POULTRY NOTES

New Zealand Times, Volume LXXV, Issue 5008, 4 July 1903, Page 8 (Supplement)

POULTRY NOTES

(By "Cacklcr.’O Experiraoats have proved that cockerels fed moafc gained 50 per cent, more weight, and pullets fed meat laid eight weeks earlier than those without meat, but otherwise fed the same foods. M*-a fried ducks were far ahead of those that received no animal food. Mr T. Witt man says: "A splendid way to treat hen M found too fat at the opening of tho laying season is by using .saffron tea (one ounce to one gallon of water boiled brown to about throe quarts), and by simply cooping without food for one half of each day till reduced to normal weight. Salt should always ho used in tho soft food, as it keeps the whole system in working order. It also assists to keep tho blood free from impurities, which means healthy fowls, ihosp little tfi'zzard worms have no chanco with, fowls that are fed salt in their food. Separate tho laying fowls from tho non-layers. In fact, you cannot Keep old hens, pullets, fat hens, and lean hens together -any more than you can auv other animals. Laying hens require a different ration to tho non-lavcr, or fat lien. All should ho separated accordingly, and fed on their proper ration. One quart of wheat per day is considered lilicrai feeding for 10 lions, lint when fowls aro fed a breakfast of soft food green feed and .animal food at midday, one nint of wheat would ho sufficent.' No rule can he laid down for a correct quantity, as fowls differ in their appetites, as wo do ourselves. One quart of wheat per day is conspoeial attention; they will repay the owner four-fold for this special earo. Bo careful over their sleeping quarters, ami see that they aro not too hot or too cold, and should bo given all tho food they will oat. Early chickens require more food than chickens hatched lute in iho season, and will hear with a more heatgiving ration than birds hatched in warmer weather. Green Cut Bones.- I —Green hones cannot bo ground'.' They aro generally cut with a "green bono cutter 1 ' made for the purpose. Fresh, green hones contain meat, ail. and phosphate of lime; they also contain a fair amount of nitrogen, independent of tho adhering meat, cartilage, and marrow. Bones are more concentrated food than any' of the grains *, therefore should ho used accordingly. A fair allowance for each adult fowl would be one ounce two or three times a wsoh. The poultry breeder should feed for an object—hens for egg-production; young birds for growth; and birds for table, for weight and fat. If wo were to give the table-bird’s ration to the laying lieu wo should soon stop her egg-prodnetion; therefore it is well to understand that a properiy-balaucod ration for one fowl will not suit another. Again, we will find one hen in a pen differing from her mates in the quantity of food eaten, the returns given, and oven in taste and digestion. So wo see how difficult it is to lay down any strict law of feeding. Climate, breed, and management has much to do with feeding. An observant poultry keeper should be able to test ana find out in a short time the proper food and ration to give to his fowls. Some will say. “How aro we to know that we are feeding our fowls properly ?’’ This way: First, tho fowl’s droppings will inform you. A fowl in good health and condition will void droppings nearly dry; a fowl out of health and condition will show a looseness m bowels. Halfflnid yellowish dropping.; are signs of liver disease; greenish-black dropping!, mixed with a reddish mucous, show too heavy feeding of meaty and rich foods. Secondly, by catching the hens and examining for fat. Thirdly, if the hensaro putting on fat instead of laying eggs tliey arse overfed or getting a fatforming ration—not sufficient nitrogenous nutrients in the food used.