250 Profitable Poultry Keeping'. 



or two of sulphur and carbolic powder through the mass, 

 and mixing them together. The ground should be excavated 

 out six inches, or the shed have a front ledge of the same 

 width, and this filled up with the ashes, or whatever is used. 

 If of much less depth than this the birds will be unable to 

 get a thorough cleansing. Cleanliness in every way is of 

 . the greatest importance. Uncleanliness about the fowls, their 

 quarters, or their runs, is a sure cause of disease. It gener- 

 ates vermin, and vermin saps the foundations of health. 

 Hens will not lay well, nor thrive while infested with lice, 

 or while they roost in filthy places, and inhale the noxious 

 gases which emanate from their accumulated droppings. 

 Ill-ventilated fowl houses, and the absence of light arid sun, 

 exert a powerful influence on the health of fowls. 



There are many poultry keepers who make a great mis- 

 take, in that they do not take sufficient care to send their 

 produce to market in the best way. We have already dealt 

 with this subject in its relation to fowls, but it is also 

 necessary to say a few words upon it so far as eggs are 

 concerned. Purchasers of eggs know what a great difference 

 there is in what are known as new-laid eggs, and we believe 

 this is largely influenced by the method "of preservation. 

 Eggs can be kept for three or four weeks in a very simple 

 manner, and it will be difficult for even an expert, at the 

 end of that period, to tell the difference between such an 

 egg, and one three or four days old. If they can be kept 

 fresh for this length of time, they can be so kept for a 

 shorter period, and as in many places it is convenient to 

 get them to market only once a week, such a system as we 

 are about to recommend will be found of the greatest value. 

 The place selected for keeping eggs should be cool in 

 summer, but not cold in winter, that is, it should be kept 

 at a temperature of from 45 to 60 degrees ail the year 



