POULTRY – KEEPING.

New Zealand Journal of Agriculture, Volume XV, Issue 3, 20 September 1917, Page 166

POULTRY - KEEPING.

Chief Poultry Instructor.

F. C. BROWN,

, - BROODER MANAGEMENT. While there are many different styles of both heated and fireless brooders for rearing artificially hatched chicks, ' none have yet been discovered to perfectly take the place, of the natural mother. This is chiefly because, whatever the weather conditions, the little ones can always enjoy under the hen that' absolute uniformity of warmth demanded by them, and at the same time breathe the fresh air so essential to their welfare. While this is true, yet with the up-to-date brooder appliances now available; 'and the exercise of ordinary commonsense care in their management, the rearing of chicks by artificial means has been- made a comparatively simple matter, and they may be made to. do practically as well as when raised in the natural way. To be successful in brooding chicks - the attendant must largely take the place of the natural mother. He must by study and observation seek to provide conditions resembling the natural method as closely as possible. , . . In brooder-work the great essential is to prevent the little ones from becoming chilled. Thousands of chicks are lost annually through no other cause. While there are many ways in which chickens become chilled, the most common cause ’is undoubtedly overheating and insufficient “ventilation in the brooder-box. A most common experience in artificial brooding is that the early-hatched chicks do exceptionally well that is when cold weather is being experienced. On the other hand, as the season advances and the weather gets warmer heavy mortality takes place. In nine out of . ten cases the cause of this is mismanagement in neglecting to provide more ventilation to suit the warmer weather conditions. Perhaps the most important fact disclosed by modern study of poultry-keeping is the necessity of fresh air for the birds, and if this is so in regard to adult stock it is even more the case with chickens. In the artificial rearing of chickens the greatest success will never be achieved unless the poultryman can control temperatures and ventilation at all stages of the process. The brooder should be so constructed that extremes of heat and cold may be prevented, while at the same time stuffiness or draughts must never be allowed to exist. ; -' 1 .

It is surprising how some poultrymen go on year after year losing their chicks and contenting themselves by imagining that some serious epidemic over, which they have no control is responsible. In other cases the high death-rate is put down to bad luck. Usually there is no bad luck about it, the sole cause of the trouble being fetid air and too high a temperature in the brooder-box. Overheating and insufficient ventilation induce sweating, and this makes the /chicks susceptible to chill immediately they leave the brooder. From this the little ones seldom recover or develop into good stock. ' ’ Of course there are other causes of chicks becoming chilled, such as an irregular temperature in the brooder-box, removing them from the incubator before they are properly dry, or giving them too much freedom for the first few days. The. most manifest symptoms of chill are bowel troubles, excessive thirst, droopy wings, a distressed chirp, and no inclination to take exercise or to eat. . In addition there .is always a tendency to huddling. The huddling effort brings about a spreading of the legs, especially where insufficient bedding-material’ is provided and the floor of the brooder is made of smooth boards. The constant squeezing-in of the chickens in their endeavour to get' an inside position, which is naturally the warmest,. causes the/ delicate legs to spread, and there is no cure for this trouble. When chickens begin to die through the effects of chill it is useless trying to doctor •them. The cause should be looked for, and removed if possible. ' : On no account should chickens be overcrowded. It is one of the mistakes which never fail to make trouble, especially where the quarters are not kept in a thoroughly sanitary state. Failure to prevent overcrowding and neglect of strict cleanliness are common causes of vermin making an appearance, and this is one of the things that must be guarded against. Chickens with the natural mother will sometimes do more or less well even when infested with vermin, but when chickens .are in the brooder vermin is fatal to them. , ■ /'

Correct feeding is another essential which must not be overlooked. Only good sound grains should be used, while care must be taken as -to the manner in which it is supplied. Baby chicks do not require much food for the first few - days ; in fact, they require nothing for at least twenty-four hours after they are hatched. During the first week ■especially it is always a good plan to. underfeed rather than to overfeed the chicks. They should, be fed often, and only what they will- eat up clean. If fed at .once, or even if overfed during the first-week, they 'will not assimilate the yolk which they absorb just before leaving the •shell. Green food is an important matter in the rearing of young stock. It should be supplied in abundance. Care must be taken that it be Tender and succulent coarse grass or hard fibrous growth.: When Birds are supplied with long pieces of rank grass the fibrous substances become a tangled mass and will not leave the gizzard, with the result that death takes place. Charcoal is another thing which should not be overlooked. For chicks of all ages it is one of the best preventives dor bowel trouble, and also assists digestion. An ample supply of clean water as well as good grit are also imperative if the chicks are to make -the best growth. •’

To sum up: For success in the artificial rearing of young stock correct temperature and proper provision for ventilation and exercise must go hand-in-hand with good feeding and strict regard to cleanliness.

LUCERNE AND CLOVER AS POULTRY-FOODS.

In view of the present scarcity of wheat, pollard, bran, &c., and the future uncertainty as to food-supplies, I cannot too strongly advocate the growing of a patch of lucerne, when possible, by all poultrykeepers. The high value of lucerne as a poultry-food has been clearly demonstrated in the recent tests carried out at the Milton Poultrystation. Poultrymen who have a good patch of lucerne will be in a strong position next year, as a liberal supply of this great fodder will be found the best of all means of reducing the feed-bill. In the first place, there is nothing better for keeping fowls in good condition, and also for promoting egg-production, than an ample supply of chaffed green lucerne fed in the troughs during the day. Again, well-cured lucerne hay, chaffed and steamed overnight, will be found a valuable material for the morning mash, especially in the off season. Further, where the necessary appliances are available it can be ground into meal, and can wholly take the place of pollard. Experience is proving that lucerne, can be grown under a great variety of conditions,' and that it thrives in locations which at one time were thought to be an impossible habitat for, this plant. Certainly great care has to be taken to secure a good clean seed-bed and keep the young plants free from weeds, but when lucerne is well established it can be maintained in a flourishing condition at little cost in the way of labour. . A bulletin giving hints on the growing of lucerne will be supplied gratis on application to the Department. ' Clover is another valuable food for poultry which is not appreciated by -keepers in the Dominion as it . should be. It is a popular food in America, and is fed at all seasons of the year, by eggfarmers in particular.- Like lucerne it is an excellent green food and can be fed in large quantities, while in its dry chaff form, if steamed the night before using, it not only adds to the value of the morning mash, but also cheapens its cost and makes it decidedly appetizing.