POULTRY NOTES

Evening Star, Issue 19197, 13 March 1926, Page 19

POULTRY NOTES

[By UTILITY-FANCY.]

The reports which have appeared in this paper of the New Zealand Poultry Association’s conference have been so full that there is no need for my intruding them in these notes. I may remark, however, that the membership of approximately 1,000 is not sufficiently representative of the strength of the poultry industry in Now Zealand. The association has already proved itself to bo a power in the laud, and has gained from the Government concessions of value to poultry producers; but there are contrary interests to contend with, and the association’s membership must bo coiisiclcrabV increased _ if it is to retain the 1 1 pect due to it by the powers that be. The whoat-growers, millers, and bakers and confectioners no doubt sympathise with the desire of the egg producers to get a fair deal, but in their dealings—on the one hand selling second-grade grain at a higher price than first-grade, and on the other in buying fresh eggs and pulp—their aim is always to profit at the poultryman’s expense. This, of course, is only what should be expected —it’s business. Were there 1,000 members of the association in each of the provinces of tho dominion the executive in approaching tlio Ministers of the Cabinet would find them surprisingly well informed of the great Importance of tlio poultry industry. Wo are getting on, certainly, for very recently a Minister actually stated a fact which has been broadcasted scores of times through the poultry columns of newspapers throughout New Zealand during the last quarter of a century—viz:— that the poultry industry in tho United States of America exceeds in value that of any other farm produce. When the 145,0(')0 , poultry-keepers in New Zealand realise the advantage of cooperation and join up with tho local egg circle in something like decent numbers the wheat, bran, and pollard problems and the imported pulp problem will bo satisfactorily solved, not temporarily, ns at present, but permanently, and it will then be possible to dream that the industry here will, as it is in the U.S.A., be the leading staple industry Tho Taieri Poultry Society, at a wellattended meeting last Saturday (Mr J. P.. Walls presiding), received replies from two clubs respecting its circular suggesting that the Government poultry instructors should act as judges at poultry shows. Tapanui promised to bring the matter before its annual meeting; and Oamaru, “That this society is in favor of your club forwarding a remit on to tho South island Poultry Association asking thorn to approach the chief poultry instructors with a view to securing their services as judges at poultry shows.” — Both letters were received. The secretary of the South Island Poultry Association wrote concerning a supply of imported wheat for local poultry men, and advised that application should bo made to the secretary of the’ North Island Association, which controlled the imported wheat.—ln the discussion which followed it appeared that by tho time the imported article reached the consumer hero it was ns expensive as local grown, and not as good. Members agreed that “something was wrong somewhere ” when such was the case, and decided not to pursue the matetr further this year. Judges and collectors were appointed for the show, which will be held on Juno 19. It docs not follow that because you allow ample perching room for your fowls in their roosting quarters that there is no overcrowding. If you visit the roosts at night time you may find the birds all, as it were, in a heap. This is especially tho danger where there are two or threo porches, about n foot apart, and at the same level. When fowls crowd up in this way they become overheated at night and catch colds in tho cold winter mornings. Mr James Hadlington, a Canadian poultry expert, says: “It is not generally realised that close perches mean crowding. Ono sees many poultry-houses whore tho perches are not more than 12in to loin apart. In such houses the birds are packed at night in a mass (hoad-to-tail and vice versa), almost like sardines in a tin. Ono can imagine what this means on a hot night, especially where the house is not too well ventilated. It should also bo remembered that opeu-fronted houses are not sufficiently ventilated without a good aperture at the back. The results following on this class of perching are sometimes disastrous. Over-heated pullets or hens _ are not likely to remain in a condition conducive to laying, and premature moult if often the result. Close roosts aro also responsible for a good deal of picking of the cloaca on tho perches in the daytime, and consequent cases 'of cannibalism. They aro also an incentive to feather picking.” Barley.—Says a writer: “When tho biologists have finally settled what they mean by a vitamine (A, B, C, and so on) it will be found that bailey contains them all in good proportions, for barley is very rich in iron and phosphorus; any any man or woman (and presumably fowl utility-fancy) who gels these constituents in his or her daily diet need not worry about the other vitamines or the rest of the alphabet.” It appears to me that tho writer I have quoted has not really touched on tho vitamine content of barley in the foregoing, nor do I think ho is correctly classing iron and phosphorus with “ other vitamines,” but all the same,, in the past wo have narrowed too much the rango of foods supplied to poultry, and it is desirable that this should be changed. Personally 1 havo found that if a little barley is left to soak for say, twenty-four hours, and is then mixed in with the soft food, the fowls not only relish the mash but are kept healthy. Preparing Birds for Show.—Many make the mistake of feeding too heavily while conditioning their birds for the show. The birds are confined and have little chance for exercise, so digestion to a certain extent is retarded, and overfeeding brings on derangements. Unless birds are properly conditioned (prepared) they will not stand tho strain of cooping, and will go out of condition, during the show. Mrs Blank says she does not know how she could have got on during tlio past month or two without her poultry, since her husband has worked very little. - However, with her thirty head Of poultry she has earned a guinea a week by selling eggs. She says she only feeds her fowls twice daily, and has not a sick fowl in her run. The Campine (pronounced kampecn) is proclaimed to be a very useful little fowl. In general appearance it is more like the Silver-pencilled Hamburg than any other British fowl. Its chief difference from the Hamburg is that it has a small single comb, whereas the Hamburg has a large rose comb. Both breeds have probably a common ancestor of great antiquity. _ Tho breed has come to us from Belgium, where it has been known for centuries. The Campine is a very active bird, but not wild like the Ancona. The general color of a good specimen is a rich beetle green, with mackerel barrings evenlv distributed over the plumage so ns to” appear to make rings round the body. The neck hackles are a silvery white, while the saddle hackle should

be barred like the body. The legs are a slaty blue. They are an exceedingly handsome and distinct race, very pre cocious and hardy, and _ not difficult to rear. They are non-sitters, and lay an abundance of white eggs of a good marketable size. What are called tho wasters among the cockerels are plump little birds, ready for the table at twelve weeks old. There are gold Campines as well as silver, but they are not so well known. In tho interest of tho breed it is to be hoped that there will bo no undue straining after size. If so the egg basket will suffer. HOW EGGS ARE INCUBATED IN CHINA. Few poultrymen who havo undertaken the incubation of eggs for a succession of seasons can havo failed to havo tried to devise some new and simple method of doing so. Somo have put their ideas into practice, and by_ doing so have found that there was, in their theories, something amiss, and those who have made discoveries of value have been feu in number, and their successes have mainly been in the direction of improved methods of ventilation and of supplying moisturs All poultry-keepers interested in this subject will appreciate the following account of how incubation is effected in China in what are described as “incubator shops ” s — Incubator shops with a capacity of 100,000 to 200.000 eggs aro not uncommon in China. The incubators in a single plant may hatch ns many as 8,000 to 12.000 chicks a day, and this rate is maintained for seven to nine months of the year (says tho 1 Chinese Economic Bulletin’). The Chinese method of incubating eggs is efficient and economical when large-scale production is maintained, and experts often express astonishment that it has not been transplanted to the West. Some chicks are hatched under sitting hens, but by far the greater number are hatched in tho largo incubator shops throughout the country. Canton and Wuchow in the smith,‘and Hankow and Shanghai in Central China, are the largest incubator centres. In Honnm, a suburb of Canton, there are some eight of those shops, with a capacity of 40,000 to 200.000 eggs. The principle of tho fireless cooker is made use of in heating the eggs. The eggs are first thoroughly warmed to a temperature of 103 deg Fahr., or a fraction of a degree _ less. This is done by placing the eggs in an oven-like room with brick walls. This room is about Gft wide, 10ft high, and 10ft long. The eggs are placed in baskets on shelves lining tho walls oi the room. Heat is furnished by charcoal, which does not smoke in burning, in earthenware pots placed on the floors of the room. Sometimes baskets containing tho eggs are placed in large stone jars, and a slow charcoal fire is kept burning continuously against rim outside of, or underneath, the jars throughout the incubating process. Tho latter"method is used in Shanghai, Han kow, and other places in Central and North China, where the climate is colder than in tho southern part of tho country, necessitating considerable heating during tho hatching season, Another method, used in tho Canton region, is to place tho eggs on the roof of the shop in warm sunlight until they are heated through to the proper temperature.

—Baskets Containing 1.000 Eggs.— After the eggs have been heated to the desired temperature; either in the sun or in a special heating room, they aro placed in cylindrical baskets about 24in diameter and OOin deep. Each basket bolds about 1,000 eggs. Tlio sides of the basket are made of firmlypacked rice straw, and are. about IJin thick. They aro lined with a soft, thick paper, somewhat like asbestos. The baskets aro thoroughly warmed before they aro filled with eggs. The eggs are placed in layers one egg deep, separated by a thin square cloth. Twice a day they are changed from one basket to another. The operator takes the four corners of the cloth in one hand and transfers the eggs on it, about 100, to tho other basket. This is done with all tho layers until tho eggs in all tho baskets have boon transferred to new baskets. This process takes the place of hand turning in modern incubators. The eggs aro kept in the baskets until about the fourteenth day, when they are transferred to largo trays about Oft wide, 18ft long, and 3iu deep. Each tray holds about 10,000 eggs. Tho bottom of the trays is lined with soft, thick paper, or with blankets. The amount of covering depends, on the stage of incubation and the weather. In warm weather no covering is needed for tho last threo or four days of tho incubation period, since the developing chick in tlio egg generates a certain amount of heat. Just before hatching the number of layers in each tray is reduced to one. One end of the tray is left empty for about 2ft of its length, and twice a day eggs are turned by being pushed or rolled with tho hands and forearms, several dozen eggs at n time, towards the empty end, until all the eggs in tho tray have been rolled or turned. Tho eggs are candled twice. Tho first candling is done on the third and the second on the seventh day of incubation. The infertile eggs are sold; so there is a minimum of loss from unhatched eggs. -—Thermometers not used.—

Probaoiy tho most interesting point about tlio whole process is that no thermometer is used. Long practice has taught the caretakers to judge temperatures quickly and _ accurately without the aid of such an _ instrument. The men in charge sleep in the incubating room, or m an adjoining room. Someone is on duty constantly, examining and regulating each basket or tray, according to its individual needs, through the management of doors, shifting of baskets, or adjusting of covers. When a caretaker desires to know if the eggs in a particular basket are the proper temperature he presses the egg against the closed lid of his eye socicet in such a way that the egg comes iu contact with a relatively largo surface of skin especially sensitive to temperature. As soon as the eggs hatch the chicks aro placed in circular bamboo baskets about 3ft in diameter and Sin deep. They are ready for sale as soon as they are dry. The hatching percentage of fertile eggs usually runs to about 75 for fertile chicken eggs, and 90 for fertile cluck eggs. With better sanitation, ventilation, and construction of the buildings so as to bo able better to regulate the temperature, and with tne use of thermometers, it is the general opinion that this method of hatching eggs on a large scale in warm climates should prove as satisfactory as modern incubators. The chicks and ducklings are generally contracted for in advance in largo lots by chick dealers and large duck feeders. Large chicken feeding farms are not common, but lame duck feeding farms are seen everywhere in tho delta regions. There are a number of duck feeders iu tho Canton region who feed as many as 60,000 clucks at a time. These ducks are purchased when about one day old from the commercial incubators. They are fed for 100 days, when they are sold on tho Canton markets. If the purchaser of chicks or duckling# lives some distance from the

Contributions and mjastiorto fra: answering should bo addressed to ** Utility-Fancy. Poultry Editor, * Star ’ Office, and received not later than Tmdvy of each week. “ Utility-Fancy ** will only onswen communications through thin column. Advertisements flor this column must he handed in to the office ba£ar» S o® Friday.

incubator shopj say, ono or two days’ travel by boat, tho eggs are started for their destination in baskets, accompanied by tho caretakers, and by the time the boat has reached its destination the chicks or ducklings are all hatched and ready for their first feed. There is no extensive demand for modern incubators in China, although in some of the larger cities a few are in use. PAP A NUT EGG-LAYING COMPETITION. Leading pens, forty-eighth week, ended March 6 (336 days); — FLOCK TEAMS (Six birds). —White Leghorns.—

LIGHT BREED SINGLE HEN CONTEST \Three birds, same owner). —White Leghorns.— Tl. H. Williams, No. 2 ... ... ... 317 H. Williams, No. 1 280 W. J. Richards, No. 2 280 0. H. Izard, N0.,3 280 M. 0. Craig, No. 3 278 J. Liggins iNo. 3 2/7 Miss Si. White, No. 1 2/5 SINGLE HEN CONTEST (Three birds, same owner). Restricted to certain breeds. —Heavy Breeds.— Tl. 0, Bennett, W.W., No. 8 ... .... 257 Hopkins and Sevenson, 8.0., No. 1 242 H. Williams, 8.0., No. 2 211 SINGLE DUCK CONTEST (Three birds, same owner). —lndian Runners.— Tl. ,T. G. Greenslade, No. 3 305 L, B. Mouncell, No. 1 304 jt. W. Hawke, No. 1 290 J. W. Thomson, No. 2 282 H. P. Slater, No. 2 271 FLOCK TEAM (Six ducks). —lndian Runners.—

Week's Weight, Eggs. oz. dr. Tl. W. E. Ward ... 29 63 2 1,550 M. C. Craig ... 23 63 7 1,506 Calder Bros. ... SO 63 10 1,486 Green Bros. ... 28 62 0 1,462 J. Liggins ... ... 24 54 15 1,407 —Hoary Breeds. —• P. Bailey, RLR. 26 56 0 1,23S Rogers and , Thomson, B.O. 15 S3 1 1,237 SINGLE HEN CONTEST. (For Light and Heavy Breeds). —White Leghorns.— Week’s Weight, Eggs. oz. dr. Tl. W. Nowall ... ... 5 11 4 260 W. Barrel! ... ... 5 11 7 255 J. Liggins ... ... 5 12 6 245 Green Tiros. . 5 10 14 241 0. H. Bradford 4 9 8 240 —Heavy Breeds.—■ H. W. Beck, B.O. 6 33 3 257 G. W. Black, B.O. 1 3 6 199

Week’s Eggs . Tl. H. w , Beck ... 27' 1,552 11. A. Dawber ... 20 1,408 G. N. Boll ... 29 1,143