180 POULTRY-CRAFT. 
The impression is gaining ground among experts that the most important 
thing in brooding chicks, is the temperature; that a wrong temperature has 
been responsible for many troubles attributed to food or other causes. The 
mistake most often made has been, keeping the brooders too warm. On this 
point Boyer says: 
‘‘ Begin the heat at 90 degrees, and keep it as near that as possible for the first week or 
ten days. Then gradually reduce until (after the chicks are removed to the large brooder) 
they become accustomed to a temperature of 70 degrees, which should be when about 
three weeks of age. What a mistake to begin at 100 degrees, and thus compel the little 
ones to endure torture, instead of comfort. This high temperature is what makes weak 
and delicate chicks. * * * Thermometers can and should be used to determine the heat; 
but after the chicks are made to ‘feel at home,’ a better sign that all is well is the manner 
in which the chicks act. If, when closing up the house for the night, it will be seen that 
the little ones are stretched out on their brooder floor, with their bills buried in the sand, 
we know that nothing more can be done for them; everything is right. If, on the other 
hand, they crowd up together, unsettled, there is not enough warmth. Or, if they sit 
with their mouths open, the heat is too great.” 
Brooder chicks must be confined more closely than chicks with hens, but 
should still have fresh air and outdoor exercise, especially if they are to be 
reared for stock birds. 
The brooder house, of whatever style, must be ventilated. In this the same 
principles apply as in ventilating houses for adult fowls, with the difference 
that the amount of cold air admitted to the house must be very much less, 
because it is necessary to keep the house for young chicks warmér. The rule 
in this, as in determining the temperature in nursery brooders and under hovers, 
must be the condition and conduct of the chicks — the house must be kept com- 
fortable for them to run about in, and warm enough to keep the temperature 
under the hovers up to the required degree. 
261. Preventing the Common Ailments of Chicks.— The ailments 
most common to young chicks under both systems of management, are ‘‘ bowel 
trouble,” ‘¢ cramps,” ‘* roup,” ‘‘ drooping wings,”’ which terms cover a multi- 
tude of greater and lesser ills. Sometimes the real origin of a trouble is in the 
condition of the parent stock. Sometimes the keeper is directly at fault. 
Often a poultryman uses a dangerous diet or method for years without bad 
results — if his treatment is on the whole good; but eventually it is going to 
cause trouble. When ‘‘ bowel trouble,” * ‘*roup,” or ‘drooping wings ” 
prevail in a flock in a mild form, they should yield to good care, proper food, 
and simple remedies. If they have become acute, it is better to kill chicks 
affected — though in doing so the entire lot be cleaned out. 
‘‘BowEL TrouBLeE” is due to sloppy foods, some kinds of rich foods, 
chills, colds, over-heating, etc. It can be checked in the beginning by keeping 
the chicks warm — zo¢ hot — indry quarters, at a uniform temperature, giving 
* NoTE.— For more correct descriptions of all these complaints, see the chapter on 
diseases. 
