type, good sturdily-built birds, strong_ on the leg, well furnished, good upstanding, and well-set combs. One is stronger in leg color than the other, and as a result tends to h(j a little yellow in lobe, and shows a tendency that way in feather. I consider this bird will make a good breeder to put into a yard where the bens show by faded appearance that red blood is needed. One of these birds is going to Mr H. Rowley, of Malvern street, Woodhaugh, and tho other to Mr P. S. Gcorgoson, .of the Kaikorai. Mr Bills while in Melbourne visited Mr Rogen’s Black Rock Poultry Farm, and speaks in similar terms of high praise regarding it as did Mr Edwin Reilly, whose notes on his visit I published in these columns some months back.

Mr Bills speaks very highly of the general arrangements and tire, conditions of the birds at Hawkesbury. The superintendent, Mr Lawrence, is, he says, now going strongly for Langshans, his idea being that they will put the-White Leghorns out, as they not only Lay well, particularly when eggs are dear, but also because they make such excellent table birds.

At Hawkesbury there are 1,500 birds single penned, each competitor entering six birds. At the close of the competition each owner gets a card recording weight of bird on arrival and despatch, and weight and number of eggs laid; and Sir Bills has brought over specimens of this and other recording cards kept on the farm, including one for the incubator room.

I am sorry to report that Mr Bills has been seriously ill since his return. All fanciers, I am sure, will hope for his speedy recovery. The local paper (Arrowtown) reports that on the 6th, 7th, and Bth of this month at Arrowtown there was 18, 20, and 22 degrees of frost, and on tho Monday (23rd) there iwas 34deg! What the conditions have been since I do not know, but under tho circumstances it is not surprising to loam that fowls were found frozen on the perches. By tho R.M.S. Athcnic there arrived from England four- Minorcas which will make a welcome addition to the flocks of this breed in tho dominion. These birds (two cockerels and two bens) were presented to the New Zealand Government by Mr Harold (Marshall, of Brainshot t Manor, Hampshire, a well-lmown breeder and exhibitor of the (Minorca breed in the Old Country. Last year Mr Marshall obtained from the Department of Agriculture copies of tho New Zealand utility poultry standards, which define for the guidance of judges the characteristics of ideal birds of the different _ breeds. He wrote expressing ins appreciation of the department’s forward policy in publishing these standards, and enclosed a cheque for a sufficient number to supply one each to the members of tlie council of the Poultry Club of Great Britain. At the same time bo offered to present to tho New Zealand Government a cockerel from his best hen, which has an egg yield record of 239. Mr Marshall's cheque was returned to him with the standards, and ho was asked to quote a price for two hens to accompany tho cockerel. His response was to present these also; but on tho arrival of the crate it was found to contain two of either eez, and in a letter to the department he explained that ho had added -another male in case of accident. The birds were brought, out free of charge by the Shaw, Savill, and Albion Company, and their excellent condition on arrival boro testimony to the care _ they had received on the voyage. An inspection of the new arrivals confirms Mr Marshall’s statement that the New Zealand standards are practically identical with his own. Mr F. C. Brown (chief poultry inspector of tho Department of Agriculture) says that these birds represent almost the ideal type of tho utility Minorca, being true to breed and exhibiting to a marked degree the points indicative of laying capacity and constitutional vigor. They are being- sent to the department’s farm at Fendalton (Christchurch), where one trio will bo mated, and the pure (Bramshott Manor strain perpetuated, and the other cockerels will be used to cross with some of the best of tho department’s hens in order to secure a number of breeding lit.es, which will before long be available for tlie regeneration of the flock of the dominion, many of which are showing signs of the need of a change of blood. A revival of interest in tho Minorca is highly probable in the near future, on account of the likelihood of an export trade in eggs being established. Consumers in England demand an egg at least 2oz in weight, and the production of such eggs is one of tho well-known characteristics of this bird. These English aristocrats have therefore arrived at a particularly opportune time, and it seems saie to predict that it will not be long before the Bramshott Manor strain will be known throughout tho dominion.

The world’s record, which stands at present, was made by Mr J. P. Drewitt’s Black Orpington at tne Papanui egg-laying competition, 1922-23—viz., 342 eggs in 365 days. Only 2oz (and over) eggs wore recorded at tho competition. It follows that record-breakers can lay full-sized Ogirg. The use of dropping hoards beneath the perches helps to keep the litter clean over the entire floor of tho house. I have found that it pays to supply dropping boards if only to save labor in cleaning, for they concentrate a largo part of tho manure in one place and facilitate cleaning. Digestibility and tastiness are both needed in a good mash. Tho fowls must enjoy their food, and they must digest it. It has been proved that fowls kept on friendly terms with their owner lay better than fowls in a half-wild state. Digestibiltiy is important in a mash, because only digested food goes to the making of eggs. My last statement, however, is not quite true, or, rather, is not all tire truth; for, as a matter of fact, all tho labor of digestion may bo in vain unless the digested material is assimilable—i.e., in a condition to bo drawn into tho fowl’s system. To render digested food into an assimilable condition it must contain roughage—i.e., stuff which, though it will pass through undigested, divides up the digested material, enabling the little trunks coating tho intestine to penetrate it and draw into tho blood what is needed. If there is no roughage we are told that the food passing through the intestine in a concentrated form praotio-