30 



A FEW CONCRETE CONCLUSIONS. 



1. In the investigated district, only 38.6 per cent, of the farmers ap- 

 peared to be taking a business-like interest in their poultry. 



2. The great majority of farm flocks are composed of cross-bred or 

 mongrel fowl. Such indifferent and neglectful methods of breeding as 

 are indicated by the type and quality of birds commonly found on most 

 farms naturally result in a lack of size and uniformity in market eggs 

 and dressed fowl, and an increase in constitutional weakness. 



3. Old hens are not profitable egg producers. This fact is not re- 

 garded by the majority of farmers. 



4. Allowing male birds the freedom of the flock after the breeding 

 season is practised almost universally. The discontinuance of this prac- 

 tice would greatly reduce the shrinkage in market eggs. 



5. Hatching too late in the season is one of the greatest of the farm- 

 ers' mistakes. This is one of the chief reasons for little or no winter 

 egg production. 



6. The feeding of farm hens in midsummer is often very seriously 

 neglected. 



7. The incomplete ration is another factor contributing to poor winter 

 results. Eggs cannot be manufactured unless all of the necessary con- 

 stituents are supplied, viz., grain (including whole grain and dry mash), 

 animal food, green food, grit, and oyster shell. 



8. Lack of exercise when confined is another important reason for 

 poor results in winter egg production. Scattering the grain in a deep, 

 dry litter of straw will overcome this difficulty. 



9. The great majority of farm poultry houses are unsanitary, ill- 

 ventilated and insufficiently lighted. 



10. Disease is prevalent to an alarming extent. 



11. The Red Mite is the chief enemy of the farm flock. This pest, 

 which is common everywhere, is a potent factor in destroying the useful- 

 ness of otherwise productive and profitable flocks. 



12. The reason for hens stealing their nests is found usually to be in 

 an uninviting condition of the hen house and nests, or the supply of an 

 insufficient number of nests. Nearly 12 per cent, of the farmers visited 

 have provided no nests whatever. 



13. Hatched, mouldy, musty and stale eggs are largely due to eggs 

 being laid away in hidden nesits, inattention to broody hens, or to ir- 

 regularity or infrequency in making egg collections. 



14. The perishable nature of an egg is too little understood. Damp- 

 ness, excessive heat (above 60 degrees), strong odors, draughts, delay in 

 marketing, are factors which very quickly destroy the freshness and good 

 quality of eggs. 



