ENEMIES AND DISEASES OF POULTRY 163 



contaminating microbes that are deposited on the shell 

 in its passage through the cloaca. 



"By all means furnish your poultry with nothing but 

 clean food. Moldy food is certain to produce disease 

 and death. However, circumstances sometimes arise in 

 which it appears impossible to avoid the use of food 

 that has been exposed to the conditions favorable to the 

 production of meld. In such circumstances, destroy the 

 mold by the application of strong heat. Do not think 

 that this suggestion is a happy thought to permit you 

 to lessen your expenses by buying seconds, thirds, etc. 

 in the feed line. If you practice it, it will be to your 

 certain loss. An emergency suggestion is never a rule 

 to be regularly carried out. 



"Clean incubators and brooders by thoroughly scrub- 

 bing them with hot water and common soap. This 

 practice, alone, has helped to cut down the cases of 

 white diarrhea and brooder pneumonia. Having once used 

 the incubators and brooders, remember that danger, dis- 

 ease, and death lurk in them until they are disinfected. 



"Breed from the youngest females consistent with the 

 needs of good breeding. Investigators have recently 

 shown that there are fewer cases of egg infection by 

 bacteria in the eggs that come from virgin pullets. A 

 study of the anatomy of fowls and the physiology of 

 fertilization makes plain at once how all kinds of 

 bacteria may be introduced into the egg tube by the 

 male bird in the act of copulation. Once in the egg 

 tube it is not difficult for the bacteria to eventually 

 reach the ovary and thus we may have infection of eggs 

 in the ovary and in the upper part of the egg tube." 



SIMPLE REMEDIES FOR POULTRY 



Every poultryman should have at hand a few simple 

 remedies that may be safely used in the treatment of 

 poultry diseases and ailments. Many of the common 

 remedies kept in the home for use with children will 

 be valuable for poultry. The following materials are 

 all convenient for the poultryman to have on hand: 



