POULTRY NOTES

Evening Star, Issue 19274, 12 June 1926, Page 24

POULTRY NOTES

[By UTILITY-FANCY.]

“ New Chum.”—Do not let the fowls on to the run till the lime Ims “ slaked ” owing to the exposure to air and damp. Yes, a liberal dusting would be suffieient, but if it is the first application for a number of years let the dusting be very liberal indeed.

In the utility classes the Leghorn pullet is a. really beautiful bird. She has size, a. well-cut comb, and nice body. The second prize bird also is nice in body and generally good. She is a. trifle weak in comb, but otherwise runs tlio first very closely. The third bird is only a fair specimen. Minorcas.—The winning cock is a. good specimen. The first prize cockerel is rather of Leghorn typo, but otherwise good. Tito second prize cockerel is bettor in head and type than the first. Tlie third prize bird is a. very fair specimen. In pullets the first prize bird is a goad ono—just a. bit weak in fare. Tit? second bird has nice body, but is only fair in betid. The third prize win tier has tine head, bub is weak in front, ai d i.T.her small. Black Orpingtons.—The winning cockerel is a reality, but sent,' utility men regard It as too open cia-s!. Why two class;* t? Tiio second prize has goed head and good color, im> third also a nice bird. In pullets the first bird has lino color, and is nice in type. The second and third are both fairly good,. Rhode Island Rods.—These formed as good a class as wo have seen hero of the breed. The color was almost uniformly good, but some specimens rather followed Orpington type. Typo should come before color in this breed.

“Mac.”—The so-called “Giant Jerseys ” were first bred in America:, and there may bn,re been some importations to this country, but I do not. know of any. ■ If you were to advertise for “ filack Giants” or “Jersey Giants” you might be able to get in touch with an importer of the breed. Those well-known White Leghorn' and Wvandotte fanciers, Mr and Mrs J. B. Whit o, having disposed by sale of portion of their land in Musselburgh, find themselves compelled to part with their high-class strain of White Leghorns, and, as will bo seen, they are now advertising them for sale. This is a unique opportunity to secure profitable birds either for the show pen or laying purposes. Mr White’s show wins the last two seasons are evidence of the quality of his birds. Although the Dunedin Fanciers’ Club Show held last wetk was very fully reported upon in ihe general columns of the ‘ Star,’ J must, of cour e, bo perm’Hed a lew remarks respecting it in my own weekly notes, it was a particularly line show, and, being held where it was, in the largo Canadian Court of the recent Exhibition, there was ample space for the thousand odd exhibits, and for visitors to comfor.ab'y inspect them. The Executive C. nunittce deserves credit for the penning and arrangements goner, by, and, judging by the attendance etiCii day, they will be rewarded l.y an excellent financial result. As ngards tlie exhibits in which these columns are particularly interested, they made a good showing, but not to l;e compared with that made by tlie canar es, pigeons, and children’s pets. The canary fancy gave evidence that it has “ taken on ” again with the public, tor the cages took up considerable wali space. Pigeons were also in torce. The ” fancy,” for them, never appears to wane. As regards children’s pe.s, they certainly are a great draw of gate money, many special visits ring made to many of them. Othcnv-o, presumably, the little dears would become downhearted. In the open classes Kir fowls Game were the finest seen hero for years, and it was pleasing to see them back again in such force and quality. Had the club expected such a strong entry it would doubtless have appointed a judge intimately acquainted with tlie breed to award the honors. Buff Orpingtons (Upon).—Here, again, visitors had the pleasure of .seeing a beautiful breed once moie in stingih. The color was not uniformly good, hut j;o doubt climatic conditions this year are partly accountable for Hint defect. Rhode Island Rods (Open).—This also was a good class, but 1 fancy judges lost type in the winners, and .showed a leaning to color. Plymouth .Bocks.—Ao.hing very wonderful. \V.nt> Wyandottos.—Only two shown —n c>.ck and ben. Both are beautitul birds. Black Orpington (Open).—Good class, line size, and good color. The winning cockerel a good one, but light, in eye. Leghorns (Open).—The first prize cockerel (Mr Goodlct’s) js a very fine bird. It is a trifle on the small side, but otherwise good in type and feather. It is a typical utility bird, and is one more evidence that there need be only otto class at shows, and that an open class. The second prize is a coarser and different typo to the first. The third is a good specimen.

Bantams.—A fine display. Rather wanting in lobe ; more of the round than oval shape is required. Mr T. A. Brown is to bo congratulated on his groat achievement in winning with a Sebright hen the coveted prize for best bird m the show.

Are chilled eggs as good as fresh? According to an Australian contemporary, Mr J. B. _ Morrett complains of the Press criticism of the practice of selling chilled eggs as fresh. Ho says that this criticism is an attack on the chilled egg itself, on the whole system of cold storage, and an attempt to do harm to the export trade in general. “Alpha” (‘Leader,’ Melbourne) evidently disagrees with Mr Merrett, and regards fho soiling of chilled eggs as fresh as a fraud on the public, though some may excuse it as an excess of zeal. My idea is that a chilled egg comes out of cold storage—if the chilling conditions have been right—just ns good as it went in, but it has not the staying power of an absolutely fresh egg. V.'liat I mean by that is that a chilled egg goes stale quicker when it leaves the cold store than does tin egg which has not been chilled. Experts have acknowledged this lack of “stay-ing-good ” power in the chilled eggs, and in doing so they also acknowledge that a. chilled egg from the commercial | standpoint is not equal to the genuine fresh egg. It eaten immediately, or within reasonable time after leaving the chilling chambers, it is in precisely the same condition as it went in. What constitutes a fresh egg? The foregoing question leads, naturally, to a more important one—viz,,, when is an egg cunt,led to lie designated fresh? I fancy wc will have to luimoirleclge that limi'o are degrees m freshness. 'Hie new-laid egg—the egg available to people who’keep their u.vn fowls -eaten the day it, ts laid, or, say, the next day, may be classed as absolutely fresh, provided that owing to something wrong with the fowl it has not been “held up” till it has become stale, _ a tragedy which does happen sometimes, though very rarely. An egg a week or two old may bo still classed as fresh, because still palatable, provided that it has not been near enough to strong-smelling goods to be contaminated by them, it is not equal to the new-laid eggs, and is not, strictly speaking, fresh, but it is fresher than the eggs which has been collected by die country storekeeper till he has sufficient to consign to the city produce merchant, who, in turn, has handed it over to the shopkeeper. How old such an egg is no one can tell, yet it may not have gone noticeably stale, and, hence, is claimed as fresh 1 There are fresh eggs which, when their tops are removed at the breakfast table, sometimes produce a so-called “hum,” and incite to bad language. It is very unfortunate that such as those should occur sometimes, but they do, hence the designation: Shop eggs which are sold ns “ fresh,” simply to distinguish them from “ preserved.” Preserved eggs, whether they enmo from the cold store or from the tub of lima water or water glass, may not be classed as fresh, yet may be just as palatable and safer than shop eggs of the freshest description. To Ire on the safe side, however, remember that the

really dependable egg is the one from your own yard.

Abuse of Green Food.—Mr J. Hadlington (New South Wales Government Poultry Expert.) says that, owing to the high cost of foods lor poultry, chaffed green food is being used to a. greater extent than it should be. Somo poultry farmers hove provided mashes with two-thirds of its bulk green stuff. He points out that a hen has not tlie capacity, even proportionate to her size, of a cow, horse, or sheep, to deal with bulky vegetable matter. She requires roughage, but not to the extent that some people are supplying it. If she is forced to eat a mash composed of too much of this class of food, to the exclusion of a more concentrated and substantial diet, the first effect is a lower egg production. It is well to draw attention, as Mr Hadlington has done to the fact that excessive use of green food in the mash is detrimental to egg production. Green' food in moderation—even to the extent of onethird—is beneficial. It is not an eggmaking food, but it is a health-main-taining one. Green food aids digestion, and is appetising, but it is not economical—however cheap it may be—to ruse it excessively in the mash. In fact, it is bettor not to feed it as part of the mash. It should bo served separately. Let the birds have their fill of concentrated mash fond, and leave them to approach the green stuff at will, as they do the grit box, water vessel, and dust bath, and it will be found that an astonishing quantity of green food is demolished, and without detrimental effect.

Lack of green feed is one reason winfowls take to plucking one another’s feathers. A few rusty nails -in the drinking water is also said to prevent this nasty habit being acquired. Birds in confinement are apt to start feathereating because too well fed at meal times, and, consequently, having no incentive to hustle about in the litter for such extras as they might find. Snob birds acquire the habit on the principle that “Satan finds mischief for idle hands to do.”

Do not use bricks for henhouse floors. The essentials of a good floor arc that it is moisture-proof, and has a good smooth surface for cleaning. Brick is very porous, and water would come up through it by capillary attraction just ns a blotter takes up ink. Keeping the poultry-house clean is one of the most laborious tasks in the business, therefore the smoothest kind of floor is most desirable as an aid to scraping the droppings that will stick to it. Brick could not bo laid even enough to make a smooth surface, and it would he necessary to pour concrete into the joints to make it tight, and then apply some kind of waterproofing to the surface, all of which would malic a very expensive floor.

Contributions and questions for mnrerinjj should be addressed to Utility-Fancy, Poultry Editor, ‘ Star ’ Office, and received not later than Tuesday of each week. “ Utility-Fancy “ will only answer, communications through this column. Aifrartbemeate. for tt™ yvqmrm must bo banded in to the offias botero S ims. Friday.

The birds competing at this year’s competition at Papanui, having now seemingly got into their stride, the results will be published from week to week in these columns. It is interesting to note that one bird in the duck section has so far not missed laying a single day. Fifty-six eggs in fifty-six days is not had to start with.

TWENTY-SECOND PA PANE! EGGLAYING COMPETITION. Leading pens eighth week, ended May 29 (fifty-six) days. FLOCK TEAMS CONTEST. Six birds. Light and heavy breeds. —White Leghorns.—

SINGLE HEN OPEN CHAMPIONSHIP. For light and heavy breeds. —White Leghorns.—

WHITE LEGHORN SINGLE HEN CONTEST. Each competitor enters three pullets. Week’s

SINGLE HEN CONTEST. Competitor to enter three birds. —Black Orpingtons.--

SINGLE DECK CONTEST. Competitor enters three birds. —lndian Runners. —

Week s Weight. Eggs os. dr. TI. W. E. Ward . . ;n 59 1 249 I 1 '. Hawes ... . . 25 49 1 245 r. c'v.\h ... . p,[i G2 9 248 ii. Vu-a ... . wo 5" 8 J. Jkibbott ... . •; 30 62 1 286 H. Williams ... * - 28 56 9 229 Heavy breeds. Only two entries. P. Bailey, R.I.R, 87 67 6 217 0. Bennett, W.W 18 36 9 192

Week’s Weight. Eggs. o’/., dr. Tl. Miss M. Wliito G 12 7 49 Green Bros. ... 7 14 12 48 N. Harrison ... ... 6 12 9 45 A. G. F. Ross 6 11 11 44 F. Hawes ... 6 10 9 43 Skilly and M‘Ehv ain 5 9 4 42 —Black Orpington (3 entries).J. Kingsland ... G 12 7 44

Eggs. Tl. c. Crouch. No. 3 6 A. Patterson, No. 1 7 46 G. H. Mitchell. No. 2 ... 5 4(3 G. and F. E. Biltclifi, No. 2 5 46 G. and F. E. Biliclitf, No. 3 6 46 J. W. Thomson, No. 2 ... 6 46

1 Peek’s Kgy-s-n. G. A. Grainger, No. 3 A 4(1 11. Harris No. 2 0 43 G. Blair, No. 2 !i 42 A. G. V. Boss, No. 1 r 40 A. R. Reekie, No. 1 ii 40 --Any Other Variety Heavy Breeds.— Cuthbortson and Mitchell, 50 W. Hooks, No. 2 6 Cnthbertsnn and Mitchell, 6 42 W. Rocks, No. 3 Cnthbertson and Mitchell, 41 W. Rocks, No. 1 n —Any Other Variety Light Breeds .— H. W. Beck, Minorca,s, No. 2 6 38 11. Williams, Iilinorcas, No. 2 5 33

.Week’s Eggs. Tl. J, W. Thomson, No. 2 ... 7 56 R. W. Hawke, No. 1 ... 7 55 H. A. Dawber, No. 3 — 7 52 R. W. Hawke, No. 2 ... ... 6 62 R. W. Hawke, No. 3 ... 51 J!. A. Dawber. No. 1 ... ;;; « 50 J, W. Thomson, No. 1 ... 7 60