EXHIBITING POULTRY.

Hutt News, Volume 6, Issue 50, 23 May 1934, Page 4

EXHIBITING POULTRY.

1 (By "Poultry Show.") Effect of Feeding on Colour & Plumage I Opinions differ as to the eilect >;f different feeds on the colour of plumage and especially is this so in regard to "creaminess" in varieties having white plumage. Any system of feeding which tends to fatten a oird.in a slioi" space of time'will produce a fatty o'i which gives to new gro.vn feathers u j creamy appearance. This creaminess I can be overcome however, by hardening that is feeding grains of low fat content such as wheat. Yellow corn and green feed .should only be given to white birds in moderate quantities but, on the other hand, both these feeds will help to level up the colour of red or buff plumage! birds. Exhibition birds require one or two feeds of grain per day in order - to maintain their vigour and activity, and while coloured birds may be give i maize in moderate amounts', wheat and oats are safest for those having whi.e , plumage. Another point to watch Is i the liability of yellow maize to tint white carlobcs. Tasteless pepper may be given to level up the colour of buiT or rod bird, if care be taken not to cver-do it. Ihc) best way is to use two grain capsules and to give these morning and evemng after feeding. Adjust the numhe.■given by the appearancc of the colour of the new grown feathers-. Hempseed "will strengthen the ground colon' of highly coloured varieties such Silver Wyandottes and Rhode Island Reds. After moulting, the best of j food and care is essential if the bird is to grow new plumage up to its stand ard when in pullet or cockered stage. A quick moult is essential :uid protection from the mid-day sun is advisable. For dark or parti-coloured varieties a small quantity of caturated carbonate of iron should be given about one ■ tablespoonful to a quart of drinking water). This will help materially n deepening the . colour of the feather*. Purple and brown barring on black plumaged birds may be the result of too much fat in the food—this is even the case of barred Plymouth Rock-. This defect can be at least partially overcome by reducing tnc fat content of the food.