POULTRY KEEPING.

New Zealand Journal of Agriculture, Volume XXXIX, Issue 1, 20 July 1929, Page 58

POULTRY KEEPING.

HATCHING OPERATIONS

Breeders are reminded that August and September may generally be regarded as the best months of the year in which to hatch out the main crop of chickens for the production of eggs during the winter season when high prices rule. Thus every endeavour should be made to secure the required number of young stock before the end of September. It should be remembered that the right season extends over a very short period. Chicks brought out on the early side —say, early in Julyare apt to go into a moult just when high-priced eggs are expected. On the other hand, if the hatching is delayed until the approach of summer the chickens will fail to produce until the following spring, when low prices for eggs prevail. Not only this, but such stock seldom grow to a desired size, and consequently lay small-sized eggs, besides always being more susceptible to every passing ailment than are - the earlier-hatched birds. The margin of profit to be made from late-hatched stock is low, even in normal times, but the present high cost of foodstuffs facing the poultry-keeper, and the existing general tendency towards cheaper eggs, may easily mean a loss instead of a gain. In the case of those who have to depend on the natural mother for hatching purposes the difficulty of securing chickens during

August and September is realized, as at this period of the year broody hens are scarce, and as a result hatching operations are delayed beyond the most desirable season. Rather than delay on this account, however, the better plan is to resort' to artificial methods, either by purchasing an incubator or by securing day-old chicks. The latter method as a means of overcoming the . difficulty of securing broody hens when most required is an ideal one for the man in a small way, providing. the chicks are procured from a reliable breeder of heavy-laying stock. With a tireless brooder made from a petrol-case, as illustrated in the Department’s bulletin “ Utility-poultry Keeping,” these ' day-old chicks can be satisfactorily reared when the necessary attention is available. In this way chickens can be secured at a season when they will have every opportunity of developing well and of. coming to a ' laying-point at the most profitable stage. ’ " '' ,

ARTIFICIAL INCUBATION

Hatching chickens by means of incubators is an important work in connection with the poultry plant, but it is one of the most difficult matters on which to guide the novice by means of printed advice. There are so many different styles of machines, and such considerable variation in the methods of providing the necessary temperature, ventilation, and moisture, that it is impossible to lay down any general instructions which will, suit all machines alike. The best advice to the novice is that before starting. he should carefully study the instructions. sent out by the maker regarding the working of the particular incubator he proposes to use. The novice would also be well advised to select .an incubator from among those makes that have proved their ■ value to our successful poultrymen, rather than be led into buying < a cheap inferior article on a trade advertisement only. It is only safe to depart from the maker’s instruction when the operator -has had considerable experience in incubation work, or when he is following the advice of a man of wide knowledge in artificial hatching.

No two incubators on the market require ■ exactly similar treatment, but there are certain rules which can be applied to all machines. For example, if eggs are to hatch out at . the right time the correct range of temperature must be maintained throughout, the thermometer must be located accurately, so that the recorded temperature is being experienced in the right place —that is, in- a line with the top of the eggs. The germ of an egg floats uppermost, irrespective of the position in which the egg is resting. Thus the necessity for having the bulb of the thermometer resting on the top of a fertile egg will be seen. Stale eggs will always take longer to hatch than those that are fresh, and allowance must be made for this. Eggs intended for incubation should be placed in the incubator. as soon after being laid as possible. Eggs, will often retain their hatching-qualities when a month • old or even older, but usually the chicks produced from these are delicate and difficult to rear. Reverting to the matter of temperature, this should be maintained at about 102° F. for the first week, 103° for the second and

third weeks, and 104° when hatching. If after having followed this range of temperature the eggs do not pip up to time, the only safe course to take with the following hatch is to work a degree higher, as it'goes to indicate that the thermometer is not registering the correct degree. of temperature. It is important that every care should be taken to prevent an excessive degree of temperature in the incubator, or trouble may be expected during the brooder stage, through the yolk of the egg failing to become absorbed. The yolk is drawn into the body of the chick just before it leaves the shell, and under proper incubation conditions the yolk in its sac will be found in a more or less liquid state, enabling it to run freely, and finally to become absorbed. On the other hand, where the temperature has been allowed to go too high during the whole or part 'of the incubating period the yolk becomes half-baked, rendering it incapable of absorption. Once a chick becomes affected in this way little or nothing can be done for it, as usually it will succumb at some time during the brooder stage. Prevention is the one thing to aim for, and the first essential in this connection is the maintenance of an even temperature during the incubation period.

ARTIFICIAL BROODING.

Probably the greatest cause of mortality in artificial brooding is allowing chicks to huddle, this being usually induced by not providing the little birds with a uniform degree of warmth. Huddling means sweating, and its effect is manifested in several ways, the chief of which is a chill when the chickens leave the brooder. This brings on a weakened state, which is usually manifested by bowel trouble and a general lowering of vitality. Another effect of chill is a weakness of the legs and. a wobbling walk, indicating that the chickens are huddling at night and require more warmth. The young birds, feeling the need of more heat, huddle in the corners of the brooder, each one trying to secure an inside position, which is the warmest. The trouble is often intensified by a lack of sufficient bedding on the floor, especially when the floor is very smooth, when the constant slipping on the smooth surface during the huddling ' effort has the effect of spreading and weakening the delicate legs. On the first sign of this condition being observed additional warmth should be applied, by means of extra flame in a heated brooder and extra covering in the case of a .fireless brooder. The aim should be to make the chicks comfortable, as only in. this condition can they be expected to thrive. If the chicks are spread over the floor of the brooder it may be taken for granted that the degree of warmth being . maintained conforms to that demanded .by instinct, whereas if they are huddling it- is a sure sign that more heat is required. When chicks have acquired the habit of huddling in corners, as a result of chill, it is often difficult to break them of it. In artificial rearing it is always a waste of time to try and rear weaklings, as they seldom or never develop into profitable stock. Not only this, but usually they are the first to acquire the habit of huddling, and teach the stronger birds to do likewise, with consequent heavy mortality. C. Brown, Chief Poultry Instructor, Wellington.