FARM POULTRY. 



185 



and if possible buy on a quality 

 basis. 



Be willing to pay a premium for 

 good eggs. 



Having purchased eggs do not 

 overlook their perishable nature and 

 give them proper care. 



Skeleton of Rooster, Showing Parts 

 of Body. 



I, Cranium; 2, septum interorbitale ; 

 3, beak; 4, mandible; 5, cervical verte- 

 brae; 6, scapula; 7, humerus; 8, 

 radius"; 9, ulna; 10, metacarpal bone; 



II, "thumb" bone; 12, "middle" finger; 

 13, "third" finger (rudimentary) ; 14, 

 furcula, fork or "wish bone"; 1&, 

 eoracoid bone; 16, sternum; 17, crest 

 or keel of sternum; 18, ribs; 19, pel- 

 vis; 20, caudal vertebrae; 21, femur; 

 22, patella; 23, tibia; 24, fibula; 25, 

 metatarsus; 26, spur; 27, hind toe 

 with two joints; 28, inner toe, with 

 three joints; 29, middlR toe with four 

 Joints; 30, ourei toe with five joints. 

 (After Ellenberger.) 



Crate Fattening. 



Practical experience has shown 

 that crate feeding is not only a very 

 satisfactory, but also an aconomical 

 method of fattening poultry. The sav- 

 ing in the amount of feed required to 

 produce one pound of gain is quite 

 marked, and the feeder is enabled to 

 observe to greater advantage the pro- 

 gress being made by individual birds. 

 He can also, if necessary, curtail the 

 duration of the feeding period in the 

 case of birds which have attained 

 their maximum weight and are ready 

 to be placed in the finishing crate. 



Crate fattening cannot with suc- 

 cess be carried on in a haphazard 

 way. The feeder requires to under- 

 stand the principles of what he is at, 

 and to give the necessary attention 

 to the details of his work. In order 

 to teach the proper method of feed- 

 ing poultry in crates the Live Stock 

 Commissioner at Ottawa has had pre- 

 pared a seasonable illustrated pamph- 

 let on the subject, which explains 

 clearly the construction of a fattening 

 crate, the constituents and prepara- 

 tion of proper rations, the methods 

 of feeding, killing and dressing birds, 

 and information regarding packing 

 for market. 



Breed and Sitters. 



Egg breeds of fowl are as a rule 

 good sitters; meat breed as a rule, 

 non-sitters, and general purpose 

 make good mothers. 



Hen Houses. 



In this section will be found the 

 plans of suitable hen-houses. The 

 one house is twenty-four feet long 

 and twelve feet wide, and is divided 

 in the centre by a wire and board par- 

 tition, making two pens, each twelve 

 feet square. The two pens together 

 j^rill accommodate the maximum num- 

 ber of chickens (50) that should be 

 under one roof. The dropping board 

 is constructed of matched lumber, 

 and is placed at the back of the build- 

 ing, about three feet above the floor. 

 The roosts are made of dressed scant- 

 ling, 3x3 inch, about six inches 

 above dropping board. A curtain is 

 arranged to be let down on cold 

 nights in front of the roosts. This 

 house is practically open to the wea- 

 ther at the front, which faces the 

 south. The endo of the house are 

 simply matched lumber. This house 

 chant, encourage frequent shipments 



