14 HINTS ON SILKWORM-REARING IN THE PUNJAB. 



From second moult to third moult. Fairly mature leaves from mul- 

 berry trees should be collected and given whole. 



Irom third moult to seriposition, or the spinning of the cocoon. 

 Fully mature leaves should be served whole and a few leaf-bearing twigs 

 should be given at the same time. The twigs take the weight of the 

 leaves off the worms, facilitate ventilation, and the worms become strong- 

 er by walking on them. The proportion of the twigs should be in- 

 creased as the worms grow bigger, and in the fifth stage about quarter 

 inch thick branches covered with leaves should alone be given. 



Avoid dusty, wet and fermented and dried up leaves. They are 

 unwholesome and cause disease. Dusty and wet leaves should be clean- 

 ed by wiping with a piece of cloth. Fermented and dried up leaves 

 should not be used at all. 



(it) Qu&ntity of food. 



The quantity of food required gradually increases with the age of 

 the worms. The following table gives roughly the daily consumption 

 of leaf during eaeh stage for the worms produced by one ounce of seed. 



Seers. 

 In first stage ... ... 5 



In second stage ... ... 15 



In third stage ... ... 45 



In fourth stage ... ... 135 



In fifth stage ... ... about 25 maunds, 



Up to the third stage the food required is small in quantity, but 

 during the last two stages the appetites of the worms are astounding and 

 they feed most voraciously. 



The fault with the average rearer is that he gives too much food to 

 the young worms and thus retards their growth ; and he underfeeds the 

 worms in the last stages, which therefore remain small and weak and 

 produce little silk. It is most important to feed the worms sufficiently 

 during the last stages. 



(iii) Time of collecting leaves and feeding the worms. 



Leaves should be gathered twice a day, once in the morning about 

 10 o'clock when the dew has disappeared, and once in the evening be- 

 fore sunset. The leaves gathered in the morning should be sufficient for 

 the midday and the evening meals, and those gathered in the evening 

 should be sufficient for the night and the morning meals. To avoid 

 fermentation or drying up the leaves during the daytime should be kept 

 in a cool shady place and stirred three or four times, and at night they 

 should be placed in the open and covered with a piece of cloth to keep 



