POULTRY NOTES

Otago Daily Times, Issue 23953, 31 October 1939, Page 11

POULTRY NOTES

By Terror

No Eggs for Export The New Zealand Poultry Board has been advised by the Internal Marketing Division inspector that, in his opinion, there will be no necessity to export eggs this year because of the shortage of egg pulp and the additional local supplies that will be required in connection with the New Zealand Centennial Exhibition.

Mr C. J. Cussens Remains in Office Mr C. J. Cussens, who was to have retired on superannuation from the office of chief Government poultry instructor at the end of September, is being retained in office till affairs are more'settled; presumably this means till the end of the war. The Over-fat Hen

From the breeder’s point of view the over-fat hen’s egg does not always hatch, nor, if it does, produce a healthy chicken. Close practical work shows, he says, a low percentage of fertility, poor hatching, and poor raising of progeny from such hens and their eggs. The fat hen, as a breeder, is generally regarded as pathological—i.e., diseased. Too much condition is generally disliked by breeders of most stock. The feeding of hens in cold weather needs careful consideration if one is to avoid the pitfall of overfeeding. Overfeeding is wasteful, because that portion stored as excess is really not required for eggs, and the diminution of the number of eggs laid is a further loss.

Then you lose through eggs that do not hatch and produce fine, healthy progeny.

A chicken badly handicapped at hatching does not make a complete recovery. It is burdened with some inhibitions, and therefore prejudicially affects the stock from a breeding value point of view. The faults due to improper feeding may occur among fowls that have had supplies of the best food, unfortunately some in excess; in other words, there is no mineral or vitamin deficiency. Dunedin Utility Poultry Club The secretary, Mr Fellick Sanders, reports that although the attendance at this month’s meeting of the club was smaller than usual, owing to the fact that members were busy attending to their hatching, some very interesting readings brought forth quite spirited discussion. Members and their friends, he informs me. are looking forward to the club’s field day, which is to be held at Mr E. R. Anderson’s poultry farm at Wakari on November 25. About Table Birds

The poultry scribe of the Belfast Weekly News writes: Someone said to me the other day—“ You are always writing about egg-production, why not say something about table birds!” Well, here goes. “The trouble is that the scientific feeding and rearing of fowls for the table is largely left to the “big” men, and the backyarder is inclined to neglect it. At the same time there is no doubt that this branch of the industry can be made to show a good profit. There seems to be an idea about that while egg-pro-duction is a highly skilful affair the fattening of table birds is a rough and ready matter that can well take care of itself. This is quite wrong, and if more of the “ small ” men realised how profitable this side of poultry culture can be there would be more enthusiasm for it. It should not be imagined that all that is necessary is to stuff the birds until they are fat. They have to be fattened carefully, so that they mature just when needed, and they must be fed carefully so that the flesh is of uniform and good quality and colour.”

Question of Breed With regard to the question of breed there are Sussex, Dorkings, Favorelles, and the various Orpingtons. The Sussex fattens quickly, and its flesh is delicate in flavour, which makes it in England a general favourite. But if you are going to cater for the table trade there is no need to be quite so particular as to the breed and strain. After all, the buyer of a bird who intends to make a meal of it, is not concerned about its pedigree. Flesh of good quality and flavour is what he wants.

Of the crosses for table purposes, the following are among the, best proved types: Sussex, Houdans, Orpingtons, and Favorelles, and any of these breeds crossed with Indian game will produce bulky birds highly suitable for fattening up for the table.

Legs As An Indication of Layers A bird that is bred to lay exhibits certain characteristics that' are not shown by the poor producer. A good layer converts food into eggs, and therefore the whole of the body is affected by not receiving the food nutrients that go to the body of a poor layer. The legs are not always taken into consideration at all, and yet they can be regarded as a means whereby we can select our best layers. As the legs

of a bird are on either side of the body they tell us something about the width of the bird and width indicates room for internals. This point is very important. A good layer has a big appetite; consequently her crop, her stomach (so-called), her gizzard, and her small and large intestines are always full of food in the various stages of digestion. A good layer is born with width and capacity for internals that permit of a good capacity for handling and assimilating lots of food, and this is why the bird that stands with legs wide apart may be noted with favour. The narrowlegged birds have little room. They have narrow backs, cramped abdomens, and restricted heart space. It is important to know how to measure. The bird should be placed on a table and left quite free, rather than be held. She must be encouraged to resume a natural posture by encouraging her to walk a few steps. A five to six finger leg distance is good, length of leg does not indicate, or thoroughly, the ability of a bird to produce eggs. Different breeds have legs of different lengths. The Langshan has a long leg, the Orpington a short one, and so on. However, taking things all round, the good layer has comparatively short legs, due, no doubt,'to the lessening of bone during progressive generations of breeding for eggs. The good layer has no waste bone framework. The shape of the legs themselves offers a reliable guide. The legs of the good layer are angular, with tight, small scales. They are the essence of quality. The tendon may be seen at the back of the leg quite prominently. With a bird bred with no regard to laying the shank is round, pointing to dispositions of fat. The good layer needs all her fat to go towards egg yolks.

Breeding Power Although we must aim for quality and fineness in the legs, we must not go to the extreme of fitness in bone and so lose breeding power. The excessively fine-boned bird very often lays small eggs, or thin-shelled eggs, or she turns out to be a producer of many infertile eggs, giving poor hatchability and readability. This type of bird has flat shanks, so flat that the front width and the width at the back are almost the same, while the shanks of the heavy layer of big eggs are triangular and hard to the touch. Thg legs of the birds of the yellowlegged breeds give us reliable signs. As a bird lays it uses the yellow pigment, including that in the legs. The rate of disappearance therefore of the yellow colouring from a hen’s legs will tell us something of her ability to lay. Tabic Birds Must Be Fed Liberally

Feeding must, of course, be on a liberal scale, as you want the birds to put on flesh steadily. It is a good plan (o construct a small fattening coop. Almost every backyarder has, at some time or other, surplus birds for sale, and if he studies the question he will find, next to the eggs for setting business.. this one of table bird production can be made as profitable as any. If he is fortunate enough to possess a good grass run he can go in for good old Dorkings, with their great bulk of breast meat of exquisite flavour. But if his plant is small in a confined space he will hardly do better than concentrate on Sussex. Favorelles, or one of the crosses' referred to above. Remember, when it comes to breeding for table birds, everything depends on the male, so choose a really good large sire and make sure he is a thoroughly healthy bird.

You Can Help! Just one word to smallholders,, allotment holders and those who have a reasonable sized garden—to those also who may be termed “ backyarders.” You can help!—Help perhaps more than you realise to feed yourselves and others. Some can prepare the ground now for vegetables in the spring; others can keep a few poultry. Poultry kept in small numbers in city and suburban gardens or on allotments can be fed almost entirely on all forms of household waste. The hen is, in fact, among the most economical converter of waste foods. The small food producers played a very important part in the last war. We realise to the full your value in the present struggle.—Sir Reginald Dorman-Smith, in a national broadcast, Monday, September 4.

Reilly’s report that owing to the Labour Day holiday only small consignments of poultry came forward for Wednesday’s sale, with satisfactory values being maintained. Hens—9 at 7s 6d, 2 6s Bd, 2 6s. 2 5s 6d, 5 5s 4d, 28 5s 2d, 14 ss, 62 4s Bd, 10 4s 6d; cockerels—3 at 14s 6d, 3 14s, 2 7s Bd, 2 4s 6d, 20 2s lOd, 6 2s 6d; pullets—--18 at ss, 7 4s 8d; chickens—24 at 9d, 24 7d. All at per pair. One hen and 8 chickens for 8s and 1 hen and 9 chickens for 10s.