MANAGEMENT OF POULTRY 



A POULTRYMAN'S DAILY TIME TABLE 



Based on a One-man i,5oobird Farm Producing Market Eggs 

 7:00- 8:00 A.M. Feed and water all stock. 

 8:00- 9:00 A.M. Fill mash hoppers and clean dropping boards. 

 9:00-11:00 A.M. Two hours for cleaning houses, cultivating yards, 

 repairing of buildings, preparation of egg cases, 

 packing eggs and miscellaneous jobs. 

 11:00-12:00 M. Feed green feed and collect eggs. 

 12:00- 1:00 P.M. Lunch hour. 

 1:00- 2:00 P.M. Water all stock. 



2:00- 4:00 P.M. Same work as from 9:00 to 11:00 A.M. 

 4:00- 5:00 P.M. Feed and collect eggs. 



Ducks, Geese, Turkeys and Other Fowl. 

 While the raising and keeping of chickens 

 occupy the largest and most important part of 

 the general operation of poultry keeping, there 

 is a growing interest in the production of other 

 types of fowl, including ducks, geese, turkeys, 

 and in some instances, guinea fowl and pheasants. 

 Each of these really constitutes a separate and 

 distinct poultry industry, requiring specific feed- 

 ing, breeding and management practices. Some 

 of the fundamental factors in the care of these 

 types of poultry are given for the beginner. In 

 the case of these fowl, as in chickens, it is essen- 

 tial to start in a small way and develop as experi- 

 ence dictates. 



Ducks. From a rather obscure and unknown 

 source of poultry meat, the duck and the duck- 

 ling have become common to restaurants and 

 the home table. This has been accomplished 

 through the operations of large commercial duck 



