REPORT OF THE POULTRY MANAGER 



287 



SESSIONAL PAPER No. 16 



Table II. — Showing Number of eogs Ret and Chickens Hatched by Hens and by 



Incubators. 



It will be noticed from the above table th.it eg'" o^ several varieties were put into 

 the incubator at the same time. 



The spring was late and unusually cold and dry. 



To judge from the poor fertility of the eggs from. Black Minorca and Silver Grey 

 Dorking fowls, these breeds do not stand the limited confinement of winter quarters as 

 well as others. It will be interesting to note whether the experience of future seasons 

 will justify this deduction or not. 



progress of the chickens. 



The progress of the chickens from the time of hatching to maturity was most 

 satisfactory. The season was an ideal one after the warm weather set in, and full 

 advantage was taken of the favourable conditions to push the young and rapidly grow- 

 ing stock to early maturity by careful treatment and by regular and generous feeding. 

 An outline of this treatment is given, in response to frequent inquiries as to ' how 

 should chickens be fed and managed ? ' 



First thirty-six hours after hatching. 



During this period, the chickens require brooding more than anything else. In a 

 well-hatched and robust chicken, the yolk, which should be completely absorbed, is 

 sufficient food for the time mentioned, or even for twelve hours longer. A mistake is 

 often made by giving the newly-hatched chicks food and too much of it at this early 

 stage of their existence. It may be, in the case of some unusually well-developed 

 chicks that a little food may be desirable, when a few stale bread crumbs may be given. 



After thirty-six or forty-eight hours. 



Give stale bread soaked in skim milk and squeezed dry, or one part of finely- 

 chopped hard-boiled egg and three parts of stale bread crumbs. Feed no more than 

 the chickens will eat up without waste. If the chicks are hearty, feed every two or 

 three hours. Continue this for a day or two and then add granulated oatmeal. Use 

 the stale bread soaked in milk and granulated oatmeal for ten days, when finely- 

 crushed corn may be added to the foregoing with advantage. After fourteen days, give 

 whole wheat, in small quantity at first. 



