POULTRY NOTES

Otago Daily Times, Issue 24297, 14 May 1940, Page 3

POULTRY NOTES

By Terror

ANSWER TO CORRESPONDENT Barker (Caversham) asks how many ducks can be served by a drake? With Indian Runners one drake to six ducks and for the heavier breeds, such as Aylesbury and Pekin, one drake to four ducks. During the summer, or natural laying season, the number of ducks may be considerably increased. Of course, much depends upon the vigour and health of the males and also on the amount of range provided. When the drakes commence fighting it indicates that more ducks are required in the breeding pen, or the number of drakes lessened. The first year duck, well matured is the best for early eggs and fertility. Owing to ducks dropping their eggs anywhere, .they should be yarded away from a .pond at night. Good fertility can be obtained from Indian Runners when they are kept away from water, but for the heavier birds better results are obtained if swimming water is provided.

Intensity of Light Those who intend, experimenting with light in the houses during the winter months should be careful not to turn evening or dawn into mid-day brightness—i.e., don't overdo things. Care and attention should be given to a number of factors which are essential if the maximum efficiency is to be obtained. The main factors are:—

(1) The intensity of the light on the floor should be about a foot candle power. (2) The lamps should be hung about six feet from the floor so as to allow sufficient head room for the attendant, and to be out of reach of the birds. (3) All the rays of light should be reflected on to feeding spaces. (4) Some of the direct rays should strike the perches. (5) There should be the lesst possible expenditure of electric energy. As the light from an ordinary electric lamp shines out in all directions it is advisable to place a suitable reflector over it and. so reflect the light in the direction required. Those using lights should understand.that it is a forcing method. It is an imposition on. the birds. . It may make more winter eggs and be payable on that account, but birds so imposed upon should not be bred from.

Reducing Fat Hens If any hens are fat judging by their bodily condition compared with the layers they should not be given more food by lamplight. It is almost certain that such fowls require more exercise, while it may be admitted that the food they have been having has been of too fattening a nature. If the latter be the case, a change is indicated, but one must exercise judgment in doing so. The probability is that the' mash wants changing. A little less food or meat-meal or milk and a little more exercise in scratching for grain are needed. A little more litter will result in more vigorous exercise in hunting for the grain.

Rearing Chickens in Box Brooders Though the hover-brooder is now in great favour where large numbers of chickens have to be handled, smallholders, speaking generally, favour the box-brooder. In rearing chickens in this class of brooder, the first essentials are to prevent overcrowding, over-heating, and the provision of fresh air without draughts. A so-called 100-chick brooder may provide accommodation under healthy conditions for, say, the first three .days; then because the chicks have developed in size, there is danger of over-crowding. If only, say, 75 or 80 chicks are ■ started in a 100-chick brooder, extra accommodation will not so soon be required, but an extra brooder should be at hand to be used at, about half-time when dividing our is absolutely necessary. If the chicks are seen to be damp when the brooder is opened, it is a sign of over-heat or over-crowding. The damp-looking down or feathers is not due to sweating, but to the moisture of the chicks' own breath settling on ' them. Bad ventilation causes the same trouble and a good deal of gasping and panting for breath. A New Zealand Government bulletin issued by the Agricultural Department recommends feeding chicks as follows:

From the first, clean water, grit and charcoal should be always before the birds, and fed separately. Green food, such as young grass cut fine, lettuce, cabbage, clovei, watercress, etc., must be fed daily. After the chicks are a few days old give once a day to each 12 chicks an ounce of boiled meat that has been passed through a mincing machine, and increase by degrees as they grow older,

Green foods, such as lettuce and other succulent vegetables, should be sown at frequent intervals to provide tender green food for young chicks. When the chicks are five days old give them pieces of tough meat,, in order to make them run in and out of the brooder for exercise. Chicks must have exercise.

Chicks must be fed every two hours for the first week, and the intervals should be gradually extended as they grow older. Feed only the best grains to chicks; inferior food is a penny-wise-and-pound-foolish policy. Frequent changes of food are not recommended, but the one class may be given in many different forms such as moistening with milk at one time, soup another, and at times steaming. Only feed cut grass to young chicks when it is young and succulent. When it is old and rank it contains too much fibre, and this forms hard lumps in the chicken's crop or gizzard. Do not have chicks of various ages running together, as the big ones will rob the younger ones f their share of food. When chickens are a few days old'they will balance their own food if given a mixture of dry grains. It is a mistake to force them to eat what they do not like. The best guide is the manner in which they show their appreciation of the food provided. When it is observed that they are leaving one of the mixed grains this should be given in reduced quantity. • It is a mistake to give chickens any gristed material which has not been sufficiently broken. They will sometimes pick up large pieces of maize, etc.. which are too large to leave the crop, with the result that the chicle dies of starvation. If chicken-feed contains narticles too large for very young chicks it should be sifted to suit them.

Chicks should be kept on the hungry side for the first few days, onlv allowing them what they pick up in a few minutes. A good plan is to feel the chick's crop before feeding; if full it requires no more food for at least one hour. Do not let the chicks get wet. The drinking-vessels should be so arranged that the birds can reach the water with their beaks onlv. Clean water should be given from ihe start, and kept constantly before them. When chicks that have been m'ooerlv fed drink to excess it is a sure sitw that thev have been chilled or overheated. Chicks drink frequently, and an irregular supply is sure to have a bad effect on them.

Normal Temperatures of Poultry An average adult fowl's blood temperature ranges from 104 deg. to 107.6 deg. F. ' An average adult turkey's blood temperature "ranges from 104 deg. to 106.7 deg. F. An average duck's blood temperature ranges from 105.8 deg. to 109.4 deg. F. An average adult goose's blood temperature ranges from 104 deg. to 105.8 deg. F.