SUCCESS WITPI POULTRY 



53 



Oapes. 



' ' Gapes in chickens frequently destroy large numbers, 

 and are caused by trematode worms in the windpipe. The 

 number of worms is sometimes so great as to completely 

 choke the fowl. A feather moistened with turpentine or 

 kerosene oil and ins3rted into the windpipe and turned until 

 the worms are removed is a practice quite largely recom- 

 mended. Others recommend removing the worms with a fine 

 wire or horsehair, doubled so as to form a loop; this is to 

 be inserted into the windpipe and tilrned until the worms 

 are detached, and then withdrawn,^ bringing the worms with 

 it. Another remedy practiced by some poultrymen is to 

 cause the chickens to breathe air in a confined space into 

 which fine slacked lime is occaBionally dusted. 



"Preventive measures are far more satisfactory than 

 the treatment of infected fowls. The pens and yards should 

 be kept clean ad dry and the chickens in- as thrifty condition 

 as possible by supplying proper food and exercise. While 

 these conditions may not insure absolute freedom from the 

 disease in every instance, yet to moisture and filth can be 

 attributed nearly all cases of gapes, particularly if the yards 

 or pens were previously occupied by infected birds. Yards 

 that have been allowed to become damp, fiilthy and infected 

 with gape worms may be improved by draining and thorough 

 cultivation. Heavy applications of lime just before culti- 

 vating, or saturation of the soil with a strong salt solutioij 

 (provided no crop ds to be grown) are recommended by «x-' 

 perienced poultrymen. 



"Chicken Cholera— This is an exceedingly fatal conta- 

 gious disease, which is widely distributed over this country, 

 and causes enormous annual losses, especially in the central 

 and southern sections. 



"The first symptom of the disease is, in the majority of 

 cases, a y«llow coloration of that part of the excrement 

 which is usually white, quickly followed by violent diarrhea 

 and rise of temperature. Other common accoinpanying 

 symptoms are drooping of the wings, stupor, lessened appe- 

 tite, and excessive thirst. Since the disease is due to a spe- 

 cific germ, it can only be introduced into a flock by direct, 

 importation of this germ, generally by fowls from infected 

 premises. As soon as the symptoms of the disease are ob- 

 served, the fowls should be separated as much as possible 

 and given restricted quarters, where they may be observed 

 and where disinfectants can be freely used. As soon as the 

 I peculiar diarrhoea is noticed in any of the fowls, the birds 

 of that lot should be changed to a fresh ground and the sick 

 ones killed. The infected excrement should be carefully 

 scraped up and burned, and the inclosure in which it has 

 been, thoroughly disinfected with a one-half per cent solution 

 of sulphuric acid or a one per cent solution of carbolic acid, 

 which may be applied with an ordinary watering pot. Dead 

 birds should be burned or deeply buried at a distance from 

 the grounds frequented by the fowls. The germs of the 

 disease are taken . into the system only by the mouth, and 

 for this reason the watering troughs and feeding places must 

 be kept thoroughly free from them by frequent disinfection 

 with one of the solutions mentioned. Treatment of sick 

 birds is not to be reconimended under any circumstances. 

 The malady runs its course, as a rule, in one, two, or thre« 

 days, and it can only be checked with great difficulty. 



"Roup is one of the most dreaded of diseases. It is 



some'times spoken' of as the winter disease. The symptom* 

 are hoarse breathing, swelled eyes, discharge at the nostrils, 

 and sometimes a fetid breath. Treatment is not generally 

 satisfactory. The affected birds should be removed, the 

 houses cleansed and disinfected. Damp, foul air and cold 

 drafts in the poultry houses should be carefully avoided 

 whenever fowls are subject to roup. A decrease in the pfo- 

 portion of corn and an increase in the proportion of meat 

 food in the daily ration is held by some to be highly bene- 

 ficial in warding off this disease. 



"In general, the treatment of common diseases of fowls 

 is not so satisfactory as preventive measures. Nowhere more 

 than in the pouHry business does that old adage apply, "An 

 ounce of prevention is worth a pound of cure. ' ' 



I>ressing and Shipping. 



"A considerable proportion of the dressed poultry con- 

 signed to commission houses in large cities brings to the 

 producer a much smaller profit than it would had the same 

 poultry been dressed and packed for shipment with grea'ter 

 skill. It is of prime importance that the poultry -products 

 be placed on the market in a condition that will make them 

 appear as inviting as possible. Proper feeding for two or 

 ■three weeks before the fowls are slaughtered will improve 

 their color materially. In most of the American markets 

 fat fowls with a yellow skin bring the highest price. This 

 condition may be secured most cheaply by feeding a grain 

 ration composed largely of corn for two or three weeks be- 

 fore the fowls are slaughtered- Of the more common grain 

 foods there is none that excels corn for this purpose. 



"The commission men and shippers, who study in detail 

 dressing and packing, state that uniformly fine quality will 

 soon-acquire a reputation among buyers. The shipper should 

 always be careful to have the product look as neat as pos- 

 sible. In some of the large cities ordinances prohibit the 

 sale of dressed poultry with food in. their crops. In a few 

 instances the sale of live poultry in coops which contain 

 food is also prohibited. In all cases it is best to withhold 

 food from twelve to twenty-four hours before killing, but the 

 fowls should have plenty of water during this time, that 

 they may be able to digest and assimilate food already con- 

 sumed. All fowls should be killed by cutting through the 

 roof of the mouth and allowing them to bleed to death. In 

 all operations, of dressing avoid cutting or bruising the skin 

 or breaking bones. Care is required in the case of the heavy 

 fowls in picking and handling to prevent bruising the skin. 

 In packing fowls use neat, clean, and as light packages as 

 will tarry safely. Boxes or barrels holding about two hun- 

 dred pounds meet these requirements best; boxes are better 

 for turkeys and geese and barrels for chickeas. Barrels may 

 be used, however, for dry shipment as well as for hot weath- 

 er shipment when the fowls are to be packed in ice. 



"In shipping live poultry the coop should be high 

 enough to allow the fowls to stand upright without bendhig 

 (heir legs. When large coops are used there should be par- 

 titions, so that if the coops are tipped all of the fowls are 

 not thrown to one side. They should have plenty of room 

 in the coop.. If possible put only one kind in a coop or in 

 the division of a coop." 



