POULTRY NOTES.

Otago Witness, Issue 3384, 22 January 1919, Page 46

POULTRY NOTES.

By Tmeom.

Black Orpingtons are doing extremely well at the competitions in Australia, and for some years they have also put up good records in New Zealand. It may fairly be presumed that were they as numerously represented at the competitions as _ are the white Leghorns we would have still more evidence of their "worth as layers, both in Australia and New Zealand. _ One advantage in keeping Orpington instead of birds of the light breeds is that they are more easily reconciled to close quarters, and do not give so much annoyance by flying over fences and invading the garden. Another point in their favour is that when the time comes for their disposal they are more marketable, being larger and more fleshy. It is a strange thing, but it seems to be a fact, that better results are obtained from the black Orpington in Australia than in New Zealand. One can understand that such should be the case with Leghorns, but with the weightier bird the expectation is that tho colder climate would suit them best. Perhaps the explanation is—as it is with regard to competitions—that the Orpingtons have obtained creator favour in Australia, and that were they as well represented here as there we would have better opportunity to test and speak of their merits. In this connection it is pleasing to report that Mr H. L. Sprosen has now in his yards in Clyde street a trio of black Orpingtons bred from winners in Christchurch utilitv classes, and is importing from Mr Meckleburgh, of Cheltenham Victoria, a cockerel bred from winners in the utilitv and show classes and holding records —world's records —of 320 and 360 eggs per annum. In such capable hands as Mr Sprosen's these birds should produce stock creditable to him and beneficial to breeders generally. Bendigo competitions the management has issued the basis of the feeding formula, on which the manager will rely,' as far as possible, in feeding the fowls engaged < in the competitions, as follows: —The feeding will consisn of what is in everyday use—■ pollard, bran, oatmeal, neameal, wheat, oats, maize, charcoal, shell grit meat for it 3 substitutes), hay or straw to scratch in plenty of clean, fresh water to drink, and abundance of green feed (lucerne, rape, and clover) The mash will contain three parts pollard, one part bran, one-eighth oatmeal, and about as much green stuff (bulk for bulk) as pollard, etc., ioz per bird of cooked meat or green bone; the whole mixed with bot sonp to a crumbly substance (not sloppy), and fed hot in cold season, and warm balance of year: a little green food or prrain at noon; and for the evening meal three parts wheat, one part short oats, and one maize, scattered as much as possible into the litter. This induces the birds to scratch for the grain, which produces exercise, prevents the greedy bird from getting the Bulk cf the grain and tho lazy bird _ has also to work or go without, and' she will not do that. An American journal thus refers to the feed hopper:—"The feed trough, or, rather, the feed hopper, kept full of food, is the lazy man's method of feeding, and it is not" only expensive, because it induces the hens to eat at all hours of the day, but it causes them to fatten and become subject to disease, thus diminishing the surinly of eggs. When feeding the* hens with grain, let it be scattered wide, which not. only prevents greedy hens from securinst more than their share, but compels all to hunt_ for it, thereby taking oxerise and remaining in better condition for laying." Feeding is most important in the keep ing of poultry. If you don't put some-

thing in you won't get something out; also, the food put into the bird must be the right sort of food. It must be suffi cient to supply the bodily needs (the maintenance of blood, bones, feathers; etc.), and leave a bit over. The "bit over" is whora the egg comes from, as it is not until the wear and tear has been replaced that thd egg is laid. If there is no surplus' food there is no o.gg, lor the simple reason that you can't get something out of nothing. —Mr H. W. Potts, principal of the Hawkesbury Agricultural College, in an address to farmers, pointed out that the " balanced " ration is_ the food or combination of foods furnishing the several nutrients —protein, carbohydrates, fat, and mineral ash—in such proportion and amounts as will properly and without waste or excess of any nutrient, nourish a given animal or bird for 24 hours, and provide the maximum amount of commercial product. The " maintenance " ration he describes as that which simply keeps the body in normal condition without any call for production or exertion. All animals, he said, require a certain amount of coarser food in order to stimulate mechanically the digestive processes; hence roughages are ossentiah according to the size of the animal. The cow eats an enormous amount, chiefly in the form of roughage; birds eat less proportionately, but theirs is a more concentrated ration. Next, we come to fibre, which is indigestible, and simply acts as bulk stimulants to digestion. When we talk about food, added Mr Potts, wo mean dry matter, but all food contains a certain percentage of water. If we place food in an oven at 212 deg Fahr. for three hours there is a certain amount of loss of weight which is due to the moisture evaporated off. Some foods contain only 2 per cent, of water, some 3 per cent., and others much more; turnips contain as much as £0 per cent. As water is not food we do not estimate that upon_ a commercial basis Dry matter is divided _ into two sections, digestible and indigestible. The digestible matter consists of those nutrients which are absolutely dissolved. American professors have made exhaustive, experiments with eggs. _ They have discoyered some interesting things, notably that an extensive business is done in the way of saving bad eggs and converting them into such reputable condition that they can be, and are, used in making foodstuffs. Some of the experimenters found that the bad eggs specially treated made better cake, etc., than perfectly fresh ones —that was, to the taste. They proved that germs entered the egg through the shell, and rapidly developed. Eggs smeared with dirt from barnyards, into which various bacilli had been introduced, developed noxious germs very quickly. They noted the fact that thorough cooking killed all germs, which is a comfort to know. J-hey discovered that the harder and denser the shell the freer was the inside from germs; the egg from the guinea-fowl being first in this respect, and almost entirely free. Eggs taken from clean yards were invariably found to be freer from disease germs than those gathered from dirty, uncleaned runs. _ . —lt is a good plan to use Epsom salts freely at this season. Indigestion—i.e., disturbance of the digestive functions of poultry, is not uncommon. There are many predisposing causes. Chief among these may be cited the inferior quality of much bran and pollard sold, and also the use of damaged wheat. Salts should be given in the mash. Dissolve in the water or soap, use loz for every 20 adults, and add the same quantity to the drinking watei\ It is wonderful sometimes to see the good effect of this simple salt. The poultry tick is very active at present, and the immature (larval) form will be found ■on the birds Destroy the pest on the houses and fences. When birds lose the use of their legs and are" feverish, and have; quench diarrhoea, \ou may be sure the poultry tick is at work. Messrs Eraser and Co., produce merchants, auctioneers, and commission agents, 146 Cra-wford street, Dunedm, report: "Eggs: Market unsteady. Egg Circle eggs, Is 5d to Is 6d; fresh eggs, Is 4£d. Poultry. At our sale on Wednesday at 130 the following prices were realised : Hens-19 at Is Bd, 100 at Is 9d, 84 at Is lOd, 70 at Is lid, 50 at 2s, 15 at 2s Id 35 at 2s 3d; cockerels—24 at 2s 6d, 18 at 3s 17 at 3s 6d; ducks—24 at 3s 3d; du6klings-19 at 4s 6d, 18 at 4s 7dl; goslings, 6s to 6s_6d—all at per head; turkeys —gobblers Hid, and hens 10£d per lb live Central Produce Mart (Ltd.) report: "An exceptionally good yarding of poultry came forward for our sale on Wednesday. We had some splendid birds forward, and record prices were secured, ducks realising 5s each, and young cockerels making as high as 4s 9d each. Even white Leghorn cockerels realised 4s 2d for nice chickens three-quarters grown. The 105 lots submitted to auction were sold in the record space oi 22 minutes, so that _ consignors will have an idea of the spirited competition. Stamped and guaranteed eggs have sold freely. The following prices were secured for our consignors: —Cockerels —8 at 4s 2d each, 12 at 3s 6d, 23 at 2s lOd, 12 at 2s 3d; cock birds, 2s 3d to 3s; hens—--24 at 4s each, 14 at 33 9d, 25 at 3s, 27 at 2s 9d, 16 at 2s 7d, 16 at 2s 6d, 29 at 2s 4d 49 at 2s 3d; hens—27 at 2s 2d each, 54 at 2s Id, 110 at 2s, GO at Is lid, 15 at is lOd, 32 at Is 9d; ducklings. 18 at 5s each ; chicks—2oo received, which realised 4d to Is 3d each."