POULTRY NOTES.

Otago Witness, Issue 3494, 22 February 1921, Page 21

POULTRY NOTES.

By

Terror

The poultrykeeper who studies his hens will find that they differ in temperament the same as human beings. It is in catering ior their varying temperaments that good management finds scope. \\ here there are large numbers of birds kept there would require to be a tremendous amount of “management” to cope with the different temperaments to be found in the stock, but where only six, 12, or say 50 birds are kept, it should not be difficult to cio so. It is because of this fact probably that holders of few birds can get better averages and greater profit per bird than can be obtained where large flocks are kept. And the chief reason why some small holders do not get good returns from their fowls is no doubt because they do not take sufficient interest in their birds to study temperament. My opinion, based as it is on experience of many years, is not necessarily the opinion of others —perhaps equally qualified to speak—even on the simplest subjects. For instance, I strongly favour the morning mash for fowls, and have given my reasons. Another writer says: “’ihe point is that to give layers a good satisfying warm feed first thing on a cold morning means that the birds, having their crops full, are tempted to sit about and take tilings easy.” My idea is that if they are of good laying strain, and fed. a laying ration, they will, when they have had a “good satisfying warm feed” in the morning, "take things easy,” but it will be whilst on the nests laying eggs. I would, however, qualify the word “satisfying.” Birds should never be fed to absolute repletion. After a meal they should never be so satisfied that nothing, however tempting, would interest them. See that, the birds get a fair cropful of the mash, and then scatter some grain in the litter. The mash is rapidly passed on, and the birds soon have room, and a craving, for more. Fowls properly fed should be always ready- and eager for nice succulent green food even directly after a reasonably satisfying meal, and if they are not so, they are over fed, will lay on fat, and be poor producers. A Melbourne writer reviewing the quality and popularity of the various breeds of poultry as indicated by the specimens shown at the different specialist and agricultural societies in Australia says: “Contrary to the predictions of seme of our utility enthusiasts, the exhibition varieties have not yet been knocked out, and with a few exceptions, most of the breeds were well represented. A good advance was noted in Barred Plymouth Rocks, and providing that our breeders pay strict attention to size and type, and do not sacrifice everything for barring and colour, this breed should become very popular, as well as profitable. Orpingtons still hold their own, and while some of the stock were rather loose feathered, there was a good percentage of first-class birds. Dorkings continued about the same. Wvandottes showed a slight falling off in Goldens, and Silvers were scarcely so numerous as in previous years. Whites came to the front, and are likely to stay there. Rhode Islands dropped back io normal. The boom in this breed appears t.o have about blown out. The family, however, should hold its own ns a general purpose breed. Sound constitutions and hardiness are strong points in their favour. Sussex improved, and should the table poultry industry extend, this variety would fill the bill. Houdans nearly disappeared, and Faverolles were in only a few hands. Games held on well in Indians and Old English, but, only odd fanciers favoured the British. Leghorns in both brown and white continued in the front rank, and Minorcas sustained a good improvement in numbers and quality. Andalusians just about held their own, and Hamburgs were also at a standstill. Anconas were improved by the addition of stock of good size and type, and are now a popular and valuable variety. In bantams there were pleasing showings in game and variety classes. Ducks went back to a considerable extent, and geese were also, in few hands. Some very fine American bronze turkeys were exhibited, and this variety practically knocked all the other colours out of competition.” The high esteem in which the Minorca is held by those who appreciate a large egg frequently reminds old fanciers of the breed of an amusing story which many years back went the rounds of the poultry press, and which, I believe, first appeared in the West Surrey Gazette. It reads as follows: “It would appear that a woman entered a shop in the country and asked to be supplied with two scores of eggs, laid by black bens. The shopman said he had plenty of eggs, but confessed his inability to distinguish them. Then the woman offered to pick them out herself, for she said that she was able to tell ‘which was which.’ The unsuspecting tradesman willingly agreed; but when the customer had selected her two score, lie said suggestively. ‘Well, madam, it seems as though the black . hens laid the big eggs.’ ‘Yes.’ she replied, ‘you are right; that is the way you toll them !’ Minorca and Langshnn and black Hamburg fanciers will be interested at this. It is a fact, however, that all the three breeds mentioned do lay large eggs, especially the first-named variety, while a black Hamburg, for its sir,e, lays an excellent, egg.” A lady in the Old Country recommends the following method of preserving e o ' rr s. She says;—“Materials—lo Quarts water,’°-£lb salt, -ioz saltpetre, 3 large lumps (size woman’s hand) of quicklime. Method: Boil water, salt, and saltpetre together for 20 minutes; then carry vessel into open air, and throw in the lime : it boils up a great lot. Stir well and allow to cool perfectly when it is ready for use. The clear liquid may be . poured into small crocks or the whole thing, sediment and all, left; it makes no difference, except that the eggs are cleaner looking out of the clear part. The eggs must be fresh, and are best infertile. They must be at least 24 hours old. Cracked eggs, even slightly cracked, open in the liquid and spoil, but they do not damage the rest. The crocks should be kept in a cool place, covered from rats and to save evaporation. I have used this since 1906. making it exactly this wav and never had a failure. I tried eggs various ages, from one day to four days old, marking them, and they seemed all alike, but a new laid egg never is Ihe same; it seems to keep liquid.” How to Treat Mites and Fleas.—The Journal of Poultry Investigators says;— “A good recipe for killing mites on the roosts, and fleas on the floors where dirt floors are specialty used in most poultry houses, is but plain crude oil. It is the cheapest to got for this purpose. Paint the roosts with a paint brush, using this oil, and repeating) it occasionally about once a month. The beneficial effects of the crude

0.l is that it keeps the roosts in a greasy state for some time, and mites will not harbour under such conditions. The floor of the poultry house is sprayed with a sprayer or a garden sprinkler, and should be thoroughly saturated. An antiseptic scratching litter for fleas kept in the chicken house will greatly help to prevent them from harbouring, especially where concrete floors are not available. This is done by wetting the litter with crude oil and allowing it to dry out. "A successful recipe for a flea-killer to kill fleas which attack the fowls’ heads is as follows: 11b beeswax, lib lard or grease. 2 quarts kerosene. 4 quarts engine oil. jib powdered soap. 6 quarts of water. (Small quantities can, ot course, be made up in same proportions for use in small plants in utility fancy.) . Ere beeswax on a heater, and let it boil. Add the lard and mix it well. \\ hile this is boiling slowly add the kerosene, stir it thoroughly, and let it heat up some, but not too hot to cause a vapour to. start, add the oil into it, and keep on mixing it for a few minutes. In the meantime have tfie powdered soap diluted to one quart of boiling water, and let it boil for a tew minutes until thoroughly dissolved, without permitting any hardened lumps to remain undiluted. Now pour this soap solution into the whole emulsion, and keep on mixing it lor about five minutes, and the original brown colour will change to a greenish grey colour. To this is added slowly l.ve quarts of hot boiling water, and thoroughly mixed for about live minutes, thus making a thick, leathery, greenishwhite emulsion. When cooled off it is ready for use by treating the fowls’ heads, including comb, face, wattles, and ear-lobes. When this solution gets too thick from exposure to the air, it may be heated over slightly. Only one treatment is necessary to relieve the bird.” _ —Papamii Egg-laying Competition.— Fortieth week ending February b: Single bird test. Hea\y breeds—R. R. Christie, 8.0., 208; E. V. Arthur, 8.0., 163. Light breeds—A. C. Goodlet 230, W E. Ward 228, S. L. Beer 218. Single bird test. Three birds, same owner. L:ght breeds—ll. Bradford, W.L., 224, 176. 217 —617; Smart Bros., W.L., 208, 198, 206—612; John Webb, W.L., 210, 206, 191.—607; Mrs Gorinski, W.L.. 188, 203, 215—606. Team tost Six birds to pen. Heavy breeds —J. Gunn, !’>.<)., 880; Thos. Dowthwaite, S.W., 855. Light breeds —E. E. Marsden, W.L., 1265; A. C. Goodlet, W.L., 1026; E. Williams, M., 1017. Indian Runner Ducks. Three birds, same owner. Single bird test —R. W. Hawke, I. 257, 212, 249—718; W. Knight, 1.R., 209, 281, 227—717. Southland Egg-laying Competition.—• Forty-third week, ending .February 11: — Single birds—D. F. M’Dougali, W.L., 265; Mrs F. Gorinski, W.L., 264; A. Provan, W.L., 255. Team test. Six birds to pen. Heavy breeds —Stevens and Hunter, S.W., 977”; Enterprise P.F., P.R., 834. Light breeds— Andrew Love, W.L., 1314; P. Nelson, W.L., 1212; K. Williamson, W.L. (two birds dead), 1196. Ducks—J. C. Wilson, W.1.R., 1134; R. J. Clarke, 1.R., 1057; W. T. Green, 1.R., 988. VALUE OF WATER FOR POULTRY. First, water is used to soften the food ready for digestion. Second, water in the form of blood acts as a common carrier, and carries the nourishing parts of the food from the digestive organs to the tissues where needed, and carries worn out or c xha listed tissues to the different organs to be eliminated from the body. Third, water is important in equalising the temperature of the hen’s body, which is done in two ways. First, cold water lowers the body temperature, while warm water holds the temperature high. For this reason we give hens cold water in summer, and ’n winter or cold weather we give warm water to brooder chicks. The second method of cooling is by evaporation. which is a cooling process. The temperature of the human system is reduced by the evaporation of sweat from the surface of the body, but with the fowl the evaporation takes place principally through tho breathing organs —a hen does not. perspire—which accounts for her holding her mouth open and breathing rapidly on a lief day. Fourth, water is important as a factor in egg production, as it enters into the composition of the egg as well as the lion’s body, the egg being about 75 per cent, of water. Water is just as important as feed. It was noted by an experiment at the Missouri State Experiment Station that a number of pens which had been furnished water at nil times were given water only once each day; all they would drink, then the water was removed. With the result that the egg yield was reduced hv half. Laving liens consume Boz of water daily; about lgal to each j. 6 hens.