98 PROGRESSIVE POULTRY CULTURE 



out, if possible where they are or what has caused their 

 disappearance. 



PEEPARING THE PULLETS. 



For Exhibition. Any particularly, promising pullets 

 that are wanted for exhibiting in the autumn poultry 

 shows, may be selected from the flocks and 1 kept by them- 

 selves. They should not be pushed in growth so as to 

 actually begin laying before exhibition because egg pro- 

 duction caiuses detraction of exhibition qualities. The 

 pullet has a fine, glossy plumage and is in the pink of 

 condition' for exhibiting just as she comes to the period 

 of egg-production. If she begins laying, however, the 

 glossiness) and smoothness of her feathers diminish and 

 she loses somewhat of the comliness and symmetry 

 which count for so much in the winning of prizes at 

 poultry shows. If the pullet searches for a nesting place 

 or tries to begin egg-laying, change her quarters to 

 some place that is cooler and darker than her previous 

 abode. Give her only enough food to keep up body and 

 plumage condition. Omit from her rations meat, fresh 

 cut bone, blood-meal and other feed stuffs that tend to 

 hasten egg-production. Use no condiments. 



For Laying. Pullets of the Mediterranean breeds, 

 like the Leghorns, will often be prepared to produce 

 eggs at five to six months of age. The Rhode Island 

 Redfe, amd Wyandottes will sometimes lay at six months 

 while the Plymouth Rocks wait usually until they are 

 eight months old before laying. The Asiatics, includ- 

 ing the Braihonas', Cochins 1 and Langshans take ten to 

 twelve months to mature and) prepare for breeding. 

 Chicks of the early maturing breeds, hatched in March 

 or April may 'be managed! so that they will begin lay- 

 ing in October by keeping them continually comfortable 

 under the conditions of the colony system on free range 

 and, as they approach maturity, feeding them balanced 

 laying rations including fresh-cut bone, beef scraps, 

 granulated milk or other feed stuff containing consid- 

 erable digestible protein for the maturing of normal, 

 healthy perfect 'bones, muscles, nerves', heart and) blood- 



