POULTRY NOTES.

Otago Witness, Issue 2955, 2 November 1910, Page 35

POULTRY NOTES.

By Teeeor

For show quality, I fancy that Mr J. B. White's (Musselburgh) are the most attractive lot of chickens I have seen this season; and some of them are sufficiently advanced, particularly the barred rocks, to predict that they will withstand the keenest scrutiny at the hands of the judges. They should do so, of course, for they are bred from the best; and, the pens from which they are derived were mated up with the best experience that could be brought to bear. In regard to his silver Wyandotte chickens, Mr White has also a perfect right to anticipate, every success, for precisely the same conditions prevailed in their breeding, us with the rocks, and with a large mob, such as he' has, looking in pink of corfdition, he may reasonably expect that when they shed their chicken plumage, well-laced feathers will be the order of the day in his yards this season as last What with the Rocks, silvers, white Wyandottes, and about 50 chicks due from bis- Roseworthy winning strain ("Record," 1907), pullets mated with a cockerel from the 1908 pen of same strain (imported two months back from Melbourne), Mr White will have all told about 250 chickens of the finest blcod obtainable. Mrs Mills, of Woodhaugh, is not-rear-ing quite eo many chickens this year as she usuallv handles, "but what she has—rome 120—are from her best laying pens; the white Leghorns are from last year's Lincoln winners, and the silver Wyandottes from trap-nested birds which have shown themselves almost equal to the Leghorns. Mr Brock, of Siunal Hill road, Opnho, has about 120 white Leghorn chickens from birds bred to lav for several generations back. and all look healthy anil forward. This breeder deserves commendation for the accommodation and ca.ro he bestowe upon his feathered stock. His system of helping is beyond criticism, and in regard to scrupulous cleanliness and his arrangements for the free play of fjv-h air and sunlight, into every nook and corner fchcro 1* nothing left to be de-ired. It is almost a pitv that Mr Brock is not satisfn-d to leave" things as they are—i.e., to leave "well" alone; but apparently hn has determined otherwise, for he is_ already full of plans for adopting what is known _ as the Philo system of housing and rearing poultry. . , The Philo svstem involves .confining the birds in small houses on the following plan —viz. : A 6ft x 6ft house (depth bv width), having a window of sixpanes, each 9in by 12in, will accommodate 10 fowls; a house 6ft, wide by 12ft dp-en is to have a wirdow of 12 panes of glass 9in x 12in; and 24 panes if the house is 12ft x 12ft. Whilst 10 hens are not too many for the 6ft x 6ft house, in larger houses only one hen to each pane of glass is to be allowed! The fowls are to be strictlv confined to the houe day and night. Though there is le<s labour in large houses, six birds to the pen is said to give t-he best, results. A roosting box iust large enough to accommodate the fowls i,s put, inside the house to make them cosy at night, and plenty of litter is to bo kept on the house floor. It would not be right of me, I presume, to give too many particulars of the Philo system, as only those who buy the book of instructions published bv the' inventor (in New York Stat-s) are authorised to run fowls on the system! I may say. however, that, judging by illustration provided, and the statement that pullets may be properly matured in a space, of lg square feet and that a laying hen will do-her best on three souare feet of space, shows that the Philo system ''takes the bun" for economy of space. Further, I. may explain that the system edvo.-ates the hatching of chicks when ofrsrs are dearest and cluckers scarce, the brooding of chicks in brooders without artificial heat, and manv other novelties. —Mr Edwin Really has 17 Plymouth t Rock chicks from 17 eggs procured from Mr Solomon'.s winning hen and pullets of last season*. They look a very promising lot.

1 Mr R. Coxon, of St. Clair, has abottf 250 chickens—white and brown Leghorni silver Wyandottcs, buff Orpingtons, and number of Indian runner and buff Orping« ton ducklings. This fancier is an "artist i at rearing strong and healthy chicks, and at successful disposal of his birds; and he certainly deserves success, for he tolerates only the best in his yards, and as his advertisement shows, is reasonable in hii charges. Mr J. Thomson, of Sunnycrest Poultry Yards, Maori Hill, has issued a catalogue and mating list of his alleged purebred, heavy-laying strain of white Leghorns, silver- Wyandottes, and black Orpingtons. I say "alleged" because the definition is . Mr Thomson's own, and not inino; but all the same he has apparently every right to style his birds as "heavy-laying"; hia position as competitor at the Christchurch competition (top of the list) bearing him out more eloquently than words can do. Mr Thomson has five breeding pens of ' white Leghorns, No. 1 being made up of six hens which averaged, for season ended April 30, 1909, 251.3 per bird; and for the two years ending April 30 last, 421.4 per bird. Pens 2 to 5 are all almost equal in merit to No. 1. No. 6 pen is of siiver Wyandottes, a quartet direct from the yards of Mr T. Kennedy, holder of the . record (any breed) for New. Zealand, with 139.7; and they are full sisters of Mr Kennedy's present pen at this year's New • Zealand Utility Poultry Club's mated' to a Hemsworfh (N.S.W.) cockerel* and this pen also contains another hen or, Mr Kennedy's strain. Pen No. 7 is of' black Orpingtons, specially seleoted for lay-' ing qualities. Mr Thomson has quite a large number of chickens forward, and fanciers who want to know how fowls should be treated for the obtaining of best results will do well to visit the farm. Some • of the best lessons in poultry culture may. ' be learned at farms where everything that •' is undesirable appertains, but I cannot pro- ; mise that at the Sunnycrest Farm a single * ' wrinkle in this direction will be picked up. • Dear Terror, —I have set a number of eggs this season, with very poor results, i The machine ueod. Cyphers incubator, is ( a good one, and v keeps up a very even temperature. Have followed out instructions for using same carefully, and yet the majority of chicks are dead in the shell when, examined. Most of the eggs were fertile, i and some were fully developed, and died in, the shells, evidently unable even to chip ! them. Others of the same hatch were not ' fully matured, having died a few days previously. Will he much obliged if you will solve the difficulty, and let me know through your columns how I may remedy matters, as I intend getting another hatch. I may state that the machine was most carefully attended to, and the osrgs never got either chilled or overheated. The? were moistened with warm water at th<l stipulated time before hatching.—Ycurs truly, Poultry Fancier.—[Thi« question involves too many considerations to be answered with any pretence of assurance. One would have to ask a score or two ,ol questions, or, better still, personally investigate before expressing even an opinion. My first question would be: "Have you tried any of tb? eggs under a hen. and if so, was the reeult the same as with the incubator?" If the answer was in- the affirmative, then the conundrum would be solved, or nearly. 80, for then it would he clear that the fault wns not with the incubator or the method* of the operator, but a question of eggs from weakly-constituted fowl* (hens or rooster), or of improper storage of eggs, or the ««« of stale showed the incubator to be at, fault, then possiblv the thermometer wants testing—i.e.. when it shows 103 the real temperature may be 105 or higher. I am sorry 1 cannot heln further pending fulkr information. My correspondent will do well to rsad "Successful Breeding," published in this ie>ue.—TerßOH-1 An unflOCOuntab!- a d****?" has attacV»<l poultry in the Tnranaki district. T':e birdsseem to " fro sick " suddenly, and in a fewdays die. Ono owner informed n N-nv V]i-. mouth News reporter that he had lost >»H his good fo-.-is from the diVa-e, which, he - «tid. was un'ike any other disease-to which fowls are subject. SUCCESSFUL BREEDING. An Australian poultry scribe (" Chanticlear"): " Successful incubation, whether natural or artificial, really starus from the mating of the parent birds."' r ilow oftoa lias r!i;s been explained to those who wonder year after year why they are unsuccessful with incubation. TerkOß.] "Chanfic'.eei-" goes on: ••Without proper breeding material it is useless to expect successful breeding results. Weedy, immature, delicate, or diseased stud birds cannot be expected to produce robust and healthy progdnv. If suoh birds are used, one may • as well build hi- house on a foundation of sand. "Not only should th" parent birds be pound in constitution, but they, must bfl matured specimens. Under-age birds, however good in appearance, must be kept for egg-production solely, where utility is concerned for the first year. Tbeir services as stud birds are to be postponed until their second or third year. Not only is this dictum the common property of experienced breeders, but experiments have been made on that particular noint that put the question beyond all doubt. "In America, special in-titutions for experimental poultry work have been established for many years past, and the information derive,! in consequence is recognised throughout the' world. One of th~ subjects engaging the attention of the West Virginia University Agricultural Experiment Station lately is that relating to the ago and vieour of parent stock. The results of a number of experiments in the direction indicated are published in a pamphlet recently issued, and which has kindly been placed at my disposal. "Altogether, eight separate fcwta were • made. with the view of discovering whether there was any difference in tha ; robustness of the progeny hatched from . pullets or matured hens. In the experiment, no forcinir food was employed, and the birds, whether pullets or liens, were selected for their ann-arent stamina. Thep • were some slight differences in detail in carrying out the tests, but the results were nracticallv the same —viz.. the advantage, being with chickens hatched out from the matured stock'.'' The following test will give the reader a fair idea as to the extent and value of the whole of the experiment*:—The eggs u*/>d were from two lots of whit" Leghorn fowls. Lot 1 consisted of hens three y.9a.rs old that hud been kept in an open shed during the winter, and fed entirely upon whole grain. On account of +heir age, method of feeding, and their cold quarters, there was praotically no egg-production _,

from these Fowls from the beginning of moult until the latter part of February. The fowls in this £ock numbered about 100, and they had been selected from a larger flock on account of their size and apparently vigorous constitution. During the winter preceding this test they were perfectly healthy, no colds, roup, or other disturbancos having been noticed. V\ it-h this flock of hens there had been placed earlier in the season five cockerels and one cock (three years old). The fowls were allowed free range. The second lot of fowls were practically six months old at the beginning of the experiment, and .they were mated with cockerels of the same age. The following table gives the details of the test: Old Hens. Pullets. Number of eggs incubated 110 130 Weight of eggs per 100—in lb 13.09 10.09 Tested out tenth day .... 8 20 Dead in shell at end of batch 8 15 Number of chick-ens .... 94 75 Weight of chickens per 100 when removed from incubator—in lb 8.24 Col Weight per 100 when 22 days old—in lb . .. .... 25.17. 18.31 Deaths from all causes during .first 22 days ........ 1 6 In this test it will be seen that the eggs laid by the matured hens were heavier than those laid by the pullets; also that the chickens from the hens were lariger, and grew proportionately faster. The incubating result was also in favour of the progeny of the matured birds. However, it would not be fair to give one test only as a guide, so, consequently, the details are summarised in the pamphlet quoted. Summary.— The following table details the results of the eight experiments: Old Hens. Pullets. Total number of eggs incubated, less these cracked in turning 1094 871 Average weight of eggs per 100—in lb _.. 12.96 11.19 Total numbei of chickens ".. 840 591 Per cent, hatched of eggs incubated 76.7 67.8 Average weight of chickens per • 100 when removed from incubator—in lb 8.28 7.12 Do., do., at second weighing 29.56 23.07 Total number of recorded deaths 42 85 Per cent, of chickens which died 5 14.5 In dealing with the summary the authorities connected with the West Virginia University Agricultural Experiment Station make the following" statement: —"The results of this series of experiments clearly show that it is a matter of prime importtance to have the breeding stock vigorous and of mature age. The eggs from the young fowls were smaller than the eggs from the older hens, and the chicks were smaller when they were hatched, grow more slowly, and more of them died from chi<:k disease than was the case with chicks hatched from eggs laid by the mature fowls. SOUTH ISLAND POULTRY. PIGEON AND CANARY ASSOCIATION. The annual . general meeting of the association will be held in the Poultry Club's room, Cathedral square, Christchurch, on Thursday, November 10, 1910. Club subscriptions must be paid before the meeting to allow delegates to sit. Remits for consideration are as follow: From association hall-yearly meeting: "That a standard be adopted for American Plymouth Rocks, and that they be classed separately." "That a championship be allotted for Lagshans." "That all clubs shall send their schedules to the Council for approval at least sis weeks prior to the closing jf entries." "That no class stewards be permitted and no judge shall be supplied with a catalogue until the judging is completed." From the Christchuich Club. -"That all birds competing for championships be staged in single tiers." "That a championship be allotted to Anconas." "That Rule 4 be added to—'Clubs holding one di:.y show shall have one vote; two-day show, two votes; three-day show, throe votes.' " From Ashburton.:—'That Rule 25 be altered to read—'No person judging at any show shall be allowed to exhibit thereat.' " From Fairlie:- "That a standard be adopted for utility classes." From Executive:—"That the position of executive councillors be defined." " That Rule 6 be altered to allow of one councillor retiring annually instead of three." THE EVOLUTION OF THE EGG. (By an Expert.) At this period of the year, when most breeders are looking forward to the approaching season for breeding stock, it will not be out of place to offer a few hints on ths structure of tiie agg. Poultrykeepers who use artificial incubation will have noticed the various changes in the process of intubation, but they may not know what really takes place from the time the egg is placed in the incubator till the chic!; emerges from the shell. Commencing with the shell, we find that it is composed of two layers, the inner being thicker than the outer, both layers boing composed of carbonate of lime. Nature, in her construction of. these layers, has so coiojwsed their., particles that the fully-formed shell can support a great pressure from the outside. The shell is nermeate.d by numberless small holes, which permit the escaj>e of surplus moisture and gases from the osg during incubation, and in conseouerice of this and of the constant heat during incubation the shell becomes more brittle os the time of hatching arrives. The acid* of the passing gases gradually diminish the strength of the shell, and allow the imprisoned chick to more easily escape. Next to the shell, and enclosing tne albumen, or white of the egsr. are two skins or membranes. Iwth of which are porous, but of some toughness, the outer being the thicker. These two skins are in close contact all round the white, save at the large end of the egg, where they senarate to form the air space In a new-laid esrpr this air space is very small, but as incubation proceeds it er.idu3.llv increases as the moisture in the egg decreases, and it is the gradual drying down of the eiyr in harchinor which denotes to the scientific breeder how the hatch is nrteeoding. Inside the«e two is the olbumen.'or white, as it is usually eclkd. This is composed of alternate layers of fluid and denser albumen, which gradually increase in densilv -is th* yolk is r.eared These layers can frequently bo aeeled from

each ether iu a hard-boiled egg. The albumen is consumed in generating the tissue? of the chick daring hatching, and is exceedingly iiutritaoafc. I-i if also a bad conductor of heat, ana so preserves the germ frcra sudden changes of temperature. Further, by its elasticity it prevents the yolk from injury through anv ordinary concussion to whach it may be subjected, but, of course, will not withstand very violent blows. From each -end of the egg extends a cord of twisted albumen, or chalazse, as it is termed, which joins on to the yolk and serves to retain the latter in its place in the centre of. the egg. This chalaza? also protects the egg against concussion. Then we come to the yolk How many people believe that the yolk is the germ of the chicken; but this is not so. Indeed, the yolk is the last portion of the osrg that is absorbed into the unborn chick. The yolk is contained in a fine membrane, and consists, like the " white," of several hirers, the central portion being of less density and forming a kind of canal towards one edsre. where it adjoins the germ. The srerm is a snwll, dark sr>ec, as large as a bis: pin's head, and is the embryo of the future chick. It flo«t.s jus* ran"'- the outer membrane of the yolk, and by Nature's provision the lower -portion of the yolk is composed of denser matter, thus the germ always oomes nppermost when the egg is lying on its side, and so gets the full benrfit of the heat from the hen's body. No matter which way the egg lies, the yolk turns heaviest .side lowermost, thus bringing the germ upwards. Durinsr incubation the germ expands. feeding on or prwrbinsj the albumen until the date of hatching arrives; meantime tb.-> volk has remained almost undiminished until 24 hours before the chick chips the egir. when the yolk is gradually absorbed into the abdomen of the chick, thus supplying the chiok with +he most high!y : nourishing fcod during the first hours of its life. An ecrg. as will be seen, is a perfect masterpiece from Nature's workshop. The Germ of an Egg.— Every egg possesses a minute speck situated on the upper surface of the yolk, which is germ. The failure of the eggs to hatch can be set down to three principal causes, any one of which will prevent the due production of a perfect chick. Infertility is the prime factor of nonhatching, and by this is meant that the germ referred to above has never been fertilised by the male bird, the result being that the germ never'comes to life, and in as poultry-breeders term it, remains almost in the samo elate as when laid, and, as poultry bleeders term it, remains "clear/' The second cause is the death of the garjm ki early development, and thr< third cause the death of the unborn chick before it breaks the shell. Undier the second causa of the egg is .commonly, if not very scientifically, termed, "addled," whilst under the third cause the chick, which has become more or less full grown, is known as "dead in the shell." Let us investigate these causes, which so often spoil a good hatch. First of all, we will assume we are dealing with a efcromg fertile egg, freshly laid. Eggs should be collected from the nest twice a day; otherwise, if left, each hen laying in the nest induces incubation in the eggs under it. Incubation starts with tiny blood vein? no bigger than a spider's web, which aire thrown out by the fertile germ ; these gradually thicken and expand, until they completely circle the yok<j,. They take their nourishment entirely from the albumen, or white, the whole chicken being gradually formed from thei white —bones, flesh and feathers—whilst the yolk remains practically unchanged until twenty-four hours previous to the chick chipping the bheli. Not until the chicken is almost ready to break out of its prison does the yolk play its part; then it is slowly drawn into the stomach of the chick, which is thus nourished and strengthened for it? entry into life, and it does not require further fcod for the next twenty-four hours. Any 'accident or cause which prevents in>cubation from continuing steadily whan oncf* started will kill the germ. The germ is very fragile ; a vigorous shake or knock may rupture, it, a slight touch of frost will kill it, or b little puncture of the shell. Again, the strength of the germ varies; some are much more delicate than others. A delicate, fertile germ • may start on its road when being incubated, but has rot the strength to continue, and so dies ; these arc the " addled eggs." Other germs with a little mere vitality will grew along a hit further, und perhaps get as far as nearly full grown chicks; but these, being weaklings, may not have strength to clip the shell, and so come to an end. "dead in the. shell." In all these cases weak germs aire the root of the disaster To overcome the cause, see that your stock birds arc healthy and vigorous, and do not run too many hens to one male bird: four'to five in winter, and ieven to eight, in summer are ample—indeed, one less would be en the safer side. See that the cock feeds well. Some birds are so gallant that they give all their food away to the herns, and so half starve themselves. When this is so, pen tin.' cock up by himself for n few hour-- each day. and give him a good share of food. Never breed from the old birds on both sides, else the germs are sure to be weak. If your hens are two years old, then have a vigorous yearling cockerel. On the contrary, if you wish to breed from a two-year cock, hate him with well developed pullets. Stock birds should have pleotlv of exercise, and not be allowed to get fat. They must ako have a fair supply of animal food if they have not an extensive range. Attend well to these details, and your eggs should be strongly fertile and give good results in hatching. Of accidents in incubation I need saybut little, as they explain themselves. When a hen forsakes her eggs during the first two or three days of incubation, if you out them under another hen within twelve hours you will probably hatch out the majority : but if the eggs have been eat on a week or ten days, then their chance will lie much less, unless you get them under another hen within an hour or two. Here is where the handiness of the_ incubator comes in. If a hen forsakes, it is very seldom you can coax her back again. CENTRAL PRODUCE MART, LTD. Messrs Reilly. Scott, and Gill report for the week ending Saturday, October 29: — At our sale on Wednesday large consignments of hens came forward, and prices were much lower than those ruling lately, best hens selling from Is 7d to 2s each. Cockerels were wanted, and &Us*e i«AiL=;d

1 5-' to 3s £-d each. Ducklings also sold well, i realising 2s cd to 3s each. Ducks were j negiS-sctse, selling at 1? 9d to 2s 3d. Turkeys 1 were in good demand, and made Sjd and hens Id per )b. Eggs have been arriving froeiy. Some agents are cutting the price to 9id per dozen, though vve were able to 1 secure 10 gd to Hid for our consignments Wo maintain stamped and guaranteed eggs should realise at least Is per dozen. Some agents selling them at 10id the past week. Egg circle; We have received a number of inquiries in regard to forming a circle in ! or near Mcsgiel. and we hope to be able j to report shortly that such a circle has | been -established; in the meantime we in-, vite correspondence.