Poultry Notes

Wanganui Chronicle, Volume LXXXIII, Issue 19990, 5 November 1927, Page 22 (Supplement)

Poultry Notes

DELAYED This is a trouble sometimes met with in artificial incubation, more usually by beginners, who either do not understand the instructions given with therr machines, or arc Using faulty equipment. Various ways of placing the thermometer have been adopted by different incubator manufacturers, some being considerably more foolproof than others. Whatever is the method in use, it must be borno in mind that the purpose of the thermometer is to show the amount of heat which the eggs are receiving, and that if the bulb of it is an inch or thereabouts higher than the eggs, 104 deg. to 105 deg. on the thermometer scale will corres pond to 103 deg. where the eggs are lying. It will likewise be seen that if the thermometer is at a lower level than the eggs, as in the case of an incorrect (lower) temperature will be indicated; in like fashion, if the thermometer bulb is placed on a aiead or infertile egg, the reading will also be less than if placed on a fertile one. The heat required, usually 102$deg. for the first week, and 103 deg. for the remainder of the hatch, is that the germ of the egg, which is always upper-most, irrespective of the position of the egg. It is usunl for eggs from good stock to pip on the twentieth day of incubation, and for all liveable chicks to be hatched out on the twenty-first day providing, of course, that the correct heat has been maintained. If any doubt exists as to the accuracy of the thermometer, by reason of delay fn hatching, it should be tested and the error, if any, allowed for, or a new one should be obtained. Oddments. To maintain a 'hen in proper laying* condition she must be well nourished, but never fat; always in good appetite, but never starved. Leghorns are hardy and active, do not fatten readily, and; when well looked after lay an egg in size, weight, and flavour, equal to that of any breed worth considering at all as layers. Fowls kept in a shul roofed with corrugated iron suffer severely from the heat of the sun in summer, iron being a heat conductor. Guard against lice in the poultry runs; no matter how well birds are fed they will cease to yield profitable returns if these parasites are allowed to congregate upon them. Chickens hatched by a hen suffering from scaly leg are certain to contract the trouble from her. As soon as they can bo safely d<etected, the wasters should be weeded out of the flock, so that greater attention and increased accommodation, can be given the remainder. To maintain fowls in proper health it is necessary to supply them with a, liberal allowance of green food; animal food in moderation, and a varied assortment of standard grains. With the advent of summer absolute cleanliness becomes imperative. The interior of all poultry-houses must be kept scrupulously clean, free from vei* min. and from bad odours. In poultry raising thoroughness is the keystone of success. Carelessness and inexperience are fruitful sources of failure. Facts About Turkeys. Turkey eggs hatch in 28 days. Seven eggs is considered a setting. Relationship must be avoided ii* breeding. The bronze variety is claimed to bt| the hardest breed. When killing, the turkeys must freely bled. Forty-eight eggs is the average fay* ing record in a year. The White Holland* is more of M stay-aVhome than any other variety. Constant care must be given tl»a young for the first eight weeks of thei* lives. In market, hen turkeys sell best anct medium-sized eareases are preferred. There is 48 per cent, of water, TS per cent, protein, .and 33 per cent. fafi in a turkey’s egg. A hilly country is the best location for turkey culture. They prefer wooo land, and will roam for miles. To sell the old binds, and rely ort the young ones for breeding is a good way to get out of business. It requires two years to fully mature the turkeys; at three years it is at it-S best, and almost as good* as four years. All the eggs a hen will lay in H season are at one time. Ona gobbler is sufficient for twenty hens. There can be no success without good breeding stock. They must no'6 only have good health but must possess good shape, heavy bodies, and not too much legs. The hens should be (Stlw* one or two years old. What is known as ** shooting tM red ’ ’ occurs at about three months age. After that the young turkeys aru handy, and may be given unlimited range at all times. From that age rw they will thrive on two meals a day, long as the supply of insects lasts. When killing, the feet of the turkey are tied* together, and hung on a pol<\ The throat is then cut, and after thorough bleeding the feathers site dry picked—the head and wings alloweff bi remain. As soon as dressed the eareasd is plunged into hot water, and then in cold, to give the skin a fresher look—* Poultry Bulletin.