POULTRY NOTES.

Otago Witness, Issue 3833, 30 August 1927, Page 33

POULTRY NOTES.

By

Terror.

“ B. D.” asks how he should examine a bird to find out what has caused its death. The proper way- is to place the dead bird on its back on a table or bench, and spread the legs apart, pressing them down flat on the table. Open the body of the bird just back of the point of the keel bone, after which cut the ribs along both sides of the bodv up to the front of the keel. Next take hold of the back point of the keel, raise it, and bend it forward with sufficient force to break the remaining attachment at the fore part of the body, being careful not to disturb the internal organs. It will now be posible to view the liver, heart, gizzard., and a portion of the intestines before moving any of the organs. Next raise the liver and gizzard, placing them to one side. The gall bladder and spleen will be noticed on the underside of the liver, while the lungs will be found - forward and closely attached to the back along the ribs. The moving of the gizzard will disclose the intestinal tract, which if removed will reveal in females the ovaries and oviduct. Examination of each organ should

be made and the condition noted, the external symptoms-being also considered in determining the nature of the disease present. While this examination may indicate the presence of a certain disease, one cannot be absolutely certain without bacteriological examination. Long Service. —Mr Fred Daere says lie has, after 50 years, finished t with judging. He judged the first Hokitika Show, and the present season as a finish up.

It is a common experience with fanciers to find some of their young stock with their skins blown out, usually about the crop. Sometimes old birds are in the same plight, but it is among the youngsters that the trouble is common. The inflation is said to be caused by the rupture of the air vesicles in the body, allowing the air to escape into the intramuscular tissues, and sometimes by the rupture of the vessels in the lungs themselves. “ Emphysema ” is the medical term applied to a similar disease in the human subject. It generally attacks very young chickens that are being reared in too close and warm a place, and is often associated with bronchitis' or some affection of the lungs. It is of rare occurrence, and is found chiefly in chickens of weak constitution. In the chick it can be relieved by letting out the air by means of a needle, but the skin generally becomes again inflated. In addition to this one authority recommends keeping the affected bird in a moist, warm atmosphere, and if there be not any sign of bronchitis adding Igr of citrate of iron and quinine to each 2oz of water. Yet another authority suggests that “ whenever a chicken becomes so affected it had better be placed in a warm coop, exposed to the sunshine, fed up quickly, and killed.” The value of the chicken and its size for eating purposes should aid one in deciding which course to pursue. To the foregoing I (“ Terror ”) would add that blown-out skin in chickens is often caused by overcrowding in the brooder. If anyone with a warm hand will carry a chicken about for a considerable time it is very probable that a blister-like bulge will appear in the neighbourhood of the crop. I have seen this happen more than once when a child has tried making a pet of a chicken. This holding in the hand has the same effect as close huddling together in the brooder, and consequently the blown-out skin in such cases is no indication of anything physically wrong with the bird, and one may rely upon it th.at if by means of a needle prick the air is allowed to escape and the birds are not overcrowded or kept too warm in future the skin will not again blow out. At least, this is my experience.

Caponising.—The proper time for caponising cockerels is judged by the weight and not the age of cockerels. When males reach a weight of 21b or 2}lb they are all right for caponising. Needless to say, it does not pay to caponise Leghorns or any of the other light breeds. One of the most important steps in the caponising is to starve the birds properly before the operation: 36 hoi- is the time birds should be starved in order to get best results. After the operation birds should not be allowed to run with the rest of the flock, but kept together in a pen for a week or 10 days and fed a soft feed for a day or so. The advantages of keeping them away f: n the others is that they may be watched for wind puffs, which cannot so easily be done if the newly caponised birds are permitted to run with the rest of the flock. Puncturing these puffs with a knife is all that is necessary. After this time they may be allowed to run with the others.

A woman resident of Whangarei, w..i10 feeding her fowls, was viciously attacked by a young rooster, an English gamecock. Ttie bird (lew at her and endeavoured to peck her in the face, but she protected erself with the bag of feed which she was carrying. The rooster, however, pecked her arm and clawed her with his spurs, inflicting half a dozen wounds, which were sufficiently severe to necessitate the application of dressings.

Poultry enthusiasts in Hastings are at present very much concerned over the fact that “ it is the hardest job in the world ” to get hold of a “ ducky ” hen, and they are wondering what is likely to happen to the settings which are now ready tn be put down (remarks the Napier Daily Telegraph). Probably an incubator will have to be requisitioned to fill the breach. At this time of the year breeding is usually well on the way amongst the poultry people who look for early layers, but this year everything seems to be well behind. It is stated that the fowls were also slow to settle down to laying operations this year, and this is given as a probable reason why there is such a scarcity of setting hens.

Reilly’s report: A moderate yarding of poultry; all birds sold fairly well. We sold some nice pens of breeding poultry during the week —Anconas, black Leghorns, Minorcas, Orpingtons, and white Leghorns,—ranging in price from 7s 6d to 30s each. Stud turkey gobblers realised 20s to 40s and liens 21s to 255. A pedigree milking strain Shorthorn bull was placed at £lB 18s. At our sale on Wednesday we sold: Hens —16 at 9s 2d, 28 at 95,’10 at 8s Bd. 35 at 8s 6d, 14 at Bs, 13 at 7s Bd. 5 at 7s fid, 3 at 7s 2d, 13 at 7s. 8 at 6s Bd, 16 at 6s 4d. 10 at 6s, 8 at 5s 2d: cockerels—7 at 425, 6 at 30s, 12 at 20s, 7 at 13s 6d. 8 at 13s, 14 at 12s, 7 at 9s, 6 at 8s 4d. 12 at Bs, 14 at 7s, 10 at 6s Bd. 13 at 6s 6d. 2 at 6s 4d. 3 at 6s 2d, 3 at 6s, 5 at 5s lOd, 2 at 5s Bd, 2 at 5s 6d. 2 at ss; pullets—l 4 at 255, 12 at 21s, 14 at 18s fid, 7 at 15s 6d, 2 at 14s 6d; ducks, 4 at 10s 2d; bantams, 2 at 4s fid; — all at per pair. Turkey gobblers—l at Is 6d per lb, 7 at Is 4d, 3 at Is 3Jd, 7 at Is 3d, 7 at Is 2d, 8 at Is lid, 1 at Is; turkey hens—B at Is 2Jd per lb, 7 at Is 2d. 8 at Is 14d, 9 at Is' Id, 9 at Is Old, 6 at Is. Eggs: Full supplies are coming on to the market, and prices are firm at Is 6d per dozen. During the week we placed large numbers of settings of eggs—silver Wyandottes, light Sussex, white Leghorns, Minorcas, black Leghorn, Orpingtons, and Rhode Island Reds—from 5s to 21s per setting. Incubators: During the week we sold one Hearson’s 60-egg machine at £l2 10s, one Petaluma 252-egg machine at £l4 10s, and two Kapai brooders (400 eggs) at £7 10s.

' WHAT ARE VITAMINS? There is great interest manifested nowadays in the vitamin question and not only in respect to the health of poultry, but of human beings end all animals. " Medicus,” who write i regularly on health subjects for a Home paper (Our Dogs), on being asked by a correspondent who signs himself “Cheild,” gixes quite a fund of information as to what is known regarding these for so long elusive elements. Inter alia he says:— ’ “Minerals” and “lodine.”— To leal first of all with the specific questions put co me by “Cheild,”'l may say chat all foodstuffs contain mineral salts—inorganic elements, that is to say—in varying 'pronortions. These are necessary for the building up of the bone structure and the repair of its wastage and it goes without saying that unless the iood provided for a . animal contains such a peicentage of the necessarv mineral salts as may be needed, having' regard to age and development, the animal''cannot thrive or remain healthy. Bone substance is almost entirely composes of calcium (lime) i combination as phosphates, chlorides, oxides, etc. As regardsiodine,' that is a necessarv ingredient in foods; b Udine is a non-organic salt, and what has been said about “ minerals ” in general applies to that in particular lodine salts are p esent in cod liver oil and undoubtedly contribute largely to the virtues of that as a feeding stuff. But this question if mineral ingredients is rather distinct from the question of vitamins. You can analyse salts, but vou cannot analyse vitamins; very little indeed is known of the latter except that they xist and are present in certain foodstuffs, and that their presence makes literally a vital difference to the nutriment value' of those particular foodstuff's. So that when “ Cheild ” writes asking me to state “ in what proportion they should be added to the normal meat and biscuit” diet of dogs he asks a question that it is impossible to answer. Dr Mellanby, one of the most distinguished writers on this subject. points out over and over again that such factors, for instance, as size and weight, rate of growth, and general habits of the various types, of puppy, all of which have to be taken into.account, as will be seen, are of gre it importance in studying this subject, and it is not at all a question of rule of thumb, but of personal observation applied to each individual subject.

-Complex Scientific Matter.— “Knowledge,” says Dr Mellanby, “has been accumulating in recent years which emphasise the importance of balanced diets, and we know that to cut out one element of the diet means not only the absence of that element, but also the ineffective action of other elements. For instance, when carbohydrates are removed from the diet fat is ineffectively oxidised, and there is also good evidence that in their absence animals and plants are incapable of synthesising proteins from the amino-acids. This is a simple instance of the absence of on-, element unsetting the action of other elements. When carbohydrates are "iv r in large excess -ve know from the investigations of Bloch on the diets of children in Denmark during the war the dire results that may ensue. When protein is cut out of the diet, although the direct and immediate effects of its absence are not properly understood, yet both man and animal arc incapable of eating the diet for more than a few days. Not only does this interrelationship hold between different elements of the diet, but also between these elements and die general metalolism of the body. For instance, however much fat there may be in the diet of an animal living in extreme cold, great discomfort is experienced under these conditions unless there is also a large amount of protein. Whereas fat is desirable and eaten with satisfaction where cold and exposure are to be endured, it is generally nauseous to those confined or living in a hot or sultry climate. These few instances cannot fail to impress the investigator of dietetic diseases that any problem, which at first sight .ppears limited, may ultimately have to i hide a consideration of o'er factors in addition to the one that at first appeared all important.” — How Vitamins Have Been Discovered.— In order that this important subject may be made quite clear to my readers let me explain what precisely vitamins are, and how their discovery has been brought about. The history is very interesting and instriutivc. Certain'scientific men set about studying the problem of bow to provide a satisfactory regimen for human beings—a sort of pure-food campaign designed to instruct the population at large as to bow to secure good health by wise and economical dieting. These scientists experimented not only with human beings, but with animals, including pigs, dogs, rabbits, poultry, etc. They found that the results they obtained by different experiments with the same foodstuffs supplied under different conditions were rather mysterious and inexplicable. Ultimately they came to the conclusion that there was some element in food that had not oecn thought of before: and in pursuit of that element they discovered that it did not stand alone, but that there were at least four r odifications of it or else (and this has not yet been determined with certainty) four different elements or factors. These have been located in different groups of foodstuffs, and they have been given the name of “ vitamins.” As an illustration of the sort of work that was carried on by- these learned men I cannot do better' than quote from a report of experiments by Dr Edward Mellanby published some time ago by the Medical Research Council, the same report from which I have quoted above. — A wesson from the Zoo.— Dr Mellanby- had been experimenting with regard to the treatment of rickets in puppies, and a diet of oatmeal, rice, and milk was given, to which a variety of different things were added from time to time, the results being watched. When that mixture was given alone it was found that .-II the puppies developed rickets. Knowing that cod ’iver oil had been given with success to the young lions at the Zoo. the scientist —to use his own words —came to the conclusion that “ a deficient fat J intake was the main responsible factor,” and “ in order to test this point the fat of the milk was removed by skimming, and it was noticed that the animals developed rickets more rapidly. At this stage of the work a concoction called ‘ Marylebone cream’ was being distributed

in the Infant Welfare centres in London as a curative agent for rickets. Marylebone cream ’ was then an emulsion of linseed oil. and as a matter of interest the effect of linseed oil on the development of the disease was tested. The cream was removed from the milk by- skimming and replaced by an equivalent quantity- of linseed oil, and it was soon discovered that linseed oil did not possess anti-ricket effect as did the milk fat.”

It was quite obvious, therefore, that all oils and fats did not act in the same way, and so further investigations were carried out by Dr Mellanby and other scientists on an extensive scale, with the result that no fewer than four different food factors have already been proved to exist, and to these the names of Vitamin A. B, C,_ and D respectively have been given. \\ bat exactly they are has not at present been defined, as lias the effect or influence each one of them has in regard to food value. But it is possible now to state in definite form what is known about each, and the following is a general epitome:— Vitamin A (fat soluble).—This factor occurs nn st freely in suet and other animal fats, in cod liver oil, and in butter: it is also found less freely in vegetable fats and in oils such as may be pressed out of seeds and nuts. Unless food contains a sufficiency of this factor the result will be seen in that weakness of the limbs which is known as “ rickets ” in dogs. Vitamin B ( water soluble).—This is to be found in nuts and cereals, in milk, and yolk of egg, in liver, and in yeast. Absence of it produces symptoms of beri-beri—a form of consumption indicated by wasting, diarrhcea, etc. Vitamin C. —’inis is the vitalising factor which exists in fresh green vegetables and in juicy fruits. Absence of this factor gives rise to scurvy, indicated by a generally unhealthy state of the blood. How fat it may be associated with the production of blood and skin troubles in dogs has not yet been determined, but it is already well known that orange juice has wonderful effects upon a dog with tendency to skin trouble. Vitamin D. —This food factor is the last to have been discovered, and so far its qualities and effects are not very fully understood. It has, however, been found to exist in animal fats, and it is believed to be concerned in the hardening of the bone substance of young animals as they grow. It has been found to be present in cod liver oil, and it is supposed to be an important factor in developing the growth of young stock of all sorts fed upon a diet which includes cod liver oil. Here, then, is a sort of preliminary exposition of the vitamin question, and my readers will appreciate what a complex subject it is and what possibilities it offers to scientific research. As a simple illustration of the complexity of the whole matter I may mention that the vitamin principles in cod liver oil are believed to have their origin in vegetable life found on the surface of the sea in tropical ch..iates. This vegetable life is consumed by tiny fishes, who in turn are devoured by large- fishes, whilst they in turn are devoured by the cod fish, and thus the realising principle by the wonderful processes of Nature becomes concentrated ultimately in the liver of the cod.

23rd PAPANUI EGC-LAYINC COMPETITION.

Leading Pens 19th Week ended August 13 1.133 days). FLOCK TEAMS CONTEST. (Six birds.) Week’s Weight eggs. oz.drs. Total. White Leghorns—

SINGLE HEN OPEN CHAMPIONSHIP. —Light and Heavy Breeds.— Week's Weight eggs. oz.drs. Total. Black Orpingtons—

SINGLE DUCK CONTEST. (Owner enters Three Birds.) Week's eggs. Total. Indian Runners —

SINGLE HEN CONTEST. (Owner enters Three Birds.) Week’s eggs. Total, A.O.V. Heavy Breeds^ —

WHITE LEGHORN SINGLE HEN CONTEST. (Owner enters Three Birds.) Week’s

In cold, damp weather always keen “NAZOL”. handy. Take some drops on sugar-, or inhale occasionally. The surest safeguard. 60 doses Is 6d. —Advt.

J. G. Verrail .. 35 70. 4 575 J. Liggins .. 30 63. 3 H. C. West 62. 2 552 xX. Woolley .. 28 CO.ll 545 Green Bros .. 31 66. 5 531 T. H. Wilee .. 25 58. 1 524

H.W. Beck ... . . 5 11. 9 1011 Mrs H-sIlaby 6 12. 7 108 A. M. Espie a 10.13 95 11. J .Ballin 4 8. 7 93 White Leghorns — I'. Hawes . o 11. 1 • 109 W. E. Ward .. . . 6 13. 7 101 II. C. West .. . 6 14. 3 99 S. E. Davey 6 13. 5 98 A. C. Goodlet .. 4 8.13 96 C. H. Chambers 10.11 92

F. R. Cotton, No. 1 .. 7 132 A. G. F. Ross, No. 2 .. 7 130 A. G. F. Rosa, No. 3 .. 7 1'27 Mrs Gee, No. 1 .. .. 7 1'26 G. Voice, No. 3 R 1'25 J.W. Thomson, No. 2 .. 7 121 F R. Cotton, No. 2 .. 122

P. Bailey. R.I.R., No. 1 .. 6 116 F. A. Cornish. D.S.. No. 1 o 103 P. Bailey, R.I.R., No. 2 . 2 Black Orpingtons— G. A. Grainger, No. 1 .. 7 116 T. D. Dalziel, No. 2 □ 110 R. M. Cookson, No. 3 .. 6 108 J. Kingsland, No. 1 5 103 J. Kingsland, No. 2 n 103 T D. Dalziel, No. 1 .. 101 G. A. Grainger, No. 2 .. 7 100

eggs. Total H. Williams, No. 1 6 116 A. R. Browne, No. 1 .. 5 115 W. H. West, No. 1 7 - 113 W. H. West, No. 2 4 110 H. Williams, No. 3 6 109 A. R. Browne, No. 2 6 107 H. C. West, No. 2 .. 5 107 G. II. Mitchell, No. 1 .. 6 107