POULTRY NOTES

Evening Star, Issue 19758, 7 January 1928, Page 18

POULTRY NOTES

2* [By UTILITY-FANCY.] 5 B- ■

Contribufems and questions for answering should be addressed. to “ Utility-Fancy, Poultry Editor. * Star 1 Office, oad received not later than Tuesday of each week, “ Utility-Fancy " will only answer communications through this column. Advertisements for this ccdunm roost be handed in to the office before 2 p-m. on Friday.

The Ashburton Society, at its annual meeting last month, passed a motion of sympathy to the relatives of Mr Tom Breeze, who was a foundation member of the club, and to Mr A. L. Zouch, another keen supporter. Mr Breeze was prominent as a fancier years back, and was well known to many Dunedin fanciers, who, I am sure, will- join in the vote of sympathy extended by the Ashburton Club. The Hatchery Business.—From investigations made by the Buckeye Incubator Company, it _ appears _ that in forty-eight States in America 2.575 hatcheries reported the following interesting facts: —Capacity, 35,943,300; average hatch, 67 per cent.; number making money, 2,457; number doing trade hatching, 1,990. The icharges varied from 2.} cents to 5 cents per egg fc hatching. One hatchery sent 900,000 chicks to all parts of the United States. This phase of the poultry business is almost unknown in England (says an English paper). Enthusiasm Not Dead Yet.—Two b- s, Georgo (Scotty) Smith and Bill Hearnc, walked 278 miles to see the World’s Poultry Congress at Ottawa. T' a cause of their walk was that funds wore short. They arrived footsore but happy, and as Scotty put it, “he wadna hae missed it for twice the distance.” It is needless to say that the boys did not walk home. A good Samaritan in the form of the Hon. John S. Martin, Minister of Agriculture for Ontario, appeared on the scene, and the ertswhilo “Knights of the Road ” rode back to Toronto in state in the Minister’s limousine. As the boj’S laughingly said: “We came down like paupers and are going back like princes.” George Smith is a breeder and lover of bantams, and “ Bill ” Hearno is a breeder of Black Orpingtons. So long as the spirit exhibited by these breeders is abroad, there need bo no fear for the future of poultry exhibitions.

proportion wo use for human consumption is not only not poisonous, but beneficial. The Illinois experimental farm has been testing the theory that salt is harmful to poultry, and, the followin" is part of the station’s report:— It°was found by these experiments that chickens are not readily poisoned, not so readily poisoned by salt as poultrymen heretofore have generally believed. Experimental rations containing a proportion of salt as high as 41b to each 1001 b of feed were fed for a period of three months to chickens nine weeks old at the beginning of the test, and their growth was not retarded. Fourteen chickens that were fed a ration containing 81b of salt in each 1001 b of feed showed no ill effects in twelve to thirteen weeks of feeding, and only a slightly retarded growth due to the slow adjustment of their appetites to tli6 ■ disagreeably salted feed. When these chickens got to the point whore they ate proportionately the same amount of feed as the groups getting smaller percentages of salt their growth was about the same. This study was carried out with ten lots of chickens, five containing ten chicks and five containing five chicks. White Wyandottes, White Leghorns, and Rhode Island Red breeds were used. The chickens were fed a ration made np of yellow corn, bran, dried buttermilk, steamed bone mcali ground limestone, and salt. The percentages of salt used in different lots were 1,2, 4, and 8. Some of the lots were group fed and some were fed individually. All lots had access to feed at all times. The initial ago of all chickens was eight weeks. In the distribution of the birds among the several lots the number of cockerels and pullets in each lot was made the same. The feeding experiments with salty rations were continued for twelve and thirteen weeks, and at the cud of that time the birds were given salt either in capsules or in solution, in order to carry out the second object of the experiment—that is, to determine the largest amount they could tolerate both in repeated doses and in single doses, ■and the smallest single dose that would cause death. It was iound that salt administered in solution could not bo tolerated so well us the amounts taken with the feed. Birds nine weeks old or older apparently suffered no harmful results by consuming 6 to 8 grams (one gram equals 15 grains or a quarter of a teaspoont'ul) of salt dally in their feed, but 8 grams a day given in solution in two doses could not bo tolerated continuously by a majority of chickens. Doses larger than 8 grams a clay were quickly fatal. In tests made to discover the smallest doso of salt that would cause death salt put directly into the crop in two equal _ doses amounting to 12 to 10 grams daily was quickly fatal in the case of birds weighing 21b to 41b each. Eight grams of salt daily, given in two doses, was tolerated for as long as five days, and in some cases indefinitely. However, even on this dosage death within twenty-four hours occurred in some cases. It appears from these results that tko presence of small amounts of salt in various feeds that may be used for poultry is not so dangerous as has commonly been believed. Good Feeding.—Good feeding does not necessarily mean the provision of plenty and to spare, rather docs it infer that a regular system should bo adopted, and the birds fed on foods that are of the right quality and in such proportions as are conducive to J egg production. A, dairy larmcr would not think of feeding rubbish to his cows to increase his milk return, neither must a poultry keeper feed trash to ids hens and expect an abundance of eggs. It is not possible to lay down here a complete system of feeding, _ for the obvious reason that the conditions under which birds are kept play a great part. For instance, Jones allows bis birds practically a free range, whilst Smith keeps his on the intensive or semi-intonsivo system. In the former case the stock has the advantage of being able to find a largo amount of natural food and are receiving a constant supply of greenstuff, whereas Smith has to adopt, different measures to make up for these deficiencies, in this matter of feeding the whole question resolves on regularity and quality. After all, it is just as easy to be regular as otherwise; then, again, it is just as cheap to feed good foods as bad. It is returns that count, and the returns from good foods are so infinitely superior to those from bad that it makes one wonder why cheap foods find a market at all. The Moudati.—“The most useful fowl that we have ever had from France” is the term that at one time was usually applied to the Houdan, and 1 believe that those who still keep it still value it highly. Yet, possessing as it does almost every quality to recommend it to the farmer, the small poul-try-keeper, and the fancier, this fine bird has for some years by no means increased in general popularity. This is doubtless to some extent owing to the fancier, who in his endeavors to breed crest and color to perfection, has, as usual, neglected the utility qualities, with the result that this fowl has been a good deal inbred until many strains are not such good layers nor so hardy as those that were first introduced. Notwithstanding this, however, the Houdan is a most valuable addition to our stock of poultry, for not only is it bettor than most breeds, both for laying and for table purposes, but it is most useful to cross witii almost every other variety. The Houdan is a large and striking-looking fowl. The body is massive, the breast deep and long, the legs short, stout, and wide apart, and the toes (five in number) straight and well spread. The Houdan has a crest which is large, upright, and even, the feathers all trending in the same direction. The comb, which is called “leaf-comb.” somewhat resembles a. butterfly with expanded wings. The muffles (or whiskers) and the beard are long and compact. The plumage is black and white, mottled all over, the black feather having white tips and the black being rich and glossy, not rusty or dull. The crest is as a rule lighter in color than the rest of the plumage. After each moult the markings show more white than black, so that young birds should be darker than older ones. The legs should be pinky, white, or mottled; but the dark plumage which is nowadays the fashion causes the legs in the darker-plumaged birds also to come dark, and renders it difficult to breed the lighter legs. The square, compact shape and the five toes show that the Dorking has been largely instrumental in the manufacture of the Houdan. As there is less bone and offal than in the Dorking, flic Houdan can be used with special advantage in those yards where ■ chickens for the table are looked to as the principal source of profit. A Houdan cock should be tried in situations and on soils where a Dorking may be found to bo delicate, as the former is particularly hardy and prolific. The Houdan chickens fledge and mature at a groat pace, and Houdan eggs seldom prove unfertile. The hens are non-sitters, and lay a white egg rather pointed in shape. In wet and wintry weather it is a good plan to cut the crest of the cock short, or it may become draggled and dirty and interfere with his eyesight. The Houdan makes an excellent cross with the Indian Game, the Brahma, the Wyandotte, the Plymouth Rock, and with most other breeds. J.t can be used in any form with advantage, not only to improve the quality of

the chickens for eating purposes, but to increase the laying properties of the flock. The Houdan is .a bird that is entitled to much greater attention from the general body of poultry-keep-ers than has hitherto been paid to it. TWENTY-THIRD PAPANUI EGGLAYING COMPETITION. Leading Pens, Thirty-eighth Week, Ended December 24 (206 days). FLOCK TEAMS CONTEST (Six birds). Light and Heavy Greeds. —White Leghorns.— Week’s Weight, Eggs. on. dr. Tl. A. Woolley o.'! 73 4 1,169 ,T. G. Verratt ... 21 45 4 1,155 F. Hawes 61 67 0 1,155 T. H. Wilce ... 65 77 6 1,142 Green Bros. ... 26 58 4 1,164 H. C. West ... 27 62 0 1,126 SINGLE HEN OPEN CHAMPIONSHIP. Light and Heavy Breeds. —Black Orpingtons.— ' Week’s Weight, Eggs. oz. dr. Tl. 11, W. Beck ... 5 12 1) 217 Mrs 1 lollahy ... (i 12 9 204 A. M. Espie ... 5 II 6 192 —White Leghorns.— H. C. West ... 6 16 11 212 H. E. Davey ... 6 13 1 211 E. Hawes I 2 4 209 ,T. MTntosh ... 6 16 C 201 W. Spence 5 11 0 199 G. H. Chambers 6 16 9 197 W. E. Ward ... 2 4 12 195 A. C. Goodlet ... 3 6 16 193 SINGLE DUCK CONTEST. Owner Enters Three Birds. —lndian Runners.— Week’s Eggs. Tl. F. R. Cotton, No. 1 ... 5 256 A. G. F. Ross, No. 2 ... 7 255 G. Voice, No. 6 7 253 Mrs Gee, No. 3 7 251 A. Adsett, No. 1 7 250 Mrs Gee, No. 1 6 245 A. Adsett, No. 6 7 . 243 SINGLE HEN CONTEST. Owner Enters Three Birds. —A.O.V. Heavy Breeds.— Week’s Eggs. Tl. P. Bailey, R.1.R., No. 1 ... 6 -215 ' P. A. Cornish, L.S., No. 2 5 203 J. Casey, 8.H., No. 2 ... 5 189 —Black Orpingtons.— G. A. Grainger, No. 1 ... 5 218 G. A. Grainger, No. 2 ... 5 217 T. D. Dalziel, No. 1. ... 7 215 T. D. Dalziel, No. 2 ... 5 215 R. M. Cookson, No. 3 ... 6 211 WHITE LEGHORN SINGLE HEN CONTEST. Week’s Eggs. Tl. H. Williams, No. 6 7 231 H, Harris, No. 2 7 226 A. C. Goodlet, No. 6 ... 6 225 A. M. Espie, No. 3 ... 6 225 J. Maxwell, No. 3 ... 4 224 G. M. Mitchell, No. 2 ... 7 224 W. H. West, No. 2 ... 6 222 A. R. Browne, No. 1 ... 4 220

Yeast.—A Canadian authority, speaking of the value of yeast in the feeding of poultry, says: It is recommended that 1 per cent, of yeast be added to the moistened mash, and the mixture allowed to work for tweuty-lour hours at a temperature of from 75 to 85 degrees, and this will give a fermentation which is a partial predigestion of the entire mash. Yeast in a dry, powdered form may bo used to advantage, it being mixed in a dry mash with the other ingredients, but if this form of feeding yeast be adopted the amount of yeast should be increased to 2 per eent., and even then the benefits derived from the action of the yeast in making the food more digestible will not equal the advantages obtained by fermentation that has been going on for twenty-four hours. The value of certain elusive vitamins is better known than are the vitamins themselves, which have not yet been isolated from the substances in which they

are known to exist. Their action is well known, and their presence in certain feeds lias been determined by the effect produced by feeding or failing to include these feeds in a hen’s dietary. The growing vitamin B, which is of such special vallue to the young growing stock, is largely present in yeast, and this is again a good point to be registered in favor of including yeast in our poultry rations. By supplying vitamin B, and by causing fermentation, thereby making more available the vitamins and proteins contained in the feeds, and by increasing digestibility and assimilation of the feeds, yeast undoubtedly gives the laying hen more vitality, and enables her to stand up under the strain of continued egg production. It is also very easy to believe that when the hen’s digestive organs are assisted by part of the food being predigested by fermentation, she will lay heavier eggs. Culling.—The wasters must be discovered and removed from the flock, otherwise a good average flqck production is impossible. Wasters in a flock not only reduce the average, but if numerous, they prevent profits. The Minister of Agriculture (England) estimates that an increase of ten eggs per bird per year on the average yield of lay in hens in England and Wales would add approximately £1,250,000 to the yearly income. Keep Down the Insect Pest.s.—The importance of saturating the ends of the perches with kerosene cannot be too strongly advised, as often large numbers (millions) of insects collect in the crevices and come out at night to torment the birds. The perches should be made so that they drop into sockets, and then they can be often removed and examined, and precautions of this kind are mads easy. Salt For Poultry.—A great many people have the idea that salt is poison to poultry. There have been cases reported of death duo to giving salt, but the serving of salt to poultry in the