226 BOARD OF AGRICULTURE. [Jan., 



farms gravel stones for grit are plentiful, but on some may 

 be supplied. Plenty of water in clean basins is relished. 



A horse, a sled, one or two tubs make a very convenient 

 outfit to distribute the rations to the colonies. The hen 

 probably gets a balanced ration in summer when insects are 

 plenty, but in winter not unless fed meat. The very narrow 

 ration i : 4 has been found to favor egg production best. 



By handling the poultry as above outlined many losses 

 heretofore met with will be avoided. When a doctor speaks 

 of poultry it is always expected that he will give a number of 

 recipes for the cure of diseases. Of all unsatisfactory bus- 

 iness, the doctoring of hens for communicable diseases and 

 meantime permitting them to spread them to others is the 

 most unsatisfactory. If poultry men cannot succeed in rais- 

 ing hens free from disease by using incubators and brooders, 

 they may not expect to do better while freely exchanging 

 their products from yard to yard. 



'Repeated disinfections of houses by kerosene and of yards 

 by air-slaked lime is necessary when old houses and yards 

 are to be used. By beginning with a separate flock this year, 

 labor and anxiety will be spared in the future. For dietetic 

 troubles, change the food, avoid fattening too fast except 

 when the market is to be met. When fat, market; otherwise 

 the weakened animal may die. Such troubles are rare in 

 summer and will not occur in winter when free range is 

 allowed. 



To market the crop successfully one has to plan before 

 the eggs are set. This is indeed counting chickens before 

 they are hatched. For example, eggs in fall must come from 

 early hatched pullets, usually of American breeds; eggs in 

 summer from Leghorns. January broilers must be set in 

 September and October; June broilers in February and 

 March. All sorts of trade must be met in their season, and 

 a variety of trade makes steady employment. Then, too, the 

 quantity should be considered. Restaurants, hotels, and 

 dealers look for a constant, sufRcient supply of fresh products, 

 uniform in color, shape, or weight and appearance. To meet 

 such demands, communities should co-operate, pool their 

 products, sort them, and make the most of them. By such 

 co-operation professional handlers of poultry could be em- 

 ployed and every device used to market in most tempting 



