The Poultry Industry

New Zealand Times, Volume XXXVI, Issue 8171, 12 July 1912, Page 2

The Poultry Industry

ANSWER TO CORRESPONDENT. D.J.P. (Patea). —Your query re September hatched White Leghorn pullets going into full moult now, while Wyandottes hatched at the same time have escaped, opens up a question for which it is difficult to provide a definite answer. Although the end ot September is generally accepted as being the best time to hatch out White Leghorns in order that they trill not moult early, there is no absolute certainty that this can be avoided. Strain, breeding, and general care all exert an influence in this direction. It is quite possible that the parent birds were early monitors. No doubt pullets hatched at the end of October or in November have still less tendency to moult, but they will not as a rule commence laying in time to catch the rising egg market. The later the birds are hatched the longer it takes thorn to mature. Your com* parison with Wyandottes of the same age does not prove anything because the heavier breed is generally slower in coming to maturity.

INCUBATOR INFECTION This is the ago of germs, microbes, bacteria, and bacilli, and t modern research is giving these invisible enemies an increasing connection with the 'feathered tribe. Fresh terrors are constantly being found for the old hen by the scientist, but she will probably, worry along as of yore, and her owners do likewise. These micro-organisms are getting to work —presumably they always did—on. the eggs, so as to have an early start on the young life of the chick as soon as it enters the world. That is what the scientist says, and there is just sufficient in the way of possibilities for destruction to make the matter worth some thought. BREED FROM VIGOROUS STOCK. "There is a growing conviction," says tho professor of one of the American agricultural colleges, “'that some,of the diseases of chickenbood are'due, in part at least, to germs which are on the eggs before they are put into the incubator, or which are left in the egg-chamber from previous hatches, and that proper disinfection will prevent these diseases from appearing among, chicks." Probably a good many people here will endorse that view. But, broadly speaking, the best waj to counteract any such influences or dangers is to follow the good old rule to breed only from vigorous birds of sound constitution, the progeny of which will show tho least possible susceptibility to disease. Professor Graham, of tho Canadian Department of Agriculture, and others have conducted some careful experiments along this line, and they recommend that the incubator be disinfected with a solution of zenoleum before the eggs are put into it. No doubt creosote or any similar coal tar product''would answer the same purpose, tho object being to destroy germs and possibly assist incubation, in other ways. DISINFECT EGGS AND INCUBATOR. One authority on this question goes so far as to say that "a potent cause of poor results in incubation is infected eggs, either . with bacteria or moulds. This infection may take place in the nest, while in storage waiting to be incubated, in tho incubator room, or in tho incubator itself." 'The same authority goes on to point out, that "tho incubator. In many instances, must bo thoroughly disinfected and cleaned after every hatch with a good coaltar disinfectant, or a 2 per cent, solution of creolin. or tho machine can be scrubbed out with hot'water and oresol soap. Infection is more likely to occur in a badly ventilated incubator or poorly ventilated incubator room. Any condition surrounding the eggs which haft a tendency ' to sap their vitality makes them .more subject to infection. In extreme - oases tbe careless use of a disinfectant in an incubator has been detrimental rather than beneficial, probably from tho use of too much, and tho odor or vapor arising from it after the eggs were in' incubation seems to have a bad effect." It is very feasible that the heavy losses of chickens which some breeders in this State suffer are attributable to infection as suggested above.

SPROUTED OATS FOR CHICKS Chicken-rearing Made Easy.—An Old Country fancier says: - "As regards sprouted oats and wheat, X do not think there is anything else to equal them, either from an economical or nourishing point of viow, and they should be prepared as follows: Steep half a gallon of oats for 21 hours, then drain ofl and place in boxes, such as Sunlight soap boxes, procurable from the grocer. One box may be cut in half, the cover forming a bottom for the second box. The oats should be spread out about an inch deep, and kept moist, and cat when 3in or 4in of green are showing. They should not be watered the last two or three days before cutting. The halt gallon will be enough for the two boxes, and each box when grown will give a meal to about 130 Birds. The boxes should he kept covered with matting or glass during very severe frosts. As refards leg weakness and cramp, of which hear so many people complain, I think it is a form of consumption or paralysis, and is entirely due to constitutional weakness arising from weak or unhealthy stock, caused often by too mndh inbreeding, or breeds run on overstocked and foul ground. I have had several cases from chickens hatched from bought eggs, but I have never had a single case with chickens hatched from my own eggs. Do not expect vigorous chicks from carelessly mated breeds, such as pullets and cockerels. Birds two or three years old are far preferable to breed from. Keep your chickens dry and on grass or earthen runs; even if very small, fresh earth can be added every day if necessary. Feed on good dry chick food, dry bran, and sprouted oats for tho first month, and don't forgot tho grit. Give plenty of milk and fresh water, and there should be no weak or ailing chicks."

DAY-OLD CHICKS The day-old chick is likely to come more in evidence this season than ever. Last year on several farms this department developed considerably, and there is a likelihood of a still more extensive demand. It offers advantages to people living in the country, adjacent to railway lines, and where a bos of day-old chickens can be despatched to reach them within twenty-four hours. II is

BY Cf^oWEKo

contended that it is a much more certain way of having- tho chickens than by obtaining settings of eggs, as the treatment they receive in transit often precludes any chance of a successful hatch. Tho old idea that chickens require much mothering by the hen has been exploded, and provided good quarters are available, roomy coops and protection from the cold of a night, good results can bo obtained. The system is quite in its infancy here, but in the United States and Great Britain it is quite an established phase of tho industry. HUTT POULTRY - SHOW The second annual show of tho Hutt Valley Poultry, Pigeon and Canary Society takes place on July 251 h, 26th and 27th. The society has secured the services of the following as judges: —Mr A. S. Palmer, Timaru (exhibition poulMr Ji. IV. Hawke, Christchurch (utility poultry); Mr Thomas Bulliok, Hastings (pigeons); Mr D. Murphy, Wellington (canaries). A feature of the show will bo the encouragement given to exhibitors of utility poultry. The Wyandotte championship of the Dominion will be competed for. Entries arc advertised to close with the hon. secretary, Mr J. !•'. Duggan, to-morrow. SCBATOHINGS Don’t fail to gather eggs twice n day. Don't take eggs to market unless they are clean and inviting. Don't forget eggs are porous, and contaminating surroundings will spoil them. Don’t forget it a brooding hen is allowed to sit on a fertilised egg • for twelve hours the flavour is spoiled. Don’t forget that the sooner the eggs are marketed the better. Don’t forget that the flavour of the egg is affected by the quality of the food given to hens. Don’t keep a malo bird with hens that are not required to breed from. Don’t allow hens to eat decayed vegetables or animal substances. Don’t keep tho water in the sun; it should be always sweet and clean. Don’t forget that sharp grit is teeth to poultry. Don't feed poultry at irregular intervals. Don't have filthy nest-boxes; keep them lime-washed, and have clean hay, straw, shavings or pine needles in them. Don't fail to have a china nest egg in each nest; it goes a long way to prevent fowls eating their eggs. i Don't have perches nailed or built in stepladder fashion, but have them on a level 12in to 18in frpm tho ground. Don’t forget to breed from your best layers only. Don’t fail to fill your incubator and brooder lamps daily. Don't sent to the export depots birds that are not in good condition. Don't fail to keep a record of the eggs laid during the year. Don’t forget to keep fowl-houses dry, clean, and free from vermin. A small consignment of valuable poultry was sent from the south to Hastings this week. The lot consisted of a pair of golden Wyandottes from Mr Jeffries, of Christchurch, to Mr Hitohins. To Mr T. Stewart, of Hastings, were sent the champion Ashburton and Dunedin (silver Wyandotte pullet, also another fine pullet from Mr Tindall’s yards. In all probability, these birds will compete at Hastings Show to-day. When fattening ducklings for the market Constant care and frequent feeding are essentials. Tho pollard mash, maize or barley meal are excellent food. Liver and scroj meat from the butcher’s makes the ducklings put* on flesh quickly. Impure water is a fruitful source of disease among fowls, most especially with chickens. Too much care cannot be taken to see that the water troughs are kept sweet and clean. The food dishes should bo scalded and scrubbed frequently. It is not uncommon in suburban poultry yards to see ducks drinking water which woul<;l be a disgrace to a horse-pond. iKoup almost inevitably fblllows with deadly results. Then tho careless novice asks tho export: Can you tell mo what’s tho matter with my fowls? Miss Carey, a successful English poultry breeder, in an article contributed to tho “American Poultry Journal’’ gives beginners tho following good advice: — "Look ahead’’ must bo tho daily motto, and it is astonishing what-a vast amount of worry, trouble, time and labor icon be saved by a few minutes’ forethought. All of ns are bound to mako mistakes and plenty of them, too, but wo should OXercise a great deal of care not to make tho same mistake twice. Lack of method is more often the cause of failure than any ofher reason with the novice.