50 



SUCCESS WITH POULTEY 



individual records of egg-production, yet a selection may be 

 made that will enable the breeder to improve his flock 

 greatly. 



"The two things necessary to produce large quantities 

 of eggs with the Mediterranean fowls are: (1) Proper food 

 and care, and (2) a strong constitution, which will 'Onabls 

 the fowls to digest and assimilate a large amount of food; 

 in other words, fowls so strong physically that they will 

 stand forcing fo regg-produetion. In this relation, we may 

 look at the fowl as a machine. If that machine is so strong 

 that it can run at its full capacity all the time, much greater 

 profit yill be derived than if it can be run at its full capac- 

 ity only a part of the time. 



"There is, perhaps, no time in the history of the fowl 

 that will indicate its vigor so well as the molting period. 

 Fowls that molt in a very short time and hardly stop laying 

 during this period, as a rule, have strong, vigorous constitu- 

 tions, and if properly fed give a large yearly record. On 

 the other hand, those that are a long time molting have not 

 the vigqr and strength to digest and assimilate food enough _ 

 to produce the requisite number of eggs. If it is necessary 

 to select iowls at some time during the year other than the 

 molting period some indication of their egg-producing power 

 is shown in their general conf ormatioii. In selecting a hen 

 for egg-production, her form will give some indication of 

 value. A long, deep-bodied fowl is chosen rather than one 

 with a short body whose under-line is not unlike a half cir- 

 cle. A strong, hearty, vigorous fowl usually has a long body, 

 a deep chest, with a long and straight under-line. Other 

 things being equal, the larger bodded fowls of the egg breeds 

 are to be preferred. It is a rule that fowls bred for egg-pro- 

 duction are larger bodied than those bred for fancy points. 

 "Whenever vigor and constitution form an important part in 

 the selection of fowls for breeding the size of the fowls is 

 invariably increased. 



Feeding. 



"It will be observed that our domestic fowls that 're- 

 ceive the least care and attention, or, in other words, whose 

 conditions approach more nearly the natural conditions, lay 

 most of th^eir eggs^ in the springtime. It is our duty, then, as 

 feeders, to note the conditions surrounding these , fowls at 

 that time. The weather is warm, they have an abundance 

 of green ±ood, more or less grain, many insects, and plenty 

 of exercise and fresh air. Then, if we are to feed for egg- 

 production, we will endeavor to make it springtime all the 

 year round; not only to provide a warm place for our fowls 

 and give them a proper proportion of green food, grain and 

 meat, buf also to provide pure air and plenty of exercise. 



"Farmers who keep only a small flock of hens, chiefly to 

 provide eggs for the family, frequently make a mistake in 

 feeding too much corn. It has been- clearly proven by ex- 

 periment that corn should not form a very large proportion' 

 of the grain ration for laying hens;' it is too fattening, es- 

 pecially for hens kept in close confinement. Ifntil the past 

 few years corn has been considered the universal poultry 

 food of America. This, no doubt, has been largely brought 

 about by its cheapness and wide distribution. The recent 

 low prices of wheat have led farmers to f^ed more of this 

 grain than formerly, and with a consequent improvement in 

 the poultry ration. 



"When comfortable quarters are provided for the fowls, 

 the nutritive ratio of the food should be about 1:4; that is, 

 one part of protein or muscle-producing compounds to four 

 parts of carbohydrates or heat and fat-producing compounds. 

 Wheat is to be preferred to corn. Oats make an excellent 

 food and perhaps come nearer the ideal than most any 



other single grain, particularly if the hull can be removed. 

 "Buckwheat, like wheat, has too wide a nutritive ratio 

 if fed alone, and produces a white flesh and light-colored 

 yolk if fed in veiy large quanti-ties. In forcing fowls for' 

 egg-production, as in forcing animals for large yields of 

 milk, it is found best to make up a ration of many kinds of 

 grain. This invariably gives better results than one or two 

 kinds of grain, although the nutritive ratio of the ration 

 may be about the same. It has been found by experiment 

 that, the fowls not only relish their ration more when com» 

 posed of many kinds of grain, but that a somewhat larger 

 percentage of. the whole ration is digested than when it is 

 composed of fewer ingredients. It has been clearly proven 

 by experiment that food consumed by the fowls influences 

 the flavor of the eggs; that in extreme cases not' only is 

 the flavor of the food imparted to the egg, but also the odor. 

 This is itself a sufficient reason for always supplying whole- 

 some food for the fowls and seeing to it that none but whole- 

 some food is consumed. ' 



"It is conceded by a majority of poultry men that ground 

 or soft food should form a part of the daily ration. As the 

 digestive organs contain the least amount of food in the 

 morning, it is desirable to fob- the soft food at this time, 

 f 0* the reason that it will be digested and assimilated quick- 

 er than the whole grain. A mixture of equal parts, by weight, 

 of corn and oats ground, added to an equal weight of wheat 

 bran and fine middlings makes a good morning food if mixed 

 with milk and water, thoroughly wet without being sloppy. 

 If the mixture is inclined to be sticky the proportion of bran 

 should be increased. A little Unseed meal will improve the 

 mixture, particularly for ihens during the molting period, 

 or for chickens when they are growing feathers. If pre- 

 pared meat scraps or animal meal is to be fed it should be 

 mixed" with this 'Soft food in the proportion of about one 

 pound to twenty-five hens. It will be necessary to feed this 

 food in troughs to avoid soiling before it is • consumed. 



' ' The grain ration should consist largely of whole wheat, 

 some oats, and perhaps a little tracked corn. This should 

 be scattered in the litter, which should always cover the- 

 floor of the poultry house. It is necessary to' have the floor 

 of the poultry house covered with a litter of some kind to 

 insure cleanliness.. Straw ehaff, buckwheat hulls, cut corn- 

 stalks all make excellent litters. The object of scattering 

 the grain in this litter is to give the fowls exercise. All 

 breeds of fowls that are noted for egg-production are active, 

 nervous, and like to be continually at work. How to keep 

 them busy is a problem not easily solved. Feeding the grain 

 as described will go a long way .toward providing exercise. 

 If the fowls are fed three times a day they should not be 

 fed all they will eat at noon. Make them find every kernel. 

 At night, just before going on the perches, they should have 

 all they will eat up clean. At no time should mature fowls 

 be fed piore than they can eat. Keep them active, always 

 on the lookout for another kernel of grain. 



Green Food. 



"While perhaps not strictly necessary for their exis- 

 tence, some kind of green food is necessary for the greatest 

 production af eggs. Where fowls' are kept in pens and yards 

 throughout the year, it is always best to supply some green 

 food. The qiiestion how to supply the best food most cheaply 

 is one that each individual must solve largely for himself. 

 In a general way, however, it may be said that during the 

 winter and early spring months, mangel-wurzels, if properly 

 kept, may be fed to good advantage. The fowls relish them, 

 and they are easily prepared. As it is not difficult to grow 

 ten to twenty tons of these roots per acre, their cost. is not 



