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Wanganui Chronicle, Volume 79, Issue 195, 21 August 1935, Page 11

BUILDING UP bl'-L. Li'. • Oue of the poblems confronting the poultry farmer to-day is the fact that 1 he average natural length of a layer’s life is decreasing, involving an increased outlay lor replacement., while the farmer’s returns for eggs are lower This combination of circumstances is jeopardi-ng the extence of a number or poultrymen, and it is suggested that serious consideration should be. given to the possibilty of lengthenng the pro litable, life of the hen. It is paradoxical that farm-reared birds, which should be healthy and hardy in resisting disease, cannot bo compared in this respect with mongrel s ’ Actual experience has shown that heavy producing strains, such as those, required for profitable results, invariably include a geatcr number of birds trat die in their first season than do crossbreds, mongrels or any other infeior egg laying strain. Now, the heaviest charge of all on a poultry plant is the replacement cost.*’ Lt is not the expense of eggs, hatching or rearing for the first two months that is so great, but the housing, feed and labour entailed from thence to the time of production, not forgetting the feeding of the necessary cockerels, etc. Long life in a good laying hen, therefore becomes valuable, not only so far as she herself is concerned, but because it is a property she can pass on to her daughters. The maximum production, of course, is in the first laying season. A hen that lays 210 eggs between one autumn and the next, usually lays about ISO the second year. I’he third season depends very much on the individual; a brilliant layer of. say, 300 eggs her first year often drops to 150 the second and, picking up again on the third, 200 or so. The poor layer, on the other hand, gets steadily poorer, often laying only two or three dozen eggs in the spring of her third season. Even the best layer produces comparatively few eggs after her third season, but she continues to transmit her powers to her chickens, particularly through the male line. The poultry-keeper is often advised to “scrap” the whole of his layers at the end of their second year, and there is no doubt that a large proportion of layers have finished their usefulness hv then. If any breeding is being done, however, it may be well to remember that the good layer that has weathered two years of hard work is the most valuable bird for breeding, and becomes more valuable for that purpose as the years go on. DU OK RAISING September is the best month for hatching ducks that are to be kept for laying. Ducks are more difficult to manage profitably in large numbers than are fowls, and are easily disturbed and put off laying. What, w’ould be successful methods for fowls and

chickens would spell disaster for ducks and ducklings. The greater the number of ducks kept, the greater the care Dint must be exercised not to excite or lighten them. If you are compelled 1 > go about the ducks at night, do so without a light, and do not speak to them. When raising ducklings, soaked bread and rolled oats form a good diet for iho first few days. Give them a deep dish for water, deep enough to reach their eyes, so that thev can get their beaks in to cover their nostrils. Fill this dish every time vou feel them. A good principle to follow is to give the ducklings a J ’ced of mash about 9 o’clock at night, so as to keep them going until they are fed in the morning. It is too much to expect them to go without food and water throughout these long nights. Always see that they have dry bedding. Straw Tor ducklings is preferable to chaff. Shade and shelter are essential to ducklings as they are subject to sunstroke. Ducks affected will stagger about and fall over on their backs, their eyes will twitch and thev will present a distressed or limp appearance. A cure will sometimes be effected by dipping the head in cold water. Ducklings fed on wheat when they are too young sometimes become affected in the same way. Do not feed ducklings till 36 hours after hatching. During the first few days, feed equal parts of scalded bran and pollard mixed with a small quantity of oatmeal. Add 5 per cent, of coarse bran and feed four times a clay in sufficient quantities for them to clean up rcadAftcr the first week cut the sand or fine grit out of the mash, out place in a, box within easy reach so that they can help themselves. A little minced meat will be helpful after the fourteenth Gay, starting at 5 per cent, and increasing to 10 per cent, within the next two weeks. After that a little meat meal or fish meal can replace the mince meat. Feed ducklings from troughs; feeding on the ground is not only injurious but wasteful. Green food is essential for duckling.-. When

green i'eed is chopped and mired with the mash, mix only a small quantity to start, with and increase gradually till they learn to cat it. A common cause of death when rearing Muscovy ducks is that, as they grow their tall feathers, they become wet with constant contact with the water, and the water soaks up through their body feathers. The cure is to cut off their tail feathers or down. A good cross of ducks for table purposes is Rouen and Pekin; they grow rapidly. For top prices, white ducks will always fall better than coloured ones.