POULTRY INDUSTRY.

New Zealand Herald, Volume LXIV, Issue 19625, 2 May 1927, Page 16

POULTRY INDUSTRY.

CO-OPERATIOIN PRINCIPLES. [ IMPORTANT ESSENTIALS. SOME MINTS FOR BREEDERS. BY G.II. People in all walks of life in New Zealand, and poultry-keepers in particular, have learned a great many practical lespons since the war. One of the most important lessons tnat the poultry-keeper has yet io learn is a vital one This one essential, so necessary to the future welfare of the poultryman, is co-operation. What was the first demand of the? war, above all else, (o make success in any degree certain with the allies 1 It was cooperation of the allies, one with another, to a common end.

If each country had tried to work independently, chaos would have been the only result. It is just the sumo with present-day poultry-keeping. Conditions existing to-day demand tie highest possible efficiency in anv k,sinoss.

What is the principle of all boards of trade and commerce, of dairymen's organisations and the Ike? Co-operation for the ultimate general benefit of all connected with the business. What the poultry business needs as a whole, more than anything else, is the application of the A-B.C. of irod.-rn business organisation. Personal feeling has no place in business. The lack of congeniality is not as apparent among men at the head of large poultry establishments as among small flock-owners. The fact that a man is at the head of a large business, or holding responsible positions with such, should prove him above the petty personalities that enter so largely into the environment of a less important person. If, however, the man controlling a large interest is not above such trivialities and does not use upright, sound methods of dealing with l.is fellow-men, ho is, by the very prominence of his position, a far greater menace to. the welfare of the poultrymen of honour than the smaller fry. Conganial 00-operation. The poultry-keeper in a small way who is selfish and narrow is really more of a nuisance than a real danger. After all, the fact remains that the bulk of the poultry is in the hands of the small man, and it is he that needs to learn the importance of congenial co-operation. The large breeder is to a great degree dependent on the small man to handle his output of breeders, hatching eggs or day-old chicks. Amiable, honest, hearty co-operation will work like an endless chain i.f once really established. It would do my.heart good to sec, and help in, a drive to bring poultry-breeders' into, closer touch with each other along this line. -If I were an efficiency expert 3 would devote every waking hour to this one thing. Many who read this will say: " Oh, well, what I do or say to help boost co-operation with my neighbours never will be noticed." Don't be So modest. " Constant dripping of water' will wear away a rock.," Use every smallest opportunity. It is the need of the hour. All precedents have changed. Conditions will never be exactly as a few years back, and new ideas are necessary to keep abreast of other lines of production. Put the " ginger " into your business fchat is consistent with present-day strenuous conditions. Do not be a self-centred or luks-warrn breeder. Let some of the real broiherly feeling flow toward all your fellow-breeders. Above all, be square, be a credit to the beautiful birds you raise; breed and use the golden rule in your business dealings. Make it your slogan from now on. It cannot be beaten. Pale-Yolked Eggs. In the course of a day one is brought into contact with advertising mediums which loudly.proclaim the virtues of condiments, sauces, and other preparations calculated to impart zest to the jaded taste or digestion, of the consumer. These artificial aids, however, cannot compete with a natural product, snd to the average person there is nothing more appetising than the rich, golden yolk of a new-laid egg. There are times when the rich colouring matter of the yolk is absent, and, as yolks deficient in colouring matter lessen the value, as well as the appetising quality of an egg, a few remarks upon the cause and treatment may bo of service. Among the several causes of pale-yolked eggs, anaemia and debility occupy prominent places. When a. fowl commences to produce eggs the system is greatly tapped. The muscles want plenty of play in the open air, and the appetite requires to be satisfied with a liberal supply of wholesome food. Negligent housing, want of exercise, and neglect of the elementaray laws of health are not conducive to the due development of the frame,., or to the richness of the blood. The blood becomes poor and watery, bereft of red corpuscles, lacking iron, and the renal functions may become perverted. / Anaemia in its various forms imt infrequently produces secondary changes in various organs, and it will be proper to refer briefly to these. Condition of the Blood. The foundation of all these changes is (the deterioration of the hood, which reduces functional activity, anil interferes with the nutrition of the t ssues. In regard to distribution, then; may be too much or too little blood in the vessels, or it may undergo chang.ts in its condition by coagulating inside the vessels, j In the distribution of the blood the capil- I laries and veins may be regarded as virtually passive channels. They' may be able to accommodate more or less blood according to circumstances, but of themselves they h ive probably little to do J with the variations in the supply. It j is obvious that the blood supplies needed ] material in the tissues, yet essentially j the supply is regulated by the arteries; I when they dilate more blood passes into i the capillaries and on to the veins, and when they contract the blood ■reaches the capillaries and veins. The exact mode of formation of the red corpuscles, even the ste of their formation, is very .obscure. It has generally been supposed that the red corpuscles develop j out of the white, but considerable doubt exists as to this. It is evident that the paleness of the ] yolk substances of an egg is directly i traceable to a general lowering of the i ton? of the bird. The colouring matter ] of the yolk substance is composed of vitel- I lin, mielein, lecithin, and two pigments! (luteni), which are all secreted from the blood. Therefore, it a bird -produces pale-yolked eggs :t is necessary to improve the'blood supply in order to obtain eggs with yolks of the desired colour. ] To do this it is essential to administer | either a blood-forming food or tonic. One \ of the best remedies is the tincture of ! iron perchloride; and the easiest way | of administration is to give the bird five ! drops of the tincture in a teaspoonftii o{ sweetened milk twice daily. It is a little known fact that waive is a mild ; ovarian stimulant, and good results are obtained when this valuable product is judiciously employed. Tincture ..f iron perchloride yields better results with poultry than any other preparation of iron, but it must be administered as recommended, in sweetened milk.