THE POULTRY INDUSTRY.

New Zealand Journal of Agriculture, Volume 3, Issue 5, 15 November 1911, Page 425

THE POULTRY INDUSTRY.

F. C. Brown.

Disease.

DviRY-farmers should be careful not to feed skim-milk which has not been, pasteurized to their poultry. Just as tuberculosis can be passed on to pigs through the pooled skim-milk of the factory, so it can be transmitted to poultry. There is no curing of this dread trouble. The only way to fight. it is to prevent it. Once it gains a foothold in the flock the best course is to kill the birds off, and do not put fresh stock into the houses and yards until these have been thoroughly disinfected. The houses should be well sprayed with a strong solution of sheep-dip, the floor dug up and limed, while the runs should also be turned up and heavily limed. Tuberculosis can also be passed on to poultry through the excrement of affected cattle, a strong reason why poultry on the farm should be confined in proper quarters. Too often farm poultry are allowed to roam at will and pick up their food as best they may. This system is inimical to the best. results. More so than in other branches of farming, rule-of-thumb methods must give way to systematic procedure, based oil the most approved principles. There is no art or special skill required in managing poultry to advantage. The first essential is cleanliness, for prevention of dirt-accumulation and the appearance of vermin are the only means of preventing disease making its appearance, and if this be contagious there is no curing it. Clean quarters and surroundings must go hand’ in hand with good feedinga plentiful supply of plain nourishing food. -Fresh air in the sleeping-quarters is also important if disease is to be warded off, and in this connection the fact should be emphasized that . airy sleeping- does not imply a draughty building : as a matter of fact, the latter is the most undesirable feature in the old order of things. Better far to allow the birds to roost in trees than permit them to shelter in a so-called .fowlhouse with the wind whistling through innumerable chinks. The evil is all the greater when the building is constructed on the old wretched principle, when it was considered that. no ventilation at all was required in the sleeping-quarters of fowls. Windows would cost too much, and the only opening was the trap-door through which the fowls gained an entrance. With the foetid air in such quarters, perches constructed on the old step-ladder fashion, and the manure being allowed

to accumulate for weeks, the wonder is that fowls kept under such conditions are as free- from disease as they are. In my experience it is not on the properly managed poultry plant where disease makes its unwelcome appearance, even though there are hundreds of birds to the same acre of ground from season to season. The trouble comes where-the birds have freer range, but are housed in unsanitary buildings and are not fed well and systematically, or attended to as they should be.

Size on Eggs.

The only argument against high-type layers with anything in it is ’that their eggs are often , oil the small side. Of course, there are exceptional cases where heavy producers lay eggs of a decent weight, but unfortunately the tendency is in the. other direction. > It is only natural to suppose that if the number of eggs is the sole aim’of the breeder that the eggs produced will decline in size. To win a competition where the objective is the largest number of eggs laid in twelve months', competitors

are naturally only concerned in the number produced, providing, of course, the eggs are not below 1| oz.a weight, however,, which means such a small size that the stipulation need not' be considered. This means that breeders in general are aiming at the one. objective in their work of select tion, and are thereby failing to counteract a tendency which must in the. near future have a very harmful effect on many strains of utility poultry. The remedy is simple. . Just as heavy laying quality may- be maintained: and advanced by judicious mating, so the size of the egg may he maintained or increased by the same process. A hen, however good a layer, should not be put in a breeding-pen if it-lays a very small egg. The birds laying the best eggs should be chosen, providing, of course, their layingcapacity is satisfactory, arid they exhibit the desired constitution-. The Australians are giving us a lead in this matter. In several of their competitions prizes are offered for the highest weight of eggs produced,? and in visiting many of the leading Commonwealth breeders pens of birds were

pointed out to me as the best on the plants, the weight of eggs . from which were quoted as much as the number laid in the year. ; /...

The question of weight of eggs is receiving considerable attention in England. The honorary secretary of the National Poultry Organization Society of England, Edward Brown, F.L.5.,, has initiated a campaign in favour .of a standardization of eggs. In a very convincing little leaflet he has issued on the subject Mr. Brown says : “It .is only the best eggs that realize the . best prices. The more we can burn these facts into .producers minds the sooner will they adapt their methods accordingly. Until they do so they cannot hope to realize the highest returns. . . .

An absolutely new-laid egg, perfect in every sense internally, but with a mis-shapen or dirty shell, is lacking in one essential point which vitiates the whole and brings it at once to a lower grade.” The accompanying illustration is published with Mr. Brown’s leaflet. The weights given are for 120 eggs. ... ,■ ..

Leg-weakness.

Look out for leg-weakness in young cockerels. The invariable ■ cause is insufficient exercise after leaving the heated brooder, and the overfeeding of animal food. In growing stock it is imperative that the bone must be built up, and this can best be done by appropriate feed,' such as ground oats. Ample space is also necessary, in order that they may be encouraged to take the requisite exercise. Forcing food at such a stage .is a mistake, It is easy to understand that the feeding of such, foods to birds confined' in small runs encourages size' of body rather than sound development of the frame required to carry it. Of course, where birds are to be marketed young and in a prime condition, this forcing and confinement'system is just what is required ; but a young highly forced bird is not one that may be regarded as being developed on sound principles, and the earliest and most common proof of this is a weakness in the legs. '

Height or Perches.

It is sometimes difficult to make people understand that it is a mistake to have perches too high. They argue that in a state of nature a bird will fly into trees and come down again without injuring its feet. The fact is overlooked that out in the open a bird can spread herself in a natural manner, and is, therefore able to land gently on the ground, running:as it alights to break the force of the landing. In a fowlhouse, on the other hand, the bird loses all the advantage of its wings in its descent, and thereby jumps to the ground, the whole weight of the body having to be borne by the legs. I remember an interesting demonstration in this connection,. provided by a patient in. an asylum, who on this point was eminently sane. ..He had the supervision of a fowlhouse, 20 ft. in length. At either end of the house, just below and in front of the dropping-board, he.

made mounds of loose earth, on top of which he placed pieces of sacking to keep the mounds intact. This, of course, was to provide a soft landingplace’ for the fowls. That this’ little attention was appreciated was proved by the fact that every bird would walk to either end of the house in order to alight on the mounds.

The hard 'landing of birds compelled to jump down from a perch is the cause of most disorders of the. feet, especially corns, and is obviously not to the advantage of a high-type layer in the flush of her laying period. A breeding-pen rooster that has once contracted corns is generally of little or no use.

Ducklings.

All hatching-operations should have now ceased, except in the case of ducklings, which by reason of their early maturity can be hatched even up to the end of this month for eggs, and even later where table-poultry is the objective. At this period shade is imperative, for with ducklings hatched in hot weather sunstroke is a common source of loss.

Several correspondents have had trouble in hatching. The cause is an old one. They have failed to provide sufficient moisture, and the membrane next to the shell has in consequence been too tough for the bird to pierce in its effort to reach the world. It is only of late years that the necessity of extra moisture for duck-eggs has been realized. After the fourteenth day the eggs should be sprayed with water at a temperature of 103 degrees. Do this after the eggs have been turned, and immediately place the eggs back in the machine. They should not be cooled after the spraying. The cooling should be done at night and the spraying in the morning. This process should be repeated daily after the fourteenth day until pipping-time, when, if the temperature has been maintained at the right degree throughout, . the hatching-process should proceed satisfactorily. Where, however, the eggs hang fire it will generally be found—in fact, it is quite safe to assume this is the casethat more moisture is demanded. The most effective method of providing this is to take a piece of thin flannel the size of the egg-tray—dipped in hot water and wrung lightly — place this lightly over the eggs. The flannel may be left on for, say, an hour. If not too thick the birds will have no difficulty in hatching under it. During the final stages it may be rolled up and left in the end of the machine next to the heater. This will assist in maintaining the desired moisture in the machine, necessary at this crucial stage.

Disastrous losses in the brooder have been reported to me this season. Generally the trouble has been with ducklings from, five to ten days old. The main cause has been incorrect and irregular temperature, as well as insufficient ventilation. In the work of brooding in general artificial heat is necessary to the best results under varying conditions ; but it must be a healthy heat, a heat which, while providing the desired temperature, does not force the delicate duckling or chick to breathe a vitiated atmo-

sphere. - In these days of advanced thought on poultry-culture it is recognized that one of the most important truths evolved is the necessity of fresh air in poultry-houses, but the necessity is just as great at every stage of a bird’s life.

While a low temperature, which encourages huddling, and subsequent chilling, is a prolific cause of trouble, the chief reason for' the failures recorded has been the provision of too great a heat in the brooder-box. In many cases failure to brood successfully has resulted from bad advice

either in regard to placing the pipes in the wrong position ; closing in the box too much, in order to secure the desired heat by confining the air (instead of increasing the heat by means of more stove or lamp capacity) ; or placing the pipes too near the floor. The pipes should be at the back of the box, the front of the box should .be absolutely open and the pipes should be at least 7 in. above the floor, with a gradually increasing elevation to the end farthest from the source of heat. The most important improvements of recent days,in regard to brooder-construc-tion have been this location of the pipes at the back of the box, and permitting the front to be quite open.

I came across a case the other day where hundreds of ducklings were falling over like ninepins, being affected much the same as though they had sunstroke. The bad position of the pipes was palpably the trouble. These were in the centre of the box, and nearly on the ducklings’ backs, and in getting away from the excessive heat the young ones too often ran to the back of the box and in this confined , and heated space were in such an unhealthy condition that disorder was rapidly set up. Had the pipes been at the back of the box the ducklings would probably have been unaffected by the pipes being too close to the ground, as they would then have only been able to move to the front, and thereby have been in a sale position, having sufficient heat with the desirable fresh air.

Ducklings do not as a rule require artificial heat as long as chickens ; but when taken from the incubator they require just as much heat and attention as chickens. After the first week they'can do with less heat, which can be reduced and cut off altogether when the ducklings are three weeks old. Of course, much depends on the climatic conditions prevailing. Obviously heat should not be reduced during a cold snap, when every precaution is necessary in order to prevent the birds becoming chilled.

Marking Ducklings.

Disappointment will result from using the ordinary chicken-marker for ducklings. The holes will invariably grow out, though apparently obliterated marks may often be distinguished by holding the duck’s foot in the line of light. The best way of placing a distinguishing-mark on ; the duck’s foot for the determination of age, strain, &c., is to take a Y-shaped piece out of the edge of the web of the foot, This should be

done with a very sharp penknife, the foot of the duckling being held on a piece of solid board during the operation. < :■ .

Drinking-vessels.

For ducklings all drinking-vessels should be deep, in order that the nostrils may be cleansed. If the nostrils are allowed to become clogged the eyes become plastered, and trouble ensues.

Accommodation.

One of the- most common mistakes made in poultry-keeping—it is always with us — the incubating of a larger number of chickens than the plant will carry. Ido not mean the amateur who buys an incubator and a few sittings of eggs and thinks he is ready to start poultry-keeping ; but I am referring to those in a fairly big way who do not make sufficient preparation in the way of brooder accommodation, colony houses, and fowlhouses in preparing for a season’s operations. They hatch all they can' and then trust to providence for the subsequent housing. Naturally thenlosses and disappointments as the season progresses are heavy, as there is no greater weakness in poultry-management than in crowding the stock. Even where endeavour has been made to provide sufficient broodercapacity, the poultryman often makes a false step in thinking that a certain box brooder advertised to accommodate a given number of chickens is sufficient for his purpose. It may be all right for a few, days, but as the chickens develop it will be found that instead of there being sufficient space for a hundred chickens the brooder will only take about fifty with safety. I have seen this crowding carried to such an excess that endeavour has been made to rear the last batch of chickens in the incubator. The result, of course, has proved disastrous. Many who have commenced operations with the imported outdoor brooders have found it would have been cheaper and more satisfactory in the end to have built a small brooder-house with a pipe system and a Perfection kerosene-stove. The imported brooders are unnecessarily expensive, and are, after all, only a substitute.

Rearing Young Turkeys.

The rearing, of turkeys is frequently a very difficult matter, except where the peculiar environment necessary is available. It is difficult to do any good with them in confinement, especially in this country, where the breeding-stock procurable is so much inbred. Success is generally achieved only where the birds have a free range, and where the stamina has been maintained by the use of the best unrelated blood. Nature should be followed as closely as possible. The hen should be allowed to bring, out her own chicks, but care should be taken to confine her and the chickens for the first few days. It is' a mistake to allow the young ones too much liberty, especially where there is long grass which may be heavily

laden with dew in the morning. ’ When - the . hen is confined in the coop the chickens can be allowed their liberty. They will thus be encouraged to take exercise. ’ .- - . . - .• o

When the chickens have been out of the shell for thirty-six hours give them stale bread, soaked in milk and squeezed dry, occasionally providing them with rice that has been boiled in milk. Oatmeal, broken wheat, barley-meal, and maize-meal may also be given. The food must be.mixed to a dry consistency. It is a mistake to force the young ones to eat. . The hen knows better than you in this matter. . Food should be supplied frequently, but in small quantities, during the first few days. When the chicks are four weeks old feed three times a day with broken grains. At this stage the birds, will commence to wander if they have free range, and will generally only come home, to the morning and evening meals,. Clean water or milk should be given from the start, while an ample supply of grit is essential for both old and young stock. The young ones, as indeed the old, apparently find the green stuff they require better than can be supplied ! in an artificial manner. The less ! coddling turkeys receive the better • —free range is imperative. When the ! red head is beginning to show the birds should be fed away from the homesteadthis in order to -induce them to take as much exercise as possible. Turkeys-, do not require houses to sleep in, low broad roosts outside, preferably in the shelter of trp.es, being all that is necessary. i .

Poultry in New Zealand.

Dry versus Wet Mash.

In connection with the egg-laying competition at Hawkesbury College, New South Wales, last year, a test was conducted to endeavour to prove the relative value of the wet and dry mash systems of feeding. The system adopted was that certain competitors entered two pens of equal-quality birds, one to be fed on wet and the other on dry mash. Below are given the summarized results. It should be pointed out that the men who favour dry-mash feeding in this country provide the meat separately, whereas at Hawkesbury meat scrap was mixed with the dry mash.

British Progression.

As a result of the awakening of the Home ■ Government to the necessity of stimulating agriculture, a national poultry experimental station is to be established in England, a feature of which will be research-work. The British Board of Agriculture is evidently realizing, as Lord Blyth has well put it, that poultry-keeping is no longer a means, of providing farmers’ wives and daughters with pin-money; it is a serious business for men and women. A sum of £20,000 is talked of for foundation purposes, and an annual grant of £4,000 for maintenance.

Things to remember.

Fowls, to be useful, must be well and regularly fed.

It is not the size or the weight of a bird that indicates its value when egg-production is the objective.

A dry sheltered location should be the first consideration in determining on the site of a poultry plant. The good layer is never overfat. The drones may be, not being concerned in heavy egg-production. Taking chickens direct from the yards to the market without being primed off is poor economy. The active bird is invariably the best layer ; not activity from insufficient food, but the activity resulting from a vigorous condition. Clean, fresh water is indispensable. It should be in reach of the birds all the time. Kill off all chickens that are hatched with a weak constitution : they are never satisfactory. Don’t breed from an effeminate or coward looking male. The sire should exhibit before everything else a strong masculine character. Too often a good-looking male comes from a bad strain. He will probably therefore prove a chance breeder. ■ Various theories have been advanced to produce sex at will, but so far as I can learn they have all failed in actual practice. Nothing is better for growing chickens than a well-shaded good grass run where fowls have not been kept the previous year. , Don’t send lean chickens to market. It is not only unprofitable, but weakens the demand for table-poultry. There is always a market and good prices for prime poultry, while poorquality birds go at begging prices. „ The best time to market chickens is when they are about four months old. Stick fast to your line — not meat, being the chief source of profit. Aim at encouraging egg-production. If you strive for meat as well as eggs you will probably fall below the average of either. It is not desirable to have the faculty for egg-production and fleshformation combined in the one bird. One character can only be developed at the expense of the other. It is useless trying to fatten chickens unless they are free from vermin. Dust frequently with flour of sulphur and carbolic powder in order to keep the lice in check. A frequent inquiry is, What is the best breed of fowls ? There is no best breed. It is a matter of strain rather than breed. There is often as much difference between strains of the same breed as there is between the breeds themselves. Of course, lam speaking of the accepted utility breeds of poultry.

• Provincial District. -- Geese, Ducks. • Fowls. ■■ Turkeys. Other Poultry. Total Poultry. Auckland . 5,044 107,177 . 783,363 40,103 2,295 937,982 Taranaki . . ., 3,014 21,332 158,450 6,750 429 189,975 Hawke’s Bay .. ' 2,157 18,760 171,009 7,798 707 200,431 Wellington ., ., ; 10,406 ■ 65,684 504,090 . 17,025 690 597,895 Marlborough .. , 1,941 5,583 64,846 2,413 58 74,841 Nelson • ■' ;l .. 1 ,J ..' 1 2,971 : 15,431 184,636 3,053 326 206,417 Westland .. .. 990 4,369 36,186 84 . 25 41,654 Canterbury .. 8,529 48,957. . 679,835 9,719 . 793 747,833 Otago—■ 8,529 48,957 679,835 9,719 793 747,833 Otago portion 6,210 25,698 428,899 9,289 218 470,314 Southland portion 4,049 16,172 202,731 1,650 13 224,615 Totals, 1911 45,311 329,163 3,214,045 97,884 5,554 3,691,957 Totals, 1906 ' .. 44,300 281,999 2,784,269 77,101 3,935 3,191,604

By the courtesy of the. Government Statistician, Mr. M. Fraser, the figures giving the number of poultry in the Dominion obtained, at the late census are published herewith in -advance of the public issue of the complete figures by the Registrar-General. '"The figures show that the poultry of the Dominion have increased during the past five years by over half a million head:-

Name of Competitor. Breed of Hen. Number of Eggs. Value. Dry. Wet. Difference in of;Wet. Dry. Wet. Difference in Favour of Wet. Dry. s. d. s. d. s. d. s. Hillcrest, P. P. White Leghorns 1,131. 1,262 131 s. d. 109/6 s. d. 131/2 s. d. 21/8 s. Ken way, D. .. Black Orpingtons 1,008 1,119 111 104/3 118/8 14/5 Kennel, C. C... White Leghorns 990 1,128 138 96/8 116/2 19/6 Cox, Mrs. J. W. Langshans 954 973 19 96/8 87/8 9/McKenna, J. J. White Leghorns 920 1,171 251 93/7 110/6 16/11 Ellis, S. White Leghorns 870 1,117 247 87/5 110/9 •23/4 Brierley, F. J. White Leghorns 856 1,268 412 84/7 128/9 44/2 Stuart, R. J. .. White Leghorns 830 1,052 222 77/1 101/5 24/4 Waldron, E. .. Black Orpingtons 734 • 950 216 70/5 86/5 16/0 Ramsay, L. L. Black Orpingtons 511 774 263 50/3 68/2 17/11 8,804 10,814 2,010 870/5 1,059/8 198/3 9/Dry Mash. Wet Mash. Total eggs laid 8,804 10,814 Average per hen .. 146-7 180-2 Market value per hen Dry Mash. 8,804 146-7 . 14s. 6d. , Wet Mash. 10,814 180-2 6d. 17s. 7jd. 17s. 7|d. Profit over, feed per hen . 7s. 0|d. . id. Ils. 2d. Ils. 2d.

Dry and Wet Mash Test.