POULTRY NOTES

Otago Daily Times, Issue 22286, 12 June 1934, Page 3

POULTRY NOTES

By Terror. The Crushing of Personality Under this heading Sir Edward Brown, LL.D., F.L.S., directs attention to the endeavours of large producers in the Old Country to get Government assistance in limiting the freedom of small holders of poultry to dispose of their eggs as they think proper—for instance, to the grocer in exchange for groceries—and compel them to sell through certain channels. In the course of an article on the subject he says:—

“ If some of those who are lending their support to marketing schemes, and who have built up their business from small to greater operations, would visualise what would have been the case had they been subjected to the repression now proposed, they might understand what is involved. Someone has said that ‘ the present age fiercely challenges our ideas of liberty and self-government. Liberty can be vindicated only by demonstrating that it works.’ Hitherto the poultry industry has been developed by the haying of alternative markets and adaptability of producers to their conditions. Such has promoted personality by encouraging enterprise on individual lines. That should be defended to the utmost in every branch. Anything in the direction of monopolistic tendencies needs to be combated, as these are repressive of personality. Whatever weakens or destroys, that not only is injurious to the individual concerned, but it enervates the national character by limitation of opportunity for development. The poultry industry has been created as a result of individual enterprise and initiative, and can only be maintained in the same manner.”

The tendency here in New Zealand is to move in similar directions in respect to the poultry industry—the many in a small way are to suffer for the benefit of the few. Sir Edward quotes a prominent American (Mr Stuart Chase), who asks a question which he says has never been answercd-nanniely: “Since when has it been forbidden a man to sell his goods at any price he jolly well pleases? ” Weight of Food per Bird Experiments in feeding hens for egg production have been carried out at the Werribee Research Farm (Victoria) for a number of years. Among other records kept is the actual weight of food consumed by the birds. This weight of food is always calculated on a dry basis, and shows that the consumption per bird usually runs from 3.50z_t0 3.80 z per day. Many hundreds of White Leghorns and Anstralorps have been used in these feeding tests. It does not follow from the foregoing that 3.50 z or 3.80 z is sufficient tood to serve daily to a bird; it is the average consumption all the year round. When a bird is in full lay.it needs more, and when not laying it eats comparatively little.

Sulphur for Poultry The value of a little sulphur in the mash has often been advanced. It has a cleaning effect on the blood, helps easy feathering, and keeps the birds’ system toned up. No one, says an authority, quite knows what the connection is, but red mites, scaly leg mites, depluming mites, and air sac mites fight shy of birds which have an allowance of sulphur. Sulphur is not a cure, but a preventive. The authority quoted remarks that sulphur probably ’ adds a tang to the blood which the mites find unacceptable in the case of blood suckers, while a healthy bird always makes a poor “ host ” for the other sort. The present writer is under the impression that there is still another reason (perhaps it is the only one) why mites desert fowls which have a regular supply of sulphur, viz: that a mineral matter, unless it has passed through vegetation, is not assimilable by the blood; it is thrown out through the skin. Sulphur may fill, a useful purpose iu causing certain activities to take place in the system, just as a spoon does in stirring up the sugar in a cup of tea, but eventually it is discharged, as pure sulphur, either through the dung or through the skin. If the latter, then it need surprise no one that blood suckers get disgusted and resign their occupation on the skins and quills of birds which are charged with something they don’t like.

Poultry Thefts Delegates from 25 branches of the National Utility Poultry Breeders’ Association of Victoria complained at a conference of the prevalence of poultry stealing. It was reported that some time ago a poultry man was killed in trying to protect his poultry. When suspects were brought before the court it was difficult to secure convictions, as ownership of unbranded or unlabelled stock could not be proved. It was resolved to request the Government to place poultry stealing on the same basis as sheep stealing and other offences and make it a criminal offence. Why Chickens Fail to Hatch Out There are many causes for chickens failing to hatch out, or ns it is termed, " dead in shell,” and now is the time to take the necessary precautions to avoid this trouble. Stale Eggs: For one thing stale eggs should never be set, because the membrane lining the shell becomes dry and tough—too much so for the chicken to break through, and consequently there is suffocation. Take note of this fact now and let it become impressed on the mind. Dirty eggs: No dirty eggs are put into an incubator or under a hen, for if they become soiled during incubation, the oxygen cannot enter through the pores of the shell, and the embryo dies for want of it.

A broken egg in the incubator drawer, or soiled fingers—soiled by the contact with the oily lamps or other means—are ways in which the eggs may become soiled during incubation. Faulty ventilation and moisture in the incubator: Chickens may die in the shell for want of, or too much, air or moisture. There is enough moisture in the shell to supply the chicken with all it needs, but added moisture is required -to prevent undue evaporation. When this is too great the chicken cannot grow, and is often found glued by the membrane to the shell. On the other hand, when there is too much moisture the egg does not become empty enough—the air chamber is nos large enough—to enable the chicken to turn round endeavouring to get out.

Chilled eggs; If the eggs get perfectly cold during the first ton days the embryo frequently dies. Towards the end of three weeks they can stand extremes much better.

Weak germs: Eggs often do not hatch owing to the germ dying through want of vitality. This is caused by faults in the breeding pen, the parents being unfit physically—too much inbreeding and want of proper mating. Set hens’ eggs and not pullets’ eggs if possible.

The thermometer: One of the essentia! points in successful hatching is a good thermometer. It often happens that a full setting of eggs is mined by a faulty thermometer, the eggs being roasted or chilled. Now is the time to have the thermometer tested, and not just when it is. required. Before using a thermometer it should be tested. One method of testing which has given good results is as follows:—Fill a small vessel with lukewarm 'water and take a tested thermometer with the one to be tested.

Immerse them both in the water for a few minutes, moving them about slowly. Then remove both from the water and compare the respective readings. If there is a difference of not more than half a degree the thermometer may be used, taking care to either reduce or increase tlie temperature in accordance with the difference. If there is more than half a degree difference it is better to discard the thermometer and purchase a new one. The testing of a thermometer may prevent the loss of valuable eggs. Standard for Eggs at Shows The recognised New Zealand standard of excellence by which egg classes in shows can be judged is as follows: — Points. Size of air cell, almost normal .. 40 Weight of eggs (2oz standard) .. 20 Texture of shell (smooth and thick throughout) 15 Colour of yolk (deep orange) .. 5 Consistency of Albumen (not watery) 5 Uniformity .. .. 5 Shape •• 5 Clean shells (natural bloom desired) 5 Total points • • • • 100 Serious defects: Blood spots and stains, cloudy yolks, developed germs, adhesion of yolks to shell, malformations. Survival of Coccidia? The Connecticut State College at Storrs have made experiments to determine the length of time that coccidial oocysts may survive in the soil, and on the surface of eggs. The results indicate that:— "1. Material taken from poultry ranges and houses and fed to chicks produced infections at intervals up to 49 days, but not at 81 and 370 days after exposure to infected chickens. 2. Soil from experimental plots heavily seeded with oocysts produced in chicks at all periods up to 197 days after such seeding, but failed after 217 and 231 days.

3. Washings of eggs from various sources, some fresh and some after 18 days of incubation, failed to infect chicks. 4. Washings of eggs which had been dipped in a solution containing large numbers of oocysts and then incubated failed to infect chicks after 10 and 14 days of incubation. 5. The view that coccidiosis may be transmitted via the egg during incubation is not supported by the results obtained in this investigation. 6. No attempt was made to ascertain differences with respect to the survival time of oocysts of the various species of Eimcria of the chicken. —Poultry Tribune (U.S.A.). Sit Up and Take Notice

One of the first tilings that the commercial or any other beginner has to cultivate in himself is the faculty for careful observation. In order that this may sooner or later become an automatic business with any attendant on poultry, it is necessary right from the start never to undertake any job—however humdrum and, apparently, simple—with one’s eyes closed —figuratively speaking, that is. Yet how often one comes poultry keepers who have got themselves involved in some serious trouble mainly because “ they haven’t noticed.” “ I didn’t notice the hens were sneezing “ I didn’t notice there was any egg on the pullets’ beaks until yesterday *• I didn’t notice the chickens had left most of their mash.” These are the kind of remarks one bears when outbreaks of cne kind or another , arc in full swing. You simply must notice every time and all the time, and, moreover, take some action immediately as, a result of that same noticing. Nine ‘times out of ten you can nip the complaint or the bad habit in the bud by so doing. Here is an instance: —When chicks first .begin toe-pecking, one or two of the little toes will be noticed to be slightly swollen or may turn brownish, the protecting scales having been damaged. Act at once and you will probably have little trouble. Our artist advises sticking red paper over the windows as a temporary measure, and then to give them a change of scene in the open as soon as possible. Yes, “ Observe —and Prompt Measures” make a good poultry farming motto. —Feathered -World.

Kaitangata Show The schedule for the Kaitangata Poultry and Industrial Show to be held (as advertised) on June 27 and 28, is now in circulation. It provides classes for all breeds now favoured by both fanciers and utility breeders and the prizes offered are on a liberal scale. At this show there is usually keen competition not only in poultry (including bantams), but also in fancy pigeons, homers, and canaries. The judges are; —Poultry, Mr F. G. Hounson; novice classes,. Mr C. T. Bisset.

Reilly’s report.—Only a small penning of birds come to hand for our sale on Wednesday and these met a good competition. Hens —6 at 7s, 6 5s lOd, 12 5s Bd, 6 5s 2d. 5 4s 6d, 21 4s 2d, 5 4s, 19 3s lOd, 15 3s Bd, 25 3s 6d, 10 3s 4d, 28 3s, 10 2s lOd, 23 2s Bd, 11 2s (Id, 7 2s; cockerels —12 at 8s 4d, 8 Bs, 24 7s 6d, 12 6s, 19 5s 2d, 10 5s Id, 22 4s 10d. 2 4s Bd, 22 3s Bd, 12 2s lOd, 2 2 P 8d; bantams —-2 at 2s 4d; pullets—6 at 12s 4d, 16 11s, 6 10s 6d, IS 9s, 6 6s; ducks—ll at 7s Od; all at per pair. Turkeys: Gobblers, 2 at lOd; hens, 2 at 8d; all at per lb.