THE BUSINESS HEN. 



The business hen is the one that brings the pro- 

 fit. As a rule, you will find that the lively, quick 

 moving hen or pullet is a good layer. A large, 

 bright comb also indicates a good layer. Where a 

 limited number of fowls are kept, the best^and the 

 poorest layers may be discovered by the shape, 

 color and other peculiarities of the eggs, and in 

 such cases the culling and selecting can be carried 

 to much finer points than usual. 



A SECRET. 



We call the following a secret because few per- 

 sons outside the charmed circle of successful 

 poultry culture know it, and only the leaders of the 

 successful make full use of the knowledge of it. 



It is the secret of success with poultry on a large 

 scale, and is practised by the most successful poul- 

 trymen throughout the world. 



Kill and burn all diseased chickens and foivls as 

 soon as discovered. 



Observe the flocks every day and visit their 

 houses every night. If you hear any wheezing or 

 sneezing, or see any shaking of heads, use the 

 vaporizer described elsewhere promptly. 



Feed no carrion or tainted meat nor any spoiled, 

 musty or damaged food of any kind. See that 

 the meat you use is sweet and fresh, the grain good 

 and sound ; the water fresh and clean, cool in 

 summer and not frozen in winter. Supply plenty 

 of gravel or grit, lime in some shape crushed 

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