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EXPERIMENTAL FARM OTrrXWX, CANADA. ow niB ''■■^ vBmm, imm m sbnebal lAiAeiiEiT POULTEY PAKTI BT A. G. GILBERT PouUry Manager PART II BT VICTOR FORTim iiMwtoirf Poultry Mana^ , k s<^ >^r'- ^i-i § i^i BULL.B^'ril^ No. 554 FBBBUARY, lOOe PmUmiD BT WSTKUCTiOH OP THK HOM. STDMST FlBHBIt, MiNISTIK OP AORICULTUKB Ottawa, Out DEPARTMENT OF AaRICULTURE CENTRAL EXPERIMENTAL FARM OTTA-WA. CANADA ON THE BREEDING. FEEDING AND GENERAL MANAGEMENT or POULTEY PART I BT A. G. GILBERT Poultry Jfanager PART II BY VICTOR FORTIER Atsistant Poultry Manager BULLETIN No. 54 PBBRUARY, 1906 PCBLI8H«D BT INHTBCCriON OP THl HOS. StDNIT FmHBB, MiNIBTBB 0» AoBIOOLTUBB Ottawa, Out. ■I i To the Honourable The Minister of Agriculture. SiK,— I have the honour to submit for your approval Bulletin No. ot, of the Ex- ^rimental Farm series, on 'The Breeding, Fee«ling and General Management of Poultry!, prepared under my direction jointly by the Poultry Manager and the Assistant Poultry Manager of the Central Experimental Farm. Part I has been written by Mr. A. G. Gilbert, Poultry Manager. In this is dis- cussed the principles underlying profitable poultry raising; description of breeds; rations and manner of feeding them ; the moulting of fowls with methods of shortening this period of non-piwluction ; and other topics. There are also short chapters on turkeys, ducks and geese. Part II has been prepared by Mr. Victor Fortier, Assistant Poultry Manager. This treats of incubation, natural and artificial; poultry raising; the' fleshing of chickens and the fattening of hens; poultry buildings and runs, and the general treat ment of poultry including diseases, injuries, &(.'. The subjects discussed are of wide 'nd general interest. The poultry industry is developing rapidly in Canada, and there is an abun.lance of room and opportunity for a still further extension of this profitable branch of farm work. It is hoped that tlie information contained in this bulletin, the result of tae accumulated experience of many years, w . prove l..)jrf«l to .rmers generally through out the Dominion ; to those who are o ^aged in }«.ultr} .ping in towns and citirs, also to such as are making a specialty of the poultry bu- -ss, and that thus a con. siderable impetus" may be given to this most important iwliwrry. I have the honour to be, Your obedient servan WM. 8Al\l Director f Experimental Farms. Ottawa, February 1, 1906. fl FOULTBY — 1^ I*ART I f THE LREEDING, FEEDING AND G...ER.VL MANAGEMENT OF POULTRY. (% A. G. Gilbert, PonUr,, Manager, Central Experimental Farm.) in suSltl'iltt^;"'''".''' .*;:^'"T in theha„d8 of the farmers and others interested exZirnceharS. ^"f ^^'^l!^ '^u l^«°"°ion-such information as long That there is a paying margin of profit in properly managed poultry has bw^n shown by expenmental work as well as b/ results a^hieW by weU knJ^n f7rm^7^3 pubhshec by them, from time to time, in the Poultry and AgncuC p.ST ThaJ margin of profit has been found to vary in amount according to t^ fa'i^rable or untavourable circumstances of the producers. Some are more favourably siJiated Z regards location to a good market than others ; some may have fSdTn greater q^S^^^it^ and at cheaper cost than others, climatic influences may 'be a factor in cSiS clsefbu t under all the condit^ns named satisfactory percentages of proS have Ci^^u.^' Hrmers in the neighbourhood of a city or town market where high pri-es k^e c^Zn" WHAT IS A FAIR HaROIX OF PROFIT? nr fh'^l^'"' favourable conditions farmers who have corresponded with our department or the press have stated their marj^^n of profit to be highly^atisfactory. '''^'''"'''' y... «^L Vk^I^^Iv"' I^«"'°>«nville, Ont., president of the local Farmers' Institute qual v'^ liul trv^in" h "^ Tf '^'^ '^^. '"^ "^"^'' ^' *« ^«"*« P«^ dozen and a su^^rit hTh.^t^ ^ *7 ^^^ f f'y **" ""°''*^'' ** ^0 ^e^ts a pound to Montreal dealerfthat he has found, after a careful account of cost, a profit of two hundred S^^ent Mr \Vm Moe of South Franklin, Que., claims by obtainin egS in winter and rd'dg\trc:nforrTi'^^^^^ -^ -«" - '^^ ^^y^^ — ufm^eo^rn;^ ^^^^'^il^i^tllT:^^^^^^ '-f -?« after Tcost r^ndTZtLse^V 1° r"';:? ^^'l ^^^•^'^^^^ ^^ n.arketTave ha^TJ f! ^IrylorL'rtt'-^erniVlirn'sV '^^ ^^ '""^^^ ^°^ ^^^ ^^- Our own experimental work has also < own satisfactory profit over cost of feed. THOROUOn KNOWLEDGE OK MANAGEMENT ESSENTIAL TO SUCCESS. • A^^f^^'iu ™*'"f °* ""^ P"""^'' '""^h as shown, can be secured, it must ue borne in mind that a thorough knowledge of how to manage is imperative S^ccessf^l^^JtiJ tCr-^ 1>H° "'"''' '^"'i^^'^-ting science. Exactrbecause^f not enough f^is^fi there is httle or no product, if nx, nnuh, the fowls become too fat and the^suh ?Ihe 11 same. Exacting, because adaptability, keen observation, untiring perseverance, and a proper appreciation of the value of little essentials, coupled with \ Hking for the oecu pation ai^ indispensable. The roadway to successful poultry keeping is strewn witrthe 17fh l^^'^^^T^ °\ 7"^°r* ^^""''^ '" ^"^'"Pt^ ** attaining pnffitable results with out the requisite knowledge of how to do so. It is well that thU should be understood at the outset, by the large number <.f correspondents from whom so many letters^ received mi the subject of poultry keeping. These correspondents may beV^Sil a^ 1. The correspondent who has heard that there is a large margin of piofit in the production of broilers, and would like a description of the neeessafy plant meth^ of management, estimate o outlay and all particulars in order t« suceeLful I'y pro^cute the business. \\ ould seling the eggs in winter at 40 cents per dozen pay better than by converting them into ' broilers ' ? f J «=» "«»" r •*!:i '^^^ correspondent who is confident that there is money in poultn-. Havinu a limited sum of money, is willing to invest it in a small poultry plant. Has litMe or no knowledge of poult^, but would like all information as to quantity of land re^uTr^ latest styles of poultry houses, number and kind of fowls, whether grain feed sholild be' toir^ to^suS^' ""'*' ^*=«°o™i<^al rations, and all such instruction as is calculated 3. The enquirer who has lost his health in business. He is convinced that poultry keeping may be made a means of livelihood as well as a restoration of health. Desires information as to the quickest way of acquiring knowledge of how to proceed. 4. The correspondent who has had experience in poultry raising in the mother a,untry and intends to devote his time to its prosecution in thi^ country in conjurtion suiiihlT*K^'^'"^7'?' '"' '"*" i'"'*"' "^ ^^^^ ^""^'^ "'^^ »» inforn^ation as to most suitable breeds of fowls, accommodation, feed and management most suitable to this country. in rw.Li^*!!f T"*7 ^^""l^ ''*"^**^ T *^^ oMUViTi^ of the citv and has time and room to permit of the pleasurable and profitable keeping of a number of fowls. How best can he carry out his intention ? -„ ^' J'^™.f'^™«'^ enquiring M to what has been found the best variety of fowls for n?Sf* k1 1* iS\^'* *""* ''^^^^ «*y'« "^ I«"'*T house, how many fowls can be profitably hand ed by one man, and where are the best paying markets for ears in winter and chickens in summer? «"-.«=« lor eggs in ANSWERS TO THE ABOVE. It is evident that the ojierations outlined by Nos. 1, 2 and 3 would be that of specialists r«|uiring expert knowledge and special facilities. Such knowledge can best be acquired by an apprenticeship at a large poultry plant of winch, at present, there are only two or thre. in Canada, lut iiiany in the eastern Unite*! States. Broiler raisinir 18 the most advanced phase of poultry keeping, requiring ' marked aptitude ' in com bination w.th exjK-rt knowledge an.l a special plant. Operations in large establish- !r,fS- 7ri"?r^'" J«^^'»'f\'- "«• December and from that time forth chickens are art hcially hatched and reared m great numln-rs until j.ut on the market in spring an ..-e prolit in selling them at thirty, thirtv-five or forty cents pc^ .lo/.en than by att^-mpting to cnvert them int.. broilers. Wo« 4 and o will find much useful ii.f..rmatioti in the reports issue.! from our poultry dei«rment and fmrn this bnlletin. They may also learn by ex|K.rience, which 18 inevitably slow but with them need neither be unpleasant nor unprf.fitable. Attend- ance at a short course of poultrj- instruction atone of the agricultural colleges would doubtless be beneficial. Long experience has shown that unless practice is combined with theoretical instructions only partially satisfactory results are likely to be attained. >o. 6 18 the case of the farmer whicli is entirely difierent from the others. Poultry keeping is essentially his busiiehs. Fowls are probably part of his live stock and of handhng them he i.s likely to have already some knowl^ge. His poultry may not be of the most suitable variety, or his poultry house of the latest design. But these can be quickly reme«lied, He has the grain, the roots and other essentials in abundance, frequently in the shape of wast«. To him the Experimental Farm reports and other publications are invaluable. He can, with the knowleilge he is already jK)ssesbed of, take the full benefit out of a siiort poultry course at an agricultural college His position IS generally such that by giving his poultry proper care and attention he can make tliem a profitable addition to his income. DEALING WITH THB FARMRR. In dealing with poultry keeping and the farmer the exigencies of the latter, as to situation and circumstances, must be thoroughly understood. To the farmer his poultry 18 only one of many different branches of farm work. It would be simply mis- leading to induce him to keep more fowls, or, hatch out more chickens than he can successfully manage and rear. It is ever to be borne in mind that the great bulk of the egg and poultry supply must come from the farmers of the country, at all seasons of the year. It is also to be remembered that it is not from a few farmers with a great many hens each, that the largest proportion of this supply will come, but rather from the many farmers, with a few hens each, and who are, therefore, more likely to manage them successfully. There is no reason, however, why a farmer should not make a specialty of poultry raising, if inclination and circumstances lead him to do so. From 100 to 150 hens should not lie too many for the ordinary farmer to profitably handle, and it should not be difficult for him to hateh out, and rear to marketable ^^Ja ??**'''*"*• '* *>« *>" *>«'? f'^m wife or family, a larger number might be reared. How and at what season he tan most conveniently and successfully do so is shown in the following [wges. THE HARKKTS AND TUEIH DBMAND8 — THE FARKEr's OPPORTUNITIES. There are two great markets open to producers, viz.:— The Home and British Markets. Both offer remunerative prices for the reliable product in the shape of eggs, and the superior quality of poultry at alnuwt all seasons of the year. The Home Market tails for fresh eggs and good poultry at all periods of the year. The better the quality of the iK.ultry and the fresher the eggs the better are the prices obUined. Ihe prices paid for new laid eggs in winter in the leading cities of the Dominion, range from 35 to 60 cents per dozen ; for poultry, from 20 cents per lb. for early birds, to IT), 10 and 8 cents as tli.- seastm advimces. In Limdon, Ont., the wint«>r price o( new laid eggs is 22 to 25 cents jR-r dow>n, but these are exceptierlmp8, given in the words of a leading city grocer— with a choice trade— who remarked to the writer, 'Our custom ps will not have any other kind than the strictly new laid eggs with the flavour jKHuIiai lo them.' and we must try and niiet this demand. \\ hether these unusual summer prices are only temfsiiary, ur, are likely to be permanent f Ihe British Market and its requirements are :— Large eecs 7 or 8 nf w>„V), .k^.,ij appearance on arrival. ^ pacKea, so as to present an inviting great factors in detenJS^Tg v^uei '^" "^ "* '^' '^PP«*™"«^« -"d quality are is oni?fj,!*r*"' ^^"''i"^ °* P^,"'*'7 """^ ^«8" "*y ^ attended to by the shippers but it HOW THE REQUIREMENTS OP THE MARKET MAY BE RESPONDED TO. 2. They nhould com. from comtitutioMlly strong ud good egsJayinii strains -.r.^KS.t'^St^- teerlr ""---J -S «' *^ best com/rJmSrK;S^/s'S:'"3S^[t^'' -'^"%-"-'- "-. 'hey THE DIFFERENT BREEDS AND THEIR CHARACTERISTICS. Long experience has shown that no varieties of fowls aw h«ff^r =.,;f^ ♦ *u are as follows :- ^ '*'^"'^"* "''"^"^ °^ **>« »««' serviceable bn>«Js PtTMOUTH ROCKS. good forT^raniTJir^tr f ?"-^'^' '•■'•=. ^■■'•^' ''''**« "^"^ b"ff. »» «f «hich are ^f^lZi^^hKJL I T^ Resorptions refer to these different varieties :- /MtTM 1 fynwuth Rocks — As shown in No. 1, pate 1. Natives of AmonVo A...* n..H... type, „d should „.k. ,h,„ p^rly fed .„d ^rs^'l^l^^eS tlplnT^ 9 Cock ^''- 02. Cockerel .... " ^ Hen 8 Pullet 7 8 6 8 Colour of eggs, dark or light brown, according to strain. variet^and o^T^l^X s^mtto^Sl^nL'' ^^^ ''^'^ ?«?"'" ^^^ -» known careful breeding lieSte^r^tCCT^ £ ?^ '°/S'"' ^^'''^^^^''^ ^^^^ '^^"It of exception of pfuma^ Eh should TnuTe wV.^ Barrel Plymouth Rocks, with the but ot'lh^S gai„1^"'^7ny fSnd^o^Sci^ T ?■:"' ^ *^^ *^« ^^''^ -"«i. appearance. The w38^n7nn?„? on account of its merits as well as handsome tirofplu.a,?S^^^^^^^ the others with the excep- posed'!:rs:tarvTrl't1es^r'-'^ '^'""^' ^^^^"^ ^ -» '^--n and popular, is com- inerit^:lTlf;efanftSetT.?L tn '"V^'f' JT^^ ''"'^ -« I— -« »-h winter layers^ goS siTter; anrg^lts ^Mof '"""«" . !!," '^^"Z '""^^ ««>*^ growth, 'of late 5tW Z J/^aSt i,av?not Wn^'o*"^ ^^^^ years, perhaps owing to the favour^f K Jl f ? ?u "" numerous as in previous have'Sn S^eivS,^lbu4he Wh^^^^^ tor J 'h "T' ^".^ equally good varieties Colour of egg, light browJl' ^°' ''^°'^*''* ^"g''*" ^ White variety. blockrbLd'i:^^ wSTme^tv U'f' ly!~'' ''T'''' '''^' ^^ '^^ ^— ' being lent winter Uers ChSenn^^S a?H i"^; '^r^ ''""^- ^ens are exeef ttet^tS-"'-^ -- ^^^^^^^^^^ Standard weights are : Cock ^*»- Cockerel .' 8i Hen 7i Pullet ■■,/.■ ■ ■ ■ ■ ■ .■■■■■'■; H langi.™ ot the StMid.r.1 a. "S^r'X"" " "T,"""'""/ "lar.M ana w deroribed in tho are ip 8r„.f;l"if 2;*nTr^Jr •?„^,'rJ»".'','" •"•".? '-"'■»• The fo™. . itilitv in das white. genitor of th,. Barred Plvn.outh llll."" ^'"'"'*" I>o«ainique. It is noted as a pro- .Artw*.— Black, inottletl and white. Dominique — One variety calle«i tin whe.^T7riIrt^^ ''"''^ comparatively unknown ouUi.Ie of the Ea-tern onginated. Mnde laland HmU.- States in .h. .U. in .1... U^ffl-a'nJ^n-^SS 'T^^"^-];^- 10 more popular in other localities owing to their good reputation as layers and market types. The flesh has a slightly yellow tinge, which makes it rather acceptable to the prevailing taste in the United States. Asiatic Group. The Asiatic family is the oldest one known in poultry hist^jry, and from it may be traced many of the most popular English, French and American varieties of to-day This class is composed of eight varieties, as follows : — Light Brahmaa. — (See No. 4, plate 2.)— A large and handsome fowl, which for a long period has been a great favourite r 3 layer and table fowl, and is yec so regarded by many breeders The advent of the more rapidly maturing and smaller boned Plymouth Rock and Wyandotte fowls has been the cause of the Brahmas taking second place as a leading general purpose variety. For many years they were the choice variety with Eastern States broiler raisers. Now the White V/yandottes or Barred Plymouth Rocks have largely taken their place. Some strains are excellent layers of dark brown eggs of lar^e size. Chicks are hardy and make steady growth. Hei.s are rather heavy to put on early spring eggs when shells are apt to be thin, but they are quiet and careful mothers. Light Brahmas are the heaviest variety of the Asiatic 'jreeds. Standard weights are : — * Lb. Cock 12 Cockerel 10 Hen 9J Pullet 8 In pure-bred Light Brahmas the points called for are : Bright red face, comb, wattles and ear-lobes ; yellow shanks and toes ; beak, yellow with dark stripe down the upper mandible. Dark Brahmaa. — Are not so numerous or well known among the farming com- munity as the light variety. The females are beautifully marked. Characteristics much the same as the variety first named. The standard weights of this variety are slightly different from the whites, and are : — Lb. Cock 11 Cockerel 9 Hens 8A Pullets 7' Buff Cochins. — Are a well-known and favourite variety of the Cochin group. They have been extensively used for crossing purposes both in the older countries and on this continent. Crosses of Buff Cochin with Indian Game and Dorking have long been favourite broiler-making crosses. The hens of tliis variety lay a dark brown egg of large or small si/.e according to age. They make faithful mothers and their chickens are hardy. The weights of this group are tlie same as Dark Brahmas. WhiU, Black and Partridge Cochins. — Are well known and liked. Hens are Liyers of dark brown eggs of rich colour and fairly large size. They make excellent motliers. Chickens hardy. The male of the black is hiilf a [)ound lighter than those of the other varieties. Weights of all the others the same as in tlic case of Dark Brahmas. Black and White Langnhans. — Of these the former variety is niucli the best kntiwji, but both have good points as layers and table fowls. Their fle«h is white, of tine grain and superior quality. The females lay eggs of medium size and of rich brown colour. Chicks are hanly and grow well. Hens make excellent mothers. Standard woiithts are : — Lb. Coi'k 10 Cockerel • 8 Hens 7 Pullets 6 11 Mediterranean Group. This family is composed of four breeds, viz. : Legh«>rn, .Minorca, Ad alusian and Spanish, all non-sitters. They again embrace several varieties which are described as follows : — White Leghorns.— {Hee Plate 3, No. 5.)— One of the best known and popular varieties of the I^ghom family. They are prolific egg-lavers, as indeed are all females ot tjie leghorn group. There are no standard weignu for Leghorns, Andahisians or bpanish fowls. Eggs are white in colour and of medium size, some strains laving eci's oi large size. Chickens are hardy and make rapid growth. BrottH Lej/hormt.— Another popular variety with many admirers. They possess all the merits of the white variety, but th.eir eggs are slightly smaller. Colour of ece white. Chickens hardy and rapid growers. BuJ- Leghorns.— A comi aratively new, but popular variety. Eggs large and white in eoloar. Chickens hardy and quick growers. There are rose comb varieties of the white and brown. Other varieties of the Leghorn family are Black Dominique and Sih^er Ducktcing Neither of these varieties are as well known as the three first mentioned. All varietiM of the Leghorn breed are non-setters. Black Minorcas— (See Plate 3, No. 6.)— A well known and much appreciated variety Ihey have to a great extent taken the place of the Black Spanish, because tb^v are larger, heavier and hardier. The hens lay large eggs, many of them weighing o t^ one pound and most of them 7 to a pound. The chickens are hardy and make vigorous growth. Colour of eggs, white. Non-setters. The standard gives Minorcas the follow- ing weights : — Cock .. Cockerel . Hen.... Lb. 8 Pullet ■ ■ 5 White Minorca".— Are not to be found in such nun.bers as the black variety. Eggs large and white in colour. Excellent layers. Weights same as the black variety. Non- setters. •' A9tdaltman».—At times called Blue Spanish. A well known and popular variety of the Spanish family. A good layer of large white eggs. Like Leghorns and Minorcas when properly fed, careiJ for and housed, they have proved themselves fairly gooti winter layers. Chicken., are hardy and grow well. They do not always breed true to the light blue slaty colour called for, and for that reason a number of chicks may be necessary to make up a full pen of the colour ront place in ihl 1% pTuifrv Pv^ T, ; "l^l'''^ "7 «°7"- ^ut have take^ great dema " for egK- a " fo? - !l T u "»'*«M°'^''- ^«'* " thite flesh. ChickeS are .:..,. . '^ .dl/ '^ITJ^'* '1""'^' '^ **"'* si., a^cordin^tost^in. Canadian .u. Orpi^^n^" C,fc^.^^£-,^; ^^^ Cock Lb. ->.ckeiel 2, Hen 7i Pullet I 6 BATI0N8 AWD HANNKK OF FKEDINO THItM, 14 use of the mash is condemned as likely to make the layers over-fat and their eggs in early spring time unfertile. Experience has shown that an over-fat condition is gener- ally the result of over feeding of hard as well as ground grains. Over feeding of any description of food is undesirable. The aim of the poultry keeper should certainly be to have an eflFective as well as cheap ration, but experience has shown that the cheapest ration is not always the best winter egg producer. The cheapest ration has been found to be the one which will bring the greatest number of eggs when they are worth most. As to the quantity of food which should be given, that depends upon whether the fowls are kept in warmed or cold houses, the latter in recent years being more popular especially when associated with scratching shed attachment, plans of which are shown in Part II of this bulletin. Experience has unmistakably made plain that fowls in the cold houses require more food to incite egg production than those in the warmer premises. Attempts liave been made to show that such is not the case, but long experience and close observation lead to the conclusion that the colder the tempei .ture of the house a greater quantity of food is necessary to produce the egg. Observution has also shown, in the case of fowls kept in cold houses, that it was the surplus quantity of food over and above that required for the suc nance of animal heat that went into the product. There is reason to conclude that the mistake is not unfrequently made of giving fowls in cold winter quarters food sufficient to keep up the animal heat, but not enough in addition to promote egg-laying. Hence the enquiry occasionally made by correspondents, " what can be the matter with my hens. They look well, are apparently in good con- dition, and yet do not lay ?" It was also made evident by the results of past years that rations of a varied nature, when fed in libera, rather than stinted quantities," not only resulted in a larger egg yield, but the germs of the early spring eggs were strong and produced stronp chickens. Were results simila- in the case of the fowls kept in artifi- cially warme ! i -emises ? Certainly not to the same extent. The fowls in the partially warmed houses laid fairly well during the winter season, but the germs in the eggs laid by them in early spring were weak, did not hatch well, and the chickens which were hatchad from them in too many instances were weaklings. As shown in reports of the past three years, the germs of these eggs remained weak until the fowls ran outside and recuperated from their long term of artificial life and treatment. This has usually been about the 12th of April. In the case of the fowls kept in cold premises, it seemed as if the feeding of the varied rations in generous quantity— in combination with fresh air — not only proved incentives to egg production, but kept the vitality of the laying stock so unimpaired as to permit of both a satisfactory egg yield during the winter months and in early Spring strong germs whi< h developed into robust chickens. As a means to this end Ration No. 1 is recommended. Other rations follow. Ration Noi 1. The composition of this ration permits of the utilization of the waste of table and kitchen. Tlie waste is distinguished as follows : — Table Waste. — What is left of porridge, potatoes and other cooked vegetable.', scraps of meat, bread, &c., but no salt or fat substances. Kitchen Waste.— Potato, turnip and other vegetable peelings, &c., which should be cooked. In the pot in which these are boiled a surplus quantity of hot water should ba left into which the table and kitchen waste and such ground grain, or, grains as are most convenient should be thrown. The whole should then be thoroughly mixed in propt)rtion of one half waste and one half ground grains, or, thereabout, into a crui My condition. When cool it may be fed morning and afternoon in quantity of two puuiids to 15 hens, the latter presumably being under two years of age, as this class of food has been found most suitable to fowls of that age. Noon.— About 12 ounces of oats should be thrown into each pen of 15 fowls so that the latter may be kept in exercise searching for the grain in the litter on the floor. Cabbage, or roots, such as mangels, turnips, Ac, should te regularly supplied. IS cause the -fowls to exercise in lookins for it C^Z flT ^A\1. i i^® ,'^ 80 as to exercise and to overcrowding ^ *°* "** ''""^^^ ^° ™"°°«' la^k ot Ration No. 2. Mash composed of — Shorts Ground oats ■ ..l. ..]... ...][[ ^ P*."^**- Cornmeal Meat meal urle^LI^t;tfj?thrg^n^r ma.,h the ingr Jients of whifh Ld £ wej SS:^ T,: f^tlhf 'nrTr '• ,^"^ quart, imperial measure, weighed drv to 15 Ln^^Jl , . P'^^P^'-tion of one afternoon on different periods ^ *""*' P^"" ''**^ ■** ™°™'°«. n««°. «' frequiLy^7not:ut1htT uSaTn^^^ P"" "^J" ? *^ '° *°« 8^««* 1"-«ty. *- At Nnov p.v„ ^ i r . clippings were found to make the hens crop bound will ktp'lhe i,;;d;in fx^rdL '''"' ^ ^^^"-^ ^^ '^"^ ^'^-^^ -*« *»^« litterZhe Si of onlXdrere^y'ltorTeC ''"" "^" «^^^°' ^° "«" °* *»'«-*«' - P-Portion into fh^:t^;^^e^ff7n'':L';^V^f1h'^'r *^ every lOO hens which was thrown given to them. '' '* ^''^ '*y«" ^^^'"'^ ^ ^»°t '""re grain, it was crusl^^;:;^^:^-* -5;;^;:^^^ -^ -. always in .pply. So were gri, Ration No. 3. le Kation No. and Ground oats Shorts Conuneal . . . Meat meal . . 2 parts. 1 « 1 " 1 "hen cut bonn ia ft^A iu ^ " inixedwith boUW "ater *^H *°|'"*' ""eal should be omitted Th« ™ i, u Ration No. 5. Ss£S'£'^'^ ='^^/s-"'r .-»rrsri-r- "^ - MoHvivfi lu L • " «« ni8 poultry houses, con- We .upplied green ,„„d,„,t . . " "^''TOh their crop. Ration No. 6. PLATE r. I No. I.-Barrei, Plthocth Rockh. No. 2.-WHITB Plymouth Rocks. PLATE II. AO. 3.-WHITK UVANIJOTTKS. No. 4.-LlC!HT BBAHMAh. PLATE III. No. 5.-WHITK LRdHORNII. No. H.-B|.A(K MINORCA, I'liiit.. Iijr r. T "thiiii. PLATE IV. No. 7.-Fav««<.i.i.ii«. N... m.-Hlaik Hamhi ruhh. I'h.rtn hjf K. T. Kklltl PLATE V. t * No. ».— SlI.vltH «;hKY IhiHKINfiN. riint... hr K. T. »tautt. No. 10. BlKK OHfl.MiTrWN. 17 * Ration No. 7. grit, ground oyster shells, drink Zter^gZly ^ph^ " ""'" '"'^ ^^"^ ^^' ' Ration No. 8. that rX-'t "^*''' '° ^"- ^ P""'*'^ ^°"^ *he temperature of which was similar to and oZtuiz^^^^^t:ri:''tizt:^i r'^ ^^'^k •""p^ °' ^^^-^'^ -*- in the evening. quantity of ten ounces in the morning and ten ounces Ration No. 9. From A^ov. 1 to Dec. 13, 1904 .— Uut-bone. - 1 J lbs. every 3 days. Beets.— 4 lbs. every three days. From Dec. 16, 1904, to March 10, 1906:— Grain — 6 to 6 lbs. per day. Mash — 2 lbs. every 3 days. Cut-bone._l^ lbs. every 3 days. w;^ alt ?r ' ^"■^'- ^^'"^ ^'^ "^'^ ^^'^ »"«t'-r pound of cut>bono From March 11 to tmrm weather :— Grain.— 3 to 6 lbs. daily. Mash.-4 lbs- daily. (Hens running at large.) 18 »^t meal wag found a convenient means of replacing it. It v»ill be seen from the Qdantities of Rations REyuiHEo. nn^r.'^K^"*""''* i*"/^'"^" t|"»t the exact quantity of ration needed flejtfends partly WU l^f S^f7'.' *"^ ,I''"*'y "P°" **^« ten.perature of the house in whicoTthe fowls are kept Pullets in moderately warmed houses, with a ten.perature of 40 to 45 degrees have been found to lay well and keep in gcnd health on a quantity of food which, If It had been given .. hens of two years of age in the same temperature, would have made them oyertat. Again, two and even three year old hens have been found to lay well in a cold house, and not only keep healthy but the germs of the eggs laid bv them m early spring, were strong and hatched strong chickens, on a quantity of f,K)d which, ,f It had been given to hens of similar age, in a warmed house, would have resulted in disaster. In his work entitled, ' Poultry for the People,' Mr Alex Comvns the late editor of 'Feathered World,' of London, E^ng., on the sub ec-t of fShnrexact quantities to poultry .says: 'Where the idea of feeding fowls by weight originated I hardly know. A hen requires different amounts of foixl acciding to her size, her cir- cumstances as to KK.-al.ty, ten.perature, A-c, her condition, as to whether she is lavin-or tTir*'' ' rt/t t:^'"'tT. keepers are anxious to lay down a hard and fast line as to the am« unt of fo'^" ^^^^ *™es per Meat-meal and beef scraps, at such times as cut bone is not fed, 2 ozs. per fowl. Meat-meal is generally mixed m the mash. Beef scraps are most frequently given alone and occasionally in the mash. -^ J e> n„f ?'"'? f "-^-^^ "f^P® «* '^^° clippings, clover hay, &c. The former should be cut short, steamed and given alone in moderate quantity twice or thrice per week Clover hay also cut short and steamed is generally used in the mash in pro^rtion of r^ts are scarce' ^ """^ *'''''^° *'""^' '**""°*^ ""' '^'^' ^^'»'re vegetables or f«>f f ""^r ^'''{''^^/''fr-'^^^ '**^'-' 'f 'n the shape of cabbage, should lie hung two feet from the floor of the pens, so as to incite the hens to exercise by jumping for it Cabbage 18 also used in the mash when boiled. Roots, such as mange s, turnips. &c ' should be in supply at all times. ^ ' """"!'''■ •*^*'-' tim«?niU°n^""i'^'"^"P ^'■'^J'^i '"**'^ "'^''''^ ''"^^ g'-o""'^ "Pter shells to make iTflil tfr P"f,^^^'^ter should constantly be fuinished the layei-s. The attention to these details are all important. r^Smhsq on t^^'^r-' ^' Ti ^'^"*^t'"''*s^'-^' f«'"'^ "f «H«te not mentioned here, to GTfo^nd on farms throughout the country and. which, if clean and wholesome, n.ay K- used lu good purpo^'e. •' Certain Conclusions. The feed • of rations in comiK)sitio.. and manner as outlined has shown — «f f AX ' 1 '" composition of rations is necessary to complete success. Times of feeding shouiu be regular. ^"iies 19 2. That where there has been variety as outlined in rations there has been neither egg eating nor feather picking. 3. That where varied rations were fed during the winter season to fowls— even two and three years of age— and which were kept in cold houses, resulted in satisfactory egg laying, with strong germs and robust chickens in early spring. 4. That the long continued feed- .^ of an unvaried ration is apt to lead to diseased conditions. In connection with tiie feeding of rations it has been advised by some authorities to lessen the quantity of the winter rations as the spring season opened. Others con- tend that such can only be done at expense of vitality, fertility of eggs, strength of germ and size of egg. With the latter view, the expeiience of "many years leads the writer to agree. In spring time there is certainly an increased number of eggs laid, and most likely, in many cases, by hens which have laid previously but few eggs, or, it may be none at all, but notwithstanding it was not found desirable t > lessen the quantity of food. When the breeding season is over and such hens as are not under experiment are allowed to run at largo, rations have been reduced but with the object of bringing on the moult. THE MOULTING PERIOD. In order to have eariy and steady winter layers it is necessary that the fowls should moult during the late summer months. The moulting period has hitherto been regarded as a season of non-production. It occurs once every year and means the shedding of the old feathers and the growth of new ones. The time of moulting has usually l)een from 10 to 12 weeks, but by careful treatment and the fetding of suitable rations the period has been shortened. As much enquiry is made from time to time as to how to bnng on an eariy moult, the following plan of management, which has been successfully practiced in out department for many years, is outlined : The sale of eggs for breeding purposes being over by the end of June, during the first week m July the male birds were removed from the breeding pens to another building containing small compartments with outside runs. The breeding stock as well as all other hens were then allowed to run promiscuously in the field in the rear of the poultry buildings, where there was grass, clover and shade, three important essentials. At this time the rations were reduced to half quantity. The efiect of this was immwiiately to very much reduce and ultimately to almost entirely stop egg production, which was the desideratum. The half rations were continued for two weeks, when full quantity was resumed as follows : — Mash composed of coarsely ground oats two parts ; shorts one part ; gluten meal one part with beef scraps in proportion of one pound to 15 fowls. The mash, which in summer was mixed with cold water, was fed three times per week. At times a small quantity of linseed meal was added. The beef scraps were used in lieu of cut green bones, because it was not convenient to procure the latter. If mash was fed in the morning, wheat or oats, ( r both mixed, were given in the afternoon, or vice verm. On such days as mash was not given grain took its place. Dr. Sanlxjrn, a well known authority on poultry management, says in . id to the moulting I eriod : " A moulting hen is easily fattened. Hence at this period feed lightly ot those foods which produce fat. Corn, corn meal, middlings, potatoes, must be used sparingly. Increase the amount of green bone, bran and skim miik, a run in a Gt-ld of clover will be a help. Keep all males by themselves during the moulting period, hhelter the hens from storms or cold rains. The ideal place for a run is an apple orchard where in addition to the grass may be found insects in the fallen fruits &c Birds should go into the moult not fat, free from lice and with no mites in the house. " A correspondent in Nova Scotia writes that he has reduced the moulting period by feeding, m generms quantity, beef heads boiled, broken into small pieces and put Poultry — 2.1 30 through hi. bone cuitor. A. a result of this treatment ther« wm hardly any cessation of laying. The expenence of many years has shown :— y coowwon 1. That yearling hens usually moult earlier and easier than o'd^r ones 2. That moulting is more gradual in some cases than others. ».ioH\/o^"oit^3^:ry ':z:ei'tz':t^7riT''' ^-^"« — ^^ - ^^« «.d it Jt Hfe"Zy'K ford."* """'' '*"'''^"' '^ ' ■^'"' *" " '^'^ -''«™ '^'--' «~" -«^ *^* ^*'*** 'JT '^"""'"K '"^J" »" confined to limited runs, that meat in some form •nd green food should be regarly supplied. HOW MANY CHICKKS8 SHOULD A FARMER BE ABLB TO CONVENIENTLY HATCH AND HEAR? In a previous page the farmer is advised to handle no more than 150 chickens, as M. attempt to hatch and rear a g,«.ter number might overtax his time and ^e^ ^ " ^7u^ """*! °* «*>if J^«° "*« *<"• » fa^er to hatch out more chickens than Te can SrZ!? ^rw ^f.'-'^^****'*' <»•. l»yi°« »ge- in -^port of 1900 it is ^fnted out thLt the most suitable time for the great majority of fanners to hatch out their chickensis m late Apnl or the first week in May. for the reason that unless providS wUh incubi S'.l^^'^'' brooding hous^so as to be independent of outside tempeJatu^-it would be inconvenient if not impossible for him to nune chickens, in payinrnumW at ai. earher se«on. Experience and expressions of opinions fmm farmStSe^ThlJ statem^t. Experience has also shown that the Miy hatehed pullet will SelyCin to lay in November and continue to do so all winte/, while, pullets. hatoh«i in^UeJ months are hable to moult and remain non-productive when eggs kre at Se?r hS^t IHvt t «t''ly May pullet is obviously the most suitable bilf for the Ser ffis chick«a8 whether hen or. brooder reared are likely to make more rapid progre^at Sis timethan any other for they literally seem to ^,w with the gni. A?toX hSt means of hatehmg and r«irirg chickens farmers are rapidly findiSgTut th^t if thev de! sire to have early May chickens of uniform age and nUw that artiS meanT are h'^IT^- J^*r * no intention to belittle the hen as a hatehing mS. She wSJ doubtless be the favorite means of incubation with many pei^ns. bu^where TsO chickens are wanted at one time and in the first week in May% larger^numbTr onien^ than are usually obtainable in the second week in April, would be requirS to briS about such mults. Mrs. Jc«eph YuUl, of the townshipof Ramsay. ne«7cirieton pS ^'l^S*™?'^ n?. '""^^V^ ^f^'y raiser, stated in an addr^s given vSorelh^ members of the Ottawa Poultrjr Association in October of last year 'that durW the aSi or X fi^ many years has shown that chickens hatehed in the last week of ^We LVe far "er '"' '" *^' """ ''' '*''^* *" '^'* '"^ consequently the most suit- LICE AND DISEASE GERM EXTERMINATOR. follov"^/* wni^bl°fou"d'eKer""" "'^ "'"^ ''""' " '"^"^""^ '^'''^ ''''■ "^^ Corrosive sublimate. ^ ^^^^^ Common salt a „ Dissolve in two to four quarts of water, gallons. With this carefully spray every crevice, nook and corner of the house As the solution is highly poisonous, care should be observed in ha. .nc it Follow by whitewashing the premises. Before returning the fowis to the poultry house, see that they are entirely free from vermin. pouiiry When completely dissolved, dilute to 25 31 A 8IBVICEABLE WHITEWASH. A durable and lasting whitewash may be made as follows :— Put into a water-tight clean barrel half a bushel of unslaked lime. Slake the lime by pouring sufficient hot water in the barrel to cover the lime to a depth of five inchea Stir briskly until slaked. Add two pounds of sulphate of zinc and two pounds of salt dissolved in hot water. These ingredients will prevent the wash from cracking or peeling off. It is better to apply the whitewash while hot. If to be used for inside of poultry house, colony houses or coops add half an ounce of carbolic acid. To colour the whitewash add yellow ochre, Venetian red, or any other desired color. THE PRESERVATION OF EGGS. LIUE-WATER — WATER-GLASS — THE GLYCERINE PROCESS. By Frank T. Shutt, M.A., Chemist, Dominion Experimented Farms. Experiments in egg preservation were begun at the Experimental Farm, Ottawa, in 1898, and have been continued every season since that date. In the course of these experiments, trials have been made with more than twenty-five different fluids and pre- parations that have been proposed or sold as egg preservatives. The work of these seven years has shown conclusively the superiority of lime-water over all the preserva- tives which we have tested. THE PREPARATION OP LIME-WATER. The solubility of lime at ordinary temperatures is 1 part in 700 parts of water. Such a solution would be termed saturated lime-water. Translated into pounds and gallons, this means 1 lb. of lime is sufficient to saturate 70 gallons of water. However, owing to impurities in commercial lime, it is well to use more than is called for in this statement. It may not, however, be necessary, if good, freshly burnt quicklime can be obtained, to employ as much as was at first recommended, namely, 2 to 3 lbs. to 5 gallons of water. With such lime as is here referred to one could rest assured that 1 lb. to 5 gallons (.50 lbs.) would be ample, and that the resulting lime-water would be thoroughly saturated. The method of preparation is simply to slake the lime with a small quantity of water and then stir the milk of lime so formed into 5 gallons of water. After the mixture has been kept well stirred for a few hours it is allowed to settle. The supernatant liquid, which is now ' saturated ' lime-water, is drawn off and poured over the eggs, previously placed in a crock or water-tight barrel. As exposure to the air tends to precipitate the lime (as carbonate), and thus to weaken the solution, the vessel containing the eggs should be kept covered. The air may be excluded by a covering of sweet oil, or by sacking upon which a paste of lime is spread. If after a time there is any noticeable precipitation of the lime, the lime-water should be drawn or siphoned off and replaced with a further quantity newly prepared. GENERAL PRECAUTIONS NECESSARY TO TAKE. It is essential that attention be paid to the following points : — 1. That perfectly fresh eggs only be u.ied. 2. That the eggs should throughout the whole period of preservation be com- pletely immersed. Although not necessary to the preservation of the eggs in a sound condition, a temperature of 40° F. to 45° F. will no doubt materially assist towards retaining good flavour, or rather in arresting that ' stale ' flavour so often characteristic of packed eggs- M Respecting the H to .> per cent (two pounds to five pounds sodium silicate in ten gallons of water) have given better results than stronger solutions. Although in the main the results have been very fairlv satis- factory, we are of the opinion that lime-water is superior as a preservative Further hme-water is cheaper and pleasanter to use than water-glass solution. ' THE OLYCERINE PROCESS FOR THE TREATMEXT OF EGOS. This is apparently a misnomer, as glycerine, so far as the writer can learn, is not used in the process, which consists of momentarily (say about five seconds) dipping the eggs (which have been "pickled" in lime-water) in dilute muriatic acid, between one and two per cent. This acid dissolves any incrustation on the shell and gives the eggs a fresh appearance, t.e., as if they had been treate»i with glycerine. Immediately on withdrawing the eggs from the acid they are well washed with water, as by a hose to prevent further action of the acid and dried. This immersion in acid lesaci-a the tendency of shell cracking when the pickled egg is boiled. Eggs should not be sub- jected to this treatment till about to be used, since the keeping quality of the egg is materially affected by the process. r s i j »« " The addition of glycerine to various egg preservative fluids has been tried at the iixpenmental Farm, but in no case did it prove satisfactory. The general effect was to induce the growth of mould. TURKEYS. THE DIFFERENT VARIETIES— THE BEST VARIETY FOR THE FARMERS. How TO Rear, Kill, Pluck, Dress and Pack. There is doubtless money in turkeys to the farmers of the country. Climatic con- ditions in the greater part of Canada are favourable to turkey breeding. The Rev John L. Simpson writing from the neighbourhood of Calgarry says, ' This is an ideal district for the raising ef turkeys, indeed for all kinds of poultry.' The writer when in the southern part of Alberta some years ago, came to the same conclusion. Other parts of the Dominion, are equally favourable. There are six varieties of turkeys, viz • Bronze, Narragansett, White, Black, Buff and Slate. Of these the Bronze are the largest, heaviest and most popular. The standard weights of this variety are : ^^ 361be. ?«°--, 20 „ Cockerel 25 i*"ii«t ^■■". :;■.:::";■.. ■.v;;:::i6 " 23 How TO Mate and Bhkgu. To be successful in turkey misinj;, it is iiiijteivitive that tlie breedinj; stock should be stronjj and vi<.'or()UH. Inbreeding,' «hould be carefully avoided. Speaking of deterioration through the too common jiractice of inbreetling, The U. 8. Farmers' Bulletin No. -JOO on turkey raising says, ' the fact that one fecundation is sufficient to render fertile all the eggs of one laying, has made jxissible the un lermining of th? health and vigour of the present day domestic turkey. Being advised of tliis, hundivds of people depend upurs' tlo.'ks for the services of a m lie, and pav no attention to the matter of breeding stock, except to keep one or two turkey hens.' Again, the same authoiity sjiys : — 'jA ' Avoid close breefling. New blood is of vital importance to turkeys. Better send a thousand miles for a new male than to risk the chances of inbrwding. Secure one in the fall so as to be assured of his health and vigour prior to the breisding season.' Fig II— Bronzk Turret. It is admissible to use a good male two years, but not to use a young male and pullets of the same family. Young hens weighing 15 to 18 pounds, and older ones of 18 to 20 pounds weight are the best layers and luotliers. One male with 6 or 8 hens is a good mating. Some turkeys lay more eggs than others. A satisfactory egg yield from each hen is 18 or 24 eggs. The first seven eggs are sometimes given to a common hen, but the turkey, when she has laid her full quota, is the best hatching medium. An objection to the common hen is that she is apt to drag the young poults about too much. Twenty- five young birds are all thi ^ the mother turkey can keep dry and warm. . 24 Aftkr Hatching. * iL?!^' '*^ *^' ^ ^oun^J beneficial to remember this. ExDeriencedhr««Hpr S.?, ^nts S£2 '' ''''"''^ ''• *"^ "* ""'"y '^ ^^y be traced to neglect of k Rations for Young Birds. For the first five or six weeks feed four times daily. Afterwards thrw times To Fatten. morninu previous to allowinir rK«m <«.f „« i • • Vl*^ . "' '•^""K inem in the » "•■ ■1'*™% in "i^S« ZtiS Killing. 26 killing the birds should be fasted for 24 hours so as vo have the crop and intestines completely empty. If killing by bleeding at the mouth is adopted, it should be done as' advised in the case of chickens killed in that way, viz., by the cutting of the roof of the mouth, at base of the brain, with a narrow, sharp knife, lengthways and across, If the roof of the mouth is pierced at the base of the brain, death is said to be instantaneous and painless. Dislocation of the neck is done by many persons in preference to the manner just described. When the neck of the bird has been dislocated the end of the neck should be two inches away from the head. After killing and during plucking the bird should be so held that its head will hang downwards, thus allowing the blood to drain towards and coagulate in the two-inch space between head and neck. The follow- ing note from a London, Eng., poultry-buying firm to one of their agents in Australia shows that the killing must be carefully done. ' Having purchased the several consignments of frozen poultry which you have had on show in the exhibition, I have written you our opinion of. same. A, the quality very good ; B, trussing very good ; C, packing well done ; D, killing may be capable of being very much improved on, as the necks of the birds are invariably very much discoloured, and appear almost unsaleable through this. I would suggest bleeding at the mouth, and not so much force used in dislocating the neck. I consider there is a good market here for your poultry, if you can send it, say, to arrive in England continuously from January to June.' Pluckiko and Dressino. This should be done as described in the treatment of chickens. Packing. The Dominion Department of Agriculture gives the following directions for the pro- per packing of turkeys intended for shipment : — Every bird should be wrapped neatly in paper, the heat! with a quantity of thick paper to absorb any blood. The birds should bo packed with their backs down and heads to one side. Twelve to twenty-four birds should be packed in a ease. The case should be packed quite full, so as to prevent birds knocking about inside, during transit or in cold storage. The case recommended is 6 feet long by 20 inches wide, and from 7 to 1 1 inches deep. Top, bottom and sides are made of half-inch lumber, with a strengthening piece in centre, one-half inch thick. The cocks and hens should be packed in separate cases. The weights of the birds and their sex should be marked on the left-hand corner of both ends of the case. A quantity of clean straw or wood pulp should be put on the bottom of the case and on top of contents, with wrapping paper between the birds and packing material, t *^«lv« °^ fourteen weeks," and should be of large size at end of 16 weeks. * They should be killed by bleeding in the roof of the mouth, and all feathers taken off except on w.ng tips. For shipment and local market the geese are not drawn. TK-^ K M u . 'i "'"*. P"""'^'' ^^ *'*'°"'** ^ »^'Pf^ ^ 'he English market. Ihey should be packed ten in a case. Notes. Goose eggs hatch in thirty to thirty-four days. K u J"'*' t>«^;Jer3 as^rt that the worth of the feathers £ix>m a bini should nearly pay hall the cost of iis feed for one year. ^ ^^ PART II. 01 liCUBAIION, li REARING M MUE OF CHICKENS AND FflfflS POULTRY BUILDINGS, fto. (By Victor Fohtiek, Assistant Poultry Manager, Central Fxperimental Farm.) Incdbation. Any i^ractioil poultry keeper will find it always to his interest to have the hatching rr his chickens take place during March and April, so as to pla^e his produce on the market as true broilers : chickens three months old on the 15th of June: These are a luxury, and they always command a good price. than the'loth'orMa**'' ^^'°* ""^^ ^ hatched as early as possible, at least never later If it is wished to raise only from fifty to a hundred chickens, an incubator and brooder can be dispensed with and the hatching mav be done by hens. But in poultry raising on a large scale, it is quite difierent. In such a business it will be necessary to place on the market at diflFerent seasons of the year many chickens of the same size and same age ; and this can be accomplished only by artificial iacibation. With P^tural incubation, besides the drawback in having a umber of hens to watch and t rend to, these would stop laying for a whole month ; .ne rearing of their cijcks would also involve the sacrifice of about two more months. Altogether neariy ilir J^^i'J' *''"''^ ^ '*** *•"* ^ ^*y'°8- ^" l«°g period w'U be considerably reduced if the eggs are entrusted to an incubator. ^ Sblkction OK Eggs fob Hatching.— This selectir ^ an essential question: the merit of the hen which has laid the eggs is therefore to be well ascertained. It is as important to know the source of the eggs that are going to be set in the nest or in the incubator, as to know the extent of the milking capacity of the cow whose heifer is in her turn to be kept as a profitable milker. The commercial and practical breeder must give careful attention to the selection of his stock if he U to have eggs suitable for incubation, and in order to succeed in the poultry industry the individual qualities of each hen have to be studied, just as is the case with other farm stock. When a flock is composed of fifty to a hundred hens or more, each bird cannot be a HrstKilaM specimen ■ if es^gs for hatching are taken just as they come, the average of the flock will probably be i . ^or, for the finest males will have mated with the po;»rest as well as the best hens. By practising sele.. ,n with a small number of good layers, it is easy to keep a flock posseuing the best qualities of the particular breed. J f Selection may be practised by careful examination of the birds, aided subsequently by trap nests. (See nests, page 30.) ^ ^ Skliction of Brikding Stocks by Trap Nbsts. In order that the fcwls in a poultry plant should make the highest margin of profit. It M necessary that eveiy one of them should be prolific Uyem. Such Uyers can only be obtained by careful selection of and breeding from the fowls which show the best egg records m the course of the year. There are two methods of selerfi"- *lie de- sirahle fowls, vu :— by observation and by means of trap nests. The latt«r method i» preferable, because it is more likely to be accurate. In selection by observation thery 18 always an element of unoerUinty. In the case of trap nests results are correct 80 How THE Trap Nests Abe Operated. The fowls to be tested as to their egg-laying quahties having been selected, a leg band bearing a distinguishing number is put on one of the legs of each fowl. One trap nest is usually allowe"• The door (fig. 16) and the catch (fig. 18) are cut out in A in. board of the dimen sion given. It is important that the axle running through the catch be in the poBition as shown in fig. 17. k^iuuu Fig. 16— The Trap Nest set Fig. 17. —The catch in position. r" 1 A "" 'J /( 1 ( I Fig. 16.— The door. Fig. 18.-The catcH. Cr On entering the nest, the hen raises the door (a fig. 15), which is resting on the cat«h (6 fig. 15), when the catch immediately drop to the position shown at {b fig. 17), and thus prevents the door from being open^ from the outride. A- Fig. 19 a. The door. Fig. 19 6. The lever made of stout wire and suspended by staples as shown in fig. 20. To set the nest, the door is opened and held in position by the wire (fig. 19 6). On entering the nest, the hen comes in contact with the fork (a fig. 20) and forces it to the position {h fig. 20) which draws the wire from under the door when the latter falls and closes the entrance to the nest. The hen is removed by raiding the lid (c fig. 19). Fig. 19. 32 'iir^ Fijf. 20. Where to Keep Eggs Suitable for Hatching. Eggs for hatching must be kept in a place which is neither too warm nor too cold ; a good temperature is from forty to sixty degrees F., in which the air is neither dis- turbed nor vitiated ; and to avoid any vibration, they should be placed the small end downwards on a layer of grain. Thus stored, the eggs can remain for a fortnight to twenty days before being set for hatching. They must not be put either in bran, sawdust, ashes, very dry sand or any other dry matter. Tlie pores of the shell must not be stopped up, for normal respiration is necessary to the life of the germ contained in the egg. Sawdust and ashes when dry absorb moisture and cause loss of the watery contents through the shell Sawdust is, however, used for packing eggs to be forwarded for hatching ; in that case slightly dampened sawdust should be used, and after unpack- ing, the eggs should be let^to stand for at least one day before being set for incubation. Good Eggs. — The newest laid eggs are the best for hatching. They are known by their clear colour and the rough feeling of their shell, their gloss and the absence of an air space. When shaken in the hand, no movement of the contents is felt inside ; finally, they sink in water. Bud Eggt., — Any eggs which have not a clean shell, those with an uneven (fig. 21) (fig. 22) or very transparent shell (fig. 23-24) should be rejected ; eggs either very large or very small, those known as coming from either sickly, overfat hens or poor layers are better laid aside for other purposes. Ilf.21. Fig. 22. Fig. 28, Fig. 24. Frecautiofu during IlcUehing. — Dirty eggs should be cleaned. The eggs must be kept quite clean the whole time of incubation. If the hen should dirty any during that time, wash them at once, and to do so wait till the hen is off at her meal ; use for this 33 a small cloth or sponge dipped in luke-warm water. Such cleaning is absolutely necessary so as to allow fresh air to penetrate through the pores of the shell to renew the supply of oxygen, an element which is indispensable to the embryo as it gradually develops in the egg during incubation. j o j Eggs for hatching purposes should be collected every day, the name of the breed and the date being carefully written on the small end of the egg. Natural Incubation. Sdection of Sitlert.—A good sitting hen must be of gent le disposition, well feathered and in good condition, as the period of sitting is a trying one. Do not use hens that are easily frightened or such as have the bad habit of egg eating. Setting.— The sitting hen must be in a rather dark place, which is quiet and away from the layers and the bad sitters. If you are obliged to change her to another nest or another place, do so in the evening so that she may be disturbed as little as possible. A convenient nest is easily made with a ,v?w»f M|^^ ^?J5g|^ me blue ointment, made by mixing strong mercurial ointment with an equal weight of lard, should be applied to the skin of the sitter, as in the case of vermin, page ; or she should be dusted, as well as the nest, with insect powder. A few tobacco leaf stalks placed under the straw of the nest of the sitter is a good preventive of vermin ; but too many might be injurious to the embryos of the hatching eggs. ARTIFICIAL INCUBATION. It is certain that, when it is desired to get at the same time a hundred chickens or more, it is better to have recourse to artificial incubation, which has many advantages over natural incubation. Advantages. — The incubator is ever ready ; it can contain a great many eggs ; no breaking is to be feared ; no bad smell ; no eggs dirtied ; no chicks crushed in hatching ; no vermin ; no sitter to be attended to, to clean eveir morning, and, especially, no sickness to which hons are liable during incubation, which sometimes causes serious loss. The care to be taken of sitting hens is more complicated and involves more labour than is necessary with an incubator. . The sim^jlicity of a good machine is such that its care and management may be entruste i to any one with limited experience. POULTBy — 3 H Hot Water Ivcubatort. — In order to raise the temperature rapidly, fill up the tank with hot water ; else it requires at least ten to twelve hours to reach a heat of 103 degi-eea F. After filling up the tank, draw a little water through the tap, so that it may not over- flow when at the required temper- ature. See that the machine be placed quite level. c Put the lamp in its place and keep it perfectly clean during all the time of the incubation. The lever or regulator must remain closed ; in other words, the lid at the end of the lever must stop up the opening until the inside temperature has reached 101 degrees F. Then adjust the regulator so that it raises the lid about one-tenth of an inch from the opening. After a few hours *"»K- 26. Hot Water IncuUtor. the eggs may be safely entrusted to the machine, and the next day, the regulator should be adjusted so as to bring up the temperature to 103 degrees F., and keep it at that point till the hatching takes place. Hot-air Incubators. — For a hot-air machine, follow the same directions as above ; but do not put any water in the tank. Fig. 27 shows a brood of chickens just hatched in a hot-air incubator at the Centr- al Experimental Farm in April, 1905. Position of the Eggs on the Trays. — Rest the eggs on their side, the large end resting on the meshes of the netting (fig. 26 A). A too strong inclination causes an upturning of the chick in the shell, or, more correctly expressed, an abnormal displacement of the embryo, which, in consequence of the posi- tion of the egg, goes down towaid the smnl' rn-l, and when once adhering there, ri;mains iixed while developing. Very often, on hatching, in such cases, especially if the egg is pointed, the chick has mal- formed legs or a twisted neck. The eggs are shown in position during incubation at Fig. 27. H.it Air Incubator. fig 26. Suiroundings. — The room must be kept quite clean, and the incubator pu! on the ground floor, or in a dry cleafa cellar. In poultry raising on a large scale, the floor of the incubator house should prefer- ably be paved or of cement ; it should be always covered with a layer of sand of at least two inches in thickness. The sand maintains dampness and deadens the noise of steps. Wherever the room may be, it must be quiet, without draught, with n even tempera- ture, well ventilated and preferaf>ly dark. Starting and Management of the Incubators. — In artificial incubation, it is essential that a close and intelligent imitation of nature be adhered to. 35 Without going into the directions laid down by the manufacturers of the machines, the method which has given the best resuhs at the Experimental Farm with both hot- air and hot-water inculMitors will be briefly described. A little attention to the lamp morning and evening is sufficient to keep it perfectly clean. To prevent the lamp from smoking during each incubation, dip new wicks in vinegar for three or four hours, and let them dry thoroughly before using them. In this way, the smoking of lamps may be prevented. Airing and Cooling. — Airing and cooling of the eggs is begun on the third day and stopped on the nineteenth ; after the cooling, the eggs are turned very gently by hand. For this, the trays are laid on a table or on the machine. During all the time of the airing and cooling of the eggs, the doors cc. of the machine are left open. (Fig. 26.) The ventilators are kept half closed during the incubation and completely open during the hatching. After the ninetenth day, the door of the incubator is kept closed tight. The time devoted each day to the airing and the turning over of the eggs varies according to the time of the incubation.* The average is : — For the ist week — Fifteen minutes each day. M 2nd II Thirty minutes. II 3rd II Forty-five minutes. Fig. 38. Egg Testing. — The eggs must be tested on the fifth or sixth day of the incubation. Where only one or two sittings are to be tested this can be done by holding the egg in the hand half closed and placing it in front of the light of a candle. For a larger number of eggs, the testing is done more quickly and more easily by means of the egg tester. (Fig. 28.) This little instrument allows the inside of the egg to be seen nearly POULTBT— 3J as well as if there was no shell. The testing must be done^in tJie dark. If the egg is fertilised the germ should be seen very distinctly as in (Figs. 29, 30, 31.) Fig 29. Fig 30. Fig. 31. If the egg is not fertilized, and is freshly laid, it is almost quite transparent and does not seem to contain any yolk. If not freshly laid, the volk seems to float in the midst of the white as m (Fig. 32.) If the egg is fertilized 'and the germ has not enough vitality to develop, the germ will be seen surrounded with a circle or a half i iicle of blood as m (Fig. 33.) 8uch eggs should Le rejecte.1. The clear eggs are still excellent for eating or if desired for feeding chicks. Fig. 32. Fig. 33. Umr Eggs «r« r-^Jec?.— Egg testing requires practice, and the beginner will some times throw away fertilized eggs. While testing, the egg must be kept in a horizontal position, not with one of the ends downward before the egg-tester (a Fig. 28) ; this is sometimes a cause of mortality ot the germ and certomly increases the percentage of deaths in the shell. It is to be rememlxred that the germ is a delicate thing, for one single shock may break one of the ;,. « elastic threads which holds the embryo in its place in the egg 87 The germ w held in place in each egg by two such threads. {See Fig. 3A). When the egg IS in an honzontal position both of these threads hold the germ in place and act evenly as elastic springs. Besides the yolk on the top of which the germ is floating, plays the part of a cushion and deadens the shock. But if the egg is turned with one end downward, one only of these elastic threads is supporting it. Under such circum- stances the mere shaking of the hand of the operator ^^^^^ may break it, and a living healthy egg is thus often >t,V ^^^KK^ ..^f^ returned dead into the machine after being tested. " When an egg is to be tested, place towards the tester] {Fig. 28) that side which did not receive the heat when Fig. 34. *p rested on the tray in the incut^tor ; the yolk, being ., , " lighter than the white, is thus nearer the upper wall of the egg and consequently is more easily seen. After the fifteenth day, nothing is distinguished any more in the egg but an opaque mass, quite dark, with a very transparent portion at the top, towards the thick end ; this is the air space which at the end oc- cupies nearly one fifth of the whole shell, (fig. 35). Use/ulnets of TeHing.~ThB usefulness of testing is that it enables us to fill up again the number of the eggs of a sitting which has been reduced by the removal of sterile eggs or dead germs, by taking eggs from other sittings set at the same time. Where five or six hens Fig. 36. are sitting the number of fertile eggs is sometimes reduced sufficiently to admit of their being placed under three or four hens, thus releasing one or two hens for fresh sittings. 1 his manipulation is possible only when the hens have begun sitting on the same day or when several incubators have been started on the same date, otherwise there will be danger for those oggs which have not then reached the stage of incubation when the germ« are sufficiently strong to be submitted to that degree of aeration and cooling beneficial to the others. * Us^vJneaa of the Turning oftl^ Eggs.— The necessity of turning the eggs once a day or both morning and evening, may be thus explained. If the egg was left iu the same position, the embryo which floats always at the upper side of the egg, would probably before long adhere to the shell and soon die. The eggs must be allowed to cool before being turned, otherwise the embryo, being always at the top where the heat is greatest, would probably remain stuck to the bottom when the egg has been turned, if it had not had the time dfuring coolin? to come up and float in the centre of the egg. DampneM.— In ordinary conditions, the eggs contain sufficient moisture for the requirements of incubation. The experiments made at the Experimental Farm do not show at all clearly that any moisture should be added to the machines, that is, that there IS any need of putting water iu the tank or tanks of the machine. The proper airing and cooling of the eggs allow the oxygen of the air, indispensible to the chick in the shell, to penetiate the egg. In short, the management of an incubator presents no difficulty. JJour things only are necessary. 1st. Keeping as evenly as possible the temperature at 103' F. 2nd. Airing, cooling and turning the eggs at least once a day. 3rd. Good ventilation of the incubating room and protection of the machine from the sun s rays. 4th. Both the lamps and machine must be kept all the time perfectly clean. 88 Hatchuig. — Hatching should begin on the twenty-first day. No help must be given tiie chicks by breaking the shel^ which might be fatal to them. Nature is to be left to do the work. The chick does not break the shell with the beak, as is generally supposed. The shell is much harder than th(> beak, which in I ho egg is only a mere horny ti^, still very soft. The neck of the chick is folded, its head close against its cheat; therefore th* chick cannot make the least movement in order to peck (fig. 36). It 'peeps'; feeble faint sounds are heard, that is all. It is true that the point of the shell which breaks first is mostly in front of the beak ; but that is merely a ftroviaion of nature to allow the chick to fill up its ungs us soon as it is born to life. Thus strength- ened, it exerts itself in every direction to break its prison. At the right moment the shell, weakened by the evaporation of its fluid constituents, as a result of its having been kept during itit incubation period at a heat of 1U2 to 104 degrees, gives way and splits in a circle (fig. 37). Fiff.87. riff. 38. Eggs at hatching time roll upside down ; a strong and vigoroas chick moves with ■neh force that it will free itself ; but a weak one, instead of making the shell break all round, breaks only a little hoi", through which the beak is to be seen (fig. 38), and often a bloody or watery liquid ooaes out and sticks to the tray. The incubator must not be opened during the hatching. A hen never gets off her eggs wh^e Uie chicks are hatching. After the chicks are hatched they must be given neither food nor drink for thirty- six hours, so that they may have time to digest part of the yolk with which their intes- tines are still filled ; if they are fed before this time many die of indigestion It is advisable to remove the chicks in the evening from the inenbator into the brooder. The next morning they are ready to receive their first food. The following tables are not given to show the resulti which can be eipected from natural or artificial incubation, but simply to establish a comparison between the methods followed at the Central Experimental Farm ; for in onlinary circumstances better results are to be expected, as the farmer has mostly only one br^ or variety of poultry with an unlimited run. A large range is one of tiie chief factors iu the vitality of the germ. The following figures quoted are the results of experimtats conducted during the spring of 1904 with birds kept in warm houses, having had indeed plenty oi exercise bat kept penned up or in a limited run during all the time the eggs were col- lected for hatching. A few particulars are now given as to the manner of handling the different inou- baton and the treatment of the eggs during incubation. These detAtU are those of experiments eoaductcd after our own meUtoJs, indepen- dently of the directions given by the makers of the different mach nes. The statements Nos. 1 and 2 were obtained with two similar machines. 39 No. 1 Trbt.— Praibib State Ivcubator. Hot Aib. Filled on February 20, 1904, with e^gs in quality and kind as fellows :- Deacription of EggB. Silve.- Laced WyandottM Buff Orpingtons. Silver Grey Dorkin({a , Fkverolle* . White Wyandottea. BMrred P. Rocks (No. 2 pen) Blaok H»mburp White Plymouth Rocks Total No. of Eggs. 14 14 12 9 8 7 6 Olesr \st est. 90 IS Dew). Germs 16th day. 40 Chicks dead in Shell. 2 3 4 3 12 Chickens Hatched. 23 Birds had all the same care and feeding. Incubator was operated in the office, the atmosphere of which was very dry. Variation of temperature in room during h»tch was from 25 to 30 d^reen. No moisture was used in either machine or room. Time of cooling the eggs wai : — Ist week 10 tc 12 minutes. 2nd week 15 to 20 minutes. 3rd week 25 to 30 minutes. Door of incubator was left open during the cooling of the eggs. Eggs were turned once per day after cooling. Tin No. 2. — Chatham ' Hrd Bibd' Xncdbatur- -Hot Aib. Filled on February 27, 1904, with eggs as follows :— Dncription of Eggs. Buff Onnngtoias Silver Grey Dorkings Silver Laond Wyandott** White WyandottM Faverolles . . * Bmtm) p. Rooks Black Hamburg! Black Mimwoas White P. Rooks. . . . . . . Total .. Naof Egp- Clear 16 4 16 1 1ft o li 3 11 3 13 8 3 6 1 6 a 100 18 Dead Germs ICthday. 39 Chicks dead in ShelL Chickens Hatched. S 4 10 15 Birds were kept under Mate coiiditiuua with exoepUou ui Barred aud While P. Rocks which were under experiment. Inoubatois were placed in same office as No. 1. Temperature of room and time of cooling the eggs same as No. 1. Water waM constantly kept in mdstar* pan. 40 Test No. 3.— Cvpheb'b Ikccbatob (220-koq sizb). Hot Aib. FUled on March 6, 1904, with foUowing eggs ._ Deaeription of Egga. Buff Orpiiiftaas White Wy»..dotte«.... Silver Gray Doricinn. White L«Aoni. .T BufedP.Rocka Black MinorcM. Rhode Islud Sedt F»verolW Silw Lmsw) Wyandottei BUek HMnbuin JnbilM OrpiDRteiu Buff Leghonw White Plymouth Rocki S. Spuglad Hambuit*. ' T,ie 8 via ewieaoM'ViMiertweM s •OlXJO-oii 1 I I I I r iSllrilsislll 111 Mi 43 Test No. 6.~Foijh Hbns as Hatching Mediums. On April 20, 1904, they^were given 13 eggs each of the following kinds :— I DeteriptioB of Kibh.1 ; Na ot Egp.. a. G. Dorkinffa White Leghoma 2; ^; ^— Brown hetthornjOtoiL . BUusk Hunbarn Boff OrrongtoM White WywHJottet...;; Burred P. Rocks FaveroUna Jubilee Orpingtoiia. White PlTmoath Rooka. ^ Spamrfed Hamburga . Buff Plvmoath Rooka . . Light Brahmaa. Blade Minoroca Total. 8 8 4 3 S 5 5 3 3 2 2 2 1 3 62 C!ear. 3 n 1 1 1 1 1 1 Chhdkf in I S''"'!!*" Shell. n»tched. 3 1 6 S 3 3 3 4 4 8 1 2 2 2 2 TwT No. 7.— In which a number of hens were used as hatching mediums, were set at diflTerent times during May, 1904, on the following eggs :— They Date whenaet. DeaoriptioB of Igga. Naof Ereiaet. Clear. Dead Germs. Dead Chicks iu Shell Cbickena Hatched. 19M. May 2.. Light Brahman. 10 36 52 60 15 15 2 10 10 17 3 3 1 8 5 2 1 2 1 10 3 1 6 24 24 32 7 10 .. 6... .. 6. , . .. 7. .. 14... » 14... BuffLaghoma Black l3iaore«i White Wvaadottea S. O. Dorkinga FavaroUaa Totid 188 45 17 23 103 The number of clear eggs on May 2, 5 and 7, goes to show that the birds, in the latter part of the month of April when the eggs were collected, had not completely recovered from the eflfects of the fire which occurred on the 8th of the latter month. Later, the percentage of clear eggs, it will be noticed, is very much less. Causes of the Non-Fertilization or the Eoob.— It is often a matter of surprise to find, when testing the eggs, that from fifty to sixty or more out of a hundred are clear. There are many causes of the non-fertilication of the eggs : — (1.) Overfat state of the breeders — one of the chief causes. (2.^ Tiack of exercise. (3.) Sudden changes in temperature. (4.) Too many or too few hens for one cock. In a small run, ten to fifteen hens Buffioe ; when running at large, from twenty to thirty-five are not too manv. depmiditig on the vigour of the breed. I ', . !;• $li f; ; 44 as J^^'?:X of ^ir'' ' "'^° ""'" '"" ^~" ''^' '^^ » °° -"^^ -We to fertilize (6.) Unhealthy and insufficient food. (7.) The dirty and unhealthy state of poultry-house and yard These are the commonest reasons for lack of vitality in the eaM wiU lavLTJ«5!w fJ^ ^T^ °' *~ T^"' ^V^ ^«P"^«^ °* «^^ Pl«>t« «d insects will lay eggs many of them clear, even if mated with a strong male bird, because with- out being apparently sick they are not by any means in robust health MoRTAUTT IS THE SHBLU-Many breeders, especially beginnen-, lav down this as a principle. The egg is fertilized, therefore it wUl hS.. Tbifis a gmrtmttoke T Sa'SVrtSrt "NoToub?- "« ''^" eggs artificially they often th^'tKJe'inct r.UJ«!J — «« indeed several causes of the mortality in the shell. One as already ex- wtj±fnf°i " ^"^ °' *^*\1« V*\«««» ' ^"' *^« '=^>«' o''^ •"d the most" riSTiJ the tl^l^tat. *^""' ' '*'^* °' *'*'' P~' •*■* **^*" '^ *•>« ^'^«"- This is a^lin The percentage of weak germs in the shell is especially high in the eem of birds SlftS'aSt?^ T • "r"K!!:S?^ ^«» are^ti, th^ food of th?Sy:„ 2 ^t rS^.^^r *^ ^*''* •''"*^'?« 'f^°' •* " '^tter to reduce considerably the MoSSvT^f? '*^*ir* ?~°' P^^^^Wy • "«'""» of wheat, buckwheat and^oato fowliu wSS 1?^!°^ *""° °^^i!,* **^ **"" °' **^«»« o' *he intestines of towM, which may then be communicated to the ^ig the shS**''^' ''~'' ^ "'"^ "^^ " ''^' «^^" ***« ^"«*»* percentage of mortality in Cak THB 8bx or THB Chick be FoBBTOLDl-We are some times at - d • « Please send me eggs of such and such a shape, for I want to raise only cockerel^ or ^ It is impossible to foretell the sex of a chick not yet hatched, though certain circum stance, may affect the production of a large number of biitls of either Sc femaleT.l^'Sl'! ^wT^-J ^!^ °' **** 1?^° ''»^« """''"y P'^^" "><>'« "^Jes than females , sOso, when a cock had only a veir limited number of hens to fertilize. The th« ilJl!fr******^?*u" "''^u"** '*»* '*'"*'«' y°"°8 "•"'^ >'«°» than cocks will be had • the contrary IS true if the cock u young and the hens old. " w naa , As to the shape of the egg it varies according to the age of the layers • thus, the egg. of pullets are smaller and more pointed than those ofTd hens. ^ L«ng and pointed eggs do not give any more males thin round ones. it * • u?.**^ il*' " ®f« P"^«e«» a cock if its crown or air space is horizonUl • a hen rf It « oblique, that is, sKnting. In our experience we have noVfound sucr.S«lte. HOW LOWa DOES THE BTFEOT OF FEBTILIZATIOM LAST. Two interesting experiments, particulars of which are given in the two followinir i^medalTerel' •''»•• '^'«''""°° °' *»>• breeding s^^on *l«t summer. The ob^^ w.. LJv ^°** **".* ''°'' '°°« after the removal of the male bird from the breedinir stock was fertilization strong enough to hatch out a healthy chicken. o"*a"»g stock trac^* t ^°* *'**' ''" "''°°''** °' **'® °^* ^^ ~"''* ^''^ •*«' «' fertilization be The questions are answered by the results in the following tests 8 and 9. 46 ^i^E^S^S^^S^ ^ :^ Date. 1904. June II July 29. 90. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. n. 12. w. 14. 16. 16. 17.. 18.. 19.. 20.. 1 2 3 4 6 6 7 8 9 10 11 12 IS 14 16 10 17 18 19 20 21 i I 31 1 1 1 18 M O J"! o Kemu'ln. iStrong chicken. No lesulto from thii egg m it wm clear. Strong chicken. II Weak chicken. Healthy chicken. II Egg without germ ; no rewilt. »jerm dead from weahneiia. £te not fertilizes ; no result. Ao egga laid thia day. h v^^,^^ "" •••*" evidf ntly from weaknem. Mg without germ ; no result. ^o egg laid tfaia day. £ggi without germs ; no results. No eggs laid this dav. Egga without gr. results. 4< T„n J9T1S?: ®-^'* five White Leghorn hens. Cock biid separated from hens on June 23, 1904. Eggs put into incubator five days later and thereafter for twenty days. Details are as follows : — J /"• I Date. •S-2i 2; 2 Clt«r eggs. 1st test. 1 a 1 Chickens batch- ed out. i j Remarks. 19 June It II July It H 04. 28.. 29.. 30.. 1.. 2.. 3.. 4.. 6.. 6.. 7.. 8. 9.. 10.. 11.. 12.. 13.. 14.. 16. 18.. 17.. 18.. 5 6 7 8 9 10 11 12 13 14 16 16 17 18 19 20 21 23 23 24 26 4 3 4 2 3 2 3 1 2 2 I 2 1 1 2 1 2 2 1 2 ■ 1 1 2 1 1 S 2 1 Strong chickens. Eggs laid 5 days after removal of male bird from hens. Strong chicken. Strong, healthy chickens. Male bird away from hens seven days. Strpnsr, healthy chick. Male bird away from hens eight days. Chickens weak ; had to be helped out of shells. F«rly strong and healthy. Male bird away from hens ten days. Weak and infirm. Male bird away from bens eleven days. Egg without germ. No eggs with germs after this Eggs without germ. II II M No eggs laid this day. tl H n n II It It « • •• • •• n If h w tl H n 1 1 1 1 3 1 3 1 i 1 1... 1 \ 3 ; 1 i .. . 3 ; . . . 13 No germ in egg. »» tl tl tt 40 26 1 1 It 18 interesting to note the result of the two tests. In the first test, No. 8, fertili zation was strong enough in 6 eggs laid on the 5th day, after removal of the male bird from the breeding pen, to hatch out two healthy chickens. The last trace of fertilization 18 found in an egg laid eleven days after removal of the male bird. Examination of u n **^'.? i°""! of incubution, showed a fairly wrfl developed chicken dead in the shell. It had evidently died in progress of development from weak germination. No further evidence of fertilization was found in this test In the second case, test No. 9, strong chickens are hatched from eggs laid on the eighth day after removal of the male bird and fairly strong and healthy chick from eggs laid on the tenth day after separation. From the three eggs laid on the eleventh lay after separation a weak and infirm chicken was hatched. After this there was no trace of fertilization. Another interesting result which made itself evident was the comparative unim- pairwl condition of the unfertilized eggs at the conclusion of the 21 days' tests These unfertilized eggs were taken from the incubator on the 22nd day, after they were put into the machine. During that time they were subject to the ordinary temperature of 103 degrecH of heat usually maintained for the hatching o£ chickens from fertilized *««"• ^° examination, these unfertilized eggs were foun«i to be in as equally good con- dition and flavour— if not better in some instances— than the majority oif midsum- i V eggs. This strong:^ emphasizes the advice so frequently given .^ previous reporto ^nd repeated in a previous page of this one—' that farmers should make it a rule to keep no male bird with the hens which lay the eggs to be taken to market, or sold to *7 ''*T'J*-i'i*^'*'*"*°{ ^" "Perienoe in relation to the superior keeping qualities of u^fertUized eggs js byno means a new one in our department. On the oc^ion of the 1h1 AT"^u u- ^^u*" ^'^ «^ opportunity for extended and correct examin- ation, and the lesu ts which were so evident in so many cases, not only go to prove the correctness of previous advice but should be a useful warning to all whfare dLrous of obtaining the highest price 'for the strictly new laid egg with flavour intact,' more par- ticularly in summer time when condition- for germ development are so favourable. ir, k fr" *'*9«*'''^>',^'^^»f'<<«^-A question which has, no doubt, some importance m hatching eggs is to know the time required after mating for fertilization. Exneri rcf.^^%l*T°«*^l"P"°«.°* ^^^^' •" this connection, showed that in each Sse eggs laid forty hours after mating were perfectly fertilized. The chickens hatched from such eggs were always as strong as those from eggs laid a longer tim after the first *l,o ^""T^'^y,^^ '}ould be allowed to one Cock f- Another important question is the number of hens to be allowed to one cock in order to obtain eg^ satisfwtorily fei I'^Af ♦?« te '*^^J^.V"^ "^^ "^^. ' ^"' " ""-^ '*«* » ^'^^ the cloeerS^Snfint ment of the breeding stock, the less satisfactory will be the result. On the contrary a S fki ^f k""*"* *?* °^? "' P™""*^ *•*« generative power more probably in the male thaii m the female. The same is true of birds kept in warm winter quarter^ with httle exercise and without fresh air. On the contrary, those kept in a rold. wS ventilated building, and constantly active, scratching foT their food, will p^icTa larger proportion of well fertilized eggs. i"^~"*-o » «„i; ^f JJ ™^®* * '^v ''^K^ •"^ **^*""' ^^^ standard weight of his breed and has an JunT^nTfi:""^ ^"^^^y,?!!" ^^°! *^*°*y *° thirty-five hens; while in a smS run half of this number would be sufficient. In confirmation of these facts, there are instances which have recently been brought to my attention by outside brewers. In 2?». w??fi °°^ '^^ T*"*^*' '^" ""*?* '''^^ *'*''^« ^^'^ »" '''"ter in a heated house, with but httle space and wercise, and confined during the whole time of breeding. Out of forty-eight eggs set in the incubator on Mareh 21, 1905, twenty-eight were ci^r and only twenty fertilized ; of the latter ten liatched, th^ othe™ died dun^g tlelncSbLtton or at the pipping stage. * —nuu t»,»f il!^?*'*1^ °°* cock with forty-five hens, kept in a very cold house (so cold that seyer-l of the hens were frozen), taking much exercise and in the fresh air. in the r„H fii' "*-^° r""".?* .** ^t^«^ **""°8 **»« breeding season. Out of one hundred and fifty-six eggs set in the incubator at the same date, one hundred and fifteen were fertihzed, and ninety-four chickens hatched. The food waa alike in both cases «..* „* /°1 !i!!5"^]'r' °°® ""?*•• ^''^^' °° -^P"^ 20, 1905. fn.m the same fowls, A^lfil7° r*'"^.!?'*/?" 1^ "'"^y ''"" <='«*'•' °°« »»"°'*'-«J »nd «» liatched, seven died before the period of hatching, and thirty-one died in the shell thirt h«8 "*""" "^""'^ ^ "^"^ **""* * '^^ *' ''^'■*^ •"" °°* '^ """y "^^^^ »^«<^ Sui^eruion of Life in Chicks during Incubation.— ii. Bouchut, of the Paris Acad- ^fi tT^ used some eggs in incubation to show that the entire cessation of the beaung of the heart does not take place oven when there seems to be a cesMation of life In such cases there is merely a decrease in the number and the energy of the pulsations* «»f^, ft *k*^^j Bouchut says, "are remov. d from an incubator or from under a 8 tter after three days of incubation, the pulsations of the heart are seen to become !uZ»k" f egg and finally become so rare that it might be believed that they have altogether stopped, and as if life had left the embryo. The heart ceases beating G^ually wrjr\ttrr7lSln s'J^; to Wt " "°""*- " *'"'° *'^ '"^ " ^"^ '" '^^' -'™ i^^^l'^'^:^^^^ i;;rhtf °«^"« '"- •^ ^- m ««^J'5*ri.'^°^ conducted some years ago, during the month of May, I found that a setting of thirteen eggs, placed under a hen, were after six days of incubation left to POULTBT— 4 48 themselves for thirty hours and cooled ; they were then placed again under another sitter, when ten strong chicks hatched on the twenty-second day of incubation. On a second oocaHion, on the eighth day of incubation the lamp of the incubator was left out for thirty-six hours, when the temperature was raised again to the usual I>oint (103 degrees F.). The hatching took placie in a satisfactory manner, and the . ^sult was just as good as in ordinary cases ; the only difterence was the loss of one day in incubation. These facts show that, if similar accidents happen daring incubation, there is no cause for excessive alarm, nor should the eggs be rejected as of no value for furtlier incubation. PoDLTRT Raising. Land far Saisiny Chickeng. — The gro. nd may vary in size, according to the number of birds to be raised, but it must be spacious and well fenced in. It is desirable ihat the soil be of a sandy nature, but any sort of soil will serve the purpose provided it is not marshy. An orchard makes the most suitable ground, because the four chief requirements are always met there : space, shade, grass and insects. Whatever be the ground, if there are no shrubs, some should be planted, so that the chickens may find shade when they feel the need of it. Fiir. 39. Broodit Ot op, C. E. F , Fig. 40. A Broodiag ooop with • ■in*ll run for the mother. Central Experimental Farm, Ottawa !? Care of the Brooding Hen. — When the chicks are hatched, they are conveyed with the mother hen to a coop set on the grass. The hen is first placed in her compartment (Fig. 39), then the chicks are gently put under her. The mash must be placed qu'' close to the hen, so that she need not get up to eat it. Unless it is very hot weather, the chicks will remain nearly the whole time under the mother. Food, warmth, and cleanliness are the essential conditions in the raising of chickens. For the first two weeks, the mother must be kept shut in under coop and run (Fig. 40.) In this way the chicks can come out and eat, and run about on the grass or go back when they wish to warm themselves under their mother. Brooder or Artificial Mother — The brooder is an apparatus deetined to replace the mother hen in the rearing of the chicks. The modem broo<.iei-s are nearly all well adapted for the purpose ; therefore, in raising chickens on a large scale, success is much more certain by the use of such brooder than by using hens. A brooder is a large square box divided into two compartments, at one end is an artificial mother. The floor is covered with a thin layer of sand or fine straw. The chicks receive the heat from the upper part of the apparatus which is made of galvanized iron. The size and shape of the brooder and of the heating apparatus may be varied as desired. t9 l»,tw£;"8°'?.nIS%°n"J*'^ a^eimide tomperata™ of tho brooow mart h. m.rat.to«i in the brooder or und^rj;. ™nfK* ^ them rest .s no less important, the chick, either the brooder, they must be compelled to go into it. whL they are kept in L.paTatiie Fig. 41._A brooder .nd chicken run for the fir.t day.. Central Experin.enUl'^SI^tuw.. =SSS:!S5SSSH-H5>3 Fig. 42.— A brooder with run for the first week*. POOLTBT — 4 80 ^V* h?f ^^kT**"** ^ cockerels from the poUets when they an two months to ir.t«w.2S^"*^ **"*^°t^ ^J^ 'f***"?*^ °*7 ^ ^'P* " <^**« quarter*. PuUets that .re intended lor Uyers, should be kept in small colonies of forty to fifty in e«5h run with a little colony house for protwjtion. (Fig. 63, 64 and 55). * *k^'^r^P®P'^'y "* artificial raising, a common bad habit is to give too mach food to tbe chicks, and pleasure is foaad in seeing them with their crop well filled up. This IS a mistake, a chick during the &«t few days needs much more heat than food Dmrmg this time, therefore, the chicks must receive as food nothing but mash com- posed of hard-boiled eggs, bread crumbs, &c., preferably soaked in milk, and weU drained by pressing m the hand. A litUe Uter, add to the mash oat meal, bran, midlings, com meal or cooked potatoes. When the chicks are about three weeks old a few cnished wheat or com kernels we given, the quantity being increased as they grow. In order to excite the appetite of aU, the f.KKl must be varied. When seven to dght weeks old, thev may be fed twice a day, in the morning and the evening, a mixture of good grain such as wheat, crushed com, oats, buckwheat, Jtc. They should be fed in moderate quantity not more than they can eat up clean. Whenever mash oi- grain is left in the little troughs or on the feedmg place half an hour after the meal, it is evident tha* too much has been given ; the ration must then be reduced. Chicken^ like human beings, enjoy food varied from day to day The food must be given often and little at a time. Water must always be frt sh and clean. Food should be given in small flat wooden troughs. The most suitable are prodded with a hd and pierced with side openings, s.. that it is inirxwsible for the chickens to go m and soil the food, which at the same time i.s sheltered from the rain. Chicks reared in an enclosed run must be fed a certain amount of animal and vegetable food, lime and fine grit FLESHING CHICKENS AND FATTENING OLD HENS. 80MK OP WHICH WEBB L0O8I IN PBN8 WITH LIMITED BUS AND OTHERS IN CBATBS. The experimental fleshing of chickens and fattening of old hens, during the past season, were conducted by our poultry department. Details are given in foilo^ psges. The terms • fleshing ' and ' fattening ' are used with intent, for experience ha! showii, that rations which are calculated to_and really do-go into 'flesh,' in the case of chickens, are frequently found in the shape of • fat ' in old hens Experience has also shown that whi e flesh is desirable, fat-particularly that of old hens-is simply waste. The accumulation of fat in old hens doubUess makes increased weight and may mean a little . lore money to the seller, but, it is certainly loss to the purch^r, for, it is of no value to him whatever. , , « w On the present occasion, hens of two years of age and chickens of two and three months old, were used. The experimental fleshing of chickens in our department for several years has shown that brfore the best specimens can be produced the following preliminary condi- tions must be thoroughly understood, viz. : — J "' 1. Chickens intended for fleshing should be of correct market types, such as can only come from the utihty breeds. Hence the necessity of the parent stock bein^ of proper breed and type .^ r - "o'"j5 oi 2 Chickens should be well cared for «,d properly fed fmm time of hatching until put into pen or crate for 'finishing.' '^ r j umg uam 3. The better the conditi. i of the chickens »hen put into pen or crate to flesh the qmcker and more complete wiii the ' finishing ' process be. f„^ ^ Chickens which have been permitted • to pick up their own living,' take more hTbBrt riS" ^ to flerfi, and in the end seldom make specimens thatwUl bring the Attention to the foregoing pumta will certainly bring about the beat results. 01 the heM*in SL*"^ «peri«nent of Pen t». Crate, the chickens wen in five groupe and ita 1.^^ *^"''^*° and hen had a distinguishing number on a metal band round one of ^ Except where described the cross-bred ohictens ^re of the ordinaiy barnyard thin JJrridjJ' '"'"' ^ ^"^'"^ **' **'^ ""^ **'*' "**°"" ''*"' °^« "^ ^*»« consistency of DwAiu. OF ExPBBiHBNT in Fleshing Chickens in Pens and Crates. August 19, 1904. POULTRY — 4^ 53 CHICKENS VM. HENS IN PEN. 63 4 8 E I I Pi s I ■& I 1 "8 I s imiioiqa xm no %grti^ "OKI %m »fm moij nun^g g I •uon -onpaid jo t«oo jw^ox ^ 'MMiaai |o punod : ^ •no aonpoid o% ^too ; Q tilWAf nip* -aiunoo ^nnoorv' ^1 a «<'"80l«»«»n|»A I ' I 6 ''1*!"Ai Vttmi •»o tiiaeA jnoj ai iMNjoui |«»ox •«o 'tnaiOMoclxB |u afop ty -uwlxsjo XumuiAK) ^y ■"""lofMO J" *«»qianjc 'i>1«IO 40 «WJ "OX to s s II "•2 I «»-ia I a £ S *a I'll X 9 •ei 00 9 S n s 8 8 M id s s a - 9 S 00 n S 2 i fi f: 54 Besulte of the foregoing experiments permit of the following deductions — The pullets with one exception did not make as great gains as cockerels of the same age. Old hens which are well fed require no further treatment to make them fit for The older the hen the more readily does she take on fat rather than flesh. Ihe cross-bred chickens, although fed on a more.nutritive ration, did not make as much weight as pure bred ones. .,«-.wl''^KfT T*'*'''' yere loose in their pens with limited run, made slightly greater weight developments, at cheaper cost, than those in crates. PooLTRY Buildings. The construction of poultry houses varies much, first as to the materials used, then « to their siw, shape and arrangements. For a farm poultry house, the arrangements and plans oontamed in this bulletin may not always he convenient to follow, but the general principles of their construction must always be the same * In order that the fowls may enjoy the sunlight, the poultry house must have a southerly exposure. Thui point should not be overlooked, hr a proper exposurrl^ u necessary for the health of the fowls as suitable food. exposure is as 1 i^**"""" ^}^^ "^P* "^^^^ "P°°' *•*« P"*^^ J«>°" ""t •l^»y» be above the level of the ground m order to avoid dampneM, which is so injurious to poultry It would be imposnble to keep hens in oleuiliness and health on a damp iil their^L^^ *^ ^^ •"' ^ ^""* '^'^ ^^y '^ --'•'^ "^ '^^ -^- ^ The floor may be made of cement with a slight slope, so that it may be easily wash- ed, or It may be iiMde of small stones cove, ed with ««,(Ghis latter beini kept frequently raked. A oemeDt floor is more easily kept clean, if covered with alwi Uyer rf sand or with from four ormx inches of litter. It ha. not, •• some breedm assert, the fault of h«^coldforthefeetofthehen^ Beride., it has th. ^Ivwitage of Sngljroof \IjSn^t Of aU wooden floon, a tarred floor ia best, DMde of bouds tarred on eaofa aide. T„ -.°**■!!:*^*?*.II*"u"'""— ^.'' •"*'**' °' "'« '"^l" "hould Ijo the first oonaideraUon. I^nZ'Jr!'^ *^* ^nj^^'t' t" "^^ ^7^ "'•"' ^'7 •'"1 ^«» ventilated. If^S^ •Mential poinU are neglected the keeping o/poultry U likely to result in loss. Neglect 66 ed houses are sometimes met with where vermin swarm and where neither chicks nor hens can make healthy growth. Ventilation must be adequate and in propo.-tion to the size of the building and the number of fowls sleeping in the building. Each chamber must have a system n of the year, the Utter should be washed or ■prayed witti ooal oil at least onoe a fortnij^t ; in this way chicken mites will be kept away, or if present destroyed. Drtails of CoNSTBOonoir o» Poultbt Housu. The figures Noe. 44 and 45 show plans of a farm poultry house with cold scnttoh- ing shed and comfortable roosting rooms. No artificial heating is needed. Fit. 44. ileoommodotton.— This |X)ultry house, or rather this double poultry house, should be 36 feet in length and 10 feet wide, outside measurement, and will accommodate thir^ birdi cMih, allowing for each hen six square feet of floor space, or twenty-six birds witt\ •even square feet for each. i * 66 ample space in «c™tchinJfor^eiSf InH ^ «'«»>* fq"*™ feet. The hens need way whirconfined to the hous^ ^'^' *"'* ^"^ '^''''^^ ^^^^ the birds in this For S^flt^TuS; tS^aS. "^^ sT' ^^^^^^^'^ «^ <'«^-' ^^ -^es s,„a.. orde. to proteit theVrJ^ f~i cLu 1 A'a^Vt 2^^^^^^^ height, should be dou4 in as much Ught as possible fall on fK« «£ * fu . '™™ *b® fi«""» so as to let must be providS SlJuL^)ltLr^^^ ^^ ^""^"^ ^°'^- ^^ "^""^ ™°» ar« opening of 10 inches bv l1*bv whiKfK^^'' ^" '''*°^° '" *^« P^*" « « %• 4*) alao the S^ratcLg shi (fc Z. 45) ^;'''ite^ fhZ**° ^^ *~"' the «>o«tinl rooin to night ^ ^ ^" ^° ^^*^^' *«e openings must be kept closed at worrying each other '^ P"''^«°* the birds from breaking through the cotton and be pl-t?7o'rndt^W?/rw"h'rrrL^^^ '"°^' if^ "".^ ^- - ««• «) '^ouM should be provided with Ido^r at tht^wJ 7 -S^J" "'* "^'^ ^°'' ^''^ 'W They of the eggs^ They «hol' ij^ut f^the-t^a'^ ^^n^^^^^ '^" ?' *^« ~»-««« b fig 43) should be above the nesbL ThL wf„T u ^^^^P'^tform and roosts (a a and in severely cold weather " '''°'^°'"' ''*'°"''* ^ *'°«W« to protect the birds -othafit'canbeliftJitofelii^gl^^^^^^^ ^'-'^ '" •* ^-- »>-«eS 2.3 ct:;S':^t2i:tlth'^.^S^^^^^^ '~J ^^ >«. ^uilt with soanUing pond With th. other part. ^^ iX^^i^i^^''j:tt,'li'':^£^^^^ 67 oUed cotton fixed to the studding, and in each division there should be a window 31 feet Wide by 4 feet 10 inches in height (see fig. 44) one foot above the floor Sdow the ^^ndows It will be better to line .uh boards to fcve it the necessary strength fKuT ? "^^ ^^,h °^ ^*''°«'^ °'' specially prepared paper, ft it is of paner a thick layer of tor should be applied, and on it while still hot^ said or mShS aized gnt A sunilar Uyer should be added every second year. The roofTthe ^S roomsmust, hoyever bemade of double boards similar to the sides. TheZoTS^l scratching sheds should be built with single boards. tWnflT":*^''*?!^ "**^"!* ^ ".'f^ ^°'" ^^^ ^"^^ >t "»»«* ^ at >««t 8« inches higher fmm i^urfJ^r ° ?' g^-nd 0"f de. It may be made of small staves covered wiSJ from four to five inches of sand, of cement or of tarred wood. No provision has been made for this in the list of material which f> Uows : List of buUding materials for the poultry house, 10 ft by 36 ft. (Fig. 44.) 2 4 13 13 2 2 14 19 pieces 4 .. 4 M 4 .. 2 .. 2 .. 2 X 4 X 10 for end sills at |16 M ] X 4 X 13 for front and hind sills at $16 M I- 1 X 4 X 12 „ „ X 3 X 7' 6 in. for front studs at |16 M . . X 3 X 5 for hind studs at $16 M X 3 X 7 for gable studs f. X 3 X 6 ti I, .. , _ X 3 X 12 for rafters „ .".••• X 4 X 11 M „ 1,760 feet rough 1-in. boards at $15 M 60 pieces J-in. x 2 x 12 battens at 4c. each ..... 4 II 2 X 3 X 8 rooflts '\ 2 sashes for rooatiDg chamber. I 2 double sashes for roosting chamber 1 2 sashes for scratching shed 3 6 squares, roofing paper g " paper rolls i 00 5 01 26 2 25 ''.0 25 80 80 60 25 Sundries, nails, hardware, «kc 4 05 Labour for 10 days at $2 . 50 per day ... ..Ill ..[...[. ... 25 00 or $2.33 per running foot (floor not included). $ 84 01 Kf. 4S.-TIM Siofl* Poultry Houm. 66 i^ mthe pUu (Kg. 44) this poultrjr hou2ui buuTon L^Un^ Ine roofs, walls and windown Am Hn.,Kio u -i* • " '''^~*""'8' rooms AA of the pkn No « ^ ^"'^' "* ^''^ """^ ^'7 " "»« «»•*»? Fig. 47. g^SSl?3&W^.r^iri.^<^^^^^ Fig. 48. Fig. 40. aeason is over. The windows am 1 fmtf h.r k in! ^VV- . " ** *"* breeding canvafc ^ openings mast be covered outside with cotton cloth or 59 in in. in List o» Bdildinq Materials fob PoutTRT House 12 x 15 ft. — Fio. 46. 2 pieces 4 2 6 6 4 2 2 2 2 7 X 4 X 12 end sills at $16 M X 4 X 15 front and hind sills at f 16 M X 3 X 7i studs at $16 M X 3 X 5 II I X 3 X 7 II II X 3 X 6 II I X 3 X 15 M II X 3 X 15 II 11 X 3 X 12 II II X 4 X 17 raftei-8 h 1 15 5 30 1,250 feet rough boards at $15 M 18 75 45 pieces J x 2 inch battens, 4c 1 80 1 double window 1 90 2J squares roofing paper 4 16 Sundries, nail", Ac 2 45 Labour, 6| days at $2.50 per day 16 75 Total $ 52 26 or $3.46 per running foot (floor not included). Tig. BO. Ilg. 50. — A doaUe poultiy house wiUi its runs. Central Experimental Farm, Ottawa rA« Poultry Hou$e (fig. 50) measures 12 feet in width by 40 in length ; it is 6^ feet high in front and 7 at the back, with a passage 3 feet wide behind the two roosting rooms (a fig. 61). It will accommodate 32 hens on each side, allowing 6 square feet to each, or 28 hens with 7 square feet. • Fi|r. 61.-Orottnd PIm of Poultry Hotue Fig. SO. SootHng Roomt and Scratching Shtdt. — The t\vj roosting rooms {bb fig. 61) are 8 feet wide by 9^ feet long, inside measurement, and are divided in the same way as thoso of poultry house, fig. 44, page 57. 60 thorn ot ilA (fig. U) exS^tU W ~2'.?f!' "•>"■" h" the «un. naaoer s> north side for entering the bmlding ^'® ^^^ '^^ P*"^''J' ^°"«« o° the «» opSung into th^JSde ^^^^shSTd J^onX ft^^J "^^ k "^"'T^' **>« '-°»« Fig. 68. «x,m8 ™u8t be 7St aWe the fltr^so^^^ P««f «« »°d 'ilmoet all of tCrUting for straw for litter. ' " *° ^^^'^^ * ''**'« '"^t «bove the roosting room! The p'!atfo"rt'(i'4 fiVS^r^^^^^ '^"J ^0 inches above the floor, -me length aid 2^2 inchesTy 2 ' ^^ ^ ^^ ^ "'''^^ ^°°«' *he roosts (I, fig. 62) of the partitiin^all oV to Se pUt?oJS!*' ** '"*""*^ ''^ "*^'' ^* '^^'^8" «ther U. ^thJ 61 The doors (bb fig. 53) are provided to render easy the cleaning from the passaffe of the platforms and (ce fig. 53) for the coUeetion of the eggs. The trough (d fiTM is placed 6 mches above the floor. o v e Jr^:-^ Fig. 68. Aeceuoriu—Each pen must be provided with the foUowing accessories • 1st. a dnnkmg fountom placed from 4 to 5 inches above the floor ; 2nd, I s^^" raited t^ the wall about 8 mches above the floor to contain erit lime 12 .. ' 21 " 2 X 4 X 4 " 2 X 4 X 12 " 2 X 3 X 6 aqoares paper . 2 rolls building paper Sundries, hardware, 4c Labour at $2.80 per day, 12^ days. .$1.85 Total. 60.) $2.30 $3.26 30.00 2.66 3.80 1.15 11.10 1.40 7.79 31.30 $94.75 or $2.37 per current foot (floor not^induded). «s The cost of the building of poultry houses, Fig*. 44, 46 and 60, may be m(H« or less according to the price of materials and labour ; for many farmers may be able to build them themselves. In estimating for these buildings the lumber is all used rough. MOVABLE SHELTEBS. Such shelters may be used not only to house chickens from two to two and a half months old till fattening time or till autumn, but they may also be used with advantage for birds intended for breeding, which it is vrished to keep away from the winter poultry houses. The shelter, fig. 54, is 10 feet long by 7 feet wide, 5^ high in front, above the floor, 2^ at the back ; and the floor 16 to 18 inches higher than the ground, so as to shelter the birds under the building from rain, cold winds or a hot sun. The doors, a, a, are 18 inches by 3 feet 8 inches ; 6, 2 feet 3 inches by 4 feet 2 inches. The opening, c, is to let the chickens in from Fig. 64. under the shelter. It may be built of scantling, 2 by 2 inches and with rough 1-inch boards. The roof and floor must be of 1-inch boards, and the rafters, 2 by 4 inches. The roof may be covered with tarred paper and finished in the same way as that of poultry house, fig. 44. This shelter can house 75 birds during the night The cost of materials for such a structure is about $6. Fig. 66. The shelter, fig. 55, is 6 feet long, 4} wide, 4| high in front, above the floor, 3 feet 4 inches at Uie back, built in the same way as the shelter, fig. 51 ; or it may be covered with cotton cloth instead of boards. The floor is 14 inches above the ground. This will house 24 chickens. The materials necessary for such a building will cost about |4. 63 f^^- The small shelter, fig. 56, may be built in the Kazno ivay as fig. 64. This is 4 feet 2 inches long, 2 feet 10 inche-- wide, 4 feet 6 inches hi;,'K in front, above the floor, and 3 feet 4 inches at the back. The floor is 12 inches above the ground. Thii shelter will house 16 chickens. Built of lumber, the cost of the materutls will amount to about $2.60. Fir. fi6. MOVABLB POULTBT HOUSES. Poultry houses are sometimes built on rollers so that they can be moved from place to place on the farm. Where this can be done conveniently it is a great advantage to the fowls to be put into the fields after harvest, or into gardens or orchards, where they Fig. 67. 64 pick up fallen grain which might otherwise be wasted and con^ome considerable quantities of insects and weed seeds. The fowls thus bi-nefit the r..rmer by destrovinff noxious insects and by picking up a large part of their own living, whUe a run over fresh ground aud a larger area promotes the growth and vigour of the flock. »35.8uoh a poultry house will be useful to amatfiur poultry breeders who have not much space available ; it can be conveniently placed in a yanl, a garden or an orchard A shelter arranged under it protects the fowls from the rain, the sun or the wind • inside are two roosts and a nest. To make cleaning easier, a Utwr may be added at the back. Jt should be built with thin boards and covered with either boards or cotton. The Poultry Rcxs. The hen has a wandering disposition ; she needs exercise. In order to thrive sl,'^ must have a certain hberty, ground enough for her to run about while picking here and there such food as is suited to her taste. As most farmers own extensive grounds and seldom more than one breed ot fowls, poultij raising is for them easy ; but such as have to breed binis in small runs and on limited jn-ound, will be under g sater disadvantage and wiii probably suffer fron. ixwr t, ,- tilization and lack of vitality of the germs in the eggs used for hatching. With less than a hundred square feet (ten feet by ten) of land for each fowl, the soil would s,nm be infected by the droppings, and every particle of green vegetation would be eaten or destroyed. In such case, the ground must be purified by being turned over every month with a spade especially during summer, as the droppings soon contaminate the soil. It 18 advisable when turning the soil to sow in it seed such as barley, oats, wheat, &c The hens^exercise themselves scratching and find the germinated seeds which they relish very Such sanitary precautions are most important and necessary especially for stock that seldom go outside of the run. ^ To keep fowls in a healthy condition they should have access to green grass, which they will eagerly wnsume. When the run is large and the grass weU grown, the fowls do not destroy it, and, their droppings scattered over a wide area are not injurious A bare spot must always be kept, exposed to the sun where sand will be spread, where they will go and dust themselves. ^ ' Shrubs or trees should be planted in the runs to provide sufficient shade for the fowls during hot days. The run should be kept clean from straws, feathers or any other rubbish which would interfere with the growth of the grass. FENCES. It is necessary that fowls kept in a small enclosure should be safely fenced, especialy where there are several runs on the" same piece of ground *i. * f®'*^?^.*™ o^° n^e with boards or laths, eight or ten feet high, the idea being that this height is necessary, and that this is a good form of enclosure It M, however, more costly than is necessary, and ia sometimes unsightly, and not easy to keep m repair. * " Where space is limited, more profit will be found in keeping a breed of quiet habits such as one f the general utility type. Tho breeds of a roving dispodtion (the type for egg-laying) will suit those better who have a fairly large ground. However with a veiy simple and cheap fencing (fig. 68 and 59) any breed may be kept It may be made with netting or laths and must be from 6 to 6 feet high. Where wire netting 65 is UMe(l the itonta mu8t Ix* about a foot longer, so aa to admit of the faNteniogof that pii of the netting above the cross bar. (1.) Each scantling should be 12 feet long and be held by fxists (fig. ■''»'•) fi or 8 feet apart, 4 inclu's square >>r round and 6 feet long, sunk li feet down into the ground. (2.) At the bottom, in order to pro- tect the birds within from the wind and especially to prevent the breeding males from fighting, the fence must Imj boarded up to nt)t less than 20 inches from the ground (d fig. 58). (3.) The upper bar (cc fig. 58 and 59^ should be 10 or 12 inches lower than the top of the fence. In this way the birds will not fly over it, unless very much frightened, as every time one tries to fly over a fence it usually .stops on *"'*f- ^- *"'(?• ^•'• the rail or upper bar. When it does this it is then unable to reach the top of the fence with its feet, and will shortly fall back within the inclosure. After a few uselesw attemps it will generally remain quiet. Fig. GO. How to huld the bird and the wing to cut the fly-feathers. It is also very easy to keep the most restless breeds and varieties in small runs by means of fences such as those here described, by cutting i^the fly^eathers of only one Fig. 61. POULTBV— 66 wing^ Figure 60 shows how to hold the bird and the wing for this opemtion. fisuM 61 shows the wmg when cut, and figure 62 the wing when cut and Solrf iSdTHed ^jmj^eb^yofthebird. This can be done wiLut anj LSiwe^fS.r.SrS Fif. 63. .„« ?"^">"°*« 'O* A Poultry House—To provide fowls with the means to take S^?e !Lr^ :; A^' T ,"r^""« »»»« -""-er months, and solSTtht; ^y nave green grass so desirable for their Hubsistence thev ahna\A wKon ~.«..Jj C ^ sp.^ of not less than 100 «,ua„, feet, that is lO^t ^^S for jfe t^^!,! figure 44. should have an area of about 3,000 «,uare feet, or say 43 feet wide bv 63 #^? long, .ncluding the small places shown on each lide d the bu^ orfigul %/ Should several such poultry houses be required, when ..l" cin^ot be irfv«n unlmnted run i» ^m be better to build tSn abiut fifty feet a^rt S^ch a fiZ between each building is desirable to avoid epidemics which maTa^ur and allTS provide a more suitable division of the runs!^ It the poultrHoZi folbwed "L^ other in a stmight line without any intenipace. the runs would then^ too Ton., ^d n««>w. and with such runs the hens do not^Xay. ca.>, to roam t^ the fu^est end OtNicRAL Utility Typm awd Stahdarp por Judoino. A genera] utility type must possess the following qualities: excellence in oaa l.*in. fl«.h.p^j,c.ng. must be a good sitter, and of a quie* 'dispoTio" m'^^neTcfi: Standard W^ht.-Cack, 7 to 9 pounds ; hens, 6 to 8 pounds. Carrtof^.— Erect, gentle and graceful. <7 iTeoA— Medium mm, rather round thu long. B^ak (1) : Short, curved, strong. veUow JS/ ^tL?**!!"" "^ '^"^ """»**«*• ^^ » «°« texture^^aTfolL (5) .Bed. weu . sveloped and even. ^ ' ^^ ^'^^T^^ ''"" proportioned, moderately arched ; shorter and mote compact in Ai«rt(7).-Bulginft wide, deep 5m««^«(l7): Long and straight /toe* (8).— Broad, ordmaiy length, concave in profile toward the rump : leM ao in the femalft Shouldtri and Saddle : Broad. •«p, i«>» w m me l^?g"'^^^i'SiSf3H^^^r^»S ^y.— Broad, compact, deep, rather long and round. SK'li^^l'o'^l^^u ^,"""?' '!"^*'' r" '°'^«^ "^ P«««^ •gainst the hody. > ll '"'al h~:u.*l''" '!.""■' "'" '™«' '*'""'^ '''Kh and sickles graceful. '*'/Va7" u *u^ 'l'"''' **V "**'*' •"** '''•''''•y «'»**«^ **th downy feathers. 5Aan*i r -. / J ll ■ 2r •. "^ *'*''"i!''. '*'*^*"' "'■™' °' • ""« y""'' Of pinkish white colour. Toe, (21)-8trong. four on each fo^.t, straight and of sam^ colour a. the shanks oonyfmtM — Medium size. Plumage — Close, flufiy and richly downy. Skin—Viw, soft, yellow, white Jr pink colour, the last two being preferred. V ''^ ^^^ «^«/»/y TVp-s are: Plymouth Rocks, Orpingtons Wyandotte^ Faverolles, Dorkings and other breeds or crimes clo«) to these t^^wT^ /«>«»«••, 68 Fowls of this tjrpe have a special aptitude for egg production, are but little broody, and the flesh of some is inferior in quality They are of a restless nature. Their general features are : Types for Ego layixo. L»i«'i>:~X».> Fig. 64. Standard Weight — Cock : 5^ to 7 pounds. Hen : 4 to 6 pounds. Comb, Face and Watths (2, 3, 4) — Bright red, an indication of a good constitution and good health. Look a sets in ; finally after four or five days the bird dies ; it is found on ito back, the feathers of the abdomen and of the rump ruffled. Already before deaUi, it may be seen that the skin of the belly and around the anus is red, swollen, distended and sore ; sometimes even by inserting a finger in the anus the stopped egg or eggs may be felt. Treatment. — In the first place give the bird a teaspoonful of castor oil, and, if there is no passage of the egg, give through the anus an injection of sweet oil, followed, if need be, by an application of belladoona ointment. The diet must lie very cooling, composed of herbs, lettuce and dampsaed bran ; the bird should be kept quiet in a unall enclosure. Freshlt LAin Eons with stale tastk — This trouble occurs sometimes with excessively fat hens : when the e^g cannot pass freely through the oviduct, which is almost ohstructpd with fat, it is reUined in this organ sometimes for two or three days, and, if it is fertilized, the anitnal heat is sufficient to start docomposition. At that stage only the yolk is formeund ; is a hernia of the dviiluct tonu.—ThehfiaM drag their body on the ground ; they eat and lay pretty well, but appear uckly among the others. Treatment.— It is rather difficult to cure this affection ; but the effects may be cor- rected by a cooling diet and by the application round the rump of a pomatum composed of 6 parts of sweet almond oil and 25 parts of glycerin ; this mixture is brought to a lukewarm temperature, when 6 parts of powdered starch is to be added Apoplrxt. — A rather common disease in all classes of poultry when kept closely penned and liberally fed ; due to a congestion of the brain. Symptoms. — The eyes of the bird are dull, its head hangs down, the wings drag behind ; a drivel runs from the beak, the comb becomes purple and black, the neck becomes stiff and when unrelieved the disease grows worse until the bird falls down and dies. Treatment.— In the first place, the bird should be bled, either on the comb by means of a needle, or by cutting off a nail of each foot near its base, or, in the case of web- footed birds, by opening a vein in the webs of the feet ; the treatment is completed by drenching the head from time te time with cold water until the disease abates. For a few days, feed the bird with dampened bran and skim milk. Gapbs. — This disease is due to the presence in the bronchial tubes of very thin thread-like worms. Symptoms. — As the disease increases, the bird becomes feeble, its appetite becomes leas, there is coughing, ruffling of the feathers and increasing emaciation. Breathing is heavy and becomes more and more laborious, till death comes from choking after two or three days. TreatmmU. — ^This consists in fumigating twice a day with tar, camphor or tobaoca The material chosen is placed on a vessel containing live coals ; then the vapours that rise Me oonoentrat«d in a tight fumigating apparatus (see fig. 65), «»ach fumigation must \»tt from twelve to fifteen minutes ; they must be continued until all the symptoms disappear. Fi;. aa. Some writers recommend mixing ground garlic in the mash ; tonics are also recommended. Cholira— Fowl cholera is one of the most contagious diseases ; it is caused by the presence in the blood of a special infective microbe. The disease is very rapid in its progress and is nearly always fatal. Sjfmptoms. -The bird affect'^ \mh its feathers rufflwl, its winip* low, is dejected, and appears to be very thirsty. Tlio discharges are always foamy or ^iistt»uiug. Treatment — All treatments for this disease tried have so far failed. As soon as the disease breaks out in a poultry yard, the healthier bird^ should at once be removed 71 The ponltiT house must be disinfected, the walls, floor, roosts, and all the utensils used by the birds must be washed with milk of lime. The diet during the epidemic should be composed of vegetables to which bran is added. DiPTHKBiA. — ^This disease spreads rapidly, and if not checked kills in two to four days all the birds aflfected. There should be no hesitation to kill and bury or bum the diseased hens, if they are not of high value ; for diptheria alone is enough to destroy the largest and most thriving flock. Symptonw. — When the sick bird is examined, it is easily seen that the beak and the tongue are becoming coated with whitish, more or less thick, false membranes, that the nostrils are stopped up with a mucous secretion ; breathing is laborious, the bird is drowsy, its feathers ruffled and its gait tottering. Treatment. — Smear the beak and throat with a feather dipped in a mixture of vinegar, one part, and ordinary honey, two parts, brought to a gentle heat to facilitate their thorough mixing. Another treatment is as follows : Remove the above-mentioned false membranes with a damp and lukewarm sponge, dry the sores with the same sponge and bum them with a small silver nitrate pencil ; when new false membranes form, smear the beak and throat with a solution of Carle Seller's tablets,* one tablet dissolved in two ounces of water. Repeat every other day, one day burning, the next smearing. The diseased birds must be removed from the flock, the water and litter changed and the poultry house disinfected. Anamia— This disease attacks all poultry birds ; it is due to bad sanitary condi- tions and bad feeding. Symptoms. — Loss of appetite, general emaciation, excessive prostration, paleness of the comb and presence of pustules on the head or the throat wattles. TnatifMnt. — The treatment consists in keeping the poultir house quite clean, protecting the fowls from the weather, giving nourishing food and removing the weak ones from the flock. Constipation — This is rather a frequent ailment in poultry, caused sometimes by a too liberal feeding of such food as oats, buckwheat, «bc. *%tting hens and good laying hens often suffer from it. •S'ympfonu.— The bird makra efforts to discharge its droppings, which are drier and harder than in normal conditions, forming round, chalky masses. This trouble is some- tim>>s accompanied by depression and loss of appetite. 7V(«a/mfln<.— The treatment consists in giving laxative food, such as green vegetables mixed with bran. A spoonful of olive oil two or three «lays in succession has an excel- lent effect. It is advisable for geese to administer five or six grammes of sulphate of soda in a tablespoonful of water. DiARRHcsA IN YouNG Chickkns— There are two kinds of diarrhoea— bilious diarrhtpa, which often spreads rapidly, and chalky diarrhcra. The causes of bilious diarrhcra are : Damp soil or a damp poultry house and unsuit- able food. Symptoms. — Green, almost iKjuid droppings. Treatment. — Taken in time, diarrha-a is easily checked by a change in the diet, by giving heating grains - such as ground oats and buckwheat— a mash compose*! of hard- h«»i!ed eggs finely mirw^d, «a^M ri<-o and cut and rooked vej^tables. A little powdered * Csrl* SMier'* tablKc are trade m foUown : Take nodium bioarlionau>, Kidiuni borate and sodiuiii chloride, lA each, 60 trraiiw ; Miditiiu bennjalc, 4 Rraim ; MMiium lalioylate, 4 graini ; oil of •u'nklyptua, i dfopa ; thrmiil, a frn.: mmthol. I (pr.; nil of wintergreen, 1 dro|>. Mix and tiiak«> 12 tobleU. 78 sulphate of iron (green vitriol) completes the treatment ; about half of a small tea- spoonful in a quart of water. Allow the affected birds to drink freely of this. The sick birds must, of course, be kept in a healthy and dry place, and should, if practicable, be kept apart from the other chicks. Chalky Diabrhcea.— Is very common among chickens, especially where they are produced on a large scale, and where sanitary conditions are neglected. Symptoms. — The chief characteristic of this disease is that the droppings have a chalk-like appearance, and by hardening they finally obst^^ct the passage and cause inflammation. Treatment. — ^The remedy for this disease is rice water to which some sulphate of iron is added, about half a small teaspoonful to a quart of water. Feed also a mash such as is recommended for bilious diarrhoea, viz., hard-boiled eggs, cooked rice and vegetables. Another remedy recommended is rice, 10 grammes ; stareh, 20 grammes ; laudanum, 20 drops ; water, 1 quart. The rice is boiled in water, the liquid is poured off on the ■taroh already mixed with a little cold water, and the laudanum is added. The obstruction of the anus in chickens may be released with a little brush soaked with lukewarm sweet oil. BuMBLB-FOOT— This is a swelling caused by a sprain often brought about when alighting from roosts that are too high above the floor. Treatment.— The remedy consists in making with a scalpel, provided matter is formed, a cross-shaped opening under the foot or between the toes, pressing the pus out, washing the wound frequently with warn water so as to keep it thoroughly clean. The sick bird must also ba kept on a soft bul in a restricted space without roost until the cure is complete. -Fractures are detected byjthe difliculty of movement of the injured limb FRAtm'RB.- •nd pain. They heal naturally if the bones are properly kept in place. Treatment.— The parts are kept in their place by means of one or two pieces of goose quill split lengthwise or a few splinters of thin cardboard applied on the broken bone and tied securely with thread. The limb will usually be healed in a fortnight The injured bird should be kept apart in a quiet place. Scaly Lkos.— This is an unsightly condition of the legs" and toes of fowls. It is oaused by damp and filthy quarters. Sjfmploms.— The legs and f»«t are covered with grayish spots, which widen, forming rounded scales ; these become raised and bleeding ensues : the birds walk and stand with diflSculty. Treatment. — Rubbing with pure coal oil everj' two or three days. Weak Bones of Youno Chickens.— This affectw particularly Tchickens raised in captivity ; those running at large rarely suffer from it. Although n-ceiving abundant and easily digested food, the Iwny frame of cluck- rwsed in captivity doe« not always develop properly when the food in deficient in phos^ phates ; tiicy make Un much flesh in proportion to th.? bone formed, and these, beinjr too weak, bend under the weight of flesh which they Iwar. The general weakness afl-wts not only the feet and legs, it is often seen elsewhere m nuraphackN, curved bi-eastbones, iic. ' Such imperfections may lie prevented by mixing with the mash for the chicks a small quantity of bones finely ground. Increase the (juantity given gnulually as the 78 Inflammation oir the Intestinks.— This iuflamatiou is usually associated with diarrhoea or dysentery and usually affects full grown birds. Symptonu.— The bird is moping, scarcely eats, the feathers are ruffled, and the wings droop ; the foeces emit an unpleasant odour. 7V«a/»»«t«<._Taken early, the disease is treated with laxative drinks, healthy and cooling food. Milk in which is dissolved a small quantity of Epsom salts (sulphate of magnesia) a teaspoonful to a pint of water, a little bicarbonate of soda (baking soda) mixed in the same proportion may be given twice or three times a day. The sick birds should be isolated. Ego Eating. — The chief causes are the want of limy matter in the food, close con- finement, lack of exercise, and nests too much exposed to light. This habit is also sometimes induced when eggs are laid without shell or with very thin shells and broken in the nests. Treatment. — Give the layers plenty of exercise, fresh air and food proper for egg- making, see also that they have dark nests. Moult. — This critical period when the feathers are renewed is generally in July and August. Some hens lose their feathers very slowly, taking several weeks, others moult in four or five days. The latter are to be specially watched. This crisis is sometimes checked by certain conditions of cold and damp weather, in such instances the new feathers remain for a longer or shorter time within their cases, giving the birds a very odd and stunted appearance. Excellent results are obtained by the use of stimulating food, such as a few hemp seeds, meat scraps, crushed green bones or animal food mixed with bran. 'The birds must be kept in warm and dry quart«rs.* Ophthalmia. — Inflammation of the eyes; filthy and damp poultry houses are generally the causes of this disease. It is often complicated with diphtheria. It is then contagious. Symptonu.— The bird carries its head low, ruffles its feathers and loses its appetite, the mucous membrane of the eye is red and swollen ; the eyes water more or less. Treafment. — A cure may be effected in the beginning bv simply bathing the eyes of the affected bird with a solution of five parts of sulphate "of copper (bluestone) in a hundred parts of water. The food must be warm mash, milk and vegetable in plenty. Impaction of the Crop. — Tliis trouble often occurs in hens too voraciou or when the diet is change<] and the birds eat too frfely of it. Si/mptums.~The food accumulates in the cti>p, forming a hard mass which distends its membranous walls. Treatment.— A dessertspoonful of olive oil often brings \mk a iioi-mal state of things. When the olwtruction is more obstinate the bird is inado to swallow a small quantity of moderately warm milk ; then an effort is made by working the croj) to bring up the mass of fo-« ^«- ^y Treatmrnt—Whea it is wished to make hens get over their desire to sit, they should 2l!^l i"P »° a cool, dark, quiet place and left for two days without food ; they are ^iven only water, which will cool down the nervous fever by which they are affectlS. It 18 advisable to give then afterwards only a small quantity of grain every momine mcreasj^ it until they take their usual amount of fLl. After five or sSayniS are placed with the other hens, and about ten days later they resume their laying! ♦I,- 1^:®; *7^ IS another very simple means to break up broodiness in a hen. Tie ^T ^^^'' *°** l«».T«.th« hens eith ,r in the poultry house or in a shed without feeding. This is an expeditious method which gives very litUe trouble. Several breed- ers practice it successfully. Pall of thb RKm7M.-0ften mistaken for hernia of the oviduct The commonest cause IS a protracted constipation. wuiuiuuwi, r«i c^Suf^*"^''* "°*"™ P~*'™<*«' •■ • •»'' and half globular tumour of a bluish TWKiwsta.— Give very cooling food ; it is sometimes necessary to wash the pro- truding part with tepid water and to force it gently in its place. The sick bird must be kept clowly confined to keep it quiet, as for instance in a box, in a dark and very dry place. After a few days if restored it can be replaced with the others. j«.^"f'?*^"**f •"''?*'' '***®*^'' *'*^*°^ " regarded as incurable, sometimes aflFects the diflbrent classes of poultry : f .wis, turkeys, ducks, Ac. Symptoms.— There are no special symptoms by which the presence of this disease kSe or'd^ i!^l * " * '*°'' ^^"''^ ^^^'^^ °*"'*' '""^>'^ '» <^e birds often become This disease is thought to be ti-ansmissible from man to poultry, and it is quite possible this may be correct, the infection being communicated by the spittinjr of con- sumptive people about the poultry buildings or yards. J f B Scurf.— A skin disease which causfs the feathers to dry up and fall. • J JT"'iSr*'T^*?'^ *^® ^^ affected with soap and water to which a little perline IB added, after cleansmg it this way and as soon as the feathers are dry apply a little gray ointment on the skin of the cleansed parts. J ff y .u ^j^^'T^**® diseases due to the preseiice of parastic worms in the intestines are rather difficult to determine. The parasites may be communicated to healthy fowls from the drujipmgs of diseased ouv^ scattered on the ground. ^ymptoffw.— Fowls when affected become more or less rapidly emaciated, weak, and suffer from diarrhoea. 76 rr«a/m«n<.— Vermifuge powders should be adminutered, worm aeed, areca nut, kamala. Anyone of these powders may be mixed with wetted grain, to which they will then adhere. The dose should be according to the size of the bird, from 2 to 8 grair' repeated several days in succession. SalycUic acid should be added to the drinker water at the rate of 80 grains to a quart. In thv diseases produced by intestinal para- sites a thorough disinfection of the chicken runs, pern, Ac., should be systematically earned out. Creolin is a cheap and very effective parasiticide and should be used in the stoength of creohne 2 parts, water 100 parts, to be sprinkled over the premises at frequent mtervals. The droppings from pens should be collected and destroyed. Lice.— The presence of Hoe is frequently the result of the filthy state of the poultry house. When a fowl is infested it may be relieved in two ways : (1) By applying on the skin a little blue ointment, the size of a barley com, divided into three or four parte under the rump, the wings and the fluff. As a rule two applications per year are sufficient, one in the autumn, another in the spring. (2) In the evening the fowl is taken from the roost and held by the legs, head downward, when a few pinches of insect powder are thrown under the wings, under the rump, on the back and on the head. When this is done the bird is quietly replaced upon its rooet. Lice may be largely prevented by placing in the poultry houses or the yards boxes of dry sand or eai th in which the fowls can dust thamselves. Mites— Theae parasites which are especially to be feared in warm or stormy weather, must be watched with greatest attention ; for they are among the dangeroua enemies of fowls. It is wise to take preventive measures against them. Bendea the usual precautions of cleanliness, sprinkle the roosts, joints, openings and covers with coal oil about every fortnight in summer and twice during the winter. If a poultry house is infested, it is easily seen by the following indications :— (1) When the hand is passed under the roosts, large numbers of red mites are found there ; (2) A blow with a hammer on the joints, openings or comers, especially near the roosts, will bring ont large numbers of mites, which will be easily seen. In such cases :— (1) Clean the room and bum the litter. (2) Sprinkle coal oil on the pUoes above mentioned. The follow, ing day thoroughly whitewash with strong milk of lime. To make the whitewash adhere, add about two to three bandfuls of ooarse salt to a pailful of the whitewash. Two days later, hammer again on the infested spots, when if any mites fall they will be easily seen creeping about on the whitewash ; then the application of coal oil must be repeated. Vabiola. — This most contagious disease is also called chicken pox. Symptonu.— The wings and tuil of the bird are drooping, the skin is hot and red the back is rounded ; the bird refuMS all food and breathes with difficulty. The first d^s of the appearance of the symptoms, pustules form on the neck, the head,